STANDARDS OF OPERATING PROCEDURES – MEDITERRANEAN BALI KITCHEN Task Procedure Standard

STANDARDS OF OPERATING PROCEDURES – MEDITERRANEAN BALI KITCHEN

Task Procedure Standard

1. ENTER THE KITCHEN

Turn on the lights and prepare the kitchen fortraining

Prepare the kitchen may include: Ensuring safety of the equipment and kitchen to

be used for training and/or assessment purposes, including understanding of the emergency management plan that applies to the kitchen/area, and presence of required safety and first aid equipment

Cleaning and tidying the kitchen Ensuring all required equipment, etc. is

availableChecking the operational readiness and safety of equipment, etc. Testing all training delivery items, such as

stoves, ovens, refrigeration, small electrical,etc.

Adjusting the environment to make it comfortable for learners e.g. coolers

Obtaining and laying out all training resourcesand materials, including consumables

Arranging the kitchen to optimize the identified outcomes and objectives of the training session.

ASEAN/Mediterranean BaliBasic premises maintenance may include: Tightening loose fittings Replacing minor items that

are damaged, that pose a food safety or other risk,or which pose a threat to operational effectiveness

Replacing light globes, tubes, starters and covers, as required

Replacing torn or damaged fly screens

Taking short-term remedialaction to prevent a dangerous, or sub-standardsituation, from worsening

Contacting the relevant person/department to effect professional repairs, as required.Basic maintenance activities on equipment and utensils may include: Oiling and greasing Following manufacturer’s

instructions in relation to on-site basic preventative maintenance

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Tightening screws, replacing user-serviceableparts such as filters, washers, strainers, seals,and o-rings

Taking unserviceable unitsout of service

Reporting items that are dangerous and/or which areunable to be repaired/maintained in-house


2. INTRODUCE TRAINING TOPIC/SESSION

Introduce training topic may include: Explaining the need for the training Motivating learners Selling the benefits to learners of

successfully completing the training Illustrating points with industry examples and

references Identifying the intended outcomes of the

training session for individual learners, the department and the organization

ASEAN/Mediterranean Bali

1. Refer to SessionPlan

2. Refer to Tool Box

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Explain how this training session integrates with other training, where applicable

Identifying the consequences of failing to achieve the required level of competency for the training topic

Explaining the opportunities for practice that have been arranged


3. RECEIVE AND STORE KITCHEN SUPPLIES AND FOOD STOCKElement 1: Accept deliveries1.1 Identify kitchen supplies and food

stock to be delivered into thepremises

Kitchen supplies and food stock may include: All types of food and beverage

products, including raw and fresh goods, processed goods, dry goods, refrigerated foods and frozen foods, liquor and

ASEAN/Mediterranean BaliThe following skills and knowledgeare essential: The enterprise’s policies and

procedures in regard to accepting deliveries and

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1.2 Inspect and verify deliveries received

non-liquor beverages for kitchen use only

Utensils and small equipment Chemicals and cleaning

equipment Linen and uniforms Stationery requisites PackagingInspect and verify activities may include: Visual examination of items to

ensure freedom from pests, damage and obvious sensory signs of contamination or spoilage

Temperature testing Confirming quantities, brands,

types, sizes, grades, weight, counts, freshness, type of packaging and quality factors

Checking ‘use-by’ dates, condition of packaging

Matching goods received/delivered against: Orders placed with suppliers Purchase specifications that

apply Items listed on delivery

storing food and other items Principles and practices of

safe food handling and storage Ability to inspect deliveries

and determine their acceptability to a food enterprise

Ability to complete relevant delivery and stock control documentation

Ability to clean and maintain food storage areas

Ability to use safe food handling techniques

Ability to recognise general food safety hazards in the workplace

Ability to identify sources of contamination and minimise/eliminate them

Overview of the relevant legislation in relation to foodhandling, food storage, chemical storage and general premises food safety

Knowledge of cleaning and sanitising chemicals and ability to apply techniques andprotocols

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documentation Signing delivery

documentation.


1.3 Record variations and deficiencies in deliveries received

Variations and deficiencies may include: Identified differences between

orders placed and items supplied, such as over-supply and under-supply

Identified differences between deliveries supplied and items listed on accompanying documentation, such as over-supply and under-supply

Identified differences between quality, brands, types, sizes, grades, weight, counts, freshness, packaging and quality factors

Noting variations in prices charged, and fees and charges levied.

Documentation and record-keeping requirements may relate to: Signing off internal

documentation, such as ‘Goods Received Register’ and

ASEAN/Mediterranean BaliThe following skills and knowledgeare essential: The enterprise’s policies and

procedures in regard to accepting deliveries and storing food and other items

Principles and practices of safe food handling and storage

Ability to inspect deliveries and determine their acceptability to a food enterprise


Ability to clean and maintain food storage areas


Ability to recognise general

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‘Purchase Orders’ Completing records, logs and

worksheets as required by the enterprise

Inputting data into internal stock control systems, both manual including bin cards and stock sheets, and computerised systems

Forwarding delivery documentation to the designatedperson/department

Recording stock that has been returned to suppliers, or whichhas been disposed of otherwise than through normal production methods such as, food that has been thrown out

food safety hazards in the workplace

Ability to identify sources of contamination and minimise/eliminate them


Knowledge of cleaning and sanitising chemicals and ability to apply techniques andprotocols.


