F S SOP-000 – INDEX OF SAFE C -S ... - Redrock Camps · food services and catering-safe operating procedure sop-000 – index of safe operating procedures document # document title

FOOD SERVICES AND

CATERING - SAFE OPERATING

PROCEDURE

SOP-000 – INDEX OF SAFE

OPERATING PROCEDURES

DOCUMENT

#DOCUMENT TITLE

REV.#

SOP-001 HOT FOOD PREPARATION 0

SOP-002 COLD FOOD PREPARATION 0

SOP-003 KNIFE USE, CLEANING & STORAGE 0

SOP-004 SHARPEN A KNIFE ON A WHETSTONE 0

SOP-005 HONE A KNIFE ON A STEEL 0

SOP-006 ELECTRIC KNIFE SHARPENER – OPERATION & STORAGE 0

SOP-007SMALL HAND TOOLS, POTS, PANS, CANISTERS – USE, CLEANING &STORAGE

0

SOP-008 MANUAL TABLE-MOUNTED CAN OPENER – OPERATION & CLEANING 0

SOP-009 MANUAL SLICER - OPERATION 0

SOP-010 AUTOMATIC SLICER - OPERATION 0

SOP-011 SLICER - CLEANING 0

SOP-012 CUT RESISTANT PROTECTIVE GLOVES – USE AND CARE 0

SOP-013 FOOD PROCESSOR OR BLENDER - OPERATION & CLEANING 0

SOP-014 STEAMER - OPERATION 0

SOP-015 STEAMER CLEANING – WEEKLY PROCESS 0

SOP-016 GRILL PLATE - OPERATION 0

SOP-017 GRILL PLATE - CLEANING 0

SOP-018 PORTABLE BAIN MARIE - OPERATION & CLEANING 0

SOP-019 TILTING SKILLET - OPERATION & CLEANING 0

SOP-020 MIXING MACHINE - OPERATION & CLEANING 0

SOP-021 CONVENTIONAL OVEN - OPERATION & CLEANING 0

SOP-022 CONVECTION OVEN - OPERATION & CLEANING 0

SOP-023 COMBI-THERM/PROOFER OVEN - OPERATION & CLEANING 0

SOP-024 MICROWAVE OVEN - OPERATION & CLEANING 0

SOP-025 STEAM KETTLE (STEAM JACKETED KETTLES) - OPERATION & CLEANING 0

SOP-026 AUTOMATIC DISHWASHER & POTWASHER- OPERATION & CLEANING 0

SOP-027 MANUAL DISHWASHING & POTWASHING – OPERATION & CLEANING 0

SOP-028 DEEP FRYER - OPERATION, CLEANING AND REFILL 0

FOOD SERVICES AND


PROCEDURE

SOP-000 – INDEX OF SAFE

OPERATING PROCEDURES

DOCUMENT

#DOCUMENT TITLE

REV.#

SOP-029 VENTILATION HOOD/CANOPY – OPERATION & CLEANING 0

SOP-030

THERMAL CONTAINTERS

LOADING & TRANSPORTING HOT & COLD FOOD & BEVERAGES

OFF-SITE

CLEANING & STORAGE

0

SOP-031

LOADING DOCK, WALK-IN COOLER UNITS, FREEZER UNITS, DRY

STORAGE ROOMS

RECEIVING, STOCKING & CLEANING

0

SOP-032 COFFEE/TEA URNS – OPERATION & CLEANING 0

SOP-033 JET SPRAY DRINK DISPENSERS – OPERATION & CLEANING 0

SOP-034 TOASTERS – OPERATION & CLEANING 0

SOP-035 GENERAL FACILITY – CLEANING, SANITIZING & MAINTENANCE 0

SOP-036 MILK DISPENSER – OPERATION & CLEANING 0

SOP-037 PURE JUICE (VITALITY) DISPENSER – OPERATION & CLEANING 0

SOP-038POP/SOFT DRINK (BAG-IN-BOX POST-MIX) DISPENSER – OPERATION &CLEANING

0

SOP-039 BARBECUE – OPERATION & CLEANING 0

SOP-040 HOT FOOD SERVICE LINE EQUIPMENT – OPERATION & CLEANING 0

SOP-041 COLD FOOD SERVICE LINE EQUIPMENT – OPERATION & CLEANING 0

SOP-042 PERSONNEL SAFE WORK PROCEDURES 0

SOP-043 IMMERSION BLENDER – USE AND CARE

FOOD SERVICES AND CATERING -SAFE OPERATING PROCEDURE

SOP-001 – HOT FOOD

PREPARATION

REQUIRED/RECOMMENDED PERSONAL PROTECTIVE

EQUIPMENT:Uniform, food handling gloves,non-slip footwear

SAFE WORK PROCEDURE SEQUENCE OF STEPS POTENTIAL

ACCIDENTS/HAZARDS

1. Select the appropriate uniform items and personal protectiveequipment to perform the cooking task.a. All uniforms must be clean and well presented at all times.

Contamination, poor hygiene,cuts, burns, slips and falls.

2. Select the food products required to complete the recipe. If somefood is frozen thawing may only occur as follows:a. In a refrigeration unit set at 4°C (40°F).b. In a microwave oven only if the food will be prepared immediately

thereafter.

Food poisoning.

3. Check all food for contamination, expiry dates, and correct storage.a. Use of contaminated and expired goods is not allowed.

Food poisoning.

4. Select the correct tools and equipment for cooking or baking and usethem for their designed purpose.

Damage

5. Prior to using tools and equipment, check that they are in a safecondition.a. Ensure all equipment is correctly assembled and not damaged.b. Ensure drip containers are in place as per design.

Damage, fire, injury.

6. Ensure the cooking tools and equipment are clean and sanitized.a. Cooking tools and equipment must be cleaned and sanitized after

each use.b. If unit has not been cleaned, refer to the appropriate Safe Work

Procedure and perform procedure steps.c. If the unit generates heat never wipe hot surfaces with wet or

damp cloths.

Contamination, food poisoning.

7. Ensure that cooking tools and equipment are not over filled.a. Allow room for liquid movement around food products during the

cooking or baking process.b. Fill only three quarters (3/4) of the pot or pan to allow room for

movement or stirring and to avoid spills.

Contamination, burns, fire,spills.

8. Set temperatures on heated equipment as specified by recipe. Fire, overcooked or burnedfood.

9. Do not leave utensils in or hanging from equipment or appliancesduring the cooking or baking process.

Burns.

10. Always assume a pot or pan is hot and handle with dry towels orthermo gloves.

Burns, scalds.

11. Position pot or pan handles out of the aisles so they do not getbumped.

Burns, scalds, spills.

12. Monitor internal food temperature during the cooking or bakingprocess to ensure the food has reached the minimum temperaturecooking or baking requirement throughout.a. Internal temperature of the food item must range between 74C°

to 100°C (165°F to 212°F) to kill most bacteria that can causefood-borne illness.




PREPARATION


EQUIPMENT:Uniform, food handling gloves,non-slip footwear


ACCIDENTS/HAZARDS

13. Always turn off all hot plates, grills, ovens after use.a. Warn others that the surface and appliances are hot.

Damage, burns.

14. Always turn off portable electrical equipment after use.a. Ensure the hands are dry, turn off power at switch, and unplug

unit from the power outlet.

Damage, burns, electrocution.

15. Empty drip trays after use.a. Empty drip trays, wash it and return it to the equipment.

Spills, slips, burns.

16. Monitor internal food temperatures after the food has been moved tothe holding warmer, refrigerator or service line.a. Ensure that food is stored below 4C (40°F) or above the

REDROCK CAMPS standard of 70°C (160°F) at all times – notethe REDROCK CAMPS hot food holding temperature is wellabove the global standard of 60°C (140°F).

b. When reheating food, complete the task quickly and ensure theinternal temperature is above 70°C (160°F).

c. NEVER LEAVE COOKED FOOD SITTING ON PREPARATIONTABLES/BENCHES.


