Explain how to prevent contamination of food by cooking service employees.

National University College-Online Division
BUAD 4000 Integration Seminar in Business Administration
Activity 3.1 Mission, vision, objectives and strategies
Food and entertainment (restaurant, gym and recreational areas
Objective
To prevent contamination of food by cooking service employees.
SCOPE
This procedure applies to all employees of the service area of the kitchen that handle, prepare or serve food.
KEYWORDS: personal hygiene, cross contamination, service
DESCRIPTION OF THE PROCEDURE
1. The kitchen supervisor will train employees who serve meals using the processes of this procedure. Refer to the procedure and using calibrated thermometers.
2. Comply with the requirements of the Department of Health, regarding this issue.
3. Comply with the health policy for employees (not included)
4. Wash your hands before putting on gloves whenever you change gloves when changing job and before serving food with utensils. Refer to the procedure of hand washing.
5. Avoid touching the food that is ready to serve with your hands. Refer to the procedure of proper use of utensils when working with food ready to serve.
RESPONSIBILITY
The supervisor on duty at the food court is designated to ensure that food is being served in the proper manner to prevent contamination during all hours.
CORRECTIVE ACTIONS
1. Stop any service if you look at an employee who is not following this procedure.
2. Replace plates, cups or utensils handled incorrectly.
3. Discard cooked food that has been touched with the hands.
4. Follow the corrective actions of all related procedures and mentioned in this procedure.
APPROVED BY: ___________________ DATE: _________________
Implementation date: _________________ BY: ___________________
REVISION DATE: __________________ BY: ___________________