SOP Food Safety Hygiene 17 - 06
SOP Food Safety Hygiene 17 - 06
SOP Food Safety Hygiene 17 - 06
Document No.
1302
Revision No. Scope : Kitchen & Location: Kitchen &
Restaurant employees Restaurant
Revision History
Revision Date Description of changes Requested by
o.o Initial release HK
INTRODUCTION
Swiss International Hospitality Commons and its brands stand for International Quality –
Local Affinity.
At Swiss International Hotels we consistently provide our local and international guests with
professional hospitality based on Swiss Quality and on Swiss Values.
Food Safety & Hygiene is very important for the wellbeing & safety of our guests The guest
will not only experience the quality of the hotel through the comfort of his room, but also
through the quality of Food provided in the entire hotel. It is therefore very important that
the concerned Kitchen employees know how to handle and process Food in a professional
and consistent manner by respecting the standards of Swiss International Hotels & Resorts.
POLICY
Swiss International Hospitality shall develop and maintain a clear, uniformly enforceable set
of guidelines for consistent Front Office Procedures that reflects the standards of Swiss
International Hotels, based on the values of the company:
1. Efficiency
Each task within the service process needs to
be completed in an economic way, without
wasting any resources (time, effort, money,
supplies etc.) whilst reaching the intended
results (effectiveness) to ensure customer
satisfaction
2. Accuracy Each task within the service process needs to
be completed in a precise and exact way,
without making any mistakes, and by paying
attention to even the smallest details
3. Innovation
The creativity of finding new ways and
methods to complete each task and / or of
introducing new ideas that add value and
variation to each task
4. Courtesy
Being polite and showing respect & genuine
consideration and care for others is the core of
hospitality
5. Anticipation
The fact of being always one step ahead of
things that may happen and/or of requests
that may be made by guests while completing
each task within the service process
6. Ethics
The fact of being conscience of right or wrong
(moral) behaviour towards others and oneself
e.g. lying, cheating, stealing etc.
7. Commitment
Each task within the service process needs to
be completed by taking full ownership of it,
which implies responsibility, and by respecting
the standards of Swiss International at any
time, which implies loyalty to the company
8. Sustainability
The contribution of each and every one to
preserve the natural resource of our planet is
crucial for the generations to come. In every
task to be completed one needs to consider the
possibilities to avoid pollution, waste and
spillage as well as the opportunities for
recycling.
INDEX
1.EMPLOYEES GUIDELINES ....................................................................... 6
1.1 EMPLOYEE PERSONAL HYGIENE ............................................................... 6
1.2 HAND WASHING .................................................................................... 7
1.3 EATING AND DRINKING AT WORK ........................................................... 7
1.4 GLOVE AND UTENSILS USE ..................................................................... 8
1.5 SERVICE HYGIENE STANDARDS ............................................................... 8
1.6 LAUNDRY & LINNEN USE ......................................................................... 9
1.7 VISITORS IN THE KITCHEN ..................................................................... 9
2. ILLNESS, HAZARDS AND PEST CONTROL ............................................ 10
2.1 RESPONDING TO A FOOD BORNE ILLNESS COMPLAINT ............................ 10
2.2 RESPONDING TO A PHYSICAL HAZARD FOUND IN FOOD .......................... 10
2.3 PEST CONTROL .................................................................................... 11
3. EMERGENCIES .................................................................................... 12
3.1 CONTACT WITH BLOOD AND OTHER BODILY FLUIDS ............................... 12
3.2 FOOD SAFETY IN EMERGENY SITUATIONS .............................................. 12
3.3 FOOD SAFETY PROGRAM VERIFICATION ................................................. 13
4. EQUIPMENT HANDLING ...................................................................... 14
4.1 FACILITY AND EQUIPMENT MAINTENANCE .............................................. 14
4.2 EQUIPMENT CLEANING AND SANITIZING ................................................ 14
4.3 CLEANLINESS AND SANITAZION OF THE SWISS CAFE ............................. 15
4.4 MACHINE WARE WASHING – HIGH TEMPERATURE ................................... 15
5.HANDLING OF FOOD PROCEDURES ...................................................... 16
5.1 PURCHASING OF FOOD......................................................................... 16
5.2 RECEIVING OF FOOD ............................................................................ 17
SOP Food Safety & Hygiene Page 4
SOP FOOD SAFETY & HYGIENE
1.EMPLOYEES GUIDELINES
1.1 EMPLOYEE PERSONAL HYGIENE
Policy: All restaurant employees will maintain good personal hygiene practices to ensure
food safety.
