Opening Procedures

Daily Assignments

Before each shift, check the following: (see your Manager as to the location of this information)

Your assigned table/station assignment (All table numbers should be memorized prior to your first scheduled Server shift)

Your assigned opening, closing, and ongoing side work Daily food and beverage specials Daily marketing and promotions (coupon specials and other offers)

Attend the pre-shift meeting and be in the dining room at the time specified by your Manager.

Please Note: Only visit the host/hostess podium to help seat Guests. Do not sit around the host/hostess area or hover over the host/hostesses. If you have a question about the seating process, see a Manager.

Complete Opening Side Work

Perform your daily opening side work assigned to you. The term "side work" refers to the duties you will perform other that those directly related to serving our Guests. Side work duties are performed before, during, and after your shift. You will be assigned varying side work tasks each day. Each day, verify your assigned duties. These duties are vital to ensure a steady flow of service.

Table Setup and Preparation Procedures

A successful business begins with a clean and organized station and work area. See your Manager for the proper tabletop arrangement and placement of table accessories. At your assigned station, make sure:

Tables are clean and well balanced (not wobbly) Floors and surrounding fixtures/artifacts are clean Booths, chairs, and high chairs are clean Chairs are placed neatly under the tables Sweetener containers are full and clean Salt & pepper shakers are full and clean Hot sauce and ketchup bottles are full and clean Rolled silver has been polished and is neatly placed on the table Windows, walls, and ledges are clean Ashtrays are clean (Ashtrays are only provided for out-door seating)

Clean the floors with a broom, dustpan or hokey.

Tools of the Trade

Before your shift, always be prepared with the proper tools of the trade:

DHS25.00 cash bank (10-ones, 3- fives) Order pad/binder Three pens Proper wardrobe and nametag

Always make sure your wardrobe and apron (if applicable) are clean and wrinkle-free.

CLOSING PROCEDURES:-

RESTAURANT OPENING CHECKLIST

DATE: ____________

NAME OF RESTAURANT: _______________________________

SHIFT: ___________________TIME: ________________ RESTAURANT IN-CHARGE: ____________________________

SL. No TASK Checked REMARKS Yes No 1. Seating arrangement has been done as required. 2. All linen is cleaned, ironed & folded as per the standard. 3. Adequate mise-en-place has been Stacked. 4. Check for table/ chair wobbling. 5. Check for cleanliness & proper lay-out of Table. 6. Check Quality of Glassware and Discard Chipped Glasses. 7. Crockery, Cutlery checked for Cleanliness 8. Ensure Floor is Clean and Polished 9. Walls, Curtains & Checked for any visible Spots. 10. Check for Fused Bulbs and follow up with the Maintenance. 11. All lights and Electrical points Operational 12 Air-Conditioning Operational 13 Check for the proper stacking of Mineral water/Soft Drinks 14 Ensure all stores & supplies are in place with required par. 15 Ensure the Side Station is stacked properly as per the standard 16 Check that the Water Cooler is functioning properly 17 Check Ice cube Machine 18 Ensure that the POS system is working properly 19 Ensure that the Non-Available Item list is written on the Notice Board & everybody is aware. 20 Check if Telephone Working. 21 Ensure that everybody has service kit & is properly groomed 22 Brief the Staff for the Operation & Up-Selling. 23 Allocate the Staff to their Respective Areas

IMPLEMENTATION ENSURED BY: A.M:__________________________SIGN:____________________________ RESTAURANT CLOSING CHECK LIST

DATE:______________________

NAME OF RESTAURANT:________________________________

SHIFT:_________________________TIME: ___________________ RESTAURANT IN-CHARGE: __________________________________

SL NO TASK Checked Remarks

Yes/No 1 All cutleries to be washed wiped & stacked properly along with crockery items 2 All Service staff has been debriefed and assigned closing duties. 3 All dirty glassware to be washed wiped & stacked.4 Floor has been cleaned by housekeeping.5 Ensure that the garbage has been cleaned.6 All crockery, cutlery, and glassware have been shifted to dishwash. 7 Back Area & the Service area are clean & Store is properly stacked.8 Make the Breakage report if any.9 Wipe all the tables & counters10 Check all the folders for comment Cards & make report.11 Air-Conditioning has been switched off.12 Any items left over by the Guest have been deposited with the Lost & Found.13 Restaurant has been reset for the following day.14 All equipment stored appropriately.15 Side Station has been cleaned & stacked properly.16 Soiled linen is stored as per standard and the tied into bundles.17 Check Dish-wash has been cleared.18 Store Requisition to be made after physically checking the stock.19 Switch Off the POS Machine & Music System if any20 Check for any Discrepancy in Checks.21 Check for any Void items / KOT to be Authorized.22 Check for the Sale & Menu Item Summary Report.23 Log Book to be accurately filled-in. 24 Lights have been switched off and the Restaurant has been locked.25 Final round taken keeping in mind safety factors.IMPLEMENTATION ENSURED BY: A.M:__________________________SIGN:____________________________