1.4 Follow-up variations and deficiencies in deliveries received

Follow-up variations and deficiencies may include: Informing nominated internal

personnel/department Contacting supplier and

ordering additional or replacement stock, requesting credit notes and requesting amendments to billing

ASEAN/Mediterranean BaliEvidence of the following is essential: Understanding of the storing

and cleaning requirements for the host enterprise

Demonstrated ability to clean arange of nominated kitchen supplies and food stock storage

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1.5 Complete documentation and record-keeping requirements relating to deliveries received

1.6 Maintain the security of items delivered to protect against theft and deterioration

documentation Placing alternative orders and

securing necessary supplies to meet immediate short-term needs.

Documentation and record-keeping requirements may relate to: Signing off internal

documentation, such as ‘Goods Received register’ and ‘Purchase Orders’

Completing records, logs and worksheets as required by the enterprise

Inputting data into internal stock control systems, both manual including bin cards and stock sheets, and computerised systems

Forwarding delivery documentation to the designatedperson/department

Recording stock that has been returned to suppliers, or whichhas been disposed of otherwise than through normal production methods such as, food that has been thrown out

areas within the food premises Demonstrated ability to

complete and update kitchen supplies and food stock delivery documentation

Demonstrated ability to follow-up and rectify variances and deficiencies in stock that has been delivered

Demonstrated ability to undertake basic stock control

Demonstrated ability to monitorstock levels

Demonstrated ability to maintain kitchen supplies and food stock storage areas in a tidy and hygienic condition

Demonstrated ability to receivekitchen supplies and food stock.

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Element 2:Store supplies and food stock2.1 Identify and

describe storage requirements and conditions for deliveries of food and non-food items received

2.2 Store dry goods

2.3 Store refrigerated goods

2.4 Store frozen goods

2.5 Store non-fooditems

Storage requirements and conditions may include: Dry goods Refrigerated foods Frozen foods Beverages Utensils and small equipment Chemicals Linen and uniforms Stationery requisites.and may include: Compliance with the requirements of policies and procedures of

the host enterprise and the statutory requirements of the legislation of the host country

Implementation of food safety plan/program used by the host enterprise

Storing items in their correct location Use of safe manual handling practices Stock rotation: first in first out/last in last out (fifo/lilo) Safe and secure transporting of items to storage Labelling of stock Separation of chemicals from foodstuffs Protection of food items from contamination Protection of stock from damage

ASEAN/Mediterranean BaliThe following skills and knowledge are essential: The

enterprise’s policies and procedures in regard to accepting deliveries andstoring food and other items

Principles andpractices of safe food handling and storage

Ability to inspect deliveries anddetermine

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Security of stock while in storage. Refusing deliveries of items that are known to be in-store in

sufficient quantities Participating in stock counts.

their acceptability to a food enterprise



Element 3:Maintain storage areas3.1 Clean and tidy storage areas

Clean and tidy storage areas may include: Sweeping and cleaning up spills Providing well lit and ventilated stores Maintaining a pest and vermin free environment Maintaining required temperatures and reporting

non-compliance with same to the designated person/department or external service provider

Regular inspections of stock and facilities Removal of used materials, cardboard, cartons,

boxes and wrapping Maintaining the position of stock items in-line

with stock sheets Compliance with the requirements of policies

and procedures of the host enterprise and the

Ability to cleanand maintain food storage areas


Ability to recognise general food safety hazards in the workplace

Ability to identify sources

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3.2 Identify slow moving items and products approaching their designated ‘use by’ dates

3.3 Control stock levels in accordancewith enterprise requirements

statutory requirements of the legislation of the host country

Implementation of food safety plan/program usedby the host enterprise.

Control stock levels may relate to: Identifying slow moving stock Identifying stock that is approaching its ‘use-

by’ dateAdvising kitchen staff in relation to the need to use/promote nominated items Disposing of damaged, out-of-date or unsafe

food

of contaminationand minimise/eliminate them

Overview of the relevant legislation in relation to foodhandling, food storage, chemical storageand general premises food safety

Knowledge of cleaning and sanitising chemicals and ability to applytechniques and protocols.


4. APPLY STANDARD SAFETY PROCEDURES FOR HANDLING FOODSTUFFSElement 1:

Hazards and risks may include: Biological hazards, such as bacteria,

moulds, yeast, other organic matter and contaminants

ASEAN/Mediterranean BaliThe following skills and knowledge are essential: Knowledge of the enterprise’s

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Identify hazards and risks1.1 Identify key hazards

and risks associated with the individual work role

1.2 Check own work area to identify hazards and risks

Element 2:Follow enterprise hygiene standards, procedures and practices2.1 Implement required personal hygiene practices2.2 Maintain clothing to

meet work area standards

2.3 Follow hygiene procedures in accordance with enterprise requirements

Physical hazards, including broken glass, metal, plastic, foreign matter, dirt, etc.

Chemical hazards, such as additives, chemicals and natural poisons

Hygiene, such as personal habits, illness, clothing and cleanliness of self, work area and equipment.

Hygiene procedures may include enterprise procedures covering: Personal habits/hygiene Using protective clothing Equipment/work area Product contamination/cross

contamination

policies and procedures in regard to complying with the enterprise food safety program

Understanding the basic principles of food safety

Demonstrated ability to follow food safety procedures when moving food between locations

Demonstrated ability to use storage equipment.

Evidence of the following is essential: Demonstrated ability to inspect

the work area to identify commonfoodstuff safety hazards/risks

Demonstrated ability to maintainpersonal hygiene and conduct to minimise risk to food products

Knowledge of handling and storing foodstuffs.

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Element 3:Handle and store foodstuffs3.1 Handle and store

foodstuffs according to enterprise guidelines

3.2 Handle and store foodstuffs in a mannerthat avoids damage andcontamination, meets hygiene standards, andmaintains quality

3.3 Store foodstuffs at the correct temperature

Element 4: Follow food safety program4.1 Ensure work activities

conform with the enterprise food safetyprogram

4.2 Identify and monitor areas of risk in individual work area

Foodstuffs may include: Meat, such as beef, pork,

lamb and chicken Fish and shellfish Commodities, including fresh,

dried and preserved Cooked and raw product Fruits and vegetables Dry goods Frozen foods Pre-prepared food products.


