11.KITCHEN(ALL KITCHEN STAFF2)所有廚師須知154-185

/

STＡNDＡRDSＡＮDPROCＥＤUREＳ

DＥPARＴＭENT:JOBCATEGORＹ：

ＦＯODPREＰARＡTIONALＬKＩＴCHENSTＡＦF

HＥAD:G.M。AＰPROVAL：ＤAＴE：

TAＳK：ＰＯＴATＩONOＦPREＰＡＲＥＤOＴEMS

STANDARD:NＯFOODSＴUＦＦWＩLLGOＴＯAＧUESTUNLEＳSITLOOKSFERSTＣLASＳＡNDTＡSＴESＦRＥSＨ.

PＲOCEDURＥ:

Ｗheｎadesｓert,ｍａｉｎcourｓe，souｐorpastryisprepaｒeｄｔｈefridgｅｏrstｏrａgeａreａwillbecheckｅdｔomａkesurenoneiftheｓamｅarepreｓenttｈaｔcouｌｄbeａｃcidentlyｍixeｄupwithtｈefresｈbaｔcｈ．

Sｈｏuldanyoftｈesameiteｍbeleftitwilｌbｅtasｔedtomakesurｅiｔｈasnotｓpｏileｄoｒtaｓtesｏffrｉdge．

Ｗｈｅnfoodstｕfｆiｓstillofgooｄqualiｔyｉｔsｈａllbeissuｅｄｆoruseｏnthatdayeithｅrforbｕffetｏｒstａffcａnｔｅeｎ.

Iｆthereisthｅsｌigｈｔestdoｕbtofquaｌitｙｓｅｅyｏuｒsupeｒｖisor。

DONＯTinａｎｙwayleｔitｇotoaguesｔ!

NEVERseｒveanythingthatyｏｕwouｌdｎotbeｐreparedtoeatyｏursｅｌｆ！

STＡNDARDSANDPROCEＤURES

DEＰＡＲTMENT:JＯＢCATEGORＹ:

FOＯＤＰＲＥＰARＡＴＩONALLKＩTCＨENSTAＦF

HＥAD：G．M.APPＲOVＡL：ＤＡTＥ：

TＡＳＫ：GUＥSTGREEＴING

STANDAＲD：guestswiｌlｂeｇｒeｅtediｎawａｒm,ｆriｅｎｄly，ｇｅｎuineandwelcomingmａnｎerasｆiｒｓtiｍprｅssionsareveryimpｏrtａｎt，ｔｈeguｅst’snaｍｅwｉllalwaｙsｂｅｕsedifａｔａｌｌｐｏsｓｉblｅ．

PRＯCＥDURE：

Ｗhenmeｅtingaｇuestａｔthebｕffetｏrinpasｓageways，Banqｕetsetc.，beposiｔive，standstraｉght,donｏtsｌｏuｃh。Smile!

Weｌcomethｅgueｓｔwｉthａpropｅrgreetinｇ．

Say“ＢulaGoodMoｒnｉng,"”ＢulａGｏｏdAｆｔｅｒｎｏｏｎ，”ｏr“BulaGoｏｄＥveniｎｇ.”

Ifatａllpｏssibｌe，cａlｌｔｈeｇueｓｔbｙname“”Bula,GｏｏdMｏrnｉng，Mrs．··············,Mr?！ぁぁぁぁぁぁぁぁぁぁぁぁぁぁ?/p>

Ifyoudonｏtknoｗtｈegｕest’snamｅｙoｕmaysay“BulaGooｄMoｒning,Siｒ/Madam.”

RＥMEMBER:

Ｆirｓtimｐｒessionsａrevｅrｙｉmportａnt。Wellgｒoomedappearａnceｉsａnｅｃessity.Ｐersonalｈygieｎｅ，hairstyｌe,uniformaｎdmake－ｕp(ｉfused)musｔｂｅｉmｍaculaｔe.

Alwayswalkbriskｌy,sｔandstraight,movewｉtｈcｏnfideｎceaｎdｅａse．

PＲOCＥDURES：（coｎｔinuｅd）

Cｕｓtomersliｋetobｅcalledｂｙｔｈeｉrnaｍe，ｉｔｍakｅsthemｆeｅlgoodthatｔｈeyarerｅcognizｅdａndremembereｄ.Makeityouｒｂusinｅsstoｌｅａrnyourcuｓｔｏmeｒ’ｓnaｍeｕseit．

ＳMILE！

ＳTANDＡＲDSAＮＤＰＲＯＣＥDＵRＥS

DEPＡRTMENT：JOBCATEＧOＲＹ:

FOOＤPRＥPＡRＡＴIONALLKITCHENSTAFＦ

ＨEＡD：G.M.APPROVＡL：DATＥ：

TＡＳＫ:ＳANＩTATＩONANDHYＧIENE

STAＮDARD:ａllstaffwilｌuｎdersｔandandappreciaｔethｅｐriｎciｐaｌandimｐortanceｏｆｃoｒreｃｔsanｉtａｔｉonpｒoceduｒesandｗillalｗａysbｅａｗareoftheｉmportaｎceｏfoｕrresｐoｎsiｂilityｔｏwaｒｄsguesｔ’ｓwｅllbeinｇ.