Sequence of Service- For Tablez, The Food Company

Attributes of a Server

Hardworking Flexible Honest Resourceful Good listener Salesman Lots of common sense Hygienic & well-groomed

Service Sequence

Welcoming Guests Guiding and seating the Guest/s. Check comfort and seating arrangement Serving water Menu Presentation Order Taking Suggestive Selling Repeat Order/s Placing Order/s to System and Kitchen Quality Checking Food Presentation Check Satisfaction Offer Dessert and Drinks Clearing and Crumbing Presenting the Bill Thank the Guest/s

Welcoming Guest

Ensure that the restaurant is ready for the service Greet Guest/s with a SMILE Welcome Guest to the Outlet Ask if they have a Reservation Guide Guest to Table Preference (use open palm)

Escorting the Guest

Always lead the guest. Use open palm, direct which way to go. For elderly and/or disabled assist properly. Note: Ask permission 1 st .

For group with kids, position them in the corner or wall side

For couples assist them to the best view of the restaurant /corner Always follow guest preference. Assist when sitting by pulling out and pushing back the chair gently (Ladies First) . Offer a booster chair for guest with children

Check Comfort Confirm if they are comfortable with the selected seat/s and table/s. Ask if table is enough for the group Adjust to any of the guest preference. Remove coats Check satisfaction. Remove any extra place settings.

Lay Napkins

From the left The napkin has to be folded in a triangle; ensure minimum handling. Check the body language of the ladies if they are uncomfortable refrain from laying the

napkins on the laps put it on the hand rest of the chair.

Water Service

Choice of bottled water or regular water Regular water must be served immediately Bottled water should be served in 4 minutes Offer the bottle to the guest. After he approves the temperature proceed to open the

bottle. If the bottle has a plastic seal remove it and put it in your pocket. Unscrew the cap of the bottle Proceed to pour the water; from right hand side of the guest. Keep a serviette handy. Cap the bottle and put it in the center of the table

Offer Menu

To each guest where possible; ladies first Check for damaged or dog eared menu before hand Check that the menu is not upside down before offering it to the guest Open the menu to the first page while offering it to the guest. Hold menu at upper part with your right hand and assist with your left hand at the

bottom part.

Take Orders

From the ladies/ host first Always carry a KOT pad and a pen to the table Stand at a convenient distance from the guest. Make useful recommendations while taking the order Note the courses separately; with a line Repeat the order Take the beverage order first, then starter order and then main-course order. Present the

dessert menu after the guest has finished the main-course. While taking the order inform the guest about the time that will be taken to prepare the

food. Change cutlery according to guest & apos;s / order requirement using a serving plate.

Repeat Order

Sir / Ma’am, may I repeat your order pls.….. You ordered for (#) pcs. of… Doneness Sauces Drinks Extra’s Portion/s Which would you like to be served first? Would that be all Sir/Madam? Thank Guest sincerely

Know your Product

Know what your product is Portioning Doneness Ingredients Preparation time Presentation Sauces, condiments, etc. that goes with the meal. Cutleries, chinaware’s & glasses Suggest other food items best to go with the meal ordered

Suggestive Selling

Offer slow moving but highly profitable Items.

Consider kitchen stock FIFO Suggest aperitif or wine to go with their meal Offer specialty of the day/house Offer second servings of items ordered. Suggest long drinks and fresh juices Inform guest of food portioning for possible adjustments with their order/s..

Placing Orders to B ar & K itchen

Encode orders to system Provide copy of BOT for Beverage Provide copy of KOT for Food Orders Specify Sequence Inform Guest Preference on Food and Drinks If preference is not available, inform Guest ASAP.