17. If prepared food is to be stored, it must be stored in shallowcontainers, covered and dated.a. Cover all food with gladwrap or lids, and date the food with the

date of preparation.b. Prepared food must not be stored in refrigeration (4°C or 40°F)

for more than 3 days.c. All cooked and processed foods must be kept separate from raw

products during storage.

Food poisoning.

FOOD SERVICES AND CATERING -

SAFE OPERATING PROCEDURE

SOP-002 – COLD FOOD

PREPARATION


EQUIPMENT:

Uniform, food handling gloves,

non-slip footwear


ACCIDENTS/HAZARDS

1. Select the appropriate uniform items and personal protectiveequipment to perform the cooking task.a. All uniforms must be clean and well presented at all times.

Contamination, poor hygiene,cuts, burns, slips and falls.

2. Select the food products required to complete the recipe. If somefood is frozen thawing may only occur as follows:a. In a refrigeration unit set at 4°C (40°F).b. In a microwave oven only if the food will be prepared

immediately thereafter.

Food poisoning.

3. Check all food for contamination, expiry dates, and correct storage.a. Use of contaminated and expired goods is not allowed.

Food poisoning.

4. Select the correct tools and equipment for the task and use themfor their designed purpose.

Damage.

5. Prior to using tools and equipment, check that they are in a safecondition.a. Ensure all equipment is correctly assembled and not damaged.b. Ensure drip containers are in place as per design.

Damage, injury.

6. Ensure the tools and equipment are clean and sanitized.a. Tools and equipment must be cleaned and sanitized after each

use.b. If unit has not been cleaned, refer to the appropriate Safe

Work Procedure and perform procedure steps.


7. Ensure that tools and equipment are not over filled.a. Allow room for liquid movement around food products during

the food preparation process.b. Fill only three quarters (3/4) of the pot or pan to allow room for

movement or stirring and to avoid spills.

Contamination spills.

8. If one or more ingredients must be cooked or baked prior to beingused in the cold food recipe refer to SOP-001.

9. Do not leave utensils in or hanging from equipment or appliancesduring the food preparation process.

Contamination.

10. Monitor internal food temperature during the preparation process toensure the food is not greater than 4°C (40°C).


11. Always turn off portable electrical equipment after use.a. Ensure the hands are dry, turn off power at switch, and unplug

unit from the power outlet.b. Refer to the appropriate Safe Work Procedure or

manufacturer’s manual to operate the equipment.

Damage, electric shock.

12. Empty drip trays after use.a. Empty drip trays, wash it and return it to the equipment.

Spills, slips.



SOP-002 – COLD FOOD

PREPARATION


EQUIPMENT:


non-slip footwear


ACCIDENTS/HAZARDS

13. When mixing cooked foods (eg, hard boiled eggs, bacon bits) intothe cold food recipe, ensure that cooked food’s internaltemperature is 4°C (40°F) or lower but not frozen.

Cross-contamination, foodpoisoning.

14. Monitor internal food temperatures after the food has beenprepared and moved to the holding cooler, refrigerator or serviceline.a. Ensure that food is stored below 4C (40°F).b. NEVER LEAVE PREPARED COLD FOOD SITTING ON

PREPARATION TABLES/BENCHES.


15. If prepared food is to be stored, it must be stored in shallowcontainers, covered and dated.a. Cover all food with gladwrap or lids, and date the food with the

date of preparation.b. Prepared food must not be stored in refrigeration (4°C or 40°F)

for more than 3 days.c. All prepared cold foods must be kept separate from raw

products during storage.



SOP-003 – KNIFE USE,CLEANING AND STORAGE

REQUIRED/RECOMMENDED PERSONAL

PROTECTIVE EQUIPMENT:Apron, hat or hair-net, safetyfootwear, cut-resistant gloves

SAFE WORK PROCEDURE SEQUENCE OF STEPS POTENTIAL ACCIDENTS/HAZARDS

1. Ensure work area is clear of obstructions anddistractions.

Cuts.

2. Select the correct knife for the task.a. Ensure the knife has been cleaned and

sanitized.b. Ensure the knife has been properly honed. If the

knife must be honed, see the Safe OperatingProcedure for honing a knife.

Cuts, difficult to control, cross-contamination.

3. Select the appropriate cutting board.a. Ensure the board has been cleaned and

sanitized.b. Place a clean damp cloth on the

counter/preparation table/bench under thecutting board to prevent slippage.

c. Do not use a bent board due to instability.BENT BOARDS SHOULD BE DISCARDED.

Cuts, hygiene, cross contamination.

4. Ensure your hands are clean and dry and wear amesh glove on the hand holding the product.

Slips, cuts, contamination.

5. Apply the correct technique for holding and using aknife.a. Cut food away from hands and body.b. Keep eyes on the job and focus on the task.

Cuts.

6. Place the knife flat on bench/counter/preparationtable when the task is finished.a. The knife must never protrude from the

bench/counter/preparation table.b. Place it behind the cutting board with the blade

facing away from you.

Cuts, dropped knife.

7. Put the cut food in the appropriate container whenthe cutting task has been completed.

Contamination.

8. Clean the knife under hot running water.a. If washing the knife under hot running water with

a cloth, ensure you wipe the blade from the backand not the cutting edge.

Cuts, contamination.

9. Dry knife immediately with a clean single-usedisposable towel.a. Dry the knife from the back edge and not the

cutting edge.


10. Return the knife to its storage rack. Cuts, damage.


SOP-003 – KNIFE USE,CLEANING AND STORAGE


PROTECTIVE EQUIPMENT:Apron, hat or hair-net, safetyfootwear, cut-resistant gloves


NOTES:

Do not use a knife for any other purpose other thancutting.

If passing a knife to someone, pass it handle first –DO NOT THROW IT.

When carrying a knife, carry it by the handle with theknife pointing down beside your body.

NEVER try to retrieve a falling knife. Do not leave knives in sinks. Do not leave knives on a

bench/counter/preparation table with theblade/cutting edge up or facing out.

Treat all cuts from knives immediately.


SOP-004 – SHARPEN

KNIVES USING A STONE


PROTECTIVE EQUIPMENT: Uniform, food handling gloves, non-slip footwear, Cut-Gloves


ACCIDENTS/HAZARDS

1. Set up the stone so it will not slip.a. If the stone is not encased c/w non-slip feet, place a damp cloth

under the stone.b. If the knife is very dull, start the sharpening with a coarse stone

and finish with a fine one.

Cuts.

2. Lubricate the stone with the appropriate wetting agent – water or oil.a. Ensure you have determined the appropriate wetting agent for the

stone – use only water on water stones and oil on oil stones.

Cuts.

3. Grasp knife firmly using the appropriate technique for holding a knifefor sharpening.a. Ensure the hands are clean and dry.

Cuts.

4. Use the four most comfortable fingers of both hands to stabilize theknife and maintain constant pressure.

Cuts.

5. Make the strokes equal on each side – usually 5 strokes per side.a. Knives will wear unevenly if their blades are not sharpened evenly.

Damage, cuts

6. To sharpen the knife, set it at a 20° angle to the stone and rest theblade on the stone.

Damage

7. Begin to draw the knife across the stone with a gentle but abrasiveaction across the blade.

Cuts

8. Draw the knife off the stone in a smooth fashion providing the sameabrasion to the tip of the blade.

Cuts

9. Turn the knife blade over so that the side that was just sharpened isfacing upwards.

Cuts

10. Repeat Steps 6 to 8 to sharpen the other side of the blade.

11. Stop if a burr becomes evident. Cuts

12. Clean knife – see SOP-003. Cuts

13. Remove the burr on a steel – see SOP-005.a. Only use a steel to remove a burr.

Cuts, broken blade.