?

PＲＯCEＤURE：

AｔtｅnｄSａｎitatｉon＆ＨygiｅneＭｅetingheｌdｂｙtｈeＳｏusChef。

Staffwillｍａintａinahigｈｌevelofｐｅrsoｎａlｈyｇiｅnｅ.Hanｄｓwillｂｅclｅaｎ，ｆinｇernailsｃutshortandscrubbeｄclean.

RＥMEMBＥR：

SＡNGEＲＯUＳBACTＥRIACANLODＧＥUNＤERＦINGERＮAILS。

Ｈａiｒｃａrｅismaintaiｎｅd。Hairiｓｓｈａｍpooeｄreguｌａｒlyanｄiｓｋeｐttｏapｐroveｌｅｎgtｈ.Feｍaｌestａffｗithlinghaiｒ(beｌｏｗｃollａrlengtｈ)wilｌtieｔheirhairｕp。Ｍalestaffwilｌｋｅephairneaｔlytrimmed。

RＥMEMBER：

NEＶEＲｃomｂyourｈairintheFood＆Ｂevｅragepreparaｔｉonarｅasorｉnfrontｏｆhouseareaｓ.Avoiｄtouｃhingｙourhairｗhileworkiｎgandｎｅverinfｒoｎtｏfguｅstｓ。ＬonｇhａｉｒiｓｔiedupｔoavoiditcomingiｎtocontactwitｈＦood&Beｖeｒａgeorｓerviｃｅutenｓils．

Alwayｓbaｔｈｅoｒsｈｏｗeｒｂeｆorecomingoｎdutｙ.Useaｄeodorantandtryｔoavoiｄeatｉnggaｒｌicoroｎionsbeforecomｉngｏｎdｕty．

Alwayswashyourhａｎdsthｏrouｇhlyｗithsoａpaｆterusinｇthｅｔｏilet．

ＰROCＥDURＥS:（cｏntｉnueｄ)

Avoid,asfaｒaspoｓsiblｅ,touｃhｉngｇｕeｓt’sfood＆bｅｖeｒagewiｔhｙｏｕrｈands.Uｓｅaspooｎanｄfoｒkwｈeｎeverfeasible.

Neveｒserveａnｙthiｎgtoaｇuesｔｉfｙouａreunsｕrｅofitsｆrｅshneｓs，ifｙoufeelthａt(yī)aｆoｏditeｍsmellsorｌｏokuｎfｒesh,ｂriｎgｉtｔotheattentioｎoftｈｅcｈeforyｏursuperviｓoｒ.

Rotatestoreditｅｍstoｅnsuｒｅfreｓhｎess.Ｆｏrｉｎｓtａnce,iｆyouarereｐlｅnishiｎｇｔhemilkstockiｎtheserｖicerefrigerａｔｏralwａｙspｕtthefreshｍｉlkａｔtheｒｅａｒ,theexistiｎgstockｔotheｆｒｏnｔ。

Cｈeｃｋ‘Expiry’datesonｇoｏdｓ–maｎｙitｅms,sucｈaｓmｉｌkｙoｇhurt,juices，etc。ｈaｖｅａ‘Usｅbｙ··········’dａt(yī)ｅ.Cｈeckthisbeforeuｓinｇ,ifoｕtofsaｔeｂrｉｎｇtｏchｅｆ'sattｅntionimｍedｉatｅlｙ.Ｄonotservｅunderａｎｙｃircumｓｔances.

Keeｐallequiｐｍentthatyｏuarereｓｐonｓibｌｅforｓｐotless。Clｅancutｌeｒydrawｅrsrｅgulａrly–iｆcrumbsaccuｍｕlateｔherｅｔｈeycanattrａcｔpestssuchａｓcockroａchesaｎdmicｅ，kｅeprefrigerａｔorssｐotlesｓ–ｗｉpestains,spills,ｉmmediately。

Maｌesurｅwhｅｎｕsｉngclothsorｒagethａｔtheｙareaｌwayscｌeａｎａndｎeｖeｒcarryacｌothｕnｄｅryoｕrarm.

Rｅｐｏｒtsiｇhtｉngofaｌlｉnsects/pestｓtoyｏurSｕpervｉsoｒ．

Neversnｅezeoｒｃoughoｖeｒguest'sfood/beverage。

Neｖeｒspiｔ，eitheｒinfronｔorbackｏｆtｈeHouse.

Ifｙouｄropaｆｏodｉteｍontｈeｆｌooｒ，iｆinfｒonｔofaｇｕeｓtdｉscardimmediａt(yī)ely.

Donotｓmokeｗｈilehandlingfｏoｄsorｉnfoｏｄｐｒｏcｅsｓingｏrｈaｎdlingareas．Ｈandsmuｓtalｗaysｂewasｈedafｔeｒｓｍｏkinｇ.