Quality C heck

Check if prepared food is within standards Check portioning based on standards Check preparation based on guest request. Check plates used Check cutlery set-up in the table. Check condiments needed Prepare all serving gears

Food Presentation

Excuse yourself from the guest when ever presenting any food or Beverage Present to guest through the correct serving side (follow sequence of service). Confirm or repeat order while laying items on the table Inform Guest of his / her preference and how it has been prepared. Offer assistance after serving. “Is there anything else I may assist you with Sir/Ma’am?” Thank guest “enjoy your meal/drinks sir/madam”.

Check Satisfaction

Check when it is the right time to interrupt. (breaking the silence) “How’s the food / beverage, how’s the taste? Was it prepared to your satisfaction? “Is there anything else I may assist you with, Sir / Madam? “Thank you very much, enjoy your Meal or Drinks.

Offer desserts and hot beverages

“Excuse me Sir/Ma’am would you like to try our _________ for dessert?” Would you like some liqueurs? I suggest you try our new concoction called _______, it’s good and helps for

fast digestion. Thank you very much (I’m sure you will like it!)

Presenting the b ill

Secure bill from the cashier Check details of the bill. Excuse yourself and present bill to guests Check that the guest’s signature is correct for “ charge bill” Thank guest and excuse yourself. Forward bill/s to the cashier for posting

Bidding Farewell

After processing the bill, return to guest and hand-over change if any. Assist guest as they prepare to leave. Lead guest to doorway. Sincerely thank guest and bid goodbye.

The customer is the most important visitor in our premises. He is not dependent on us - we are dependent on him. He is not an outsider in our business – he is a part of it. We are not doing him a favor by serving him – he is doing us a favor by giving us the opportunity to do so.

Sequence of service - Buffet

Ensure that the guest will always have cutlery on the table and never sits in front of a dirty plate when returning from the buffet Observe the guest and assist with additional Ask and deliver Beverage service and additional bread service. Check on the satisfaction of the buffet Clear the main course only as soon as everyone is finished unless exceptions/ guest

inconvenience. If the guest is satisfied and does not order any more drinks but has an empty glass in front of him, do not remove the glass. Check, serve and up sell additional beverages if needed. If the guest is satisfied and does not Guest should always have a glass or cup in front of him/ her. If needed bring appropriate cutleries for dessert. Provide more cutlery if the guest sees the dessert buffet twice Serve coffee or tea. Clear empty glasses only for guests who are having coffee or tea. Pre-Print the check and keep in bill folder with comment card. Keep check on side station in

order to be ready if guest calls for the check.

Server Banking:-

Besides a Server handling tables he is also responsible to do SERVER BANKING which is managing Guest’s bill payment.1. Server will be provided with a float of 500dhs which will be broken in smaller bills for e.g. 100x1,

50x4, 20x5, 10x5, and coins.2. Sever will be provided with CASH POUCH to hold all the money in it.3. Any guest transaction on his bill will be done on the table immediately without any delays, Server

provides Cheque on guest demand, Server takes the bill folder, identifies the mode of payment, if cash he settles it on the table or comes back to the cash desk on doing other mode of payment like discount, voucher, credit card settlement.

4. Guest leaves tips which then is retained by the same Server and goes in the same cash pouch.5. Handover: - After the shift gets over, sever hands over the day’s transaction to the

Manager/Supervisor. Manager/Supervisor prints the Revenue report to break up the sales cash, credit card details, and discount/vouchers. Server’s hands over the money which consists of cash sales, float and tips. Server signs the cash handover log book and completes the procedure.

6. Server has to maintain the server’s pouch if he/she is on break.7. Any loss of the below documents then that individual will be responsible and has to pay back.8. DOCUMENTS HANDED TO THE MANAGER/SUPERVISOR

CREDIT CARD SLIP BILLS WITH GUEST SIGNATURE (IF DISCOUNT OR ANY VOUCHER PROVIDED) FOR THE

MANAGER/SUPERVISOR TO SIGN. MONEY SIGNATURES ON THE CASH HAND OVER BOOK.

Waiter’s product hand book.

Name of the product

Ingredient Plate/CutleryTable Presentation

Timing TasteGarnish

Photo

Mutton Roganjosh

MuttonOil Asafoetida Cinnamon Cloves RatanjotBlack peppercorns Black cardamoms Kashmiri red chilli powder Fennel seed (saunf) powder Dry ginger powder (soonth) Coriander powder Salt Yogurt

16 cm curry bowl32 cm oval plate

On tableCondiment trayFork, SpoonDinner plate if the food is sharedIndian bread in basket.Gravy bowl kept over the Oval plate, served from the guest’s right side.