The following skills and knowledge are essential as part of APPLY STANDARD SAFETYPROCEDURES FOR HANDLING FOODSTUFFS Knowledge of the enterprise’s policies

and procedures in regard to complying with the enterprise food safety program

Understanding the basic principles of food safety

Demonstrated ability to follow food safety procedures when moving food between locations

Demonstrated ability to use storage equipment.

Comply with workplace hygiene procedures Receive and store kitchen supplies and

food stock Maintain strategies for safe storage of

prepared foods Receive and store stock.Evidence of the following is essential: Demonstrated ability to inspect the work

area to identify common foodstuff safetyhazards/risks

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4.3 Take corrective actions within individual scope of responsibilities to minimize risk in accordance with the enterprise food safetyprogram

Demonstrated ability to maintain personal hygiene and conduct to minimiserisk to food products

Knowledge of handling and storing foodstuffs.


4.4 Report risks beyond the control of the individual to the appropriate person(s)

Contamination may include: Cross contamination when a cooked product is

contaminated by contact with a raw product Edible product contaminated by waste Biological contamination, such as bacteria,

moulds, yeast, other organic matter and contaminants

Physical contamination, including broken glass, metal, plastic, foreign matter, dirt

Chemical contamination, such as additives, chemicals and natural poisons.Appropriate persons may include: Supervisors

ASEAN/Mediterranean BaliError: Reference source not found

Food handling staffmust always be alert to the possibility of any risks posed by hygiene hazards in the workplace creating a threat to the safety of food.

Food, personal, environmental and other risks to be aware of.

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4.5 Complete records according to enterprise requirements and work responsibility

Managers Local authorities

Records may include: Temperature charts Delivery information Storage information First In First Out (FIFO) Use by dates.

What is a food hazard?

A food hazard may be seen as any micro-biological, chemical or physical contaminant in food.

Four keys in responding to thesethreats are:

Awareness

Constant vigilance

Immediate reporting

Quick and effectiveresponses.


5. COMPLY WITH WORKPLACEHYGIENE PROCEDURESElement 1:Follow hygiene procedures2.1 Identify relevant

workplace hygiene procedures that need to

Hygiene procedures may be related to:

Receiving of food into the premises Storing of food prior to preparation/service Preparing of raw materials for sale/service Serving of food


HACCP

In the identification of control points and critical control points in the production of food within your premises, you should be able to identify the following stages:

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be adhered to

2.2 Identify enterprise standards and legislated requirements that apply to relevant workplace hygiene procedures

2.3 Follow workplace hygiene procedures in accordance with enterprise standards and legislated requirements

2.4 Receive, handle and store all food items according to enterprise standards and legislated requirements

Defrosting/thawing of food Re-heating of food Cleaning and sanitising of food preparation

surfaces and equipment

Enterprise standards and legislated requirements will include: Details of policies and procedures of the

host enterprise Details of the food standards that the

enterprise has determined as appropriateDetails of the statutory requirements of the legislation of the host country.

Store may be related to: Dry storage Refrigerated storage Frozen storage Storage of raw materials and prepared food

items Correct conditions and temperatures for

storage

Purchasing and receiving goods Dry, refrigerated and frozen

storage Thawing of food Cooking of food Cooling of food Re-heating prepared food Hot and cold holding of food Serving and displaying food Self-service of food by

customers Packaging of food for on-selling Transportation of food to

others.


Refer to ASEAN/Mediterranean 15

2.5 Prepare, serve and store food in compliance with enterprise standards and legislated requirements

2.6 Clean food-related items, utensils and areasin compliance with enterprise standards and legislated requirements

Avoidance of cross contamination. Food items may include: Raw ingredients Ready to eat foods

Partially prepared products, such as: meat, fruit & vegetables, processed foods

Containers that food may be stored in or served in/on, including single use items, crockery and cutlery

Clean should relate to:

Chemicals used in cleaning Safety issues Sanitising Cleaning schedules Storage of cleaning materials and equipment

Food, personal, environmental and other risks may include:

Chemical contamination Physical contamination Micro-biological contamination Temperature danger zone requirements Safe re-heating and defrosting practices Airborne contamination Vermin Food recall and disposal procedures

HACCPApplication of HACCP involves a systematic investigation of the total food handling process with a view to identifying anything that could pose a threat to consumers.

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Element 2:Identify and prevent hygiene risks2.7 Identify potential food,

personal, environmental and other risks in the workplace promptly

2.8 Take action to minimise or remove the risk of food contamination within the scope of individual responsibility

2.9 Handle and dispose of food waste and rubbish in compliance with enterprise standards

Personal practices may relate to: Uniforms Hand washing Personal sickness, illness and

injury Control of personal habits that

may cause cross contamination, including touching nose, mouth,or hair, coughing, sneezing, smoking, etc.

Risk of food contamination may relate to: Auditing staff skills Training provision Adherence to policies and

procedures Internal and external audits Involvement of outside

professionals and experts Taking of appropriate remedial

action.

A Food Safety Program must be a written document, along the lines of the HACCP, which is founded on seven principles:

1. The need to conduct a hazard analysis and risk assessment of the workplace/premises.

2. The need to determine what will be the critical control points for each hazard that has been identified, such as purchasing, delivery, storage, etc. (see below for full list).

3. Establishment of specific details for each critical control point, such as time and temperature controls/limits.

4. Active monitoring of all of the identified critical control points.

5. Recognising that corrective action must be taken when critical control points specifications are not met, suchas repairs being made to refrigeration and/or food being thrown out.

