OPERATIONS.

DELIVERY/RECCEIVING OF FOOD INGREDIENTS & PRODUCTS

Hygiene and sanitation measures implemented by us is on keeping the COVID-19 virus out of our
businesses.
The virus will enter our premises only when an infected person enters or contaminated products or
items are brought into the premises. Therefore;

 Drivers will not be allowed to leave the vehicle but be supplied with an alcohol-based hand
sanitizer/a disinfectant for use before passing delivery documents to our staff.
 Drivers also need to be aware of the need to ensure that all transport containers are kept clean
and frequently disinfected; foods must be protected from contamination, and must be
separated from other goods that may cause contamination.
 Nominated person for receiving should ensure all the quality aspects have been met on
delivered food items.
 Color code to observed so that each item to be stored on specific colored container to prevent
cross contamination.
 Temperature parameters shall be taken using digital thermometer or infra red thermometer;
frozen foods ideal temp shall be -180c and below while chilled products shall be 1-5 0c
 Off loaders and our staffs should was their hands and sanitize before offloading items at the
receiving bay.
 The equipment used at the receiving should be cleaned and sanitized after every use using
alcohol based sanitizer or D10 sanitizer (QAC).
 Physical distancing of at least one meter should be observed.
CLEANING AND SANITATION OF FRUITS AND VEGETABLES

Once received fruits and vegetables needs to be cleaned and sanitized as follows;

 Cleaning shall done shall be done using the potable water until no visible dirt is seen.
 Immersion of cleaned fruits and vegetables in solution of chlorine with conc of 50-60ppm for
5mins to destroy microorganisms e.g covid 19 virus.
 Rinsing with potable water shall be done to remove sanitizer residues.
STORAGE

 Temperature frozen -18°C and below chilled 1-5°C.

 Dedicated storage areas for raw meat, cooked meats, poultry, fish, dairy, pastry, soft and hard
drinks, vegetables in place.
 Foods are kept covered to prevent contamination.
 First in - first out principal for stock rotation.
 Daydots or dates aid stock rotation.
 Storage area to be clean, well lit with no defects or signs of infestation.
 Cleaning schedule in place to ensure effective cleaning.
 Maintain a minimum stock level.
 Non food items to be stored apart from food.

PREPARATION
 Staff to be trained according to role.
 Defrost frozen foods in chiller,Separate raw and cooked foods. Raw and cooked food be kept
apart, use separate designated areas and equipment for raw and cooked foods.
 Ensure good personal hygiene.
 Kitchen staff not to wear jewellery..
 Prepare without delay in a cool area - prepare little and often.
 Ensure minimum hands on when preparing food.
 Use sanitiser to clean food contact surfaces.
 Use salad sanitiser for salads and garnishes.
 Ensure use of trolley for hygienic transport of foods.
 Dispose of packaing correctly.
 Kitchen to be clean, well-lit, adequately ventilated, pest-proofed.

COOKING/REHEATING
Internal cooking temperature maintained as required for product and for even cooking. Final cooking
temperature to exceed +75°C to ensure microorganisms are destroyed e,g covid 19 virus. this to be
confirmed using calibrated probe digital thermometer.

COOLING
 Cool as quickly as possible to 5°C, using ice bath.
 Control weight , thickness, depth of food to ensure rapid chilling.
 Portion and serve immediately or place into cold storage at a maximum of +5ºC.
 Cover all foods to prevent contamination.

SERVING
 Food to be served as soon as possible to prevent cooling or being contaminated.
 Hot food foods should be served with minimum temp of 65 0c
 Cold foods should be served at temp range of 1-5 0c
WASTE MANAGEMENT

 All waste will be categorized into dry waste, food organic waste and body fluids(infectious
waste).
 Noninfectious Waste will be collected at the central place that is garbage area inside cold room
a waiting to be collected by contracted firm (junky bin).
 Infectious waste will only be collected by approved person from public health department for
destruction.
 All garbage bins should be foot operated to open the lids to avoid hand opening.
 Dry inorganic waste will be collected in grey or black garbage bins lined with polythene inside
and cleared as soon as the bin is ¾ full.
 Food organic waste will be collected in green garbage bin lined with polythene bag inside and
cleared once the bin is ¾ full.
 All Infectious waste will be collected in yellow bio hazard polythene bags and put in red garbage
bins.