14. If more sharpening is required continue sharpening the knife on thestone.

Cuts

15. Hone the knife on a steel (See SOP-005), clean the knife (See SOP-003) and return it and the stone to their storage areas.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-005 – HONING A KNIFE


PROTECTIVE EQUIPMENT:Uniform, food handling gloves,non-slip footwear, Cut-Gloves


ACCIDENTS/HAZARDS

1. Hold the steel horizontally in the non-dominant hand (ie, left hand if youare right-handed and vice versa).a. Ensure the grip on the handle is firm.b. Ensure fingers and thumb are behind the steel’s guards.

Cuts

2. Hold the knife at a 45° angle in the dominant hand (ie, right hand if youare right-handed and vice versa).a. Ensure the grip on the handle is firm.

Cuts

3. Rest the heel end of the knife’s blade against the front side of the steel’sblade at a 20° angle.

Cuts, damage

4. Pass the knife blade length (heel to tip) across the front of the steel fromthe steel’s tip to its handle while maintaining light pressure and the 20°angle.

Cuts, damage

5. Pass the knife blade length (heel to tip) across the back of the steelfrom the steel’s tip to its handle while maintaining light pressure and the20° angle.a. Steeling noise should be smooth – if there is a grinding noise,

relieve some of the pressure on the blade.

Cuts, damage

6. Pass the blade along the steel five (5) times on each side of the blade –ie, repeat Steps 4 and 5 four times.a. Always hone alternate sides at the same angle.b. Over-steeling will distort cutting edges of the knife.

Cuts

7. Clean the knife under hot running water.a. If washing the knife under hot running water with a clean cloth,

ensure you wipe the blade from the back and not the cutting edge.

Cuts, contamination

8. Dry the knife immediately with a clean single-use disposable towel.a. Dry the knife from the back edge and not the cutting edge.


9. Return knife and steel to their storage areas. Cuts

FOOD SERVICES

AND CATERING -SAFE

OPERATING PROCEDURE

SOP-006 – USING AN ELECTRIC

KNIFE SHARPENER


PROTECTIVE EQUIPMENT:Uniform, food handling gloves, non-slip footwear, Cut-Gloves


ACCIDENTS/HAZARDS

1. Position the electric knife sharpener at its work station so that is can bereadily used.

Knife damage, cuts.

2. Ensure unit’s power switch is in the off position and plug it into thepower source on the wall with clean dry hands.

Electrocution.

3. Turn the unit on at the power switch with clean dry hands.a. Keep hands away from moving parts within the unit.

Electrocution.

4. Ensure the knife is clean and dry Knife damage or slippage,cuts.

5. Firmly grip the knife’s handle with the dominant hand (ie, right hand ifyou are right-handed and vice versa).

Cuts.

6. Draw or pull the knife’s blade through the sharpener from heel to tip ofthe blade and from the back to the front of the sharpener.a. Pull the blade through the sharpener 5 times or less.

Cuts, knife damage.

7. Place the knife on the sharpener’s table so the blade is facing awayfrom you.

Cuts.

8. Turn the sharpener off at the power switch with clean dry hands. Electrocution.

9. Remove the sharpener’s plug from the power outlet on the wall withclean dry hands.

Electrocution.

10. Return the sharpener to its storage area.

11. Hone the knife on a steel – see SOP-005.

FOOD SERVICES AND CATERING - SAFE

OPERATING PROCEDURE

SOP-007 – STORAGE OF

SMALL TOOLS


EQUIPMENT:


Apron


ACCIDENTS/HAZARDS

1. Ensure the tool(s) are clean, have been sanitized and are in acceptablecondition.a. All tools must be free of cracks, chips and contamination before

storage and the next use.b. Damaged item must be replaced immediately.c. All broken handles are to be repaired or replaced immediately.d. Implements with wooden or bone handles may only be

momentarily immersed in hot water as their fittings will becomeloose.

e. Knives must never be left immersed in water at any time.

Contamination, foodpoisoning.

2. Ensure storage area is clean.a. All storage areas, such as racks, drawers, knife boxes, must be

free of cracks, chips and contamination.b. Damaged storage must be rectified immediately.


3. Ensure all cutting tools are sharp.a. All blades must be sharp and free of chips – sharp blades will not

damage products and will work more effectively.

Damage, cuts.

4. Ensure all items are dry.a. Air dry all items or wipe them dry with clean single-use disposable

towels.Never wipe items dry with dish cloths as this could causecontamination.

Contamination, foodpoisoning

FOOD SERVICES AND

CATERING - SAFE

OPERATING

PROCEDURE

SOP-008 –TABLE-MOUNTED

CAN OPENERS OPERATION AND

CLEANING


EQUIPMENT:


Apron


1. Select can to be opened.

2. Lift handle so that it hinges vertically.

3. Raise opener blade above can height.a. Ensure blade and cogs are in good condition.b. Replace blade when metal filings appear.c. Replace cog if it slips when opening cans.

Cuts, blade damage.

4. Place can under blade.a. Position edge of can against post on the blade side of the

opener.

Cuts, blade damage.

5. Drop blade housing down to pierce the top of the can.a. Position hand holding can at the front of the can and clear from

blade housing.

Crushed hands, cuts.

6. Hinge handle to horizontal position. Pinched hand or fingers.

7. Rotate handle clockwise.

8. Cut lid completely. Cuts

9. Lift handle to vertical position.

10. Raise opener blade above can height.

11. Remove can.

12. Remove lid carefully and dispose of it into the garbage bin for sharpobjects.

Cuts

13. Clean opener with scrub brush and soapy water and sanitize with asanitizing agent.

Contamination

14. Leave opener to rest in bench housing.

15. Leave handle in horizontal position.



SOP-009 – MANUAL

SLICER OPERATION


PROTECTIVE EQUIPMENT:

Uniform, food handling gloves, Cut-

Gloves, apron


1. Ensure the slicer is clean.a. Clean and sanitize the slicer immediately after

each use.

Contamination

2. Ensure power is off at the wall and at the slicer.a. Power must be turned off at the machine and

plug disconnected at the wall after each use.b. Ensure hands are dry before disconnecting

power.

Electric shock, injury if slicer starts unexpectedly.

3. Ensure all parts and guards are secure.a. Check that all clamps and guards are secure.b. Perform a manual test without power.

Injuries or damage may result if parts are missing orloose.

4. Ensure thickness guide is set to zero (0).a. The thickness guide must be set to zero (0)

immediately after each use.

Cuts can result if thickness guide is set higher than0.

5. Ensure power plug is installed in wall outlet properly.a. Ensure hands are dry and plug in unit.

Electric shock.

6. Place food onto sliding food tray. Severe cuts will result if food tray is not used.

7. Place hand guide onto food.a. Hand guide must be used at all times.

Cuts, uneven cutting of product.

8. Keep hands clear of machine.a. Place hand on hand guide only.

Cuts

9. Turn machine power on and test run for 5 seconds.a. Keep hands clear of machine during test run.

Hand cuts

10. Set thickness guide.a. Keep hands clear of moving parts.

Cuts

11. Slice food using backward and forward motion.a. Keep hands clear of moving parts, particularly,

the blade.b. Ensure slicer is running smoothly

Cuts

12. Turn power off at the machine when slicing iscompleted.a. Ensure hands are dry.

Electric shock.

13. Disconnect power plug at the wall.a. Ensure hands are dry.

Electric shock

NOTES:

Do not leave the slicer unattended. Turn power off to machine when loading.

If the slicer is jammed, turn machine off anddisconnect power plug at the wall beforeclearing the jam.

Do not use the machine unless fully assembled.



SOP-010– AUTOMATIC

SLICER OPERATION




Gloves, Apron


1. Ensure slicer is clean.a. Slice must be cleaned and sanitized after each use.

Contamination.

