Food Handing & Sanitation // SOP KItchen
SOP for Food Handling and Sanitation in the Hotel Kitchen While doing food handling & preparation, chefs have to be free from all kind of bacterial infections. The kitchen staff should pay attention to these two critical points; 1) Cross Contamination: the transfer of bacteria from another food, equipment, or from work surface. and 2) Food Danger Zone: the temperature for food work area should be maintained in-between 45-140º F since at this range most bacteria cannot grow. The Executive Chef and the Sous Chef should be responsible to ensure that proper food handling and sanitation practices are followed by the kitchen staff. The hotel training and HRD department should develop and implement proper written Kitchen SOP's to ensure the same is implemented correctly throughout all the food preparation outlets. Food Handling and Sanitation Standard Procedures: Ensure the cleanliness of wholesome foods and make sure to only buy from reputable p...