Time:- 8 mins

Taste:- Semi thick gravyMild spicy

Garnished with Chopped Coriander

Flow of the food

Purchasing

Policy: Food is purchased only from approved vendors to assure the safety of food served to customers.

Procedure: Employees purchasing food must:

1. Understand regulations for specific foods:

Purchase packaged or processed food only from suppliers who receive their products from licensed reputable purveyors and manufacturers, who adhere to good manufacturing practices.

IF ANY, When making direct purchases, buyers should ensure packages are clean and will maintain the integrity of the food item, as communicated through product specifications.

Meat and fresh shell eggs has to be purchased from local licensed producers, but because these foods are considered potentially hazardous, the products must be inspected for safety. An inspected shield should be on the package. Poultry must also be processed in a state locker or facility. State inspection is sufficient if the food is purchased by a restaurant within that state. These facilities are required to have HACCP plans in place.

Purchase pasteurized diary products.

2. Visit approved vendors to ensure that they maintain clean warehouses adhere to safe storage and handling practices and have a secure facility to minimize intentional contamination.

3. Observe the delivery vehicles to ensure that they are clean and temperatures are controlled.

4. Request photo ID badge of delivery person.5. Use written product specifications to ensure that the vendor knows what is to be

delivered.

The restaurant manager / Chef will:

1. Develop and implement written product specifications to ensure products purchased consistently meet restaurant expectations.

2. Coordinate delivery times with Store/Warehouse/Suppliers to ensure that deliveries are made when they can be stored immediately. Schedule receiving times when product quantity and quality can be checked, including product temperatures.

3. Review orders and delivery information to ensure orders and product specifications are being met.

4. Request a written letter from all vendors indicating that they follow either a HACCP program or good manufacturing practices.

5. Follow up as necessary

Receiving

Policy: All food should be checked for proper conditions as it is received in the facility.

Procedure: Employees receiving food should:

General Principles:

1. Receive only one delivery at a time.2. Check to make sure frozen food is solid, and does not show evidence of thawing and

re-freezing. 3. Check to ensure that refrigerated foods are received at or below 41ºF.4. Record the date received on the outside of each package, and a use-by date if

applicable. 5. Remove potentially hazardous foods from the temperature danger zone (41ºF to

135ºF) and place in storage as quickly as possible.6. Accept only pasteurized dairy products.7. 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. 8. 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:

1. 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 41°F.

2. Reject, with the exception of fresh shell eggs (45°F), all foods that should be stored below 41°F that are delivered above 41°F.

3. Check at random the temperature of three different refrigerated food items for each delivery. Record date, employee initials, product name, and temperature of these products in the Receiving Temperature Log.

4. Place foods in the proper storage area (cooler or freezer) quickly to avoid potential bacterial growth. Proper cooler temperatures are 41ºF or lower. Proper deep chill storage temperatures are from 26ºF to 32ºF or below. Proper freezer temperatures are 0ºF.

5. 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 use-by or expiration dates are stored in front of products with later dates. Mixing old food with new food is not acceptable.

6. Keep products in original package until used.

Receiving Temperature Log

Restaurant Name: _________________; Month, Year: ________________

Date Time Vendor Product

Name

Actual Measured

Temp. (°F)

Comments

Verified

Date/ Initial

Storage

Policy: All food, chemicals, and supplies should be stored in a manner that ensures quality and maximizes safety of the food served to customers.

Procedure: Employees who receive and store food maintain the storage areas, including dry, refrigerated, and freezer storage, by following these steps:

Storage Upon Receiving:

1. Place potentially hazardous foods in the proper storage area quickly to avoid bacterial growth:

41ºF or lower – refrigerator temperatures 26ºF to 32ºF – deep chill storage temperatures 0ºF or below – freezer temperatures 50ºF to 70ºF at 50% to 60% humidity – dry storage temperatures

2. Place foods into appropriate storage areas immediately upon receipt in the following order:a. Refrigerated foods – Store foods in designated refrigerators. If food products are

stored together in a refrigerator, they should be placed on shelves in the following order:

Prepared or ready-to-eat foods (top shelf)

Fish and seafood items

Whole cuts of raw beef

Ground or processed meats

Raw poultry (bottom shelf)

b. Frozen foodc. Dry goods

3. Keep all food items on shelves at least 6” above the floor to facilitate air circulation and proper cleaning.

4. Store food out of direct sunlight.5. Place chemicals and supplies in appropriate storage areas, away from food.6. Rotate goods when placing them in storage by placing the new items behind the old

items to ensure that the older items are used first (First In, First Out inventory rotation).