2. Ensure power is disconnected from the wall outlet and themachine’s switch is set to off.a. Ensure hands are dry.b. Power must be disconnected after completion of each

use.

Electric shock, injury could result if machinestarts unexpectedly.

3. Ensure slicer is set on manual setting.a. Slicer must be set on manual after completion of each

use.

Injury from moving food tray if slicer is left onautomatic and turned on.

4. Lower and gently level the slicer, if raised.a. Slicer must be lowered after each use.b. Keep hands clear of moving parts when lowering the

unit.

Crushed hands, slicer damage.

5. Ensure all parts and guards are in place.a. Slicer must be fully reassembled after cleaning and

sanitizing, readying it for the next use.

Cuts, machine damage.

6. Set slicer thickness to (0).a. The slicer’s thickness must be set to zero (0) after

completion of each use.

Cuts.

7. Connect power plug into wall outlet properly.a. Ensure hands are dry.

Electrocution.

8. Place food on food tray.a. Always use the food tray to hold food.

Cuts, uneven cutting.

9. Place hand guard on food.a. Always use the hand guard to hold food down.

Cuts.

10. Set thickness guide to desired setting.a. Always reset the thickness guide to zero (0) when

slicing has been completed.

11. Turn on power at the slicer.a. Ensure hands are dry.b. Keep hands clear of moving parts.

Cuts.

12. To manually operate the slicer hold the hand guard andslide the food tray using a backward and forward motion.a. Keep hands clear of the blade.b. Focus on task and be conscious of where hands are at

all times.

Cuts.

13. To automatically operate the slicer, engage the automaticgear lever.a. Pull the gear lever towards you smoothly and stand

back from the machine.

Injury due to collision with moving food tray.



SOP-010– AUTOMATIC

SLICER OPERATION




Gloves, Apron


14. Turn off power to the slicer.a. Ensure hands are dry.b. Wait until slicer comes to a complete stop.

Injury.

15. Disconnect plug at the wall outlet.a. Ensure hands are dry.

Electrocution.

16. Release the automatic gear lever after all power has beendisconnected.

17. Clean and sanitize slicer.a. Refer to SOP-011 for proper procedure.

Contamination.

NOTES:

If blockage or jam occurs switch off power at slicer and disconnect plug from the wall outlet before clearingthe jam.


OPERATING PROCEDURE

SOP-011 – CLEAN A

SLICER


EQUIPMENT:

Uniform, Cut-Gloves, Eye

Protection, Apron


ACCIDENTS/HAZARDS

NOTE: Always clean a slicer immediately after use and store it as required.

1. Ensure power plug is disconnected from the outlet on the wall.a. Ensure hands are dry.

Electrocution.

2. Ensure slice thickness setting is at zero (0).a. Slice thickness setting must be reset to zero (0) after use.

Cuts.

3. Wash hands at hand washing station and put cut-resistant gloves onhands.a. Ensure gloves are clean and fit the hands properly.


4. Remove food tray bar.a. Use both hands to safely remove the food tray bar.b. It is recommended to place a squash ball or similar object over the

end of the riser bar to reduce risk of major injury to the eyes or head.

Poke in eye with riser bar.

5. Remove lower blade guard.a. Use both hands to safely remove the lower blade guard.

Severe cuts.

6. Remove upper blade guard.a. Use both hands to safely remove the lower blade guard.

Severe cuts.

7. Wash removable parts.a. Wash parts using the scrape, pre-rinse, wash, rinse, sanitize and air-

dry process to ensure items are sterilized and sanitized properly.

Minor cuts, bruising.

8. Raise slicer (automatic slicer only).a. Lift the lever smoothly to raise slicer.

Strains.

9. Wash the slicer.a. Use cut-resistant gloves.b. Do not hose the slicer or wash it under a tap.c. Use a scrubbing brush to clean all soiled areas of the slicer.

Cuts

10. Rinse the slicer.a. Use fresh hot water to rinse the slicer.b. Do not hose the slicer or wash it under a tap.

Cuts

11. Sanitize the slicer and air dry.a. Apply the appropriate sanitizing agent with a spray bottle.b. Allow the unit to air dry complete.

Cuts

12. Lower machine (automatic slicer only).a. Lower the slicer gently and keep hands clear.

Crush injury.

13. Replace upper blade guard.a. Use both hands to reposition the part correctly.b. Ensure clamps, knobs and/or screws are securely tightened.

Cuts.

14. Replace lower blade guard.a. Use both hands to reposition the part correctly.b. Ensure clamps, knobs and/or screws are securely tightened.

Cuts


OPERATING PROCEDURE

SOP-011 – CLEAN A

SLICER


EQUIPMENT:

Uniform, Cut-Gloves, Eye

Protection, Apron


ACCIDENTS/HAZARDS

15. Replace food tray bar.a. Use both hands to reposition the part correctly.b. Ensure clamps, knobs and/or screws are securely tightened.c. It is recommended to place a squash ball or similar object over the

end of the riser bar to reduce risk of major injury to the eyes or head.

Poke in eye with riser bar.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-012 – CUT

RESISTANT PROTECTIVE

GLOVES USE AND CARE


PROTECTIVE EQUIPMENT:Uniform, Apron


ACCIDENTS/HAZARDS

1. Ensure the tool(s) are clean, have been sanitized and are in acceptablecondition.a. All tools must be free of cracks, chips and contamination before

storage and the next use.b. Damaged item must be replaced immediately.c. All broken handles are to be repaired or replaced immediately.d. Implements with wooden or bone handles may only be

momentarily immersed in hot water as their fittings will becomeloose.

e. Knives must never be left immersed in water at any time.


2. Ensure storage area is clean.a. All storage areas, such as racks, drawers, knife boxes, must be

free of cracks, chips and contamination.b. Damaged storage must be rectified immediately.


3. Ensure all cutting tools are sharp.a. All blades must be sharp and free of chips – sharp blades will not

damage products and will work more effectively.

Damage, cuts.

4. Ensure all items are dry.a. Air dry all items or wipe them dry with clean single-use disposable

towels.Never wipe items dry with dish cloths as this could causecontamination.

Contamination, foodpoisoning

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-013 – FOOD

PROCESSOR OR BLENDER

OPERATION & CLEANING


PROTECTIVE EQUIPMENT:Uniform, food handling gloves, Apron


ACCIDENTS/HAZARDS

1. Ensure that the work surface has been cleaned and sanitized and isa non-slip surface.a. All work surfaces must be cleaned and sanitized after each use.

Contamination, food poisoning,cuts.

2. Ensure that the appliance has been cleaned and sanitized and that itwill not slip on the surface.a. Small appliances must be cleaned and sanitized after each use.

Contamination, food poisoning,cuts.

3. If the appliance has interchangeable blades, select the blade requiredfor the task.a. Ensure that the blade has been cleaned and sanitized.b. All blades must be cleaned, sanitized and reinstalled in the

appliance or returned to its storage space after use.


4. Install the blade in the appliance.a. Use cut-resistant gloves for this task.b. Pick up the blade by its handle and assemble in the machine as

per the manufacturer’s instructions.

Contamination, cuts.

5. Ensure the appliance’s power switch is in the Off position and plugthe unit into the wall outlet.a. Ensure hands are dry.

Electrocution.

6. Put food to be processed into the bowl/canister of the unit.a. Wash hands at the hand washing station and use food handling

gloves.b. Do not overfill bowl/canister – fill only three-quarters (3/4s) of the

bowl/canister to allow for movement during processing.c. Do not put hands into the bowl/canister.

Contamination, machinedamage, spills, cuts.

7. Close appliance’s lid and secure it.a. Keep fingers clear from lid and canister edges.

Jammed fingers, cuts.