Procedure: All employees involved in handling food must wash hands using the following
steps:
Wash hands (including under the fingernails) and forearms vigorously and thoroughly
with soap and warm water (water temperature should be at least 100ºF) for a period
of 20 seconds.
Wash hands using soap from a soap dispenser. Lather at least 10 seconds.
Use a sanitary nail brush to remove dirt from under fingernails.
Wash between fingers thoroughly.
Use only hand sinks designated for that purpose. Do not wash hands in sinks in the
production area.
Dry hands with single use towels or a mechanical hot dryer. (Retractable cloth towel
dispenser systems are not recommended.) Turn off faucets using a paper towel in
order to prevent recontamination of clean hands if foot pedals are not available.
Procedure: Employees involved in the service of food must observe the following
procedures:
Cleaning and sanitation:
o Before food is placed in service area clean on around the service area, using
warm soapy water and designated clean cloths. Thoroughly rinse after
washing.
o Sanitize on and around the service area, using an approved chemical sanitizer
at proper concentration.
o Wipe down area as needed throughout service with cloth stored in sanitizing
solution away from food.
o Cloths used for cleaning food spills should not be used for anything else
Service utensils/service ware:
o Store utensils properly, with the handle extended above the container, or on a
clean, sanitized food-contact surface.
o Use serving utensils with long handles to keep hands away from the food
item.
o Clean and sanitize utensils before using.
o Use separate utensils for each food item.
o Handle glassware and dishes properly; so hands are not in contact with
surfaces that will be touched by food or patron’s mouth.
o Hold flatware and utensils by the handles.
Practice good personal hygiene:
o Wash hands before handling place settings or food.
o Never touch cooked or ready-to-eat foods with bare hands. Always use gloves
or utensils.
o Never touch food with bare hands. Serve with tongs or gloves.
Procedure: Linens used in the restaurant for purposes of cleaning and sanitizing are not
used in other areas of the establishment. Linens should be kept separate by functional use
to minimize risk of cross contamination. All restaurant employees must:
Use wiping cloths and other cleaning cloths for purposes of cleaning and sanitizing, as
needed.
Wiping cloths used for food spills from tableware and carry-out containers shall be
maintained dry and used for no other purpose.
Wiping cloths used for food contact surfaces shall be held between uses in an
appropriate sanitizing solution.
We recommend that wiping cloths and aprons are changed as needed but at least
every day to minimize the risk of cross contamination. Soiled cleaning linens and
aprons should be placed in a designated container by use and taken to the laundry
area at the end of each shift.
Place soiled table linens in a designated container for transportation to the laundry at
the end of each meal period.
Transfer wet mop heads to a separate designated container to be taken to the
laundry at the end of each shift. This will minimize mold growth and infestation by
pests.
Procedure: When a complaint is received related to a food borne illness, employees will:
Indicate concern for the individual and let that person know that the complaint will be
referred to the restaurant manager.
Contact the restaurant manager if she/he is onsite.
If the restaurant manager is not on site write down the information about the
complaint using the Food borne Illness Incident Report.
Procedure: Employees involved in the production or service of food must observe the
following procedures when a foreign object or physical hazard is found in food.
Apologize for the inconvenience of finding a foreign object in the food.
Determine if the foreign object did any harm to the individual, such as broke a tooth,
cut, etc.
Take the customer to the manager if there was physical harm to the customer.
Save the object and the box/bag from which it came, if known.
Record the manufacturer, codes, and dates listed on the box.
Report the incident to the restaurant manager, so appropriate follow-up can be done.
