【文章內(nèi)容簡介】 water.HANDLING: Always use safety spectacles or goggles and rubber gloves.COLWUR: White.FORM: PowderSTORAGE In containers kept in the chemical storeroom LOCATION: in the kitchenPROCEDURES: (continued)PRODUCT: MICRO CHLOR SUPPLIER: FIJI CHEMICALS LTD.PURPOSE: Cleans, Sanitizes, Bleaches and Deodorizes meat blocks, Refrigerators and freezers.DOSAGE: 1/2 tablespoon to 2 gallons of water temp. 40℃60℃.USAGE: Walk in refrigerators once a week Freezers and fish boxes monthly Meat blocks, Sandwich boards, Plastic cutting boards – daily APPLICATION: From bucket diluted with water, apply with fresh running water.CAUTION: Avoid direct contact with eyes and skin.FIRST AID: In case of contact, immediately flush affected area with plenty of cool running water.HANDLING: Always use safety spectacles or goggles and rubber gloves.COLWUR: White.FORM: PowderSTORAGE In containers kept in the chemical storeroom LOCATION: in the kitchenPROCEDURES: (continued)PRODUCT: MICRO QUAT SUPPLIER: FIJI CHEMICALS LTD.PURPOSE: For cleaning and sanitizing of cool room, ice cream machines and any other equipment that needs sanitizing.DOSAGE: 1 ounce to 1 gallon temp. 40℃60℃.USAGE: Walk in refrigerators once a week Freezers and fish boxes monthly Meat blocks, Sandwich boards, Plastic cutting boards – daily APPLICATION: From bucket diluted with water, apply with mop, hand brush or wettex.CAUTION: Avoid direct contact with concentration form.FIRST AID: Flush with plenty of fresh running water.HANDLING: Always use safety spectacles or goggles and rubber gloves or boot with rubber soles..COLWUR: Light pink FORM: LiquidSTORAGE In containers kept in the chemical storeroom LOCATION: in the kitchenSTANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： ALL KITCHEN STAFFHEAD： G．M．APPROVAL： DATE：TASK：MAINTAINING WORK AREASSTANDARD：ALL WORK AREAS WILL BE NEAT AND FREE FROM DIRT, GREASE, DIRTY RAGS AND GENERAL MESS AT ALL TIMES. PROCEDURE：1. Never let dirty rags accumulate. When you require fresh rags take the dirty ones to the dirty rag container.2. Take time to check on the condition of your work area:a) Does the sink need a quick rinse?b) Does the drain need freeing of foodstuff and soiled leftovers?c) Do I really need all these utensils lying about?d) Can I store these food items in the fridge?e) Quickly wipe down work area in a break in business.f) Pick up everything dropped on the floor immediately.g) Mop up all spills at once!h) Empty the garbage can between times.STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： ALL KITCHEN STAFFHEAD： G．M．APPROVAL： DATE：TASK：LOCK UP PROCEDURESTANDARD： FOODSTUFFS WILL ONLY BE ACCESSIBLE TO THOSE AUTHORISED TO SIGN OUT THE KITCHEN KEYS. PROCEDURE：1. Return all spoilable which are not used for the night menu or breakfast mise en place to the main kitchen fridge.2. Make sure the fridges are neat and well organized. Do not block access paths.3. Check that fridges are working.4. Lock fridges securely.5. Hand main key ring to ‘on duty’ Sous Chef or Chef.6. Sous Chef then to take keys to Front Office cashier / Duty Manager.7. Follow controllers ‘key sign in’ procedure as per key control procedure.STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： ALL KITCHEN STAFFHEAD： G．M．APPROVAL： DATE：TASK：EMERGENCY PROCEDURESSTANDARD： EVERY STAFF MEMBER SHALL BE CONVERANT WITH WHAT TO DO IN AN EMERGENCY SITUATION. PROCEDURE：Familiarize yourself with the Emergency Procedures Manual, paying special attention to the areas on Cyclone procedures, guest accidents, fire, parcel pass and food poisoning.STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： ALL KITCHEN STAFFHEAD： G．M．APPROVAL： DATE：TASK：CARE AND MAINTENANCE OF ROLLING STOCK amp。 EQUIPMENT CARRIED THEREON.STANDARD： EVERYONE WILL KNOW HOW TO HANDLE ROLLINGSTOCK, STACK AND DRIVE THEM WITHOUT LOOSING EQUIPMENT THROUGH BREAKAGE OR RUNNING INTO STATIIONERY ITEMS. PROCEDURE：1. Identify which end is the steering end by looking to which wheels are not fixed – this is the end to pull at.2. Ascertain that the trolley is stacked correctly by checking that plates are not stack