PROCEDUＲＥS：（conｔinｕed)

Imｍeｄiａt(yī)ecareshｏulｄbｅgiventocuts，burnsｏrrasｈeｓorａnyｅxｐoｓeｄbodyparｔ（fａｃemhaｎd,ａrms，neckｅtc.）．Theyｓhouｌdbeｐroｐerlｙdｉsiｎfecｔedandpｒotected.Dressiｎｇsshouldbeｃｈａｎgedａsofｔenaｓpossｉbleandｔheｍseｌvesｂeprｏｔected.

Ｗhenmovｉｎｇｆromｔhedirtｙsiｄｅofthｅdishｗaｓhertoｔｈｅclｅanpiｃk-ｕｐsiｄetｈｅstａfｆconｃernｅｄmustwashtheiｒhａｎｄs．

STANＤAＲDSＡNDPROCEDUＲEＳ

ＤEPARTMENＴ：ＪOBCATEGＯＲY:

FOODPREPＡRATＩONAＬLKIＴCHＥNSTAFＦ

HEAＤ：G．M。APPＲＯVAＬ:DATE：

TASK:KITCＨＥＮMACＨINEFAMＩＬIＡＲISAＴIOＮ

STANDARD：noemplｏyeeshaｌlhａｖeaｎaccｉdentwitｈakｉtchenｍachineｏrdｅｓｔｒoｙonethroｕｇhneglｉｇence.

PROCEDＵRE:

Neveｒswiｔchonａmachiｎeifyｏudoｎotknoｗhowitｗorｋs．

Neｖerｔakｅａｍachiｎｅａpaｒtforclｅaｎingwｉthouｔfirsｔswitchｉnｇｏffattｈｅpluｇ.

Nｅvｅrspｒａｙａｎｙｍaｃhｉnedownwiｔhthepｒessureｃleaner.

DonoｔaｓsembleaｍａchineｗｉthoｕthavｉngbeenshownhowbｙyｏurSupｅrviｓor．

Checｋthｅratｉngoｆamａcｈineｂeforeloadｉng．

Ｍakｅｓurｅthatａlｌfｉｎgｅrs，loｏｓeｃlｏｔｈingaｎｄhairstayｃlｅarofmovingpａrtｓ。

Ifamachinesｔartstoｍakeanｏiseorsｐarｋiｎｇ,sｗiｔchitoffcheckｗiｔhyouｒｓｕperviｓｏｒａｎdengiｎeｅｒiｎｇ。

ShoulｄamachineｓtaｒtｔoｓｍoｋeｏｒsmellｌikeitｉsｂurningtｕrｎiｆoffａndｃalｌtheｓｕpｅrvisorandEngiｎeering.

Whｅnamａcｈｉｎehａsasafetyguaｒｄｕseitｎeverputyｏurselfbetweenａcuttiｎgｅｄgeｏrbyｐａsｓ–asafｅtｙguarｄ！

Ｉｆｙｏuaｒenotsｕre,ASK!

SＴＡＮDARDSAＮDPROCEDＵREＳ

ＤEPARＴＭENT：JＯＢCATEGＯRＹ:

FOOＤPREPARATIＯNALLＫIＴCHENＳTAFF

HEＡD：Ｇ．M．AＰPROVAL：DATＥ:

TASK：PROＰERKITCHENSＴO(shè)ＲAＧＥPROCEDＵRES

ＳTAＮDＡRD：therewｉlｌbenofｏoｄspoiｌageduetoincｏrrｅctｓtoraｇe。

ＰＲOＣEＤURE：

Whｅnacaｎisopenｅdａｎdｃonｔeｎｔsｎotuseｄstrａiｇhtaｗay，ｉtisautomａt(yī)iｃaｌｌｙporｅｄｉntoａnｏｎ—corrosiveｃｏｎｔaiｎerandcovｅred.

Ａlｌｄryｇoodsmｕstbekeptdryandｉｎsｏlｉdconｔaｉnｅrs．（Ｎocａrdboaｒd)

Neｖerstｏrｅmｏrethantwodayssupplyifaｎｙthinginthekiｔchen.

Ｔhｅleastamounｔpossiｂleofｇlassandcrocｋeryisｓtoｒediｎtｈｅkitchen.

Fridgesaｒｅaｌwayskepttidy.Thismeansｄailycheckｓtｏchaｎgeｈalfｆｕｌlconｔainｅrstoasmalleｒsize，ｆｏodkeptcｏvｅｒeｄasmｕchａspossｉble，butcｈeｒｓａndfiｓｈfridgeｓcontaiｎersandiｃｅchangeddaｉly.

Aｌlｆrｉdgｅs，frｅeｚeｒs,kｅｐtsｈｕtwhereeverpossible。

Noglassorcrockeryisｋeptｉnfreｅzers。

Ｇｌaｓsandcrockｅｒｙiskｅｐtｉｎfridgeswｉtｈfoodｓtｕffsfｏrｕseontheday.

PＲOＣEDURES：（contｉnued）

Fooｄsｔｕｆfｓwiｔｈsｔrｏngodoｕrsｗillbｅstｏｒｅdinseａlｅdcｏｎtａｉners.

Atthebeginniｎgoｆeachshiｆｔfoodstｕffstｏｒagewilｌbeｃｈeckeｄbypersoｎrｅspｏnsible.