7. Make sure all packages (i.e. each can in the case) are dated with receiving date and use-by date.

8. Store food in original container if the container is clean, dry, and intact. If necessary, repackage food in clean, well-labeled, airtight containers. This also can be done after a package is opened. Food is NEVER put in chemical containers and chemicals are NEVER placed in food storage containers.

9. Store potentially hazardous foods no more than 7 days at 41ºF from date of preparation.

10. Store pesticides and chemicals away from food handling and storage areas. They must be stored in original, labeled containers.

FREEZER TEMPERATURE RECORDLOCATION:

-- Freezer --MONTH: ________

YEAR: _______

Day Time Recorded External Internal Corrective Action

by

1

2

3

4

5

6

7

8

9

10

REFRIGERATOR/FREEZER TEMPERATURE RECORDLOCATION: -- Refrigerator -- -- Freezer -- Month,

year:_______

Day TimeRecorded

byExternal Internal External Internal Corrective Action

1

2

3

4

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10

Dry Storage Record

School: Month, Year

Location: Responsible

Day Time Temperature* Clean LockedItems on Shelves

Corrective Action

1

2

3

4

5

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8

9

10

REFRIGERATOR TEMPERATURE RECORDLOCATION: -- Refrigerator -- Month: _______ Year: ______

Day TimeRecorded

byExternal Internal Corrective Action

1

2

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10

Thawing Food

Policy: All foods will be thawed using appropriate practices to ensure food safety.

Procedure: Steps for thawing food include:

1. Use one of the three acceptable methods for thawing food:a. Thaw food in the refrigerator at 41°F or below. NEVER thaw food at room

temperature.b. Thaw food needed for immediate service under potable running water at 70°F

or lower. Prepare the product within 4 hours of thawing.c. Thaw the product in the microwave if product will be cooked immediately.

2. Use the lowest shelf in the cooler for thawing raw meat to prevent cross-contamination and separate raw products from cooked and ready-to-eat products.

3. Do not refreeze thawed food, unless they are first cooked or processed.

The restaurant manager/Chef will:

1. Review procedures to assure they are done correctly.2. Take corrective action as necessary.3. Follow-up as necessary.

Preparing Cold Food

Policy: Temperatures of all potentially hazardous cold food will be taken during preparation to ensure safety of all food served to customers. All food will be prepared using appropriate practices and procedures to ensure safety and sanitation.

Procedure: Employees preparing cold food should:

Take temperatures:

1. Wash hands.2. Use a clean and sanitize calibrated thermometer to take the temperatures of

potentially hazardous food products.3. Wipe the clean and sanitize thermometer stem with alcohol wipes prior to taking the

temperatures of each food. Open the sanitizer package with clean hands.4. Record temperatures in the Service Temperature Record.

Prepare cold foods:

1. Pre-chill ingredients for food served cold (sandwiches and salads) to below 41°F before combining.

2. Discard thawed potentially hazardous foods that have been above 41°F for more than four hours.

3. Discard cold potentially hazardous food after four hours if they have not been properly held below 41°F.

Maintain food contact surfaces:

1. When possible use color-coded cutting boards for all products. Red for raw meat, green for vegetables or fruits, yellow for raw poultry, Blue for fish and white for bread and dairy products.

2. Food contact surfaces should be smooth, easily cleaned and sanitized, and appropriate material.

3. Clean and sanitize all food contact surfaces prior to and after use. Cleaning and sanitizing steps need to be done separately in order to be effective.

The restaurant manager will:

1. Monitor preparation procedures daily.2. Take corrective action as necessary.3. Follow up as needed.4. File logs in HACCP records

Cooking Food

Policy: All foods will be cooked using appropriate practices and procedures to ensure safety. This includes cooking foods to required internal temperatures and taking and recording temperatures.

Procedure: Employees involved in the production of food must complete the following steps:

Prepare hot foods:

1. Cook hot foods to these minimum end-point temperatures or recipe directions. Avoid over-cooking. Use a calibrated thermometer to check product temperature in thickest part of the item or two places.

