OPERATIONAL MANUAL

STANDARD OPERATING PROCEDURE

PREPARED BY : Ketut Edi Artawan (Corporation Operations

Manager)
APPROVED BY : I Ketut Purna Wirananta (Director)

DATE : 21 Juni 2020

PURPOSE
It is policy of Taco Casa Restaurant – Bali in order to do food handling &
preparation, chefs and staff have to be free from all kind of bacterial infections.
The kitchen staff should pay attention to these two critical
points; Cross Contamination: the transfer of bacteria from another food,
equipment, or from work surface and Food Danger Zone: the temperature for
food work area should be maintained in-between 45-140º F since at this range
most bacteria cannot grow. The Executive Chef and Head Cook should be
responsible to ensure that proper food handling and sanitation practices are
followed by the kitchen staff. 

GENERAL RULES

1. Ensure the cleanliness of wholesome foods and make sure to only buy from
reputable purveyors.
2. Whenever applicable, buy only government-approved or certified meats,
poultry, fish, dairy and egg product.
3. Handle food directly with as little contact as possible: make use of tongs,
spatulas, or other utensils instead of hand whenever possible. Use clean
sanitized cutting equipment and work tables.
4. Clean and sanitize cutting surfaces & equipment after handling raw, poultry,
meats, fish, or eggs before working on another food.
5. Follow the 'Clean as you go' method, do not wait until the end of work day.
6. Always wash raw fruits and vegetables thoroughly before processing.
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STANDARD OPERATING PROCEDURE

7. When bringing food out of the refrigerator, do not bring out more than you
can process in an hour.
8. Keep food covered whenever possible unless it is used immediately.
9. Do not let any perishable foods remain in the temperature danger zone for
more than one hour.
10. Boil left-over gravies, sauces, soup, and vegetables before serving.
11. Don’t mix left-over with freshly prepared food.
12. Chill all ingredients for protein salads & potatoes salad before combining.
13. Chill custard, cream fillings, and other hazardous food as quickly as possible
by pouring them into shallow, sanitized pans.
14. Always cover the food items and put them into a refrigerator without any
delay.
15. Do not stack the pans when keeping in the refrigerator.

PROCEDURE

Food Handling and Sanitation

Employees involved in the service of food to customers in the Taco Casa - Bali
must observe the following procedures to ensure its safety:

1. Before service:
 Clean and sanitize tables.
 Wash hands before handling place settings, food, or beverages.
 If tableware is preset, it should be protected from contamination by being
wrapped, covered, or inverted.
2. During service:
 Handle all dishes, glasses, cups, and flatware by non-food contact surfaces
only.
 Immediately wipe up spills as they occur.
 Use designated cloths and appropriate sanitizing solution.
3. After service:
 Remove unused flatware after Service, clean and sanitize.
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STANDARD OPERATING PROCEDURE

 If tables are covered with linen, remove after Service and replace with
clean tablecloths. Soiled cloth linen, tablecloths, and napkins should be
taken to the laundry and kept separate from other linen used in the
establishment, such as custodial towels. Treat stains promptly.
 If no tablecloth is used, remove all materials (salt and pepper shakers,
sweetener, etc.) clean and sanitize tables. Replace materials and reset
tables.
 Wipe table seats if necessary after table tops have been cleaned and
sanitized.
 Sweep and mop floors or vacuum carpet after meals.

Prepared by, Approved by,

Ketut Edi Artawan I Ketut Purna Wirananta

Corporate Operations Manager Director