Opening Procedures

Daily Assignments

Before each shift, check the following: (see your Manager as to the location of this
information)

 Your assigned table/station assignment (All table numbers should be memorized

prior to your first scheduled Server shift)
 Your assigned opening, closing, and ongoing side work
 Daily food and beverage specials
 Daily marketing and promotions (coupon specials and other offers)

Attend the pre-shift meeting and be in the dining room at the time specified by your
Manager.

Please Note: Only visit the host/hostess podium to help seat Guests. Do not sit around
the host/hostess area or hover over the host/hostesses. If you have a question about
the seating process, see a Manager.

Complete Opening Side Work

Perform your daily opening side work assigned to you. The term "side work" refers to
the duties you will perform other that those directly related to serving our Guests. Side
work duties are performed before, during, and after your shift. You will be assigned
varying side work tasks each day. Each day, verify your assigned duties. These duties
are vital to ensure a steady flow of service.

Table Setup and Preparation Procedures

A successful business begins with a clean and organized station and work area. See
your Manager for the proper tabletop arrangement and placement of table accessories.
At your assigned station, make sure:

 Tables are clean and well balanced (not wobbly)

 Floors and surrounding fixtures/artifacts are clean
 Booths, chairs, and high chairs are clean
 Chairs are placed neatly under the tables
 Sweetener containers are full and clean
 Salt & pepper shakers are full and clean
 Hot sauce and ketchup bottles are full and clean
 Rolled silver has been polished and is neatly placed on the table
 Windows, walls, and ledges are clean
 Ashtrays are clean (Ashtrays are only provided for out-door seating)
Clean the floors with a broom, dustpan or hokey.

Tools of the Trade

Before your shift, always be prepared with the proper tools of the trade:

 DHS25.00 cash bank (10-ones, 3- fives)

 Order pad/binder
 Three pens
 Proper wardrobe and nametag

Always make sure your wardrobe and apron (if applicable) are clean and wrinkle-
free.

CLOSING PROCEDURES:-
RESTAURANT OPENING CHECKLIST

DATE: ____________

NAME OF RESTAURANT: _______________________________

SHIFT: ___________________
TIME: ________________
RESTAURANT IN-CHARGE: ____________________________

SL. No TASK Checked REMARKS

Yes No
1. Seating arrangement has been done as required.
2. All linen is cleaned, ironed & folded as per the standard.
3. Adequate mise-en-place has been Stacked.
4. Check for table/ chair wobbling.
5. Check for cleanliness & proper lay-out of Table.
6. Check Quality of Glassware and Discard Chipped Glasses.
7. Crockery, Cutlery checked for Cleanliness
8. Ensure Floor is Clean and Polished
9. Walls, Curtains & Checked for any visible Spots.
10. Check for Fused Bulbs and follow up with the Maintenance.
11. All lights and Electrical points Operational
12 Air-Conditioning Operational
13 Check for the proper stacking of Mineral water/Soft Drinks
14 Ensure all stores & supplies are in place with required par.
15 Ensure the Side Station is stacked properly as per the standard
16 Check that the Water Cooler is functioning properly
17 Check Ice cube Machine
18 Ensure that the POS system is working properly
19 Ensure that the Non-Available Item list is written on the Notice Board & everybody is aware.
20 Check if Telephone Working.
21 Ensure that everybody has service kit & is properly groomed
22 Brief the Staff for the Operation & Up-Selling.
23 Allocate the Staff to their Respective Areas

IMPLEMENTATION ENSURED BY:

A.M:__________________________SIGN:____________________________
RESTAURANT CLOSING CHECK LIST
DATE:______________________

