Food Procedure

Company Details:

Name: [YOUR COMPANY NAME]
Email: [YOUR COMPANY EMAIL]
Address: [YOUR COMPANY ADDRESS]
Phone: [YOUR COMPANY NUMBER]

I. Purpose

This procedure aims to outline the necessary steps and responsibilities required to maintain food safety and quality in compliance with legal and company standards.

II. Scope

This procedure applies to all employees of [YOUR COMPANY NAME] involved in the handling and preparation of food products.

III. Definitions

Contamination: Introduction of harmful substances or microorganisms into food.
Cross-contamination: Transfer of harmful substances from one surface or food to another.
HACCP: Hazard Analysis Critical Control Point, a systematic approach to food safety.

IV. Responsibilities

Food Safety Manager: Oversee implementation and adherence to food safety procedures.
Kitchen Staff: Follow all guidelines for food handling and cleanliness.
Quality Assurance: Regular inspections and compliance checks.

V. Procedures

A. Receiving and Storage

Inspect deliveries for signs of spoilage or damage. Record any discrepancies.
Store food items immediately in designated storage areas at appropriate temperatures.
Rotate stock using the First-In-First-Out (FIFO) principle.

B. Food Preparation

Wash and sanitize all surfaces and equipment before food preparation.
Handle raw and cooked foods separately to prevent cross-contamination.
Cook foods to their recommended temperatures.

C. Cleaning and Sanitization

Clean kitchen surfaces and equipment after each use.
Use food-safe sanitizers to eliminate bacterial presence.
Schedule deep cleans periodically to maintain high standards of hygiene.

D. Waste Management

Dispose of waste properly in designated containers.
Regularly remove waste from preparation areas to avoid contamination.
Record waste disposal times and methods for audit purposes.

VI. Monitoring and Compliance

Regular audits and checks will be conducted to ensure compliance with the outlined procedures. Non-compliance will be addressed immediately and corrective actions will be documented.

VII. Documentation

All records related to food safety, including delivery logs, temperature records, and cleaning schedules, must be maintained accurately and be readily available for inspection.

VIII. Review and Improvement

This procedure will be reviewed annually by [YOUR NAME] or more frequently if required. Suggestions for improvements are encouraged and should be reported to the Food Safety Manager.