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and legislated requirements Food waste and rubbish may relate to: Internal disposal of rubbish

and food waste Removal of food and other waste

from the external premises Re-cycling options Sanitising of waste containers

and rubbish areas

6. Creation of a comprehensive record keeping system to document compliance with the established procedures.

7. Establishment of protocols that will verify established procedures, such as audits and checking that thermometers are reading accurately.

Application of HACCP involves a systematic investigation of the total food handling process with a view to identifying anything that could pose athreat to consumers.


Element 3:Maintain safe personal food handling and personal presentation standards3.1 Identify the

enterprise standardsand legislated requirements that apply to personal

1 Food Production.Critical points should include: Purchasing Delivery and storage Temperature control Transport vehicle Preparation Cooking

A Food Safety Program must be a written document, along the lines of the HACCP, which is founded on seven principles:

8. The need to conduct a hazard analysis and risk assessment of the workplace/premises.

9. The need to determine what will be the critical control points for each hazard that has been identified, such as purchasing, delivery, storage, etc. (seebelow for full list).

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practices and presentation for food handling staff

3.2 Follow enterprise standards and legislated requirements that apply personal practices and presentation for food handling staff

Holding Freezing Thawing.Legislated and enterprise requirementsshould relate to: Policies and proceduresLaws and regulations.

10. Establishment of specific details for each critical control point, such astime and temperature controls/limits.

11. Active monitoring of all of the identified critical control points.

12. Recognising that corrective actionmust be taken when critical control points specifications are not met, such as repairs being made to refrigeration and/or food being thrown out.

13. Creation of a comprehensive recordkeeping system to document compliance with the established procedures.

14. Establishment of protocols that will verify established procedures, suchas audits and checking that thermometersare reading accurately.

Application of HACCP involves a systematic investigation of the total food handling process with a view to identifying anything that could pose a threat to consumers.


The safe storage of food before preparation, and

Safe food storage should include: Away from chemicals

ASEAN/Mediterranean

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after it has been prepared

There is a high risk of biological/microbial contamination of high risk foods during refrigerated storage:

A critical point to remember is the relationship between timeand temperature:

Everything should be done to keep the food out of the TemperatureDanger Zone as much aspossible.

Physical contamination can be caused from numerous factors so that is why all food stored inthe refrigerator must be covered.This is to protect from spillages and contamination from other raw or cooked foods that are being stored for future use.

Away from physical contaminates Away from microbiological contaminates Time Temperature, such as fridge, freezer

and bain-marie Cross-contamination Containers Labelling First In, First Out (FIFO) Cooling and storage Re-thermalisation Holding and display.

Review/correct may be related to: Enterprise procedures/requirements Problem solving Monitor and record Local authority requirements.

Check on a regular basis may include: Record keeping Food handling Temperature control New practices.

Respond to/correct may be related to: Temperature Time First In, First Out (FI/FO) Containers Training Cleaning.

The following skills and knowledge are required: Knowledge of correct method is

demonstrated for maintaining safe food

Ability to identify food products by sight

Overview of the relevant legislation in relation to food handling, food storage, chemical storage and general premises food safety

Ability to demonstrate safe equipment/utensil practical skills

Ability to problem-solve.

Evidence of the following is essential: Knowledge of the

characteristics of maintainingsafe food and the terminology used

Demonstrate safe and hygienic handling of variety of food products

Demonstrate safe use of associated equipment

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Demonstrated ability to store food products.


7. CLEAN AND MAINTAIN KITCHEN EQUIPMENT AND UTENSILSElement 1: Clean kitchen premises1.1 Identify the areas

that may require cleaning ina kitchen premises environment and the frequency of cleaning for each identified area

1.2 Select appropriate cleaning utensils and chemicals

1.3 Implement cleaning procedures in accordance with enterprise and legislated requirements

1.4 Identify and address cleaning and sanitising needsthat arise in addition toscheduled cleaning requirements

Areas that may require cleaning may include: Floors, walls and ceilings Doors and windows Shelving and cupboards Food preparation surfaces, including

fixed and mobile benches Exhaust fans, light covers, drains,

sinks and food disposal unitsReceiving areas, store rooms for dry, refrigerated and frozen items, service areas, preparation areas and rubbish storage areas.Frequency of cleaning may include: After each use After each session Daily, weekly, fortnightly, monthly,

ASEAN/Mediterranean BaliThe following skills and knowledge are essential: Knowledge of enterprise

standards relating to cleaning, cleanliness and sanitation

Knowledge of basic principles of cleaning, following a logical and efficient work flow

Ability to safely use chemicals in a cleaning context

Ability to adhere to the food safety plan/program used by the host enterprise

Knowledge of food safety hazards posed by unclean premises, equipment and utensils in the workplace

Knowledge of sources of equipment/utensils

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1.5 Store cleaning items and chemicals, and clean where applicable, after cleaning has been completed

1.6 Follow emergency first aid procedures in the eventof a cleaning-related incident or accident

three-monthly and half-yearly Disassembling and reassembling

equipment and items in line with cleaning requirements at each cleaningactivity.

contamination and how to identify and minimise/eliminate them

Overview of the relevant host country legislation in relation to cleaning and general maintenance, and overall condition of food premises and food equipment and utensils

Ability to use cleaning and sanitising chemicals, techniques and protocols

Knowledge of basic first aid procedures to be used in the event of chemical poisoning oraccident


Element 2:Clean and maintain kitchen equipment and utensils2.1 Identify the equipment and

utensils that may require cleaning ina kitchen premises environment and the frequency of cleaning for

Cleaning utensils and chemicals should include: Brooms, mops, high pressure hoses,

cleaning cloths, squeegees, buckets, brushes, floor scrubbers

Cleaning chemicals, including detergents, sanitisers, deodorants,de-greasers, disinfectants, drying agents

Consideration of safe manual

Evidence of the following is essential: Understanding of the food

safety plan/program cleaning requirements for the host enterprise

Demonstrated ability to clean arange of nominated food areas within a kitchen context

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each identified item2.2 Select appropriate cleaning

utensils andchemicals


3.3 Store and protect equipment and utensils that have been cleanedready for future use


3.5 Follow emergency first aid procedures in the event of acleaning-related incident oraccident

handling techniques when using cleaning equipment and when lifting, moving or cleaning heavy, hot, cold, wet, slippery, or otherwise dangerous items.

