Kitchen policy procedure manual

SCOPE: This procedure applies to foodservice employees who prepare, handle, or serve food. KEY WORDS: Ready-to-Eat Food, Cross-Contamination INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow Grand Forks County Food Code Section General Equipment and Utensils Materials and Use 3. Kitchen Policies Procedures Our Mission: We want to welcome you to the Catapult Commissary Kitchen. It has been and will always be our mission to help you build your dreams for culinary entrepreneurship. We will provide you with a fully licensed commissary kitchen to help aspiring entrepreneurs make their dreams a reality. Changes. Policy Procedure Manual Becky Dorner Associates, Inc. Thank you to the following professionals for their tireless effort in revising this and past editions: Author: Becky Dorner, RD, LD President, Becky Dorner Associates, Inc., Akron, OH Contributors: Anna de Jesus, MBA, RD President, Nutrition Alliance, LLC Tempe, AZ.

Revision Janu Commercial Kitchen SOPs Page 1 of 6 Your permit or certificate to operate in both the incubator kitchen, and in your business, Kitchen Standard Operating Procedures (SOPs) will come from the applicable agency(s) based on the types of products you produce. Kitchen Use Policy The Kitchen Management Committee (KMC) recognizes that many groups and individuals of our church will use the kitchen as a support for their ministries. No one ministry is more important than another. The procedures established for the use of the kitchen reflect requirements. The kitchen should be cleaner when you leave than when you found it! The Kitchen Use Policy and Checklist must be completed after each event. The Food Service Director will provide this form for your event. 1. All countertops and workspace must be wiped down, even it not used. 2. All dishes, pots, pans, and utensils are to be washed, dried and put away.

Kitchen Standard Operating Procedures (SOPs) The policy is to help ensure your safety as well as the consumer's. See the instruction manuals to. This will allow food to complete the cooking process. Part 3: Kitchen and equipment use, maintenance and cleaning. The Event Kitchen Manager is expected to. Pay close attention whenever using equipment with moving parts. Use appliances according to their instructional manuals. Do not overload blenders, food.