ＳTAＮＤARＤSＡNDPROCＥＤURＥＳ

DEPAＲTMEＮT:JOBCATEGOＲＹ：

ＦOODPREPAＲATIOＮALLKITCＨEＮSTAFF

HEAＤ：G．Ｍ。APPROVAL:DATＥ:

TASK:HOTELOＲEＮTATIＯN

STAＮDARD:everyempｌoｙeｅsｈallknowthegeｎｅrａllａｙoutandfacilｉｔiｅｓｏｒtｈehotel,iｔsplacｅinｔｈeｏrganiｚatioｎ，andｔheｈｏtelｒulesaｎdregｕｌatiｏnｓ。

?

PＲOCEDURＥ:

AttｅndHotelOｒientatiｏnheldbｙHuｍanＲesoｕｒceｓDｅparｔment.

ＳTANDARDSANDＰROＣEＤＵRES

DＥPARTMＥNT：JＯBCATEGORY：

FOODＰＲEＰARATIONALLＫITCＨENSTＡFF

HEAＤ:Ｇ。M．APＰＲOVAＬ：DATＥ:

TASK：DＥＰARＴMENTORIENTAＴION

STAＮDARD：everystａfｆｍembeｒｗillrｅceiveadetaｉleｄdepartｍｅnｔｏｒiｅnｔａt(yī)iｏn。

?

PRＯCEDURE:

IntroduceaｌlSuperviｓorsanｄfelｌoｗemｐloyees.

Touｒofdepartｍenｔandrelateddeparｔｍeｎｔs.

Exｐｌainindetａiltheｆolｌowingpointｓ:

Timｅkeepｉngsystem

Ｕｎｉｆormisｓuｉngproceｄｕre

Lockeraｓsiｇnmeｎｔａｎｄamｅｎitiesandｒesｔroomfacilｉtiｅs

Ｄepartmｅｎtruｌeｓ

BulｌeｔinＢoarｄ

ＷorkRosｔersｗｈerekeptandhowｔoｒeaｄｔｈem

Mｅalｔimeｓａｎdｐrｏｃedurｅｓ

Safetyrｅguｌationｓanｄemeｒｇｅncyexits，ｆireextiｎguisherｓ

ＩndusｔrｉａlaｃcｉdｅntsＪｏbreqｕiｒemenｔｓ

Jobrｅquｉｒeｍents

Standardｒeciｐeｃarｄｌocationandhｏｗｔoｒeａdthem（stｅwardchｅmiｃaｌsuｓagｅｌists）

Ｊobdｅmonｓtrａｔion

FirstＡｉｄKitaｎdｌoｃatioｎ

PayDａy，tｉｍeｃａrdｓaｎdtｉmesheetｓ

Packａｇｅpaｓs,AnnuａlLeａvｅ，Absentｅeｅtc.,andotherforms

Q。Ａ．，DｅparｔmenｔHｅaｄ，F(xiàn)＆B,Safetyetｃ,Ｍeeｔings

Nｅwssｈeetse.ｇ。，ShｅratonWｏrld，SｈeｒatoｎDownUnderandHelloSheｒatｏｎVideo

ＳtaｆｆTransportAｒｒaｎgemeｎｔs

PROCEＤＵRＥＳ:（continued）

WhoisaｕｔhｏrizedtoＲequisｉｔioｎ

Wｈoisauthorizedｔoｄecidewｈetｈerorｎotfooｄstuffscanbethrｏwnｏｕt

Ｅｎgliｓhｏnｌｙiｓｓpｏkenthrouｇｈouｔthｅhoteｌ

ＳTANDAＲDSANDPＲOCEＤＵＲEＳ

ＤEＰAＲＴMEＮT：JOBCATEＧＯRＹ：

FＯODＰREPARATＩOＮALLＫIＴCHENSTAＦＦ

HEAD:G。M。APＰROVAＬ:DATE：

TＡSK：ＢＡＳIＣGARNＩSHINＧ

SＴANDARD:nofoodcoｕrseitemsｈallbｅinｇuｅｓｔ'svｉｅwｗｉtｈoutbeingｇａｒｎishedwithacleａｎsimplｅgarnｉshaｔmｉｎimｕm。

ＰＲOCEDURE:

Reｆertoｐｉcturesｏfsｔandardgarnishes

ＳＴANDAＲDＳANＤＰROCEDURES

DEPARTMENT:JOＢＣAＴEGＯRY：

FOOＤPREＰARATＩONALLKITCHENSTＡFＦ

HEＡＤ：Ｇ。M．AＰＰRＯVＡL:DＡTE:

TＡSＫ：CＲEＡMANDMILKHANDLIＮG

SＴANＤARD：ａlｌmildａndｃreamwillonlybeａcceｐteｄｉnafｒesｈｃhilledhygiｅnicｃoｎｄitｉonａｎdwillｂeｋeptinｓｕchｃonditiｏnuntilitｒeachｅstheｇuestoｒisｕseｄinthekｉｔchen。

PRＯＣＥＤＵRE:

Ｗｈenｒecｅiｖｉｎgmiｌkthｅｆollｏｗinｇmusｔbecheｃked：

Usｅｂｙdateandmusｔhaveａt(yī)leasｔｓixdayssheｌflifｅ．

Tempeｒａt(yī)uｒｅmustｂecｏol

Aｒeconｔainｅrｓallinhygiｅnicseaｌｅｄconｄｉｔiｏn。

Whenreceiviｎgcｒeamthｅfollｏｗingｍusｔbechecked：

Uｓeｂydａt(yī)ｅandmusthaveaｔleast14daｙsｓhｅlflife.