Enterprise and legislated requirements will relate to: Understanding and implementation of

the food safety plan/program for the premises

Implementation of workplace cleaning rosters, schedules and cleaning sheets

Details of policies and procedures of the host enterprise

Details of the statutory requirements of the legislation of the host country in regard to the safety and hygiene of food premises, and environmental concerns relating to waste disposalespecially of food waste, fats and oils and chemical agents.

Cleaning and sanitising needs that arise may relate to: Spills and dropped items

Immediate need for items/areas that are not scheduled for immediate cleaning

Demonstrated ability to clean and sanities a range of nominated food-related pieces of equipment, and items of utensils

Demonstrated ability to clean and store cleaning materials

Demonstrated ability to provide basic maintenance activities on premises and equipment / utensils in a kitchen environment.

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Element 3:Perform basic maintenance on kitchen equipment, utensils andpremises3.1 Perform basic premises

maintenance activities as necessary

3.2 Perform basic maintenance activitieson equipment and utensils as necessary

Report maintenance requirementsthat cannot be satisfactorily addressed

Basic maintenance activities on equipmentand utensils may include: Oiling and greasing Following manufacturer’s


Tightening screws, replacinguser-serviceable parts such as filters, washers, strainers, seals, and o-rings

Taking unserviceable units out of service

Reporting items that are dangerous and/or which are unable to be repaired/maintained in-house.

Ability to undertake basic maintenance duties in kitchens,on food premises and with food equipment/utensils

Knowledge of safe manual handling techniques.

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Element 4:Handle waste and laundry requirements4.1 Dispose of internal waste in

accordance with enterprise and legislated requirements

4.2 Maintain waste disposal areain a clean and sanitary condition

Internal waste may include: Food waste Liquid waste Chemical waste Fats and oils Food wrapping, including

containers, cartons, plastic material, bottles, jars and glass, cans, aluminium-based products, recyclable materials,paper and cardboard

Waste matter from departments serviced by the kitchen.Dirty linen may include: Uniforms

The following skills and knowledgeare essential: Knowledge of enterprise

standards relating to cleaning,cleanliness and sanitation


Ability to safely use chemicalsin a cleaning context

Ability to adhere to the food safety plan/program used by thehost enterprise


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4.3 Gather dirty linen from kitchen and associated departments and process dirty linen

Cleaning cloths, tea towels Table linen Linen from departments serviced

by the kitchen.Process dirty linen may include: Sorting into designated types

and piles Identifying and marking stains Notifying the laundry of

laundry requirements by type and quantity

Transporting dirty linen to thelaundry

Returning clean linen to the kitchen

Knowledge of sources of equipment/utensils contamination and how to identify and minimise/eliminatethem

Overview of the relevant host country legislation in relationto cleaning and general maintenance, and overall condition of food premises and food equipment and utensils


Knowledge of basic first aid procedures to be used in the event of chemical poisoning or accident


8. ORGANISE FOOD SERVICE OPERATIONSElement 1:Plan for food service production1.1 Plan menu for specific

event/occasion including resources

1. Food Production.Specific event/occasion may be relatedto: Festival Cultural event Religious event Ceremonial occasionQuantities may include:

ASEAN/Mediterranean BaliThe following skills and knowledgeare essential: Knowledge of correct method is

demonstrated for organising food service


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1.2 Determine quantities required for food items as per standardrecipes

1.3 Order products required from suppliers with specifications for products

1.4 Prepare production sheets/work schedules

Standard recipes Yield percentages Portion numbers Stock on hand.Standard recipes may relate to: Presentation standards Portion control/yields Ingredients lists Methods of preparation.Order may be related to: Quantities Supplier of meat, poultry, fruit

and vegetables Purchasing specifications Delivery times Availability Seasonality.Schedules may include: Mise en place Kitchen section Quantities.


Ability to demonstrate safe practical skills using equipment/utensils

Ability to interpret and adhereto enterprise recipes

Ability to communicate effectively whilst under pressure

Ability to organise a range of activities/tasks to work sequentially/concurrently

Task ProcedureStandard

Element 2:Prepare and produce food items for food service


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2.1 Identify and plan work flow

2.2 Communicate with production team

Work flow may be related to: Production days Prioritised preparation Storage Standard recipes.Communicate with may relate to: Debriefing Allocated tasks Time limits Dish numbers Service times Special items Service styles Dish, including plate, garnish,

clean Sequence, plating arrangement.

classifications and characteristics of organising food service and the terminology used

Demonstrate safe and hygienic handling of products

Demonstrate ability to hold andstore products for a particularoccasion

Demonstrate ability to store various buffet items to industry and enterprise standards