Poultry 165ºF for 15 seconds

Stuffing, stuffed meats, casseroles, and other dishes combining raw and cooked foods

165ºF for 15 seconds

Potentially Hazardous Foods cooked in microwave

165ºF; let food stand for 2 minutes after cooking, stir during cook process

Ground or flaked meats 155ºF for 15 seconds

Beef and pork roasts 145ºF for 4 minutes

Beef steaks, pork, veal, lamb 145ºF for 15 seconds

Commercially raised game animals 145ºF for 15 seconds

Fish and foods containing fish 145ºF for 15 seconds

Shell eggs (for immediate service)

(If it is not fully cooked use pasteurized eggs)

145ºF for 15 seconds

Vegetables (canned, frozen, fresh) 135ºF for 15 seconds, held above 135ºF

Ready-to-eat commercially processed and packaged foods

135ºF for 15 seconds, held above 135ºF

2. Take end-point cooking temperatures.3. Reduce holding time of foods before serving by using batch cooking.4. Allow temperature of cooking equipment to return to required temperatures between

batches. 5. Do not use hot holding equipment to cook or reheat foods.6. Expose food ingredients to room temperature for two hours or less, or food item

should be returned to the refrigerator. TOTAL time of food at room temperature shall not exceed four hours.

7. Prepare products that will not be cooked or heated away from other products.

Holding Food

Policy: All hot food will be held hot (above 135ºF) and cold food will be held cold (below 41ºF). Temperatures of food will be taken routinely to ensure that proper temperatures are maintained through holding to ensure the safety of the food served to customers. Any conflict between food

quality and food safety must always be decided in favor of food safety. When in doubt about the safety of food, throw it out.

Procedure: Employees involved in the production or service of food must:

Holding Hot Food:

1. Prepare and cook only as much food as is needed. Batch cooking is ideal for maintaining food temperature and quality.

2. Use hot-holding equipment that can keep hot food at 135ºF or higher.3. Follow manufacturer’s instructions in using hot-holding equipment. [NOTE:

Customize your SOP by including instructions. For example, you may need to indicate that the steam table wells need to be filled with hot water and at what level.]

4. Keep foods covered to retain heat and to keep contaminants from falling into food.5. We recommend measuring internal food temperatures once an hour using a

calibrated thermometer. Record temperatures in the Holding Temperature Log. If temperatures are below 135ºF, then reheat to 165ºF.

6. Discard hot potentially hazardous food after four hours if they have not been properly held at or above 135ºF.

7. Do not mix freshly prepared food with food being held for service.

Holding Cold Food:

1. Use cold-holding equipment that can keep cold foods below 41ºF.2. We recommend measuring internal food temperatures once an hour using a

calibrated thermometer. Record temperatures in the Holding Temperature Log. If temperatures are above 41ºF, then refrigerate.

3. Protect cold food from contaminants with covers or food shields.4. Discard cold potentially hazardous foods after four hours if they have not been

properly held below 41ºF.5. If there are no temperature controls, cold food held for longer then six hours must be

discarded. 6. Place cold food in pans or on plates first, never directly on ice. The only exceptions

are whole fruits and vegetables that will be washed after holding.7. Ice used on a display should be self-draining. Wash and sanitize drip pans after each

use.

The restaurant manager/Chef will:

1. Review logs daily to ensure the temperatures and corrective actions are being met.2. Follow up as necessary.3. File temperature logs with HACCP records.

Cooling Food

Policy: When cooked food will not be served right away (or is left over and can be saved), it must be cooled as quickly as possible to prevent microbial growth. Temperatures will be taken during the cooling process to make sure that time and temperature standards are met to ensure the safety of food served to customers.

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:

1. Cool hot cooked food from 135ºF to 41ºF within four hours using an appropriate procedure.

2. Take temperatures of product after four hours to make sure that food temperature is below 41ºF.

3. Record temperatures on Cooling Log.4. Reheat food to above 165oF if food has not cooled to 41ºF in four hours.

Two-stage method

1. Cool hot cooked food from 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours, using an appropriate procedure.

2. Take temperatures at the two and six hour intervals to make sure that the appropriate temperatures were reached.

3. Reheat food to above 165oF if food has not cooled to 41ºF 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.

Factors that affect how quickly foods will cool down:

1. Size of the food item being cooled – the thickness of the food or distance to its center plays the biggest part in how fast a food cools.

2. Density of the food – the denser the food, the slower it will cool. For example, chili will take longer than chicken noodle soup.

