Page 163 - مراقبة_merged_Neat4فنادق ثان

Quality and Food Safety Management in Food
Service Industry

3- Food Safety Plan Manual
4- Cleaning And Sanitation Manual
5- Pest Control Manual
6- Quality Manual (Product - Service)
7- Occupational Safety & Health And Security Manual

 Quality Issues must be followed at stores
1. Monitor Personal Hygiene daily:

- Fingernails
- Uniform
- Appearance
- Hand Washing practice (every 30 Min.)
2. Control Cross - Contamination at store environment:
- From food to food
- From equipments to food
- From persons to food
- Construction & maintenance

3. Time & Temperature abuse:
- Freezers temperature > - 1 8 C
- Coolers Temperature < + 5 C
- Fridges Temperature < + 5 C