NAME OF RESTAURANT:________________________________

SHIFT:_________________________
TIME: ___________________
RESTAURANT IN-CHARGE: __________________________________

SL NO TASK Checked Remarks

Yes/No
1 All cutleries to be washed wiped & stacked properly along with crockery items
2 All Service staff has been debriefed and assigned closing duties.
3 All dirty glassware to be washed wiped & stacked.
4 Floor has been cleaned by housekeeping.
5 Ensure that the garbage has been cleaned.
6 All crockery, cutlery, and glassware have been shifted to dishwash.
7 Back Area & the Service area are clean & Store is properly stacked.
8 Make the Breakage report if any.
9 Wipe all the tables & counters
10 Check all the folders for comment Cards & make report.
11 Air-Conditioning has been switched off.
12 Any items left over by the Guest have been deposited with the Lost & Found.
13 Restaurant has been reset for the following day.
14 All equipment stored appropriately.
15 Side Station has been cleaned & stacked properly.
16 Soiled linen is stored as per standard and the tied into bundles.
17 Check Dish-wash has been cleared.
18 Store Requisition to be made after physically checking the stock.
19 Switch Off the POS Machine & Music System if any
20 Check for any Discrepancy in Checks.
21 Check for any Void items / KOT to be Authorized.
22 Check for the Sale & Menu Item Summary Report.
23 Log Book to be accurately filled-in.
24 Lights have been switched off and the Restaurant has been locked.
25 Final round taken keeping in mind safety factors.
IMPLEMENTATION ENSURED BY:
A.M:__________________________SIGN:____________________________
 Sequence of Service- For Tablez, The Food Company

 Attributes of a Server

 Hardworking
 Flexible
 Honest
 Resourceful
 Good listener
 Salesman
 Lots of common sense
 Hygienic & well-groomed

 Service Sequence

 Welcoming Guests
 Guiding and seating the Guest/s.
 Check comfort and seating arrangement
 Serving water
 Menu Presentation
 Order Taking
 Suggestive Selling
 Repeat Order/s
 Placing Order/s to System and Kitchen
 Quality Checking
 Food Presentation
 Check Satisfaction
 Offer Dessert and Drinks
 Clearing and Crumbing
 Presenting the Bill
 Thank the Guest/s

 Welcoming Guest

 Ensure that the restaurant is ready for the service

 Greet Guest/s with a SMILE
 Welcome Guest to the Outlet
 Ask if they have a Reservation
 Guide Guest to Table Preference (use open palm)

 Escorting the Guest

 Always lead the guest.

 Use open palm, direct which way to go.
  For elderly and/or disabled assist properly. Note: Ask permission 1 st .
 For group with kids, position them in the corner or wall side

 For couples assist them to the best view of the restaurant /corner
 Always follow guest preference.
 Assist when sitting by pulling out and pushing back the chair gently (Ladies First) .
 Offer a booster chair for guest with children

 Check Comfort
 Confirm if they are comfortable with the selected seat/s and table/s.
 Ask if table is enough for the group
 Adjust to any of the guest preference.
 Remove coats
 Check satisfaction.
 Remove any extra place settings.

 Lay Napkins

 From the left

 The napkin has to be folded in a triangle; ensure minimum handling.
 Check the body language of the ladies if they are uncomfortable refrain from laying the
napkins on the laps put it on the hand rest of the chair.

 Water Service

 Choice of bottled water or regular water

 Regular water must be served immediately
 Bottled water should be served in 4 minutes
 Offer the bottle to the guest. After he approves the temperature proceed to open the
bottle.
 If the bottle has a plastic seal remove it and put it in your pocket.
 Unscrew the cap of the bottle
 Proceed to pour the water; from right hand side of the guest. Keep a serviette handy.
 Cap the bottle and put it in the center of the table

 Offer Menu

 To each guest where possible; ladies first

 Check for damaged or dog eared menu before hand
 Check that the menu is not upside down before offering it to the guest
 Open the menu to the first page while offering it to the guest.
  Hold menu at upper part with your right hand and assist with your left hand at the
bottom part.

 Take Orders

 From the ladies/ host first

 Always carry a KOT pad and a pen to the table
 Stand at a convenient distance from the guest.
 Make useful recommendations while taking the order
 Note the courses separately; with a line
 Repeat the order
 Take the beverage order first, then starter order and then main-course order. Present the
dessert menu after the guest has finished the main-course.
 While taking the order inform the guest about the time that will be taken to prepare the
food.
 Change cutlery according to guest & apos;s / order requirement using a serving plate.

 Repeat Order

 Sir / Ma’am, may I repeat your order pls.…..

