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HYGIENE AND MANAGEMENT FOR FOOD SERVICE OPERATORS
HOTEL RESTAURANTS and BARS
HOTEL and ACCOMMODATION UNITS
HOAPITALS and HEALTH CENTER
SCHOOLS, KINDERGARTENS and NURSERY
CAMPS and SOCIAL CENTER
Dokumentacion dhe Trajnime Online
Through this Material Restaurants and Operators that serve food such as Hotels, Hospitals, Schools, Kindergartens, Nurseries, Camps, etc. will achieve the following Objectives:
- They will develop and demonstrate good Management and Hygiene Practices through Instructions, Forms, Checklists and Posters dedicated to each Work Process.
- They will specifically expand their knowledge and will be able to recognize the practical application of Risk Analysis at Critical Control Points or as it is known to all as the "HACCP Plan".
- They will be made aware of and receive proposals regarding the fulfillment of the basic requirements of the National Food Safety Legislation.
- Will have the opportunity to Train and develop human capacity in terms of Hygiene and Work Process Management.
- They will have the opportunity to prove their commitment to Quality and Hygiene through a professional Certification.
The material includes the following
Chapter 0: PPT Introduction
- Contains a Presentation in PPT regarding all the main Management and Hygiene Processes in a Restaurant or food service provider: Hotel, Hospital, School, Kindergarten, Nursery.
- All Processes are treated in 10 dedicated chapters.
- Each Chapter contains Instructions, Forms, Checklists which can be used in physical form and / or in electronic form.
- PPT serves as a basic training material for staff.
Chapter 1: Practical Guide to the HACCP Plan
- Includes Concepts and Practices for HACCP Plan through Form Instructions and Checklists:
- Topics covered:
- Creating the HACCP team
- Description of raw materials
- Description of final products
- Construction of Flow Charts according to product categories
- Drafting the Decision Making Tree for each BCP
- Monitoring, Verification and Corrective Actions by product categories
Chapter 2. Personnel Management and Hygiene:
- Preventive Prevention Programs are addressed which reduce the negative impacts of staff on the quality of the final product.
- Topics covered:
- Personal hygiene
- Hand washing techniques
- Training programs
- Job descriptions according to the job position of Chef, Premises Manager, etc.
- Forms and Checklist for the implementation of Preliminary Prevention Programs of Personnel Hygiene.
Chapter 3. Hygiene and Maintenance of Equipment and Surfaces contains:
- The chapter deals with Preventive Prevention Programs which reduce the negative impacts of Equipment, Work Tools and Auxiliary Surfaces on the quality of the final product.
- It is conceived in two subchapters respectively: Hygiene in the Kitchen and Hygiene in the Auxiliary Premises
- Kitchen Hygiene:
- Topics covered:
- Instructions on Washing kitchen surfaces
- Hygienic Techniques in the Kitchen
- Use of Cleaning Napkins
- Cross Pollution
- Instruction on calibration of thermometers
- Daily and monthly cleaning programs
- Forms and Checklist for the implementation of Preventive Prevention Programs of Kitchen Hygiene.
- Hygiene of Auxiliary Environments:
- Topics covered:
- Instruction on Maintenance of Buildings and Equipment
- Insect and Rodent Monitoring
- Waste Monitoring
- Daily and monthly cleaning programs
- Forms and Checklist for the implementation of Preventive Prevention Programs of Auxiliary Environmental Hygiene.
Chapter 4. Accepting Transportation Acceptance
- The chapter deals with the Processes of Purchase, Transport and Acceptance of raw materials by anticipating the risks, identifying limits, corrective actions, forms and checklists for each process respectively.
- Topics covered:
- Instruction for Purchase, Transport and Acceptance
- Standby temperature control
- Purchase Request Form
- Forms and Checklist for the above terms
Chapter 5. Storage
- The chapter deals with the processes of warehousing and storage of raw materials, finished products and semi-finished products by anticipating risks, identifying limits, corrective actions, forms and checklists for each process respectively.
- Topics covered:
- Storage time for meat
- Storage
- Storage temperatures
- Temperature monitoring according to storage facilities
- Form and Checklist for storage facilities
Chapter 6. Cooking
- The chapter deals with the 'cooking preparation' process as well as the cooking process by anticipating risks, identifying limits, corrective actions, forms and checklists.
- Topics covered:
- Melt mode
- Preparation of cold foods
- HACCP preparation
- Temperature and cooking time for different products and processes
- Good Cooking Techniques
- Form and Checklist for hygiene control
Chapter 7. Service
- The chapter deals with processes such as 'Keeping Ahead of Service' and 'Service' by anticipating risks, identifying limits, corrective actions, forms and lists.
- Topics covered:
- Maintenance and Service
- Reheating and preparation for immediate service
- Keeping temperature hot
- Temperature on re-heating
Chapter 8. Emergencies
- The chapter deals with Civil Emergencies and Food Emergencies, preventive and corrective actions.
- Topics covered:
- Accident Prevention
- Safety training program - First Aid
- Safety training program - Safety in the Kitchen
- Emergency Team
- Safety checklist in the kitchen and dining room.
Chapter 9. Poster for Display
- Dedicated chapter for displaying key rules and concepts through figures or graphics.
- Topics covered:
- HACCP 7 Principles
- Personal hygiene
- Manner and moment of hand washing
- Cleaning
- Refrigerate
- Manual Dishwashing
Chapter 10. Use and Certification
- Chapter built on clarifying the terms of contracts, prices and administrative issues of using the file and its supporting elements.
- Topics covered:
- TMC-Terms and Prices
- EQSC - Description
- Dedicated Certificate for Quality and Hygiene
- Regulation on the use of the logo
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