Standard Operating Procedure

DEPARTMENT: F&B KITCHEN REF NUMBER : HACCP-KC- DATE: 04 APRIL 2023

006-2023

SUBJECT : HOW TO CONTROL THE CORRECT TEMPERATURE OF PRODUCTS

DEFINITION

The control on receipt makes it possible to validate the entry of a product into the
kitchen by its good temperature, quality, undamaged, not expired.

PURPOSE

The goal is to guarantee the good quality of the products that we serve to
customers and to reduce the maximum risk at the base, which is therefore at the
reception of the goods.

POLICY

THE FIRST STEP?

 Check that it complies with the sanitary obligations and the order
(designation, quantity, calibration, adequate temperature, etc.).
 By implementing preventive measures which consist in controlling the
conditions of transport, checking the presence and conformity of the labeling
of the products delivered, ensuring rapid receipt of the products.
 Display at the place of receipt of the goods the document "Temperatures on
receipt" containing all the families of products to be received, the compliant
temperatures, the tolerated temperatures and the non-compliant
temperatures.
 Control procedure to be drafted according to the following framework:
 Location: at the sheltered delivery dock.
 Who: manager or storekeeper.
 When: at each delivery.
 Controls: check the quantities against the order form, designation, stamps,
dates, temperatures, etc…
 The anomalies observed must give rise to reservations on the delivery note
or to the refusal of the goods:
 Break in the cold chain.
 Curved, dented, beaked cans.
 Naked or poorly packaged meat.
 D.L.C. expired or too short (depending on whether it is for a promotion of
the day, see with the general manager).

Novotel Phnom Penh Bkk 1 CONFIDENTIAL

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 Standard Operating Procedure
DEPARTMENT: F&B KITCHEN REF NUMBER : HACCP-KC- DATE: 04 APRIL 2023
006-2023

SUBJECT : HOW TO CONTROL THE CORRECT TEMPERATURE OF PRODUCTS

Novotel Phnom Penh Bkk 1 CONFIDENTIAL

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 Standard Operating Procedure
DEPARTMENT: F&B KITCHEN REF NUMBER : HACCP-KC- DATE: 04 APRIL 2023
006-2023

SUBJECT : HOW TO CONTROL THE CORRECT TEMPERATURE OF PRODUCTS

NON-COMPLIANCE PROCEDURE:

 The Chief or cost controller, in the presence of the delivery person, decides
to keep or refuse the goods.
 In case of refusal, non-compliant products are identified and isolated. They
are stamped "non-compliant product, do not use".
 Non-conformities are reported on the inspection document upon receipt.
 Information by fax or telephone is sent to the supplier to notify him of the
observed non-compliance.

CORE TEMPERATURE ON RECEPTION:

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 Standard Operating Procedure
DEPARTMENT: F&B KITCHEN REF NUMBER : HACCP-KC- DATE: 04 APRIL 2023
006-2023

SUBJECT : HOW TO CONTROL THE CORRECT TEMPERATURE OF PRODUCTS

 Techniques implementing temperature control require systematic control of

certain physical parameters (time and temperature) and recording of the
results obtained.
 The monitoring of these values may allow the establishment of CCPs
(Critical Control Points).
 The reception checks concern the kitchen team, the purchasing and the
cost controller. If in doubt, inform the Executive Chef who is used to fresh
and frozen products. For dented concert boxes on return arrivals without
compromise.

NITRATE DETECTOR IN FRUITS AND VEGETABLES

 Due to certain modern agricultural practices and some of which do not

hesitate to use more pesticides or other products to have better results at
the expense of public health, it is important to have a nitrate probe.
Example: Greentest eco 6

 Thanks to different color during the green, yellow, red test the probe
indicates the level of nitrate if normal or high. This is a plus for the health of
customers.

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 Standard Operating Procedure
DEPARTMENT: F&B KITCHEN REF NUMBER : HACCP-KC- DATE: 04 APRIL 2023
006-2023

SUBJECT : HOW TO CONTROL THE CORRECT TEMPERATURE OF PRODUCTS

ADMINISTRATIVE RESPONSABILITY

The responsibility for the development of and amendments to this policy resides
with the Food and Beverage Department of Novotel Phnom Penh BKK 1

Cost controller Purchasing manager

Issued By Approved by GM

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