 You ordered for (#) pcs. of…
 Doneness
 Sauces
 Drinks Extra’s
 Portion/s
 Which would you like to be served first?
 Would that be all Sir/Madam?
 Thank Guest sincerely

 Know your Product

 Know what your product is

 Portioning
 Doneness
 Ingredients
 Preparation time
 Presentation
 Sauces, condiments, etc. that goes with the meal.
 Cutleries, chinaware’s & glasses
 Suggest other food items best to go with the meal ordered
 Suggestive Selling

 Offer slow moving but highly profitable Items.

 Consider kitchen stock FIFO
 Suggest aperitif or wine to go with their meal
 Offer specialty of the day/house
 Offer second servings of items ordered.
 Suggest long drinks and fresh juices
 Inform guest of food portioning for possible adjustments with their order/s..

 Placing Orders to B ar & K itchen

 Encode orders to system

 Provide copy of BOT for Beverage
 Provide copy of KOT for Food Orders
 Specify Sequence
 Inform Guest Preference on Food and Drinks
 If preference is not available, inform Guest ASAP.

 Quality C heck

 Check if prepared food is within standards

 Check portioning based on standards
 Check preparation based on guest request.
 Check plates used
 Check cutlery set-up in the table.
 Check condiments needed
 Prepare all serving gears

 Food Presentation

 Excuse yourself from the guest when ever presenting any food or Beverage
 Present to guest through the correct serving side (follow sequence of service).
 Confirm or repeat order while laying items on the table
 Inform Guest of his / her preference and how it has been prepared.
 Offer assistance after serving. “Is there anything else I may assist you with Sir/Ma’am?”
 Thank guest “enjoy your meal/drinks sir/madam”.

 Check Satisfaction

 Check when it is the right time to interrupt. (breaking the silence)

 “How’s the food / beverage, how’s the taste? Was it prepared to your satisfaction?
 “Is there anything else I may assist you with, Sir / Madam?
  “Thank you very much, enjoy your Meal or Drinks.

 Offer desserts and hot beverages

 “Excuse me Sir/Ma’am would you like to try our _________ for dessert?”
 Would you like some liqueurs?
 I suggest you try our new concoction called _______, it’s good and helps for
fast digestion.
 Thank you very much (I’m sure you will like it!)

 Presenting the b ill

 Secure bill from the cashier

 Check details of the bill.
 Excuse yourself and present bill to guests
 Check that the guest’s signature is correct for “ charge bill”
 Thank guest and excuse yourself.
 Forward bill/s to the cashier for posting

 Bidding Farewell

 After processing the bill, return to guest and hand-over change if any.
 Assist guest as they prepare to leave.
 Lead guest to doorway.
 Sincerely thank guest and bid goodbye.

 The customer is the most important visitor in our premises. He is not dependent on
us - we are dependent on him. He is not an outsider in our business – he is a part of it.
We are not doing him a favor by serving him – he is doing us a favor by giving us the
opportunity to do so.

Sequence of service - Buffet

 Ensure that the guest will always have cutlery on the table and never sits in front of a dirty
 plate when returning from the buffet
 Observe the guest and assist with additional
 Ask and deliver Beverage service and additional bread service.
 Check on the satisfaction of the buffet
 Clear the main course only as soon as everyone is finished unless exceptions/ guest
inconvenience.
 If the guest is satisfied and does not order any more drinks but has an empty glass in
 front of him, do not remove the glass.
 Check, serve and up sell additional beverages if needed. If the guest is satisfied and does not
 Guest should always have a glass or cup in front of him/ her.
 If needed bring appropriate cutleries for dessert.
 Provide more cutlery if the guest sees the dessert buffet twice
 Serve coffee or tea.
 Clear empty glasses only for guests who are having coffee or tea.
 Pre-Print the check and keep in bill folder with comment card. Keep check on side station in
order to be ready if guest calls for the check.