Temperaturｅmuｓtbecｏｏｌ．

Arecontａｉnｅrsａｌlinｈｙgienｉcｓeａｌedｃoｎdition.

Wｈｅnopeｎinｇaｎｄuｓingmｉlkｏrcreamaｌwａｙsｃhecｋｆreshnessbeforepouｒinｇcｏｎteｎｔsiｎtoｏthｅrｉｎｇｒedｉents。

Ｎｅverstorｅmilkｏrｃreａｍinｃaｒdboardconｔａinersonceｏpeneｄ.

ＳTANＤＡＲＤSＡNＤＰROCEDURＥS

DEPARTＭEＮT:JＯBＣＡTEGORY：

ＦOOＤPRＥPＡRATＩONAＬLKIＴＣHENSTAFF

HＥAD：G。M.APＰROＶＡL：ＤATE：

ＴAＳＫ：BAIＮMAＲＩEUＰKEEP

SＴANＤAＲD：nosauｃｅｗilｌbeｌeｆｔinｔhebａｉnmariｅlongerthanoneservicepｅriｏd.Ｎovegｅtablesshallbeintｈebainｍaｒielongｅrthｅnhalｆanhour．

?

PＲOCEＤURE:

Hｅatｆoodonthestovｅ．saucｅｓhoｕｌdbeｅnoｕghfor1ｓerｖicｅperｉodａndnomorethenｈaｌｆａnhｏｕr’ssuｐｐlｙofｖeｇetabｌeｓandraｇｏｕtssｔewｓetc．

Plａceｆｏodｉnｃｌeaｎbainmａrｉecｏntainer。

Makesurｅthｅbainmaｒiｅishoｔandcｌeａn。

Ｐl(wèi)acefoodiｎtoｂainｍariｅandkeeｐaconｓtanｔcheckontaste，coloｕranｄseaｓonｉng.

Kｅepaconsｔanｔcheｃｋonwａｔerlevelofｂainmａｉe,taｋeoutallcontaiｎeｒscheckwｈaｔcａnbｅreｕsedａｎｄplaceｉnｓtorａgecoｎtａineｒs．

Whｅnserｖｉcｅpｅｒiｏｄisoverｓwiｔchｏｆfｂainmarｉe,tａkeoｕtaｌlconｔａiｎers,checkwhatcanbereuｓedandｐｌaｃeｉｎstｏｒagecｏnｔainers.

Senｄｂaｉnmａriecｏnｔaｉnerｓtｏｐotｗash，ｃleａnｂaiｎｍarie。

STＡNＤARＤSＡNDPRＯCEDUＲES

DEＰＡRTMENＴ：ＪOBCＡTEGORＹ：

FOＯDPREＰAＲＡＴIONALLKIＴCHＥＮＳTAFＦ

HＥAD：G.M．AＰPROVAL：DATE：

TASK:MＥNUFAＭＩＬＩARISATIＯN

SＴANＤARD：evｅrｙｏneｗiｌlknｏwtheMaｎuｒelevanttｏtｈeoutletｔｈeyarewｏrｋｉng．

ＰRＯCEＤUＲＥ：

Ｅａchｐersoｎwillｈaveacopyoftheirrｅlevantmeｎｕ.

2。Takethestandardrｅcipｅsｈeetaｎｄfamilｉaｒiｚeyｏuｒselfwｉthｔhefolｌｏwｉng:

pｏrtionｓize

pｌａt(yī)ｅｌayoｕt

Recipｅinｇｒｅdｉents

Ｍethodofｐrｅparaｔiｏｎ

Servicemｅthoｄ

Garｎiｓh

ＳTANＤARDSANDＰRＯＣEDUREＳ

DＥPARTMEＮT:JＯBCATＥＧORY:

FＯOＤPREPAＲATＩONALＬKITCＨENSTAFF

ＨＥAＤ:Ｇ.M。AＰPROVAL：DATE：

TASK:MIＳEENPLACEFＡMIＬIARISＡTIＯN

STAＮDAＲD：EACHＰERSONWILLＫＮOWTHＥＭISEＥNＰLAＣEＲELEVANＴTOTHEＩRSTＡTＩON．

?

ＰROCＥDURE:

Takethｅstaｎdardrecipesheｅtsｒelevａnttｏyourstaｔion。

Listａｌlinｇreｄｉeｎtsforthoｓｅｄisheｓtobepｒｅparｅd.

Tｈｉslistｗillbecｈeckedatthebｅginniｎgofｅａcｈsｈｉfｔ.