3. Container in which a food is stored – stainless steel transfers heat from foods faster than plastic. Initially loosely wrap food items.

4. Size of container – Shallow pans with product depth less than two inches allow the heat from food to disperse faster than deep pans.

Food may not move through the temperature danger zone fast enough if the food is still hot when placed in the cooler or freezer or kept in bulk. The hot food may also raise the temperature of the surrounding food items, placing them in the temperature danger zone (41ºF - 135ºF).

Reheating Food (Leftovers)

Policy: All food will be reheated to an internal temperature of 165°Fand held at least 15 seconds to assure the safety of food.

Procedure: Employees reheating food should:

1. Remove leftover food from the freezer/refrigerator.2. Check the temperature of the food to make sure it is lower than 41°F using a

calibrated thermometer. Record on the Reheating Log.3. Reheat the food product to 165°F for 15 seconds using an oven, stove, or steamer.

The goal is to take the food through the temperature danger zone (41°F - 135°F) as quickly as possible. Discard food that has not reach this temperature within two hours.

4. Serve the food immediately, or place the food in a steam table or a pre-heated hot cart and recheck temperature to make sure temperature is held at or above 135°F.

5. Check the temperature of the food before serving if the food has been held.6. Discard any potentially hazardous foods held in the temperature danger zone (41°F

to 135°F) for more than four hours. This should be noted on the Reheating Log.

The restaurant manager/Chef will:

1. Check the temperature of reheated products with potentially hazardous ingredients to be certain 165°F was achieved and that the product is held at 135°F or higher.

2. Review Reheating Logs to assure proper reheating temperatures are achieved for all products.

3. Follow up as necessary and document corrective action.4. File temperature logs with HACCP records.

Service Temperatures

Policy: Temperatures of all hot and cold foods are taken during service to assure that foods are maintained at appropriate temperatures, and to ensure the safety of food served to customers.

Procedure: Employees who will be setting up the plates and serving food must follow these procedures:

1. Use a calibrated thermometer to take temperatures of food products at the beginning of service.

2. Wipe the thermometer stem with a new alcohol wipe prior to taking the temperature of any food item.

3. Take temperatures of all hot potentially hazardous foods as soon as they are ready for service. Take temperature of all cold potentially hazardous foods as soon as they are ready for service.

4. Record all temperatures on the Service Temperature Log and initial.5. Make sure that all temperatures are within the critical limits:

Hot foods are above 135oF Cold foods are below 41oF

6. Take corrective action, if needed. If hot foods are below 135oF, they must be heated to above 165oF before service.

7. Take corrective action, if needed. If cold foods are above 41oF, they must be chilled to below 41oF. If more than four hours have elapsed since lat documentation of cold food item temperatures discard the item.

The restaurant manager will:

1. Check the logs on a daily basis to ensure that they are completed and that the temperatures are appropriate.

2. Review the log to see if there were temperature deviations.3. Check corrective action taken to determine if it was appropriate.4. Follow up as necessary.5. File the logs in the HACCP file.

Service of Food

Policy: All food will be served in a manner to ensure food safety.

Procedure: Employees involved in the service of food must observe the following procedures:

Cleaning and sanitation:

1. 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.

2. Sanitize on and around the service area, using an approved chemical sanitizer at proper concentration.

3. Wipe down area as needed throughout service with cloth stored in sanitizing solution away from food.

4. Cloths used for cleaning food spills should not be used for anything else.

Service utensils/serviceware:

1. Store utensils properly, with the handle extended above the container, or on a clean, sanitized food-contact surface.

2. Use serving utensils with long handles to keep hands away from the food item.3. Clean and sanitize utensils before using. 4. Use separate utensils for each food item.5. Handle glassware and dishes properly; so hands are not in contact with surfaces that

will be touched by food or patron’s mouth.6. Hold flatware and utensils by the handles.

Practice good personal hygiene:

1. Wash hands before handling place settings or food.2. Never touch cooked or ready-to-eat foods with bare hands. Always use gloves or

utensils.3. Never touch food with bare hands. Serve with tongs or gloves.4. Wash hands between each different task. For example, if the same employee is

loading dirty dishes and taking out clean dishes, a thorough handwashing must be done between the two tasks. Hand dips are not acceptable.

Service:

1. Take temperatures of foods at the beginning of each service period. 2. Record temperatures on Service Temperature Record and initial.3. Take temperatures of foods when changing pans of food to assure proper serving

temperatures are achieved.