Server Banking:-

Besides a Server handling tables he is also responsible to do SERVER BANKING which is managing
Guest’s bill payment.
1. Server will be provided with a float of 500dhs which will be broken in smaller bills for e.g. 100x1,
50x4, 20x5, 10x5, and coins.
2. Sever will be provided with CASH POUCH to hold all the money in it.
3. Any guest transaction on his bill will be done on the table immediately without any delays, Server
provides Cheque on guest demand, Server takes the bill folder, identifies the mode of payment, if
cash he settles it on the table or comes back to the cash desk on doing other mode of payment
like discount, voucher, credit card settlement.
4. Guest leaves tips which then is retained by the same Server and goes in the same cash pouch.
5. Handover: - After the shift gets over, sever hands over the day’s transaction to the
Manager/Supervisor. Manager/Supervisor prints the Revenue report to break up the sales cash,
credit card details, and discount/vouchers. Server’s hands over the money which consists of cash
sales, float and tips. Server signs the cash handover log book and completes the procedure.
6. Server has to maintain the server’s pouch if he/she is on break.
7. Any loss of the below documents then that individual will be responsible and has to pay back.
8. DOCUMENTS HANDED TO THE MANAGER/SUPERVISOR
 CREDIT CARD SLIP
 BILLS WITH GUEST SIGNATURE (IF DISCOUNT OR ANY VOUCHER PROVIDED) FOR THE
MANAGER/SUPERVISOR TO SIGN.
 MONEY
 SIGNATURES ON THE CASH HAND OVER BOOK.

Waiter’s product hand book.

Name of the Ingredient Plate/Cutlery Timing Photo
product Table Taste
Presentation Garnish
Mutton 16 cm curry bowl Time:- 8 mins
Oil 32 cm oval plate
Mutton Asafoetida Taste:- Semi
Roganjosh Cinnamon On table thick gravy
Cloves Condiment tray Mild spicy
Ratanjot Fork, Spoon
Black Dinner plate if the Garnished with
food is shared Chopped
peppercorns
Indian bread in Coriander
Black cardamoms
basket.
Kashmiri red chilli Gravy bowl kept
powder over the Oval
Fennel seed plate, served from
(saunf) powder the guest’s right
Dry ginger side.
powder (soonth)
Coriander
powder
Salt
Yogurt
 Flow of the food

Purchasing

Policy: Food is purchased only from approved vendors to assure the safety of food served to
customers.

Procedure: Employees purchasing food must:

1. Understand regulations for specific foods:

 Purchase packaged or processed food only from suppliers who receive their
products from licensed reputable purveyors and manufacturers, who adhere to good
manufacturing practices.
 IF ANY, When making direct purchases, buyers should ensure packages are clean
and will maintain the integrity of the food item, as communicated through product
specifications.
 Meat and fresh shell eggs has to be purchased from local licensed producers, but
because these foods are considered potentially hazardous, the products must be
inspected for safety. An inspected shield should be on the package. Poultry must
also be processed in a state locker or facility. State inspection is sufficient if the food
is purchased by a restaurant within that state. These facilities are required to have
HACCP plans in place.
 Purchase pasteurized diary products.

2. Visit approved vendors to ensure that they maintain clean warehouses adhere to safe
storage and handling practices and have a secure facility to minimize intentional
contamination.
3. Observe the delivery vehicles to ensure that they are clean and temperatures are
controlled.
4. Request photo ID badge of delivery person.
5. Use written product specifications to ensure that the vendor knows what is to be
delivered.

The restaurant manager / Chef will:

1. Develop and implement written product specifications to ensure products purchased

consistently meet restaurant expectations.
2. Coordinate delivery times with Store/Warehouse/Suppliers to ensure that deliveries
are made when they can be stored immediately. Schedule receiving times when
product quantity and quality can be checked, including product temperatures.
3. Review orders and delivery information to ensure orders and product specifications
are being met.
 4. Request a written letter from all vendors indicating that they follow either a HACCP
program or good manufacturing practices.
5. Follow up as necessary

Receiving

Policy: All food should be checked for proper conditions as it is received in the facility.

Procedure: Employees receiving food should:

General Principles:

1. Receive only one delivery at a time.

2. Check to make sure frozen food is solid, and does not show evidence of thawing and
re-freezing.
3. Check to ensure that refrigerated foods are received at or below 41ºF.
4. Record the date received on the outside of each package, and a use-by date if
applicable.
5. Remove potentially hazardous foods from the temperature danger zone (41ºF to
135ºF) and place in storage as quickly as possible.
6. Accept only pasteurized dairy products.
7. Reject potentially hazardous foods that are not at acceptable temperature and cans
with swelled tops or bottoms, leakage, incomplete labels, flawed seals, rust, or dents.
8. Evaluate quality of products by odor, sight, and touch. Reject unacceptable products.
Products must meet order specifications and quality requirements. If any foods are
deemed unacceptable, they should be rejected and put in a designated area for
credit.

