PT AMANs FOOD INDONESIA, Tbk.

CLEANING AND MAINTENANCE CANTEEN PROCEDURE

AMNs-SOP-00019

Office:
JL. Aster 1 No. 4 Batujajar Indah, Bandung, Indonesia
TELP: + 62 21 6865162
EMAIL : muthiaarina@gmail.com

PENGESAHAN DOKUMEN

Issued Reviewed Approved

Position QC MR Director

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Date
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 No. Doc. AMNs-SOP-00019
CLEANING AND MAINTENANCE
Revisi/Revision 00
CANTEEN PROCEDURE Tanggal/Date 21 October 2019
PT AMANs FOOD INDONESIA, Tbk. Halaman/Page 2 dari 4

Revision Log Register

Page Date Edition Revise Company Reviewer

TABLE OF CONTENT

CONTENT PAGE

1.0 PREFACE 3

2.0 REFERENCE 3

3.0 SCOPE 3

4.0 DEFINITION 3

5.0 PROCEDURE 3

6.0 CLOSING 4
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I. PREFACE
Work nutrition is the supply of nutrition to workers according to all the type of work done while in
the workplace in order to get the highest level of work needs and productivity. Therefore, cleanliness
and maintenance of eating places (canteen) must be company attention. So it is necessary to make
SOPs for cleaning and maintaining a place to eat / canteen.

II. REFERENCES
Circular letter of the Minister of Manpower and Transmigration No. : se.01/men/1979 concerning
“Pengadaan Kantin dan Ruang Tempat Makan”.

III. SCOPE
This Sanitation Standard Operating Procedure applies to all canteen officers and operators at PT
AMANs FOOD INDONESIA, Tbk. and its subsidiaries or contractors.

IV. DEFINITION
a. Company is PT AMANs FOOD INDONESIA, Tbk.
b. Catering is a company that carries out food management activities that are served outside the
place of business or according to orders designated by the company to meet the nutritional needs
of employees (Kepmen RI No. 715/Menkes/SK/2003).
c. Catering Staff is a person who is responsible for the management, service, cleanliness and care of
the place to eat (company canteen).
d. Catering Supervisor is an employee of the General Affairs who has the responsibility for setting
catering, preparing a menu list, working schedule and the work of the catering officer.
e. Cleaning Service is a service company that has been appointed by the company to help carry out
cleaning and maintenance work for eating places (company canteen).
f. Cleaning Service Staff are service company employees who are appointed by the company to carry
out cleaning and maintenance work for eating places (company canteen).

V. PROCEDURE
A. Canteen Cleaning and Maintenance Procedure by Catering Staff
a. Catering staff carry out cleaning and maintenance of food service areas at least 1 hour
before meals to employees.
b. Catering staff use complete work equipment (work clothes, aprons, head covers / hats,
masks, gloves, shoes.
c. Catering staff tidying food into food storage.
d. Catering staff organize and tidy up the food served at the presentation table.
e. Catering staff must maintain cleanliness during the presentation process.
f. The catering staff throws the leftover food into a trash can that has a plastic bag attached,
and after it is almost full, the garbage bag is immediately bound.
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g. Catering staff clean the equipment used (according to Washing Cooking Utensils’s SOP)
and store it on the shelves where the cutlery.
B. Canteen Cleaning and Maintenance Procedure by Cleaning Service Staff
a. The Cleaning Service Supervisor determines the canteen area, a list of jobs and checks the
work of the cleaning service officer.
b. The cleaning service staff carries out cleaning and maintenance of the canteen in
accordance with the work area, the list of jobs and the work schedule set by the cleaning
service supervisor.
c. After carrying out cleaning and maintenance of the canteen, the cleaning service staff fills
in the checklist form provided at each canteen.
VI. CLOSING
A. With the issuance of this Sanitation Standard Operation Procedure for cleaning and maintaining
Canteen, the existing and contradictory old procedures are no longer valid.
B. This Sanitation Standard Operation procedure applies from the date of signing until there are
changes in the future.
C. If it is deemed necessary later to make changes to the Sanitation Standard Operation Procedure,
corrections will be made immediately as appropriate.