Knowledge of appropriate portion control and wastage

Demonstrate complementary presentation, garnishing and techniques

Demonstrate creative and artistic skills in preparation,decoration of food items

Demonstrate ability to organise the food service operations for a specified occasion/event including: Planning the menu Determining quantities of food

items Planning the work flow prior to

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and during the occasion/event Communicating with the front of

house and back of house work teams

Identifying the service style for the event/occasion


Element 3:Set up kitchen for food service3.1 Place personnel ready for

service3.2 Allocate equipment

Personnel may be related to: Mise en place Personal hygiene Correct setup and use of

equipment Dish, including plate, garnish,

clean Sequence, plating arrangementEquipment may relate to: Tables, bench space Ladles, spoons, tongs Pallet knife, lifters Chopping boards

ASEAN/Mediterranean BaliThe following skills and knowledgeare essential: Knowledge of correct method is

demonstrated for organising food service



Ability to demonstrate safe practical skills using

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Trays, wires Heat cloths

equipment/utensils Ability to interpret and adhere

to enterprise recipes Ability to communicate

effectively whilst under pressure

Ability to organise a range of activities/tasks to work sequentially/concurrently


3.3 Determine service style to suit operation

Service style should related to: Function A la carte Buffet Plated, bowl, tray

Evidence of the following is essential:

Knowledge of the classifications and characteristics of organising food service and the terminology used

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3.4 Determine service flow for service style

Service flow may include: Production line Individual 50 / 50


Demonstrate ability to hold and store products for a particular occasion




Demonstrate creative and artistic skills in preparation, decoration of food items

Demonstrate ability to organise the food service operations for a specified occasion/event including: Planning the menu Determining quantities of food



house and back of house work teams Identifying the service style for

the event/occasion

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Element 4:Hold and store products for food service4.1 Use appropriate

preparation and cooking methods

4.2 Use appropriate equipment

4.3 Follow food safety requirements

4.4 Hold menu items

4.5 Reheat menu items

4.6 Serve and present food itemsin line with customer volume

Preparation and cooking methods may include Chopping, cutting, peeling Braising Stewing Poaching Boiling, simmering Steaming, including atmospheric and/or

pressure Roasting, pot roasting Baking Grilling Deep and shallow frying Wrapped food, including paper bag,

vine, banana leaf, paper, bark MicrowaveServe and present food items may relate to: Portioning Temperature Packaging Garnish


classifications and characteristics of organising food service and the terminology used


Demonstrate ability to hold andstore products for a particularoccasion




Demonstrate creative and artistic skills in preparation,decoration of food items

Demonstrate ability to organise the food service operations for a specified occasion/event including:

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Planning the menu Determining quantities of food



house and back of house work teams

Identifying the service style for the event/occasion


Element 5:Store products after foodservice to maintain quality5.1 Store fresh and/or

Cryovac items correctly

After service may relate to: Cooling time temperature Storage containersStore may include: Cool room temperature Cool room placement Length of time in cool storage Freezer temperature Length of time in freezer storage Appropriate process followed, such as

Cryovac, ice packed


classifications and terminologyused in the preparation and storage of foods


Ability to clean and maintain food working and storage areas

General occupational health andsafety procedures in the workplace

Appropriate portion control and

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wastage Demonstration of commodity

knowledge including quality aspects

Demonstrated ability to store various foods to industry and enterprise standards

Knowledge of appropriate portion control and wastage.


5.2 Change storage containers and trays to enterprise standards

Storage must include: Storage containers before assembly Storage containers after assembly Dietary and cultural styles/flavours Labelled

Evidence of the following is essential:Safe Storage of the food - Error: Reference source not found

Error: Reference source not found

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Freshness, quality and presentation Temperature and humidityAppropriate containers may include: Size to enable safe handling Type to suite product, including stainless steel, plastic and glass Enterprise and local authorities’

requirements. Labelling, including fresh, reheated Cross contamination, including old

stocks of soups versus freshly made soups

Storage of the food whether it is cooked or uncooked is a critical point in the process of food production.Storage of food relates to the: Temperature required of the

storage area State of the food Fresh or frozen Time that the food can be held

at these temperature Equipment in which the food is

stored Cleanliness of the equipment

and the food storage area Type and quality of material

the food storage containers aremade

Separating ingredients, such asherbs, garnishes and dressings and storage standards Position in cool storage

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5.3 Label Items correctly

5.4 Store products in correct conditions to maintain freshness and quality and minimise wastage

Label must include: Date Item name Handler name Time, temperature,

storage

Correct conditions should include: Temperature and

humidity Stock rotation Reporting faults Changing containers

Foodstuffs are appropriately stored in correct containers

Food grade containers must be used.Stainless steel is best but food grade plastic is good.Plastic containers must not have been used tostore chemicals.Container must be able to be sealed.Must be able to attach label.Stocks and sauces are correctly labelled

Labels must be legible.Language must be able to be understood buy all workers in enterprise.Must have: Name of product Date of manufacture Use by date Date of freezing: if applicable Date of thawing; if applicable Any allergen ingredients.Ensure appropriate storage equipment conditions are maintainedStorage facilities must be maintained and be in operating condition.