Receiving Frozen and Refrigerated Foods:

1. Check temperature with a calibrated thermometer to assure that cold foods

(especially potentially hazardous foods – foods in which microorganisms are able to
grow rapidly – often moist, high in protein, and have a neutral or slightly acidic pH)
are below 41°F.
2. Reject, with the exception of fresh shell eggs (45°F), all foods that should be stored
below 41°F that are delivered above 41°F.
3. Check at random the temperature of three different refrigerated food items for each
delivery. Record date, employee initials, product name, and temperature of these
products in the Receiving Temperature Log.
4. Place foods in the proper storage area (cooler or freezer) quickly to avoid potential
bacterial growth. Proper cooler temperatures are 41ºF or lower. Proper deep chill
storage temperatures are from 26ºF to 32ºF or below. Proper freezer temperatures
are 0ºF.
5. Use First In First Out (FIFO) inventory rotation of products in all storage areas to
assure that the oldest products are used first. Products with the earliest use-by or
 expiration dates are stored in front of products with later dates. Mixing old food with
new food is not acceptable.
6. Keep products in original package until used.

Receiving Temperature Log

Restaurant Name: _________________; Month, Year: ________________
Actual Verified
Product Measured
Date Time Vendor Comments Date/
Name Temp.
(°F) Initial

Storage

Policy: All food, chemicals, and supplies should be stored in a manner that ensures quality and
maximizes safety of the food served to customers.

Procedure: Employees who receive and store food maintain the storage areas, including dry,
refrigerated, and freezer storage, by following these steps:

Storage Upon Receiving:

1. Place potentially hazardous foods in the proper storage area quickly to avoid
bacterial growth:
 41ºF or lower – refrigerator temperatures
 26ºF to 32ºF – deep chill storage temperatures
 0ºF or below – freezer temperatures
 50ºF to 70ºF at 50% to 60% humidity – dry storage temperatures
2. Place foods into appropriate storage areas immediately upon receipt in the following
order:
a. Refrigerated foods – Store foods in designated refrigerators. If food products are
stored together in a refrigerator, they should be placed on shelves in the
following order:

Prepared or ready-to-eat foods (top shelf)

Fish and seafood items

Whole cuts of raw beef

Ground or processed meats

Raw poultry (bottom shelf)

b. Frozen food
c. Dry goods

3. Keep all food items on shelves at least 6” above the floor to facilitate air circulation
and proper cleaning.
4. Store food out of direct sunlight.
5. Place chemicals and supplies in appropriate storage areas, away from food.
6. Rotate goods when placing them in storage by placing the new items behind the old
items to ensure that the older items are used first (First In, First Out inventory
rotation).
7. Make sure all packages (i.e. each can in the case) are dated with receiving date and
use-by date.
8. Store food in original container if the container is clean, dry, and intact. If necessary,
repackage food in clean, well-labeled, airtight containers. This also can be done after
a package is opened. Food is NEVER put in chemical containers and chemicals are
NEVER placed in food storage containers.
9. Store potentially hazardous foods no more than 7 days at 41ºF from date of
preparation.
10. Store pesticides and chemicals away from food handling and storage areas. They
must be stored in original, labeled containers.
 FREEZER TEMPERATURE RECORD
LOCATION: MONTH: YEAR: _______
-- Freezer --
________

Recorded
Day Time External Internal Corrective Action
by

10
 REFRIGERATOR/FREEZER TEMPERATURE RECORD
LOCATION: -- Refrigerator -- -- Freezer -- Month,
year:_______

Recorded
Day Time External Internal External Internal Corrective Action
by

10

Dry Storage Record

 School: Month, Year

Location: Responsible

Items on Corrective
Day Time Temperature* Clean Locked Shelves Action
1
2
3
4
5
6
7
8
9
10

REFRIGERATOR TEMPERATURE RECORD

LOCATION: -- Refrigerator -- Month: _______ Year: ______

Recorded
Day Time External Internal Corrective Action
by

10
 Thawing Food

Policy: All foods will be thawed using appropriate practices to ensure food safety.