8. Turn the appliance’s power switch on.a. Ensure hands/gloves are dry.b. Keep hands clear of the machine until food has been processed

as desired.

Electrocution, injury

9. Turn the appliance’s power switch off and unplug the unit at the wall.a. Ensure hands/gloves are dry.

Electrocution.

10. Remove lid and transfer processed food into a clean container.a. Ensure container has been cleaned and sanitized – all containers

must be cleaned and sanitized after use.b. Do not put hands into bowl/canister to remove food – tip the

bowl/canister so the food pours or falls into the container.


11. If the appliance has interchangeable blades, remove the blade.a. Use cut-resistant gloves for this task.b. Refer to manufacturer’s instructions to remove the blade

properly.

Cuts.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-013 – FOOD

PROCESSOR OR BLENDER

OPERATION & CLEANING


PROTECTIVE EQUIPMENT:Uniform, food handling gloves, Apron


ACCIDENTS/HAZARDS

12. Wash, rinse, sanitize and air dry the machine’s removable andstationary parts and the work surface.a. Use cut-resistant gloves for this task.b. Use an approved sanitizing agent.c. If the blade is not removable, as in a blender, exercise caution

when cleaning the interior of the canister.


13. Reassemble the machine and return to its storage space.

14. If using the appliance’s continuous feed attachment proceed asfollows.a. Follow Steps 1 to 5 then go to Step 15 below.

15. Position bowl or container at the base of the continuous feed unit tocatch the processed food.a. Ensure the bowl or container has been cleaned and sanitized –

all bowls and containers must be cleaned and sanitized aftereach use.

b. Ensure that the bowl or container is of adequate size to hold allprocessed food.

Contamination.

16. Turn the unit’s power switch on.a. Ensure hands/gloves are dry.

Electrocution.

17. Feed product into the unit for processing.a. Wash hands at the hand washing station and use clean food

handling gloves.b. Do not overfill receptacle – fill only three-quarters (3/4s) of the

receptacle to allow for movement during processing.c. Do not put hands into the receptacle.d. Stand clear of the machine until it stops.

Contamination, cuts, overflow.

CLEAN AND SANITIZE THE EQUIPMENT AND PARTS.

18. Turn the unit’s power switch off and unplug the unit at the wall.a. Ensure hands/gloves are dry.

Electrocution.

19. Dismantle removable parts of the appliance.a. Use cut-resistant gloves for this task.b. Refer to the manufacturer’s instructions for guidance.

Cuts.

20. Wash, rinse, sanitize and air dry the machine’s removable andstationary parts and the work surface.a. Use cut-resistant gloves for this task.b. Use an approved sanitizing agent.

Contamination, cuts

21. Reassemble the machine and return it to its storage space.



SOP-014 – STEAMER

OPERATION



Uniform, hat, apron, safety footwear,

thermal gloves


ACCIDENTS/HAZARDS

1. Ensure that steamer has been cleaned and sanitized.a. Steamers must be cleaned and sanitized after each use – refer to

SOP-015.


2. Turn unit’s power switch on.a. Ensure hands are dry.

Electrocution.

3. Ensure pressure gauge reading is within green zone, ie, ready forcooking.

Contamination.

4. Prepare product for steaming.a. Wash hands at hand washing station and use single-use food

handler gloves.b. Place product in perforated stainless steel insert/hotel pan – do not

overfill.c. Place insert into steamer compartment.

Contamination.

5. To activate cooking process:a. Close and lock the compartment’s door.b. Set timer for specified time.c. Pull steam release lever.

6. When cooking is completed:a. Timer will sound.b. Release steam pressure lever slowly.c. Gradually turn locking door knob to allow steam to escape slowly.d. Open door completely.

Scalds, burns.

7. Remove cooked food product from compartment.a. Use clean/sanitized thermal gloves.b. Slide perforated pan onto a cleaned and sanitized baking sheet to

avoid dripping of hot steam/water.

Scalds, burns, contamination,slips, falls.

8. Clean compartment’s interior daily as follows.a. Use steam to blow down compartment’s interior when empty.b. Open unit as per instructions in Step 6 above.c. Wait for unit to cool to touch.d. Wipe interior of unit with clean single-use disposable towel.e. There is no need to clean with a sanitizing agent as the steam from

the unit will sanitize the compartment’s interior.

Scalds, burns, contamination

9. Turn the power switch off at the end of the work day or shift.a. Ensure hands are dry.b. Do not turn the unit off at the power switch during a shift.

Electrocution.

FOOD SERVICES AND


PROCEDURE

SOP-015 – STEAMER CLEANING –

WEEKLY PROCESS



Uniform, Apron, hat, non-slip footwear, thermal

gloves, single-use gloves, safety glasses


1. Ensure the steamer’s power switch and steam lever are in theoff position.a. Hands must be dry.b. Use thermal gloves to release steam lever slowly.

Electric shock, burns.

2. Open door.a. Gradually turn locking door knob to allow steam to escape

slowly.b. Open door completely and allow unit to cool to the touch.

Burns, scalds.

3. Remove racks from compartment.a. Use thermal gloves.

Burns, scalds.

4. Wash, rinse, sanitize and air dry racks, inside and outside ofsteam unit.a. Use single-use vinyl or plastic gloves.b. Wash with hot soapy water and a scrub brush.c. Rinse with clean hot water.d. Sanitize with an approved sanitizing agent and let all parts

air dry.e. Never hose the unit or its parts.

Contamination, cuts, burns, scalds, splashing.

5. Return racks to the compartments.a. Ensure racks have been installed properly.

6. Close door.a. Close the door softly – do not slam the door shut.b. Keep hands free from door jam.

Damage, crushed fingers.

FOOD SERVICES AND

- SAFE OPERATING



SAFE WORK PROCEDURE SEQUENCE OF

1. Ensure that the grill plate has been cleaned and sanitized.a. Ensure the grill is turned off at the switch.b. Check that the plate, gutters and drip tray have been cleaned

and sanitized.

2. Lightly coat the plate with cooking oil.a. To keep food from being scorched, pour or spray the coating

on the plate and spread it with a spatula, if required.

3. Turn the grill plate’s thermostat to a maximum of 200a. Ensure that the correct temperature is set and adjust it when

required.

4. Cook food as per recipe instructions.a. Ensure temperature is correct as per recipe

plate.

5. Scrape plate with an acceptable grill scraper (and/or after the cooking process.a. Take care not to scratch or score the plate.b. Keep arms clear of plate.

6. Check the drip tray regularly and empty it when it is three quarters(3/4) full during and/or after thea. Drip tray contents must be emptied into the designated grease

pail.b. Contents of the grease pail must be put in the recycle bin.

7. Clean the grill at the end of the shift using instructions

8. Turn off the grill after cleaning at the end of the shift.

ERVICES AND CATERING

PERATING PROCEDURE

SOP-016

PLATE

ERSONAL Uniform, apron, hat, thermal gloves

and sleeves, safety footwear

EQUENCE OF STEPS POTENTIAL

ACCIDENTS

Ensure that the grill plate has been cleaned and sanitized.Ensure the grill is turned off at the switch.Check that the plate, gutters and drip tray have been cleaned

Contamination.

Lightly coat the plate with cooking oil.To keep food from being scorched, pour or spray the coatingon the plate and spread it with a spatula, if required.

Damage, burns.

Turn the grill plate’s thermostat to a maximum of 200°C (400°F).Ensure that the correct temperature is set and adjust it when

Burns, damage.

Cook food as per recipe instructions.Ensure temperature is correct as per recipe – do not over heat

Damage.

Scrape plate with an acceptable grill scraper (e.g. Teflon) duringand/or after the cooking process.

Take care not to scratch or score the plate.Keep arms clear of plate.

Damage, contamination, burns.

