Title Page
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Name of Establishment
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Conducted on
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Performed by
Purpose
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The purpose of this SOP entails the following:
- To prepare all mise en place consistently and in a timely manner, in order to facilitate efficient service delivery.
- To maintain a safe, hygienic environment at all times in accordance with all relevant legislation and regulations.
- To carry out all closing duties efficiently and effectively at all times, to ensure the safety and security of personnel, the premises, and stock.
Scope of Work
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This standard operating procedure intends to guide food service employees in covering the following duties:
1. Kitchen Preparation
2. Kitchen Hygiene
3. Kitchen Closing
Preparation for Kitchen Service
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All kitchen personnel meet the expected requirements of personal hygiene and wear the correct uniform and safety clothes
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Chefs are familiar with the preparation for the different dishes
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Chefs are familiar with all the equipment needed in preparation
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All chefs are briefed prior to each shift and are clear on their duties and responsibilities for service
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Food production personnel are fully competent in the preparation of the required dishes
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They adhere to all hygiene and safety procedures at all times
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Their work area is clean and tidy at all times
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They assemble all appropriate ingredients in advance to ensure efficiency and work productivity
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Initial preparations are completed efficiently and items are stored correctly until required
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Crockery is correct, clean, polished and not damaged
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Senior chef leads kitchen service from the pass
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All orders are dictated to by the chef
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Every dish is checked by the senior chef before leaving the pass for presentation, quality and portion accuracy
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Equipment is kept in a clean and safe state at all times
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Dishwashing machines are checked for cleanliness before use and maintained
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Water is changed at least twice a day and is at the correct temperature at all times
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Correct quantities of detergent and rinse aid are safely used
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Waste disposal facilities are effectively used
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Waiting staff correctly and safely clear, stack and sort crockery, cutlery and glasses
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Breakages are recorded and careless breakages are noted and action taken
Kitchen Hygiene
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Employees adhere to all relevant hygiene regulations at all times, wear a full, clean uniform and have a fresh, well-groomed personal appearance
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Employees do not wear nail varnish or jewelry in the kitchen
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Employees treat and cover all cuts
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Employees wash and sterilize their hands, as often as is required
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Daily, weekly, monthly and deep cleaning schedules for all kitchen areas are displayed and adhered to
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Designated personnel are allocated to monitor cleaning standards on a daily basis
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Regulatory checks, controls, and records are maintained
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All refrigeration, cooking and holding temperatures are monitored as required
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All food is prepared and served in line with defined requirements
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Only designated cleaning cloths and materials are used
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All equipment is handled and stored in line with defined requirements
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The correct method is followed for waste storage and disposal
Kitchen Closing Procedures
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All fridges and storage areas are left in a clean, tidy manner
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Floors are thoroughly cleaned and mopped
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All sinks are empty and cleaned and the wash-up area is closed
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All food preparation and production areas are cleaned
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All rubbish is removed and disposed of correctly
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Only the correct cloths and cleaning materials are used for cleaning
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All chopping boards are cleaned and sterilized
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All kitchen equipment is safely and correctly cleaned and stored in the correct place
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All used cloths are removed to the laundry and cleaning agents stored correctly
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All food items are correctly covered, labeled and placed in the appropriate fridge/storage areas
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All fridges are working and operating at the correct temperatures
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All fridges and storage areas are locked
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All gas equipment is switched off
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Hot plates and salamanders are turned off
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Fat fryers are turned off and covered
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Power points are disconnected, where necessary
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Extraction fan is switched off
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Any deviations are identified and rectified
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Heating, lighting, and ventilation is attended to as appropriate
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Final security check of doors and windows is carried out and alarms are set, as required
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All appropriate access doors are locked and the keys are deposited at reception
Completion
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Recommendations
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Overall Assessment
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Name & Signature of Assigned Auditor