Procedure: Steps for thawing food include:

1. Use one of the three acceptable methods for thawing food:

a. Thaw food in the refrigerator at 41°F or below. NEVER thaw food at room
temperature.
b. Thaw food needed for immediate service under potable running water at 70°F
or lower. Prepare the product within 4 hours of thawing.
c. Thaw the product in the microwave if product will be cooked immediately.
2. Use the lowest shelf in the cooler for thawing raw meat to prevent cross-
contamination and separate raw products from cooked and ready-to-eat products.
3. Do not refreeze thawed food, unless they are first cooked or processed.

The restaurant manager/Chef will:

1. Review procedures to assure they are done correctly.

2. Take corrective action as necessary.
3. Follow-up as necessary.

Preparing Cold Food

Policy: Temperatures of all potentially hazardous cold food will be taken during preparation to
ensure safety of all food served to customers. All food will be prepared using appropriate
practices and procedures to ensure safety and sanitation.

Procedure: Employees preparing cold food should:

Take temperatures:

1. Wash hands.
2. Use a clean and sanitize calibrated thermometer to take the temperatures of
potentially hazardous food products.
3. Wipe the clean and sanitize thermometer stem with alcohol wipes prior to taking the
temperatures of each food. Open the sanitizer package with clean hands.
4. Record temperatures in the Service Temperature Record.

Prepare cold foods:

 1. Pre-chill ingredients for food served cold (sandwiches and salads) to below 41°F
before combining.
2. Discard thawed potentially hazardous foods that have been above 41°F for more
than four hours.
3. Discard cold potentially hazardous food after four hours if they have not been
properly held below 41°F.

Maintain food contact surfaces:

1. When possible use color-coded cutting boards for all products. Red for raw meat,
green for vegetables or fruits, yellow for raw poultry, Blue for fish and white for bread
and dairy products.
2. Food contact surfaces should be smooth, easily cleaned and sanitized, and
appropriate material.
3. Clean and sanitize all food contact surfaces prior to and after use. Cleaning and
sanitizing steps need to be done separately in order to be effective.

The restaurant manager will:

1. Monitor preparation procedures daily.

2. Take corrective action as necessary.
3. Follow up as needed.
4. File logs in HACCP records

Cooking Food

Policy: All foods will be cooked using appropriate practices and procedures to ensure safety.
This includes cooking foods to required internal temperatures and taking and recording
temperatures.

Procedure: Employees involved in the production of food must complete the following steps:

Prepare hot foods:

 1. Cook hot foods to these minimum end-point temperatures or recipe directions. Avoid
over-cooking. Use a calibrated thermometer to check product temperature in thickest
part of the item or two places.

Poultry 165ºF for 15 seconds

Stuffing, stuffed meats, casseroles, and 165ºF for 15 seconds

other dishes combining raw and cooked
foods

Potentially Hazardous Foods cooked in 165ºF; let food stand for 2

microwave minutes after cooking, stir
during cook process

Ground or flaked meats 155ºF for 15 seconds

Beef and pork roasts 145ºF for 4 minutes

Beef steaks, pork, veal, lamb 145ºF for 15 seconds

Commercially raised game animals 145ºF for 15 seconds

Fish and foods containing fish 145ºF for 15 seconds

Shell eggs (for immediate service) 145ºF for 15 seconds

(If it is not fully cooked use pasteurized

eggs)

Vegetables (canned, frozen, fresh) 135ºF for 15 seconds, held

above 135ºF

Ready-to-eat commercially processed 135ºF for 15 seconds, held

and packaged foods above 135ºF

2. Take end-point cooking temperatures.

3. Reduce holding time of foods before serving by using batch cooking.
4. Allow temperature of cooking equipment to return to required temperatures between
batches.
5. Do not use hot holding equipment to cook or reheat foods.
6. Expose food ingredients to room temperature for two hours or less, or food item
should be returned to the refrigerator. TOTAL time of food at room temperature shall
not exceed four hours.
1. Prepare products that will not be cooked or heated away from other products.