Procedure: Employees will use the services of an integrated pest management program
(IPM) using the following steps:
Deny access to pests
o Use reputable suppliers for all deliveries.
o Check all deliveries before they enter the restaurant.
o Refuse shipments that have signs of pest infestation, such as gnaw marks on
cardboards containers.
o Keep all exterior openings closed tightly. Check doors for proper fit as part of
the regular cleaning schedule.
o Report any signs of pests to the Spirit Café & The BOX Manager.
o Report any openings, cracks, broken seals, or other opportunities for pest
infestation to the floor manager
Deny pests food, water, and a hiding or nesting place
o Dispose of garbage quickly and correctly. Keep garbage containers clean, in
good condition, and tightly covered in all areas (indoor and outdoor). Clean up
spills around garbage containers immediately. Wash, rinse, and sanitize
containers regularly.
o Store recyclables in clean, pest-proof containers away from the building.
o Place food and supplies after delivery as quickly as possible into storage.
o Keep all food and supplies at least 100 cm. off the floor and 50 cm. away from
walls.
o Refrigerate foods such as powdered milk, cocoa, and nuts after opening.
These foods attract insects, but most insects become inactive at temperatures
below 5º Celsius.
o Place other opened packages of cereals and grains in storage containers with
tight fitting lids
o Use FIFO (First In First Out) inventory rotation, so pests do not have time to
settle into these products and breed.
o Clean the facility thoroughly and regularly. Careful cleaning eliminates the
food supply, destroys insect eggs, and reduces the number of places pests can
safely take shelter.
Use and Storage of Pesticides
The PCO should decide if and when pesticides should be used in your establishment.
PCOs are trained to determine the best pesticide for each pest, and how and where to
apply it. The PCO should store and dispose of all pesticides used in your
establishment. If any over the counter pesticides are stored on-site, follow these
guidelines:
o Keep pesticides in their original containers.
o Store pesticides in locked cabinets away from food-storage and food-
preparation areas.
3. EMERGENCIES
3.1 CONTACT WITH BLOOD AND OTHER BODILY FLUIDS
Policy: Blood and other bodily fluids will be handled to minimize the possibility of cross
contamination.
NOTE: A Blood-Borne Pathogens Kit should be located in the restaurant, to be used when
handling blood is necessary.
4. EQUIPMENT HANDLING
4.1 FACILITY AND EQUIPMENT MAINTENANCE
Policy: The facility and equipment will be maintained to ensure the safety of the food
served to customers.
Procedure: The Swiss Café, Restaurant & Lounge Manager and the F&B Manager must:
Ensure that all hand washing sink areas are supplied with soap dispensers and
disposable towels or functioning air dryers at all times.
Maintain toilet facilities so that they function properly and are clean.
Take temperatures routinely of water to ensure that hot (minimum 45º Celsius) and
cold (20º Celsius) running water is available at all sinks.
Check to make sure that there is no possibility of back siphon age.
Check to make sure that all food waste and rubbish are stored in rodent and insect-
proof containers with tight fitting lids.
Be sure temperatures of all cooling equipment are taken and recorded routinely to
ensure proper calibration of thermometers and proper equipment operation. See
Temperature Record for Freezer, Temperature Record for Freezer/Refrigerators, and
Temperature Record for Refrigerator.
Be sure temperatures of all heating equipment are taken and recorded routinely to
ensure proper functioning and thermometer calibration.
Record temperatures of holding equipment at least daily to ensure proper functioning
and calibration.
Monitor the maintenance of ventilation systems, ensuring that systems are adequate
and regularly cleaned according to the recommended schedule.
Procedure: Employees who use equipment will be responsible for washing and sanitizing
removable parts after each use. Equipment that handles potentially hazardous foods is
cleaned at least every eight hours.
Steps include:
Disassemble removable parts from equipment.
Procedure: Employees involved in the service of food to customers in the Swiss Café,
Restaurant & Lounge must observe the following procedures to ensure its safety:
Before service:
o Clean and sanitize tables.
o Wash hands before handling place settings, food, or beverages.
o If tableware is preset, it should be protected from contamination by being
wrapped, covered, or inverted.
During service:
o Handle all dishes, glasses, cups, and flatware by non-food contact surfaces
only.
o Immediately wipe up spills as they occur. Use designated cloths and
appropriate sanitizing solution.