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Must be serviced on a regular basis: every 4-6 months.Must be cleaned and sanitised on regular basis: daily


9. CLEAN AND MAINTAIN KITCHEN EQUIPMENT AND UTENSILSElement 1:Clean kitchen premises1.1 Identify the areas

that may require cleaning in a kitchen premises environment and the frequency of cleaning for each identified area

Areas that may require cleaning may include: Floors, walls and ceilings Doors and windows Shelving and cupboards Food preparation surfaces, including fixed

and mobile benches Exhaust fans, light covers, drains, sinks

and food disposal unitsReceiving areas, store rooms for dry, refrigerated and frozen items, service areas,preparation areas and rubbish storage areasFrequency of cleaning may include: After each use After each session Daily, weekly, fortnightly, monthly,

three-monthly and half-yearly Disassembling and reassembling equipment

Understanding of safe chemical storing and handling conditions

Demonstrated ability to undertakea hazard assessment of the job tobe done

Demonstrated ability to calculatecorrect dilution and usage rates

Demonstrated ability to assess the item/area to be cleaned

Demonstrated ability to prepare work areas

Demonstrated ability to clean nominated soils from nominated glass surfaces

Demonstrated ability to clean nominated soils from nominated ceilings, surfaces and fittings

Demonstrated ability to clean

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1.2 Select appropriatecleaning utensils and chemicals

and items in line with cleaning requirements at each cleaning activity

Cleaning utensils and chemicals should include: Brooms, mops, high pressure hoses,

cleaning cloths, squeegees, buckets, brushes, floor scrubbers

Cleaning chemicals, including detergents, sanitisers, deodorants, de-greasers, disinfectants, drying agents

Consideration of safe manual handling techniques when using cleaning equipment and when lifting, moving or cleaning heavy, hot, cold, wet, slippery, or otherwise dangerous items.

nominated soils from nominated wet cleaning areas

Demonstrated ability to pressure wash nominated soils from nominated surfaces

Demonstrated ability to clean nominated soils from nominated high level areas



Enterprise and legislated requirements will relate to: Understanding and

implementation of the food safety plan/program for the premises

Implementation of workplace

Understanding of safe chemical storing and handling conditions

Demonstrated ability to undertakea hazard assessment of the job tobe done

Demonstrated ability to calculatecorrect dilution and usage rates

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1.4 Identify and address cleaning and sanitising needs that arise in addition to scheduled cleaning requirements

cleaning rosters, schedules andcleaning sheets

Details of policies and procedures of the host enterprise

Details of the statutory requirements of the legislationof the host country in regard to the safety and hygiene of food premises, and environmental concerns relatingto waste disposal especially offood waste, fats and oils and chemical agents

Cleaning and sanitising needs that arise may relate to: Spills and dropped items Immediate need for items/areas

that are not scheduled for immediate cleaning

Workplace incidents and accidents that should include cleaning up in all back-of-house areas, such as receival areas, stores, preparation areas, plating and service areas

Equipment over-flow or

Demonstrated ability to assess the item/area to be cleaned

Demonstrated ability to prepare work areas

Demonstrated ability to clean nominated soils from nominated glass surfaces

Demonstrated ability to clean nominated soils from nominated ceilings, surfaces and fittings

Demonstrated ability to clean nominated soils from nominated wet cleaning areas

Demonstrated ability to pressure wash nominated soils from nominated surfaces

Demonstrated ability to clean nominated soils from nominated high level areas

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malfunction.



1.6 Follow emergency first aid procedures in the event of a cleaning-related incident oraccident

Store cleaning items should include: Cleaning and sanitising

equipment Undertaking basic repairs and

maintenance Ordering or requisitioning

replacement items and/or chemicals

Replacing cleaning items and chemicals into the designated location ready for immediate re-use

Emergency first aid procedures may include: Notifying internal first aid

officers of emergencies Contacting external emergency

services for assistance Administering basic first aid

Demonstrated ability to tidy work areas after cleaning

Demonstrated ability to clean,safety and store equipment after use.

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for minor cuts, bruises, abrasions, burns and scalds

Administering basic first aid in accordance with relevant chemical information sheets where chemicals have been spilled on skin, been ingested,or have entered into the eyes


Element 2:Clean and maintain kitchen equipment and utensils2.1 Identify the equipment and

utensils that may require cleaning ina kitchen premises environment and the frequency of cleaning for

Equipment and utensils that may require cleaning may include:

1. All types of gas, electrical andsteam-powered food preparation equipment including:

2. Large kitchen equipment, such as dishwashers, stoves,bratt pans, provers, deep fat fryers, grill plates, bain-maries, mixers, , general cooking appliances,

The following skills and knowledgeare essential: Knowledge of enterprise

standards relating to cleaning,cleanliness and sanitation


Ability to safely use chemicals in

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each identified item2.2 Select appropriate cleaning

utensils and chemicals2.3 Implement cleaning

procedures in accordance with enterprise and legislated requirements

2.4 Store and protect equipment and utensils that have been cleanedready for future use

waste disposal units3. Medium-size equipment, such as

blending sticks, microwaves, mixers, salamanders

4. Small equipment, such as toasters, slicers, hand-held electrical equipment

5. Saucepans, fry pans, pots, pans,steamers, dishes, cutlery, whisks, strainers, knives

6. Food containers, chopping boards, platters, bowls, presentation stands and units

7. Internal and external waste and rubbish bins

Store and protect equipment and utensils may involve:

1. Drying items prior to storage2. Checking for damaged items and

taking damaged items that pose afood safety, or other risk, out of service

3. Protecting clean items from re-contamination

4. Ordering or requisitioning new/extra items where stock levels fall below acceptable levels

5. Handling items so as to avoid damage and injury

a cleaning context Ability to adhere to the food

safety plan/program used by the host enterprise


Knowledge of sources of equipment/utensils contamination and how to identify and minimise/eliminate them

Overview of the relevant host country legislation in relation to cleaning and general maintenance, and overall condition of food premises and food equipment and utensils



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2.6 Follow emergency first aid procedures in the event of acleaning-related incident oraccident

Clean, check and store cleaning equipment and chemicals may include: Cleaning equipment that has beenused

Cleaning personal protective equipment and clothing that has been used, as appropriate

Conduct safety checks on equipment

Undertaking basic preventative maintenance and basic repairs onequipment

Storing equipment in accordance with enterprise requirements

Storing chemicals in accordance with legislated requirements of the host country and enterprise requirements