Holding Food
Policy: All hot food will be held hot (above 135ºF) and cold food will be held cold (below 41ºF).
Temperatures of food will be taken routinely to ensure that proper temperatures are maintained
through holding to ensure the safety of the food served to customers. Any conflict between food
quality and food safety must always be decided in favor of food safety. When in doubt about the
safety of food, throw it out.

Procedure: Employees involved in the production or service of food must:

Holding Hot Food:

1. Prepare and cook only as much food as is needed. Batch cooking is ideal for
maintaining food temperature and quality.
2. Use hot-holding equipment that can keep hot food at 135ºF or higher.
3. Follow manufacturer’s instructions in using hot-holding equipment. [NOTE:
Customize your SOP by including instructions. For example, you may need to
indicate that the steam table wells need to be filled with hot water and at what level.]
4. Keep foods covered to retain heat and to keep contaminants from falling into food.
5. We recommend measuring internal food temperatures once an hour using a
calibrated thermometer. Record temperatures in the Holding Temperature Log. If
temperatures are below 135ºF, then reheat to 165ºF.
6. Discard hot potentially hazardous food after four hours if they have not been properly
held at or above 135ºF.
7. Do not mix freshly prepared food with food being held for service.

Holding Cold Food:

1. Use cold-holding equipment that can keep cold foods below 41ºF.
2. We recommend measuring internal food temperatures once an hour using a
calibrated thermometer. Record temperatures in the Holding Temperature Log. If
temperatures are above 41ºF, then refrigerate.
3. Protect cold food from contaminants with covers or food shields.
4. Discard cold potentially hazardous foods after four hours if they have not been
properly held below 41ºF.
5. If there are no temperature controls, cold food held for longer then six hours must be
discarded.
6. Place cold food in pans or on plates first, never directly on ice. The only exceptions
are whole fruits and vegetables that will be washed after holding.
7. Ice used on a display should be self-draining. Wash and sanitize drip pans after each
use.

The restaurant manager/Chef will:

1. Review logs daily to ensure the temperatures and corrective actions are being met.
 2. Follow up as necessary.
3. File temperature logs with HACCP records.

Cooling Food

Policy: When cooked food will not be served right away (or is left over and can be saved), it
must be cooled as quickly as possible to prevent microbial growth. Temperatures will be taken
during the cooling process to make sure that time and temperature standards are met to ensure
the safety of food served to customers.

Procedure: There are two acceptable methods of cooling food outlined below. Employees
involved in the cooling process of food must observe the following procedures:

One-stage (four hour) method:

1. Cool hot cooked food from 135ºF to 41ºF within four hours using an appropriate
procedure.
2. Take temperatures of product after four hours to make sure that food temperature is
below 41ºF.
3. Record temperatures on Cooling Log.
4. Reheat food to above 165oF if food has not cooled to 41ºF in four hours.

Two-stage method

1. Cool hot cooked food from 135ºF to 70ºF or lower within two hours, and then cool down
to 41ºF or lower within an additional four hours, for a total cooling time of six hours,
using an appropriate procedure.
2. Take temperatures at the two and six hour intervals to make sure that the appropriate
temperatures were reached.
3. Reheat food to above 165oF if food has not cooled to 41ºF in four hours.

* NOTE: The reason that the two-stage method allows six hours to cool is that in the first two
hours of cooling the food is passed through part of the temperature danger zone where the
growth of microorganisms is most likely to occur.

Factors that affect how quickly foods will cool down:

 1. Size of the food item being cooled – the thickness of the food or distance to its center
plays the biggest part in how fast a food cools.
2. Density of the food – the denser the food, the slower it will cool. For example, chili
will take longer than chicken noodle soup.
3. Container in which a food is stored – stainless steel transfers heat from foods faster
than plastic. Initially loosely wrap food items.
4. Size of container – Shallow pans with product depth less than two inches allow the
heat from food to disperse faster than deep pans.

Food may not move through the temperature danger zone fast enough if the food is still hot
when placed in the cooler or freezer or kept in bulk. The hot food may also raise the
temperature of the surrounding food items, placing them in the temperature danger zone (41ºF -
135ºF).

