“Standard Operating Procedures”

BSHM 1-3

Prepared by: Dimaree Jan M. Dizon

Janiah Bello

Prepared to: Maam Ynah De Jesus Bayanay Aguirre

Date Prepared: November 7, 2018

 FOOD AND BEVERAGE OPERATIONS
SOP: Maintain food hygiene standards SOP # :
DATE OF ISSUE: November 7, 2018 PAGES: 1

OBJECTIVE:
To protect each and every guests’ health when consuming food and beverage in all outlets

POLICY:
A food management control system is to be in place in each Food and Beverage outlet. It must
follow the recommended HACCP guidelines relevant to the country.

PROCEDURE:
 Clear communication to all employees on the outlets’ food management control system.
 Continuous employee training with support of visual representation in back of house areas to be
implemented.
All F&B service colleagues should demonstrate an understanding of the essentials of food hygiene:
1. Keep yourself clean and wear clean clothing.
2. Always wash your hands thoroughly before handling food, after using the toilet, handling raw
foods or waste, before starting work, after every break and after blowing your nose.
3. Tell your supervisor, before commencing work, of any skin, nose, throat, stomach or bowel
trouble or infected wound. You are breaking the law if you do not.
4. Ensure cuts and sores are covered with a waterproof, high visibility dressing.
5. Avoid unnecessary handling of food.
6. Do not smoke, eat or drink in a food room, and never cough or sneeze over food.
7. If you see something wrong – tell your supervisor.
8. Do not prepare food too far in advance of service.
9. Keep perishable food either refrigerated or piping hot.
10. Keep the preparation of raw and cooked food strictly separate.
11. Clean as you go. Keep all; equipment and surfaces clean.
12. Follow any food safety instructions either on food packaging or from your supervisor.
 To assist in doing this effectively Operations Manager & Assistant Operation Managers should base
training/ briefings on sections of the Food Hygiene Manual relevant to their department/outlet.
  Food Hygiene procedures should be monitored closely by all Operations Manager, Assistant
Operation Managers, Supervisors and Captains.
 Regular internal and external audits to be conducted.
 Hand washing facilities with sanitizer for employees must be easily accessible and maintained.

RESPONSIBILITY

 Operations Manager, Assistant Operation Managers, Supervisors and Captains. Should

maintain an adequate knowledge of food hygiene that allows them to instruct or supervise
others.
 Refresher training and/or briefings on the subject should be conducted when necessary to
correct any area of concern or improvement required in Food Hygiene standards of the
department and/or an individual colleague.
 FOOD AND BEVERAGE OPERATIONS

SOP: Grooming SOP # :

DATE OF ISSUE: November 7, 2018 PAGES: 2

OBJECTIVE:
First impressions are important. The employees working in (ORGANIZATION) Food and Beverage outlets
should represent a hygienic environment.

POLICY:
Food and Beverage staff are to be clean, neat and professional in appearance at all times.

PROCEDURE:
Uniform
 To be worn as per (ORGANIZATION) grooming standards
 Uniforms must be clean and freshly pressed.
 Name badge must be worn at all times
Footwear
 Non slip shoes with toes covered
 Clean and polished shoes
 Colour must be appropriate to uniform
Hair
 Clean and well kept
 If hair is longer than collar length it is to be tied back away from face and eyes
Jewelry
 Earrings are to be discreet and not pose a potential hygiene hazard
 Necklaces are to be worn under the uniform shirt and are not to be visible
 No bracelets (unless for religious reasons, upon local specifications).
 Wedding rings only.
Nails
 No nail polish
 Nails must be short, trimmed and clean
  If using hand cream, it needs to be of a non-grease nature
Personal Hygiene
 Bath/wash daily
 Use deodorant to avoid body odour
 Wear socks and change socks daily
 Uniform to be clean, free from dirt and odour
 Mild perfume and aftershave only
 Fresh breath, with no smell of smoke
 No eating or chewing gum in guest areas
Mobile Phones
 Personal mobile phones should not be carried with employees during working hours
 Exception can be granted by the manager only. If so –
 The mobile phone must be on silent mode.
 Calls can only be made and answered in the back of house. At no time can a call be picked up
within the public area.
 Mobile phones have to be carried so that they are invisible to guests and therefore never on a
belt.

RESPONSIBILITY:

 Don’t wear your uniform outside the hotel

 No smoking except in designated area
 No abusive or offensive language
 No sitting in work area
 No dragging of shoes, sloppy or tired looking attitude
 No running inside the work place
 FOOD AND BEVERAGE OPERATIONS
SOP: Kitchen and Utensils SOP # :
DATE OF ISSUE: November 7, 2018 PAGES: 3

OBJECTIVES
Identity the use of the different utensils and equipment.

PROCEDURE:
Preparation
Remove loose dirt and food particles
Rinse with warm portable awter
Cleaning
Wash with hot water (60 º) with detergent
Rinse with clean portable water
Sanitizing ( bacteria cleaning stage)
Treat with very hot, clean portable water (75ºC) for at least 2 mins.
Apply sanitizer as directed on the label
Air Drying
Leave utensils and equipment to air dry or use a draining track.

RESPONSIBILITY

 All processing equipment shall be maintained in a clean and sanitary manner

 All equipment/utensils shall be stored in a sanitary manner when not in use
 All cleaning procedures shall be followed as outline in the cleaning manual.
 FOOD AND BEVERAGE OPERATIONS
SOP: Maintain Cleanliness of the Workplace SOP # :
DATE OF ISSUE: November 7, 2018 PAGES: 4

OBJECTIVES
To ensure that the proper cleanliness of the workplace is inappropriate correctly

PROCEDURE:
 Clean dry floors to prevent slips and falls.
 Disinfectants prevent the spread of germs and illness, including the flu.
 Proper air filtration lower employees’ exposure the hazardous substance.
 Clean light fixtures improve light efficiency.
 Green cleaning products are safe for your employee and the environment
 Proper disposal of waste and recyclable materials keep work areas clutter- free.

RESPONSIBILITY

 All staff must be responsible to follow the proper cleanliness of the work place.