Replenishing consumablesEmergency first aid procedures may include: Notifying internal first aid

officers of emergencies Contacting external emergency

services for assistance Administering basic first aid

for minor cuts, bruises, abrasions, burns and scalds

The following skills and knowledgeare essential: The enterprise’s policies and procedures in regard to cleaningand maintenance of work areas and equipment including occupational health and safety requirements

The occupational health and safety requirements of the host country relating to cleaning agents and chemicals, including required signage and documentation

Environmental principles and host country legislation regarding waste disposal, including the disposal of chemicals

Reporting requirements relating to cleaning and maintenance

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Administering basic first aid in accordance with relevant chemical information sheets where chemicals have been spilled on skin, been ingested,or have entered into the eyes


Element 3:Perform basic maintenance on kitchen equipment, utensils andpremises3.1 Perform basic premises

maintenance activities as necessary

3.2 Perform basic maintenance activitieson equipment and utensils as necessary

Basic premises maintenance may include: Tightening loose fittings Replacing minor items that are

damaged, that pose a food safety or other risk, or which pose a threat to operational effectiveness

Replacing light globes, tubes, starters and covers, as required

Replacing torn or damaged fly screens

Taking short-term remedial action to prevent a dangerous, or sub-standard situation, fromworsening

Contacting the relevant person/department to effect professional repairs, as requiredBasic maintenance activities on equipment

Ability to undertake basic maintenance duties in kitchens,on food premises and with food equipment/utensils

Knowledge of safe manual handling techniques

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3.3 Report maintenance requirements that cannot be satisfactorily addressed

and utensils may include: Oiling and greasing Following manufacturer’s


Tightening screws, replacing user-serviceable parts such as filters, washers, strainers, seals, and o-rings

Taking unserviceable units out of service

Reporting items that are dangerous and/or which are unable to be repaired/maintained in-house.


Element 4:Handle waste and laundry requirements4.1 Dispose of internal waste in

accordance with enterprise and legislated requirements

Internal waste may include: Food waste Liquid waste Chemical waste Fats and oils

1. Once garbage has been collectedfrom the kitchen, it must be transported safely to the appropriate garbage location, usually a dump master.

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4.2 Maintain waste disposal areain a clean and sanitary condition

4.4 Gather dirty linen from kitchen and associated departments and process dirty linen

Food wrapping, including containers, cartons, plastic material, bottles, jars and glass, cans, aluminium-based products, recyclable materials,paper and cardboard

Waste matter from departments serviced by the kitchen

Dirty linen may include: Uniforms Cleaning cloths, tea towels Table linen Linen from departments serviced

by the kitchenProcess dirty linen may include: Sorting into designated types

and piles Identifying and marking stains Notifying the laundry of

laundry requirements by type and quantity

Transporting dirty linen to thelaundry

Returning clean linen to the kitchen

2. Chemicals are different to garbage and should be treated as such.

Standard requirements

1.Garbage must be disposed of regularly – it must never be allowed to accumulate inside the premises: a minimum requirement isto remove all garbage on a daily basis.

In addition:

1. Comply with any recycling protocols the business has:

2. Make sure all rubbish goes intothe bins – and is not left lying around next to them

3. Close lids to bins after using them – there may be a need to lockthem to prevent unauthorised use

Use the appropriate bin/disposal system for the appropriate type ofrubbish – liquid waste will be separated from solid waste

Wash hands after handling rubbish.

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10. Conduct session de-briefing Session de-briefings should include: Evaluating flow of service,

speed of service and levels of guest satisfaction

Evaluating the extent to which financial or other service targets were attained, including discussion of how poor situations in future may be addressed/retrieved, discussion of how positive results can be extended and applied to future service sessions

Discussing and resolving service problems, including interpersonal problems, physical issues, support levels provided, guest complaints

Pre-empting issues and service sessions arising


DISCUSS1. Clean and store equipment in

accordance with hygiene regulations and enterprise procedures

2. Maintain effective relationships with colleagues:

Meet needs and expectations of colleagues in accordance with organisation standards,policies and procedures and within acceptable time frames

Assist to resolve workplace conflict and manage difficulties to achieve positive outcomes

Seek informal feedback to identify and implement improvements to products, services, processes or outcomes for colleagues

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11. CLOSE SESSION AND KITCHEN Final check of kitchen, washup area

Ensure all crockery are dried and stacked and storedaccordingly

Ensure all pots, pans and small equipment are washed and stored correctly

Ensure large equipment have been properly cleaned

Ensure all benches are washed down and cleaned

Ensure all foodstuffs are correctly stored in the correct containers

Ensure all foodstuffs are stored in the right


Foodstuffs may include: Meat, such as beef, pork,

lamb and chicken Fish and shellfish Commodities, including

fresh, dried and preserved Cooked and raw product Fruits and vegetables Dry goods Frozen foods Pre-prepared food products Ensure that raw potatoes ,

bananas, are stored in the

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positions in the fridge Ensure all dry goods are put

away and correctly stored Ensure all equipment both

gas and electric are turned off

Turn off kitchen lights and exit

Dry Stores Ensure that herbs are

washed, dried and placed in between paper and stored

Ensured that foodstuffs thatneed to be cling wrapped areproperly sealed and will notspill over if accidentally toppled over

Ensure that raw seafood and meats are stored correctly at the bottom of the fridge in appropriate containers toavoid blood and juice spillage

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STANDARDS OF OPERATING PROCEDURES – MEDITERRANEAN BALI KITCHEN Task Procedure Standard

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Transcript of STANDARDS OF OPERATING PROCEDURES – MEDITERRANEAN BALI KITCHEN Task Procedure Standard