Reheating Food (Leftovers)

Policy: All food will be reheated to an internal temperature of 165°Fand held at least 15
seconds to assure the safety of food.

Procedure: Employees reheating food should:

1. Remove leftover food from the freezer/refrigerator.

2. Check the temperature of the food to make sure it is lower than 41°F using a
calibrated thermometer. Record on the Reheating Log.
3. Reheat the food product to 165°F for 15 seconds using an oven, stove, or steamer.
The goal is to take the food through the temperature danger zone (41°F - 135°F) as
quickly as possible. Discard food that has not reach this temperature within two
hours.
4. Serve the food immediately, or place the food in a steam table or a pre-heated hot
cart and recheck temperature to make sure temperature is held at or above 135°F.
5. Check the temperature of the food before serving if the food has been held.
6. Discard any potentially hazardous foods held in the temperature danger zone (41°F
to 135°F) for more than four hours. This should be noted on the Reheating Log.

The restaurant manager/Chef will:

1. Check the temperature of reheated products with potentially hazardous ingredients

to be certain 165°F was achieved and that the product is held at 135°F or higher.
2. Review Reheating Logs to assure proper reheating temperatures are achieved for
all products.
3. Follow up as necessary and document corrective action.
4. File temperature logs with HACCP records.
 Service Temperatures
Policy: Temperatures of all hot and cold foods are taken during service to assure that foods are
maintained at appropriate temperatures, and to ensure the safety of food served to customers.

Procedure: Employees who will be setting up the plates and serving food must follow these
procedures:

1. Use a calibrated thermometer to take temperatures of food products at the beginning

of service.
2. Wipe the thermometer stem with a new alcohol wipe prior to taking the temperature
of any food item.
3. Take temperatures of all hot potentially hazardous foods as soon as they are ready
for service. Take temperature of all cold potentially hazardous foods as soon as they
are ready for service.
4. Record all temperatures on the Service Temperature Log and initial.
5. Make sure that all temperatures are within the critical limits:
 Hot foods are above 135oF
 Cold foods are below 41oF
6. Take corrective action, if needed. If hot foods are below 135oF, they must be heated
to above 165oF before service.
7. Take corrective action, if needed. If cold foods are above 41oF, they must be chilled
to below 41oF. If more than four hours have elapsed since lat documentation of cold
food item temperatures discard the item.

The restaurant manager will:

1. Check the logs on a daily basis to ensure that they are completed and that the
temperatures are appropriate.
2. Review the log to see if there were temperature deviations.
3. Check corrective action taken to determine if it was appropriate.
4. Follow up as necessary.
5. File the logs in the HACCP file.

Service of Food

Policy: All food will be served in a manner to ensure food safety.

Procedure: Employees involved in the service of food must observe the following procedures:

Cleaning and sanitation:

1. Before food is placed in service area clean on around the service area, using warm
soapy water and designated clean cloths. Thoroughly rinse after washing.
2. Sanitize on and around the service area, using an approved chemical sanitizer at
proper concentration.
3. Wipe down area as needed throughout service with cloth stored in sanitizing solution
away from food.
4. Cloths used for cleaning food spills should not be used for anything else.

Service utensils/serviceware:

1. Store utensils properly, with the handle extended above the container, or on a clean,
sanitized food-contact surface.
2. Use serving utensils with long handles to keep hands away from the food item.
3. Clean and sanitize utensils before using.
4. Use separate utensils for each food item.
5. Handle glassware and dishes properly; so hands are not in contact with surfaces that
will be touched by food or patron’s mouth.
6. Hold flatware and utensils by the handles.

Practice good personal hygiene:

1. Wash hands before handling place settings or food.

2. Never touch cooked or ready-to-eat foods with bare hands. Always use gloves or
utensils.
3. Never touch food with bare hands. Serve with tongs or gloves.
4. Wash hands between each different task. For example, if the same employee is
loading dirty dishes and taking out clean dishes, a thorough handwashing must be
done between the two tasks. Hand dips are not acceptable.

Service:

1. Take temperatures of foods at the beginning of each service period.

2. Record temperatures on Service Temperature Record and initial.
3. Take temperatures of foods when changing pans of food to assure proper serving
temperatures are achieved.