Check the drip tray regularly and empty it when it is three quarters(3/4) full during and/or after the cooking process.

Drip tray contents must be emptied into the designated grease

Contents of the grease pail must be put in the recycle bin.

Damage, spills, contamination,fire, slips, falls.

Clean the grill at the end of the shift using instructions in SOP-017. Burns, spills, splashes.

Turn off the grill after cleaning at the end of the shift. Damage, contamination, fire.

016 – GRILL

LATE OPERATION

Uniform, apron, hat, thermal gloves

and sleeves, safety footwear

OTENTIAL

CCIDENTS/HAZARDS

Contamination.

Damage, burns.

Burns, damage.


Damage, spills, contamination,fire, slips, falls.

Burns, spills, splashes.

Damage, contamination, fire.

FOOD SERVICES AND

SAFE OPERATING




1. Ensure grill plate is on and set at a temperature of 150(300°F).a. Grill plates clean easier and faster if it is on.b. Ensure the grill plate is not overheated.

2. Scrape residue off of plate using an acceptable (grill plate scraper.a. Take care not to scratch or score the plate.b. Keep arms clear of plate.

3. Pour warm liquid onto plate.a. Use warm soapy water.b. DO NOT use cold liquid as it can cause the plate to crack.c. Use grill plate cleaner if required and available.

4. Scrub plate with a soft bristle scrubbing brush.

5. Repeat Step 3 and 4 until grill plate is clean.

6. Pour vinegar onto grill plate.a. Vinegar is a neutralizer for chemical residue.b. Use a face mask if the vapours are irritating.

7. Pour fresh warm water onto grill plate.a. Check to ensure all residue (white film) has been removed.b. If residue is evident repeat Step 6 and 7 until all residue has

been removed.

8. Check drip tray throughout cleaning process (Steps 2empty as required.a. Drip tray must be emptied when it is three

and at the end of the cleaning process.

9. Turn grill plate off.a. Ensure hands are dry.

10. Lightly coat plate with cooking oil.a. A light coating of cooking oil on

prevent discolouration or rust.

11. Clean and sanitize surrounding area.a. Ensure drip tray has been emptied, wash with hot soapy

water and rinse with hot clean water.b. Wipe down surrounding areas and spray with a sanitizin

agent.

ERVICES AND CATERING -

PERATING PROCEDURE

SOP-

PLATE

ERSONALUniform, apron, nitrile cleaning gloves,

goggles, mask (if using chemicals),

footwear

EQUENCE OF STEPS POTENTIAL A

Ensure grill plate is on and set at a temperature of 150°C

Grill plates clean easier and faster if it is on.Ensure the grill plate is not overheated.

Damage, burns, vapours.

Scrape residue off of plate using an acceptable (e.g., Teflon)

Take care not to scratch or score the plate.


uid as it can cause the plate to crack.Use grill plate cleaner if required and available.

Scalds, burns, damage.

Scrub plate with a soft bristle scrubbing brush. Burns, scalds.

Repeat Step 3 and 4 until grill plate is clean.

Vinegar is a neutralizer for chemical residue.Use a face mask if the vapours are irritating.

Vapours, inhalation, burns, scalds.

Pour fresh warm water onto grill plate.Check to ensure all residue (white film) has been removed.

evident repeat Step 6 and 7 until all residue has

Contamination, damage, burns, scalds.

Check drip tray throughout cleaning process (Steps 2-7) and

Drip tray must be emptied when it is three-quarters (3/4) fullend of the cleaning process.

Contamination, damage, burns, scalds,fire, slips, falls.

Damage, fire, electric shock if unit iselectrical,

Lightly coat plate with cooking oil.A light coating of cooking oil on the plate after cleaning willprevent discolouration or rust.

Damage.

Clean and sanitize surrounding area.Ensure drip tray has been emptied, wash with hot soapywater and rinse with hot clean water.Wipe down surrounding areas and spray with a sanitizing

Contamination.

-017 – GRILL

LATE CLEANING

nitrile cleaning gloves,

goggles, mask (if using chemicals), non-slip

ACCIDENTS/HAZARDS

Damage, burns, vapours.


Scalds, burns, damage.

Vapours, inhalation, burns, scalds.

Contamination, damage, burns, scalds.

Contamination, damage, burns, scalds,fire, slips, falls.

Damage, fire, electric shock if unit is

Contamination.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-018 - PORTABLE BAIN

MARIE AND SOUP WARMER

OPERATION AND CLEANING

REQUIRED/RECOMMENDED

PERSONAL PROTECTIVE EQUIPMENT:

Uniform, thermal gloves and sleeves, nitrile gloves for

cleaning, non-slip footwear.


NOTE: All bain maries must display a CAUTION – HOT SURFACE sign in a prominentposition.1. Ensure bain marie has been cleaned.

a. Bain maries must be cleaned after each use.Contamination.

2. Fill bain marie with the appropriate amount of cold water – to thewater level line.a. Water levels will vary dependent on the type of bain marie.

3. Insert the unit’s plug into the electrical outlet and set thethermostatic control to the Medium setting (70°C or 160°F).a. Ensure hands are dry.

Electric shock, contamination, fooddamage.

4. Cover the bain marie and allow the water to warm up to thedesired temperature.a. When thermostat light turns off the water should be at the

desired temperature setting.

Contamination, loss of temperature.

5. Use thermal gloves and sleeves to place the stainless steelinsert/hotel pan containing the food to be kept warm into the bainmarie.a. Cover the food when it is not being accessed for service.

Contamination, loss of temperature,burns, scalds.

6. Periodically check the internal food temperature to ensure it is atleast 70°C or 160°F.a. Adjust the thermostatic control on the bain marie to retain a

consistent internal food temperature.

Contamination, loss of temperature.

7. Wipe away spills and splashes during use.a. Use clean thermal gloves and clean single-use disposable

towels to maintain the bain marie’s cleanliness.b. Dispose of the towels after each use.

Contamination, burns, scalds.

CLEANING THE BAIN MARIE AFTER USE

8. Set the thermostatic control to OFF and unplug the unit from thepower source.a. Ensure hands are dry.

Electric shock.

9. Remove all food containers.a. Handle food containers with thermal gloves and dispose of

leftover food appropriately.


10. Wait for bain marie to cool to the touch before beginning thecleaning process.

Burns, scalds.

11. Drain the water from the unit into a sink by tipping it over or pull itsdrain plug, if available.a. Take the bain marie to the sink on a trolley.b. Take care when tipping the unit into the sink to drain the water.

Spills, slips, falls.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-018 - PORTABLE BAIN

MARIE AND SOUP WARMER




Uniform, thermal gloves and sleeves, nitrile gloves for

cleaning, non-slip footwear.


12. Clean the bain marie, including its lid/cover.a. Wash with hot soapy water.b. Rinse with hot clean water.c. Sanitize with an acceptable sanitizing agent.d. Air dry the unit.

Contamination, splashes, scalds.

13. Return the bain marie its service or storage area.

FOOD SERVICES AND CATERING

- SAFE OPERATING PROCEDURE

SOP-019 – TILTING SKILLET




Uniform, apron, hat, thermal gloves and sleeves,

nitrile cleaning gloves, non-slip footwear, face

mask.


ACCIDENTS/HAZARDS

1. Ensure pan is in the horizontal position (i.e., not tilted). Equipment damage.

2. Open the skillet’s lid.a. Ensure the lid secure in its UP position.

Crushed fingers, hands.

3. Set thermostat to the desired cooking temperature as per recipe instructions.a. Do not allow the skillet to overheat while empty.

Damage, fire, scorching.

4. Add the cooking liquid (e.g., oil, water) followed by the food to be cooked –refer to recipe instructions.a. Slowly add the cooking liquid to avoid spattering and splashing.b. Lower the food into the pan carefully – DO NOT DROP the food in.