Makesureallthｅsｅｉngredieｎtsareｓtoredneatｌyａnｄhygienicａlｌｙ．

SＴANDＡＲＤＳAＮＤPROCＥDURES

DＥPＡＲＴMENT：JOＢCAＴＥGORY:

FＯODPRＥＰARATＩONＡＬLKＩTＣHENSTAＦＦ

HEAD：G。Ｍ．ＡPPROＶＡL:ＤATE：

TＡSＫ：ICECOＵＰEFAMILＩＡRＩSATIＯN

STAＮDARＤ:EVERYICＥCＯUＰＥWILＬBＥSEＲVＥDEＸACTLYASＰERPICTUREANDＤESCRＩPTＩONOＮＣOUPEMEＮU。

?

PRＯCEDＵRE：

Ascｅrtainallingredientsaremｉｓeenplaceaｓｐersｔａndaｒdrecipecaｒd．

Arraｎｇeinｇlaｓsａspｅrpictｕreａｎdｒecipecaｒd．

Ｇarnｉsｈaｓpｅｒpicturｅandreｃipecａｒdandserve

STＡＮＤARDSANDＰRＯCEＤURＥS

DＥPＡRTMEＮＴ:ＪOBCATEGORY:

FＯＯDPREＰARATＩONAＬLＫＩTCＨENSＴAＦF

ＨEAＤ：Ｇ.Ｍ。APPROVAL:DATE：

ＴASK:EQUIＰMENTISＳＵINＧAＮＤＣINTＲOＬＰROCEDＵRE

ＳTANDARD：aｌleｑｕｉpmｅnｔisｓuedwillbesigneｄforｂythereceiverlegiblｙandcｏunter-ｓignｅdｂythｅｉｓsuerandaｒecｏrdkｅｐｔonthechｉefｓtewaｒｄ’sｏｆｆice．Noeｑuipmｅnｔsｈallｌｅaｖetｈepremiseswithoutthｅappｒopｒiaｔeｆoｒmsｆilｌeｄinanｄcｏpieskept。

?

PRＯＣEDＵRE:

Logcｏpｉesofatｔachedfｏrmsmustbｅkept.Alｌcｏlumｎsmuｓｔbefilｌeｄiｎandsiｇｎedfoｒ．

ＡｎydiscrｅpaｎciｅsmustbereportedtｏSupeｒvisorsimmeｄiately．

STANDARＤSＡNＤPRＯCEDURES

DEPARTＭEＮT:JＯBCATＥGＯRY：

FOODPＲEPAＲATIONALＬKITＣＨEＮSTＡFＦ

ＨＥAD:Ｇ。M。APＰRＯVAL：DATE：

TAＳK:CIRRECTMICROWAＶＥOＶENUSAGＥ

SＴANDARD：NOCHEFSHＡLＬMISUＳETHＥMICＲOＷAＶEOVEＮTHＲOＵＧＨLＡCKOＦKNOWLＥDGE.

PRＯCＥDＵRE：

Theprinｃipleuｓeoｆamｉcrowaveｉｓasaｈeａt(yī)inｇｐrocｅssandｎotａbａsicｆoｒmｏｆpreparａｔiｏｎ。Fｒozｅｎpｒeｐaｒeｄfoｏdsｓhouldbethaweｄbeforｅheatiｎg。Cerｔaｉｎpｒecauｔionｓshoulｄｂetａkenｗhｅnuｓingamｉcrowaｖeoven．

Ｔheseincludｅ：

ｍｅtａｌｏbjectｓshoｕｌdｎｅｖeｒbeputiｎthecｏokingｃhamｂer。

sauｃesｓhouldbeheateｄｓepａｒateｌywhｅnpoｓｓiblｅ

sauceｄdｉshｅssplatteｒanｄthecｒockeｒyshｏulｄbeｃovｅrｅdwiｔhpapertｏweｌiｎgofpｌastiｃwrａp．

seａleｄbｏiｌingbagｓorcloｓedplasｔicconｔainｅrｓshｏuｌdｂepｉercedbeforｅpｌacｉnginｔｈeｏvｅn.tｈｉｓaｌlowssｔeamｔoｅｓcａpeduringcoｏking.

dishesorｃｏｎtaｉｎerｓuseｄinthｅovｅnshouldbeｈｅat-ｔeｍpered，ovｅn–pｒoｏｆclｅarｇｌaｓscontaiｎerｓwithｏutｍetaltrim，china，cｅraｍiｃs，potｔeryｗithoutmetaｌtｒimorｍetalbaseglａze．

ｔhepresｅｒvinｇmethｏdfｏｒtｈefoodcaｎcauｓetaｓteｃhangesduringｔheheaｔingｐrocess，thereforeeachdishmustbeseasonedtotasteｂefｏreseｒｖiｎg.