After service:
o Remove unused flatware after Service, clean and sanitize.
o If tables are covered with linen, remove after Service and replace with clean
tablecloths. Soiled cloth linen, tablecloths, and napkins should be taken to the
laundry and kept separate from other linen used in the establishment, such as
custodial towels. Treat stains promptly.
o If no tablecloth is used, remove all materials (salt and pepper shakers,
sweetener, etc.) clean and sanitize tables. Replace materials and reset tables.
o Wipe table seats if necessary after table tops have been cleaned and
sanitized.
o Sweep and mop floors or vacuum carpet after meals.
Procedure: Employees who use the ware washing machine will be responsible for knowing
how to use the machine, document its use, and properly maintain it after use.
Steps include:
Fill dish machine tanks using the automatic filler prior to use.
Run dish after being filled, but prior to being, until it reaches 45° Celsius.
Verify that soap and rinse additive dispensers have enough products for the day’s
use.
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SOP FOOD SAFETY & HYGIENE
Scrape and rinse all items before placing them in the machine.
Load the dishwasher racks. Avoid overloading or improper loading.
Place rack in machine and close door.
Temperatures should be at least:
Wash - 65° Celsius with a cycle of at least 2 minutes
Rinse - 75° Celsius
Final rinse - 85° Celsius.
Note that for stationary-rack single tank or 1 compartment, single-temperature
machines, water temperature must be of 70° Celsius when contact with dishware.
Final temperature should not exceed 90° Celsius. A temperature sensor should turn
black.
Minimum water pressure for final rinse should be 15-25 psi
Run racks of dishes and flatware through the dish machine. Sort and transfer
flatware to service canister with handles up; run through machine again.
Using clean hands, remove dishes from machine, and allow to air dry.
General Principles:
o Receive only one delivery at a time from approved suppliers. Verify credentials
of delivery person.
o Check to make sure frozen food is solid, and does not show evidence of
thawing and re-freezing.
o Check to ensure that refrigerated foods are received at or below 5º Celsius.
o Record the date received on the outside of each package, and a use-by date if
applicable.
o Remove potentially hazardous foods from the temperature danger zone (> 5º
Celsius) and place in storage as quickly as possible.
o Accept only pasteurized dairy products.
o Reject potentially hazardous foods that are not at acceptable temperature and
cans with swelled tops or bottoms, leakage, incomplete labels, flawed seals,
rust, or dents.
o Evaluate quality of products by odor, sight, and touch. Reject unacceptable
products. Products must meet order specifications and quality requirements.
If any foods are deemed unacceptable, they should be rejected and put in a
designated area for credit.
Receiving Frozen and Refrigerated Foods:
o Check temperature with a calibrated thermometer to assure that cold foods
(especially potentially hazardous foods – foods in which microorganisms are
able to grow rapidly – often moist, high in protein, and have a neutral or
slightly acidic pH) are below 5° Celsius.
o Reject, with the exception of fresh shell eggs (7° Celsius), all foods that
should be stored below 5° Celsius that are delivered above 5° Celsius.
o Check at random the temperature of three different refrigerated food items for
each delivery. Record date, employee initials, vendor, product name, and
temperature of these products in the Receiving Temperature Log.
o Place foods in the proper storage area (cooler or freezer) quickly to avoid
potential bacterial growth. Proper cooler temperatures are 5º Celsius or
lower. Proper deep chill storage temperatures are from 0º Celsius to -3,5º
Celsius or below. Proper freezer temperatures are -18º Celsius.
o Use First In First Out (FIFO) inventory rotation of products in all storage areas
to assure that the oldest products are used first. Products with the earliest
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SOP FOOD SAFETY & HYGIENE
o use-by or expiration dates are stored in front of products with later dates.
Mixing old food with new food is not acceptable.
o Keep products in original package until used.