Burns, splashing, slips, falls.

5. Stir food carefully with smooth movements using a stir paddle to avoidsplashing contents onto self or surrounding areas.

Burns, splashing, slips, falls.

6. Check internal temperature of food to ensure it has reached the desiredtemperature as per recipe/cooking standards.


7. Set thermostat to OFF position when cooking is finished. Damage, overcooked food.

8. To remove food from the unit:a. Use thermal gloves and sleeves to transfer food from the skillet to the

food container.b. Place a clean stainless steel insert/hotel pan in the allocated space in

front of skillet and under the skillet’s spout.c. Elevate the skillet’s pan slowly and allow food to drain into the food

container.d. Cover the container of food and transfer it to a holding warmer, bain

marie or hot food service line immediately.

Contamination, burns, spills, slips,falls.

9. Lower the pan to its horizontal position and wait for it to cool before cleaning. Damage.

CLEAN THE TILTING SKILLET AFTER USE – Use nitrile cleaning gloves,safety glasses & face mask to clean unit.

10. Fill the skillet half way with hot soapy water.a. Scrub the pan and lid with a soft-bristle brush.b. Take care not to splash the cleaning solution outside of the pan.

Burns, splashes, spills, slips, falls.

11. Tilt the skillet up slowly to allow the cleaning solution to drain. Splashes, spills, slips, falls.

12. Rinse the skillet and its lid with hot water using the unit’s spray nozzle whilethe unit is tilted.

Splashes, spills, slips, falls.

13. Lower the skillet slowly to horizontal position. Damage.

14. Put two cups of vinegar into the skillet’s pan.a. Use a face mask to protect airways from irritating vapours.b. Swish the vinegar around the interior of the pan with a clean single-use

disposable towel so all surfaces are contacted.c. Wipe down the exterior of the pan and all sides of its lid with the

disposable single-use towel soaked in vinegar.

Vapours, splashes, spills, slips, falls.

15. Tilt the skillet slowly up to allow the vinegar to drain. Vapours, splashes, spills, slips, falls.

FOOD SERVICES AND CATERING

- SAFE OPERATING PROCEDURE

SOP-019 – TILTING SKILLET




Uniform, apron, hat, thermal gloves and sleeves,

nitrile cleaning gloves, non-slip footwear, face

mask.


ACCIDENTS/HAZARDS

16. Rinse the skillet and its lid with hot water using the unit’s spray nozzle whilethe unit is tilted.a. Wipe away all splashes or spills from the surrounding area with the

single-use towel.b. Wipe away all splashes or spills from the floor area with a clean, damp

mop.

Contamination splashes slips, falls.

17. Lower the skillet slowly to its horizontal position and allow it to air dry.a. Close the skillet’s lid after the unit has dried.

Damage, contamination.

FOOD SERVICES AND


PROCEDURE

SOP-020 – MIXING MACHINE

OPERATION

AND CLEANING



Uniform, apron, hat, safety footwear, food

handling gloves


1. Ensure machine has been cleaned and sanitized.a. The machine and all soiled parts must be cleaned and sanitized

after each use.

Contamination.

2. Ensure the power is in the OFF position at the machine’s switch and atthe wall switch.a. Ensure hands are dry.b. Note most mixing machines are hard-wired to the building’s power

source complete with a wall switch that must be turn off tocompletely isolate the machine’s power.

Electrocution.

3. Ensure the machine’s gear/speed setting is in the OFF position.a. The mixing machine’s gear setting must be returned to the OFF

position after each use.

Burns, splashing, equipment damage.

4. Table-mounted Mixer: Lift and place the bowl into the machine’s cradle.Floor Mixer: Life and place the bowl on the machine’s dolly and wheel itinto place at the mixer.a. Bend knees when lifting – do not bend over.b. Ask for help if the bowl is too heavy.

Back injury, head injury.

5. Place the bowl safety lugs in position by pulling and releasing the luglevers into the bowl’s slots to secure ita. Ensure the bowl is secure and does not move.

Back injury, head injury, equipment damage.

6. Place the appropriate attachment on the mixer arm.a. Ensure the attachment is secured to the mixer arm.b. Use both hands to secure the attachment to the mixer arm.


7. Put the initial ingredients (as per the recipe) in the bowl.a. Wash hands at hand washing station and wear clean single-use

disposable food handling gloves.b. Use the appropriate food preparation and manufacturer’s

recommended techniques for adding ingredients to the bowl.c. Do not overfill the bowl – the bowl should be no more than three-

quarters (3/4) full.

Back injury, head injury, equipment damage,contamination.

8. Secure the safety ring into position at the top of the bowl.a. Ensure that the safety ring does not move after it has been attached

to the bowl.b. Use both hands to attach the safety ring.


9. Lift bowl into the mixing position and required height using theappropriate method.a. If the bowl must be raised manually, turn the hand-crank clockwise

on the side of the machine.b. If the bowl must be raised automatically, press the proper button on

the side of the machine.c. Keep hands clear of the bowl.

Back or arm strains – manual lift only.

10. Turn on the power switch at the wall.a. Ensure hands are dry.

Electrocution.

11. Put the machine’s gear/speed setting into First (1st) gear.

a. Always start and stop a mixer in First (1st) gear.

Splashing, burns, equipment damage.

FOOD SERVICES AND


PROCEDURE


OPERATION

AND CLEANING




handling gloves


12. Turn on power at the machine’s switch and test run for 5 seconds.a. Ensure hands are dry.b. Keep hands away from the bowl.

Electrocution, hand injury.

13. Change to the appropriate gear/speed setting, as recommended by therecipe.a. Change gear/speed settings slowly, that is, one setting at a time.

Splashing, burns, equipment damage.

14. Adding Ingredients during the Mixing Process:a. If the ingredients are to be added while the mixer is ON,

i. Pour the ingredients from the outside of the safety ring into the bowl.ii. Do not touch the bowl or safety ring with the small tools or hands.iii. Do not remove the safety ring.

b. If the ingredients are to be added while the mixer if OFF,i. Change the gear/speed setting back to First (1

st) gear, one setting at a

time.ii. Turn the power OFF at the machine’s switch.iii. Add the ingredients as per the recipe.iv. Turn the power ON at the machine’s switch and let the machine run at

the first (1st) gear/speed setting for 5 seconds.

v. Change the gear/speed setting to the required setting, one setting at atime.

Injury, machine damage.

15. Scraping Down the Bowl during the Mixing Process:a. Ensure hands and food handling gloves are clean.b. Change the gear/speed setting to First (1

st) gear, one setting at a

time.c. Turn the power OFF at the machine’s switch.d. Lower the bowl to desired height.e. Remove the safety ring and place on a sanitized work surface.f. Use a cleaned and sanitized spatula to scrape down the side of the

bowl.g. Keep hands, arms and head clear of the mixing arm.h. Reattach safety ring to the bowl and ensure it does not move.i. Lift the bowl to its mixing position.j. Turn the power ON at the machine’s switch.k. Change the gear/speed setting to the desired gear/speed, one

setting at a time.

Contamination, hand, arm or head injury.

16. When mixing is finished return the machine to the First (1st) gear/speed

setting.a. Change gear/speed settings slowly, that is one setting at a time.

Equipment damage.

17. Turn off power at the machine and wall switches.a. Ensure hands are dry.

Electrocution.

18. Lower the bowl slowly and smoothly to ready it for removal.a. If the machine is manual, turn the hand-crank counter clockwise.b. If the machine is automatic, press the proper button to lower the

bowl.

Strains, equipment damage.

19. Remove the safety ring from the bowl.a. Use both hands to remove the safety ring.b. Do not touch the food product with the safety ring.


FOOD SERVICES AND


PROCEDURE


OPERATION

AND CLEANING




handling gloves


20. Remove the mixing attachment from the mixing arm.a. Use both hands to remove the attachment.b. Do not touch the food product with the attachment.