ｔｈｅmicｒowaveovenmustbekeptspoｔlｅssｌyclｅan。

theｏveｎsｈouｌdbetｕrnedｏｎonlyｗｈenｔｈedoorisｃloｓeｄandｗｈｅnｔｈeｒeiｓｆoodinｔhｅoveｎtoavoiddamagiｎｇtｈeMagneｔrｏｎtube．

PROCEＤURES：(cｏntinueｄ)

Alｍｏｓtallprｏducｔｓneｅdtobｅpｒeｐareｄ，usiｎgｏｎeｏfthｅｂasｉcforｍsofpreparation,bｅforeheatｉngiｎｔhｅmｉcｒｏwａｖｅoven.Mｉｃrowａvｅｏｖｅnｓareｐａrｔicｕlａrlysuitableforｐrepariｎｇcｏｎveｎiencefooｄｓ。

KITCHENＥQUIPMENTＯPＥRATＩON

ＳＴANDＡRDSANＤPROCEＤURES

STANDＡＲＤＳANDPＲOCEDUＲＥS

DEPＡＲTＭＥNT：JOBＣATEGORY:

FOＯDPREPARAＴＩOＮALLKITＣＨENSTAFF

HEＡD：G．M。APＰRＯVＡＬ：DATＥ：

TASＫ：SEＡFＯOＤSＴＯＲAGE＆QUALIＴYCONTRＯL

ＳTAＮDARD：Topｒovideagｏodquantitｙfreｓｈｐrｏductoveranｅxｔenｄedpeｒiｏｄｏｆtime。

ＰＲOCEＤURE：

Draiｎrackintoｓｔｏringtubleavｉｎgaoneｔotwoinｃｈgap.

layｅrallseａfｏｏｄｗiｔhicｅcｕbesfoｒevencｏoling＆easeofｒemｏval。

Whｅnthｅtｕbiｓlayeｒｅｄａppｒoximateｌy5tｉmes（deｐenｄiｎgｏntｈeresｉsｔanceｏfice-ｂｒuiｓinｇ）coｖｅrthetubｗｉｔhclｅaｎ-wraｐorａｎair–tightlid。

lａｂel&stｏrｅincoｏlroombetweｅn4to6deｇreeceｎt.Repeａｔevery8hours。

ＳTANDAＲDSANＤPROCＥDＵRES

DEPＡＲTMENT:JOBＣATＥGORＹ:

FOＯDPRＥPARATIＯNALLＫITＣHENSＴAFＦ

HＥAＤ:G.M。ＡPPRＯVＡL:ＤＡTＥ:

TＡＳK：OPＥRAＴINGTHEAUＴO(shè)MAＴICSLIＣINGMＡCHINE

STAＮＤＡRD:Ｔoensureｔhehyｇｉｅniｃopｅrationofthemachｉnｅwhilｅproducingaconsｉｓtｅｎtｅvenopeｒａｔion＆kｅepiｎgwithinｔheｇuidelineｓofsaｆeｔypraｃtices。Iｆsharｐeninｇisｒeqｕirｅd,callDepｔHeaｄforasｓｉstａnce.

PＲOCEDURE:

Makesｕrethemａcｈｉneiｓｔｕrnedｏffbeforestaｒing。

Makesｕreｔｈeautomatｉcfeeｄｉｓｄiｓengageｄ。

Returndepthofcutgauｇeｔo“o“mark.

Pｌaｃefｏodｔｏbecutoncleansliｃｅrusingｇuａrｄ。

Turnｍａchineon&adjuｓtdeptｈｏfcuｔ．

Ｓliｃｅfoodproducｔtodeｓｉredquａntity.

Wｈｅｎｔheｓlicinｇｉｓfinishｅd,tｕrｎｏffthemaｃhine。

Ｒｅtｕrncuttingｇauｇeｔｏ“o?！?/p>

Remoｖeａllfooｄitemｓ.

Cleaｎtheslｉcerrigｈtａwａｙ＆leavｅitｉnaclean＆neatcｏnｄｉｔｉｏn。

SＴANDARＤSＡＮDPＲＯCEＤURＥS

ＤEPＡRＴMENT:JOＢCAＴEGOＲY：

FOODPＲＥPARAＴIONAＬLKITＣHENＳＴAFF

ＨEＡD：Ｇ.M．APPROVＡL:ＤAＴE:

TＡSK：OＰEＲATIＮGＴＨEBOWＬCＵTTER

STAＮＤＡRD：SafelyoｐeratetheBowlCutter＆ｅｎsureｈyｇieｎiｃopｅratiｏnaｔalｌｔｉmｅs.

?

ＰROCEDURＥ:

ＥｎsuｒｅｔheＢｏｗlCｕｔtｅｒｉsturnedｏffａｔsupｐｌy.

Opeｎmachｉneｅｎsurinｇallpartsaｒeｏperatｉonａl&intightcoｒｒecｔposiｔion。

Loｃkmacｈｉne＆tuｒnpowersupplｙon。

Turnoｎmachine7loaｄslowly&evｅnlｙ.

Whenoperatiｏｎisｃomｐletedturnoffpoweｒatsuｐpｌy&ｍachiｎe.

Opeｎproｔeｃtiｖeguard&reｍｏｖｅbladeｓ。

Removeｆoodproducｔ.

Dismaｎtｌe&clｅaneｑｕipmenｔrｉghtawａy。

Wｈencｌｅan，replace＆seｃｕｒeaｌlparts。Donotturｎthepoｗeｒｂａｃｋｏn。

STANDAＲDＳAＮDPROCEＤURES

DEＰＡRＴMＥＮT：JOＢCAＴEＧORY：

ＦＯODPREPARATIＯNＡＬLＫITCHENＳＴAFF

HEAD：Ｇ．Ｍ。AＰＰRＯVAL：DATE:

TASK：OＰERＡTINGTHEＩNDＵＳＴＲIALBLEＮDERＳ

STＡNDAＲD：Safeｌy&ｈygieｎicallyoｐeratｅthｅIndustｒialＢｌeｎｄerproduｃinｇcoｎsiｓtentrｅsults.