Receiving Dry Goods:
o Check dry goods for leaks, flaws, or broken packages. Dry goods should be
dry, free of mold, and free of insects. If the packages are flawed, they should
be rejected and put in a designated area for credit.
o Inspect cans for leaks, dents, bulges, or other visible signs of damage. Notify
a manager if a damaged can is found.
o Date boxes and cans with receiving date.
o Separate chemicals from foods.
o Check delivery invoice against the items delivered, and the purchase order.
o When damaged items are found, the manager or designee should call the
distributor so the product can be picked up and returned and a credit issued.
o Note on the invoice any items rejected.
o Proper dry storage temperatures are between 10º Celsius and 21º Celsius at
50 to 60 percent humidity.
Procedure: All restaurant employees must Use a Two Spoon Tasting Method:
Remove a sample of a product from the container with one spoon.
Transfer the product sample onto a second spoon, away from the original food
container or preparation area.
Sample the product by tasting.
Never re-use used spoons. Use clean and sanitary spoons each tasting. Always use
two spoons to ensure sanitary practices are being followed and the product is not
contaminated.
Procedure: There are two acceptable methods of cooling food outlined below. Employees
involved in the cooling process of food must observe the following procedures:
One-stage (four hour) method:
o Cool hot cooked food from 57º Celsius to 5º Celsius within four hours using an
appropriate procedure.
o Take temperatures of product after four hours to make sure that food
temperature is below 5º Celsius.
o Record temperatures on Cooling Log.
o Reheat food to above 57 oC if food has not cooled to 5º Celsius in four hours.
Two-stage method
o Cool hot cooked food from 57º Celsius to 21º Celsius or lower within two
hours, and then cool down to 5º Celsius or lower within an additional four
hours, for a total cooling time of six hours, using an appropriate procedure.
o Take temperatures at the two and six hour intervals to make sure that the
appropriate temperatures were reached.
o Reheat food to above 74o Celsius if food has not cooled to 5º Celsius in four
hours.
* NOTE: The reason that the two-stage method allows six hours to cool is that in the first
two hours of cooling the food is passed through part of the temperature danger zone where
the growth of microorganisms is most likely to occur.
Procedure: Employees who will be setting up the plates and serving food must follow these
procedures:
Use a calibrated thermometer to take temperatures of food products at the beginning
of service.
5. 12 Logbook Temperatures
Readings that do not fall in the optimal ranges must be reported to the restaurant manager.
Corrective action must be noted if temperatures fall outside of appropriate range.
Corrective
Date Time Menu Item Temperature Initials
Action
Readings that do not fall in the optimal ranges (at least 57,2° Celsius for hot foods
and below 5° Celsius for cold foods) must be reported to the restaurant manager and
corrective action noted.
Readings that do not fall in the optimal ranges (at least 57,2° Celsius) must be reported to
the restaurant manager and corrective action noted.
Readings that do not fall in the optimal ranges must be reported to the restaurant manager.
Corrective action must be noted if temperatures fall outside of appropriate range.
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Measure Verified
Product
Date Time Vendor d Temp. Comments Date/
Name
°C Initial
6.CHECKLISTS
6.1 CHECKLISTS AND DOCUMENTATION
Policy: Records will be kept to document how food is handled during its flow through the
restaurant.
Manager: ________________
Lunch
Dinner
Freezers
Dishmachine
Items on Corrective
Day Time Temperature Clean Locked Shelves Action
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Address: ____________________________________
Summary of Incident
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Results of Investigation
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Corrective Action
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Object Description:
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Corrective Action
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PROCEDURES COMMENTS
Personal Hygiene
Designated uniform – clean daily
Hair restraint – cover all hair
Jewelry – limited to plain ring, remove watch
Fingernails – short, unpolished, clean. No artificial fingernails
Employees with illness and symptoms - review restaurant
policy and Food Code
Open sores, cuts, abrasions, or burns must be completely
covered when handling food
Smoking policy – review restaurant policy and Food Code
Sneezing/coughing - appropriate action fallen
Eating, drinking, & gum chewing in designated areas only
Break and Meal – Review Restaurant Policy
Where breaks/meals occur
When breaks/meals occur
Locker room – storage of personal items
Hand washing & Glove Use
Handwashing procedures:
When, Where & How to wash hands
I understand these policies and procedures and I agree to follow them because of their
importance to safety of customers. I understand that following them is a condition of
employment in this restaurant.