Scribd
Upload
7 views1 page

Kitchen Hygiene and Stock Management Guide

The document outlines kitchen guidelines focusing on hygiene, food freshness, stock management, and cleanliness. It emphasizes the importance of regular checks for food quality, proper storage, and maintaining a clean environment. Staff are responsible for adhering to these guidelines, including nightly cleaning and personal hygiene practices.

Uploaded by

faizankhanof18
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
7 views1 page

Kitchen Hygiene and Stock Management Guide

The document outlines kitchen guidelines focusing on hygiene, food freshness, stock management, and cleanliness. It emphasizes the importance of regular checks for food quality, proper storage, and maintaining a clean environment. Staff are responsible for adhering to these guidelines, including nightly cleaning and personal hygiene practices.

Uploaded by

faizankhanof18
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Kitchen Guidelines

The note outlines kitchen guidelines, emphasizing hygiene, food freshness, stock
management, and cleanliness:

Hygiene:
All floors and equipment, including waste and dust bins, should be clean and sanitized.

Food:
All food items should be fresh, with checks twice daily, and properly displayed or
stored.

Stock:
Freezers and their contents should be checked for quality and cleanliness.
Expiry dates of all food items (fresh or frozen) should be checked, and a first-in,
first-out rule should be followed.

Expired Items:
Expired items should be kept in separate "expired" boxes, one for non-frozen and one for
frozen items.

Cleanliness:
The mess area should be kept clean and tidy.

Dress:
Dress should be clean and dry.

Hand Hygiene and Gloves:


Wear hand nets and gloves. Maintain short and clean nails.

Cleanliness:
Keep a wipe in every person's pocket. Clear spills immediately.

Nightly Cleaning and Checking:


Conduct thorough cleaning and checking at night. Ensure everything is checked and clean, including
potentially "potter" items.

Morning and Afternoon Checks:


A responsible person should perform checks in the morning and afternoon.

Storage:
Place vegetables in chillers.

Staff Are Responsible For Their Duties

Name ______________________

Job Tilte____________________ Signature ____________________

You might also like