?

PRＯCEDURＥ:

Ｔurnoffpｏｗｅrｓuｐpｌy。

Ｅnsuｒｅａllpartsareｐｒesent&iｎｃorrectpoｓitｉoｎ.

Loａｄblender．

Ｔightenallguards.

Ｔｕrnonpｒoｄucingconsiｓtｅntｒesultｓ.

Openbｌenｄer＆ｐourｏutｃontents.

Dismantlebｌｅｎder&wash．

Oｐenblendｅr＆ｐouｒoutcｏnｔｅnｔs.

Dismanｔleblｅｎder＆ｗash。

Ｒeplaceａllclｅａnpartsｔomａｃｈinｅiｎcoｒrｅctpositｉoｎ＆LＥAVEＰOＷEROＦF．

ＳTANDARDSＡＮDＰROＣＥDＵRES

DEPARTＭEＮT：JOBCAＴEGORＹ:

FＯODPREPARＡＴＩONＡLLKＩTCHENSTＡＦＦ

ＨEAＤ：G.M.ＡPPROＶAL:DＡＴＥ：

TASK：OPEＲATINＧTHEKITCHENBＡNDSAＷ

STANDAＲD：Onlyqｕalifiedpersonｎelarｅpｅrmｉtteduｓethiｓｐieceofｅquiｐｍｅｎｔ。Eｎsｕｒeｔｏｔａｌsafetｙｕsｉｎｇcorrectprｏｃeｄｕrｅｓ＆maiｎtenance，tｏaｃｈieveaconsistｅｎtlｙｈｉｇhｑualityprｏdｕct.

ＰROＣＥDURE：

Makｅsurethepoweｒattheｍachine＆sourｃｅiｓｔurneｄOＦＦ．

Oｐeｎｂｌaｄeguａrd&eｎsureｉtisrunｎingｆreｅlｙ＆corｒｅctｌythrｏughguｉdeｓ.

Ensuretｈetｅnsｉoniscoｒｒｅct.CｈeckthisｗitｈaDepｔHeａｄ.

Ｒｅｐlacealｌguardｓ.

Cheｃkmovｅmentofｂlaｄeaｇain.

Turnonａt(yī)powerｓourｃe．

Tuｒnoｎａｔmacｈinｅ.Uｓingｇuardsｓｌiｃe。

Ｕsｉnggｕardsslicｅiteｍsrequired。

Wheｎｃompleteｔuｒnofｆmachine。

PROCEＤUＲES：（contiｎued）

Ｒeｍｏvｅsliｃｅd＆unｓliｃeｄproduct。

Reｍｏvebｌadeguaｒｄs&ｃｌean．

Cｌeａnblaｄes＆sｕｒrｏundingｇuｉdeｓ.

Ｒeplaceallｇｕarｄs＆eqｕipment．

Leaｖemachｉｎetｕrｎeｄoffaｔbothsuｐplies．

ＳTANDAＲＤSANＤPROCEＤURＥS

DEＰＡRTＭEＮT：JＯBCATEGORＹ:

ＦOOＤPREPAＲＡTIONALLKITCHENSTAFＦ

HEAD：Ｇ.M.APPROVAL：DAＴＥ:

ＴAＳK：OPERATINGTHEORAＮGEJUICEMACHINE

ＳＴANDＡRD：Toproｄucｅahighqualｉtypｒoｄuｃtwｉththeｍaxiｍumofsaｆｅty&ｐreventaｔivemａintｅnance。

?

ＰRＯCEDURＥ:

Tｕrｎmaｃhinｅｏffatｓupply&sourｃe

Eｎｓｕｒｅallbladesａrｅtiｇhｔ&movingpaｒtｓａreincoｒreｃtpositｉoｎ。

Loadjuicingmachinewitｈｆrｕit.

Ｔurnｏｎｍａｃhｉnｅａｔsouｒce&ｓupplｙ。

Ｏbserｖethatｔｈecorｒeｃtfeedoperatiｏnｉstakiｎgpｌaｃe.

Pｒoducｅtｈeｄｅｓｉrｅdamouｎtofｆruｉtand/oｒjuicｅ．

Turｎoffｍacｈiｎe＆ｒemoｖeｐoweｒfrｏmsourｃｅ．

Rｅmovｅjuiｃe&exｃessｆｒuiｔaｓwｅllasｄiｓcaｒdedｆruitpeel.

Ｒeｍoｖeallpａrtｓ＆ｃleａn.

Reｐlacｅparｔsｔoclｅaｎｍachｉne，ｐlaciｎgｉntheｃorｒｅctpoｓitiｏn＆leavｅmaｃhinetuｒnedOFF。

STＡNDARDSANDPROCEＤＵRES

ＤEPＡRＴMENＴ：JOBＣATEGOＲY：

FOODPRＥPＡRATION