21. Remove bowl and ingredients.a. Release lug nuts and lift or slide bowl away from the machine.b. Bend knees if lifting – do not bend over.c. Use both hands to remove bowl.d. Ask for assistance if bowl is too heavy.


22. Remove ingredients from the bowl.a. Ensure hands and single-use disposable food handler gloves are

clean.b. Use the appropriate cleaned and sanitized utensils to transfer the

food product from the bowl to the required cleaned and sanitizedpans.

c. Cover filled pans and transfer to the next food preparation area.

Contamination, back injury.

CLEAN AND SANITIZE THE MIXING MACHINE and PARTS

23. Take the bowl, mixing attachment, safety ring and utensils used toremove the ingredients to the Pot Washing area for cleaning andsanitizing.a. Ask for assistance, if required.b. For a table-mounted machine put all parts on a trolley to move them

to the Pot Washing area.c. For a floor machine put all small parts in the bowl and wheel the

bowl, on its dolly, to the Pot washing area.

Back or hand injury.

24. Request that the bowl and parts be cleaned and sanitized as quickly aspossible by the Pot Washers.a. Tell Pot Washers if they are to return the cleaned and sanitized

items to the mixing machine’s area or if they are to leave them in thepot drying area for pick-up.

Contamination.

25. Wash the machine’s surface down with hot soapy water and rinse withhot clean water.a. The machine must be wiped down as noted above after each use.b. Be conscious of the location of body parts in relation to the

machine’s parts to avoid injury.c. Do not hose the machine.

Back or head injury, contamination.

26. Store the mixing machine and all parts in their assigned storage spaces. Contamination.

FOOD SERVICES AND

- SAFE OPERATING




1. Ensure the oven is clean.a. Ovens must be clean inside and out prior to use.

2. Ensure that oven racks are in position and are stable.

3. Gently close the oven door.

4. Preheat the oven.a. Ensure hands are dry.b. Switch oven on to correct temperature as per

recipe specifications.c. NEVER put food into an oven until it has been

preheated.

5. Open the oven door.a. Use thermal gloves to open oven doors.b. ALWAYS look away from the oven door to avoid

eye contact with escaping heat that can causeserious eye injury.

6. Load trays of food into the oven.a. NEVER overload food trays/pans

no more and three-quarters (3/4) full.b. Slide trays onto racks carefully.

7. When cooking has completed remove trays of foodfrom the oven.a. Use thermal gloves to remove food trays.b. Ensure an empty trolley or preparation table is

available to put the food trays on.c. Slide trays out carefully and place onto trolley or

preparation table.

8. Wipe spills and splashes away immediately ause.a. Use water-proof thermal gloves.b. Wipe spills and splashes from oven and the

exterior with a damp cloth.

9. Turn oven off if not required for other tasks.a. Ensure hands are dry.b. Always check that the oven has been turned off

after use or at the end of the shift/day.

CLEAN THE OVEN WEEKLY AND WHILE IT IS WARM AS PER THE FOLLOWING STEPS.OVENS MUST BE CLEANED WHEN THE KITCHEN IS LEAST POPULATED.


PERATING PROCEDURECONVENTIONAL

OPERATION

ERSONAL Uniform, apron, hat, non-slip

gloves, apron, long rubber cleaning gloves

EQUENCE OF STEPS POTENTIAL ACCIDENTS

Ovens must be clean inside and out prior to use.Contamination, fire.

are in position and are stable. Damage, burns.

Damage.

Switch oven on to correct temperature as per

NEVER put food into an oven until it has been

Damage, contamination, food poisoning, electricshock.

Use thermal gloves to open oven doors.ALWAYS look away from the oven door to avoideye contact with escaping heat that can cause

Burns, eye injury, eyeglasses

Load trays of food into the oven.NEVER overload food trays/pans – they should be

quarters (3/4) full.Slide trays onto racks carefully.

Damage, spills, fire.

When cooking has completed remove trays of food

Use thermal gloves to remove food trays.Ensure an empty trolley or preparation table isavailable to put the food trays on.Slide trays out carefully and place onto trolley or

Damage, spills.

Wipe spills and splashes away immediately after each

proof thermal gloves.Wipe spills and splashes from oven and theexterior with a damp cloth.

Burns.

Turn oven off if not required for other tasks.

Always check that the oven has been turned offat the end of the shift/day.


WEEKLY AND WHILE IT IS WARM AS PER THE FOLLOWING STEPS.OVENS MUST BE CLEANED WHEN THE KITCHEN IS LEAST POPULATED.

SOP-021–

ONVENTIONAL OVEN

PERATION & CLEANING

slip footwear, thermal


CCIDENTS/HAZARDS

Damage, contamination, food poisoning, electric

Burns, eye injury, eyeglasses might fog up.


WEEKLY AND WHILE IT IS WARM AS PER THE FOLLOWING STEPS.

FOOD SERVICES AND

- SAFE OPERATING




10. Put on PPE – PVC apron, rubber cleaning gloves, facemask, safety glasses.a. The specified PPE equipment must be worn while

completing this task.b. Review MSDS sheets for the chemical product that

will be used to clean the unit.

11. Ensure oven is warm and expect it to be hot.

12. Turn the power off at the oven and at the wall switch ifit is electrical.a. Ensure hands are dry.

13. Open oven doors.a. Use thermal gloves or a thick dry cloth to open the

doors.b. Look away from the oven to avoid eye contact with

escaping heat.

14. Remove all oven racks.a. Place racks in a pot washing sink for cleaning and

sanitizing.

15. Apply the oven cleaner.a. Follow the instructions from the oven cleaner’s

bottle label and/or MSDS sheet to apply the ovencleaner properly.

b. Apply oven cleaner when the kitchen is leastpopulated.

16. Close the oven doors for five (5) minutes.

17. Apply the oven cleaner to the oven racks in the potwashing sink.a. Follow the instructions from the oven cleaner’s

bottle label and/or MSDS sheet to apply the ovencleaner properly.

18. Open the oven doors cautiously.a. Use thermal glove or a thick dry cloth to open the

doors.b. Look away from the oven to avoid eye contact with

escaping heat and/or strong vapours.

19. Remove all residues from interior surfaces.a. Wash away residue with hot soapy water, scrub

brush or clean cloth.



OPERATION




rubber cleaning gloves, face

The specified PPE equipment must be worn while

Review MSDS sheets for the chemical product thatwill be used to clean the unit.

Injury, burns.

Ensure oven is warm and expect it to be hot. Burns.

en and at the wall switch if Electric shock.

Use thermal gloves or a thick dry cloth to open the

Look away from the oven to avoid eye contact with

Burns, strains, eye injury.

Place racks in a pot washing sink for cleaning andBurns, pinching, inhalation of vapours.

Follow the instructions from the oven cleaner’sbottle label and/or MSDS sheet to apply the oven

Apply oven cleaner when the kitchen is least

Contamination, inhalation of vapours.

Close the oven doors for five (5) minutes. Contamination, inhalation of vapours.

Apply the oven cleaner to the oven racks in the pot

low the instructions from the oven cleaner’sbottle label and/or MSDS sheet to apply the oven


Open the oven doors cautiously.Use thermal glove or a thick dry cloth to open the

the oven to avoid eye contact withescaping heat and/or strong vapours.

Contamination, strains, inhalation of vapours.

from interior surfaces.Wash away residue with hot soapy water, scrub


SOP-021–

ONVENTIONAL OVEN

PERATION & CLEANING



CCIDENTS/HAZARDS


Burns, pinching, inhalation of vapours.




Contamination, strains, inhalation of vapours.

inhalation of vapours.

FOOD SERVICES AND

- SAFE OPERATING




20. Wipe interior surfaces clean.a. Wipe down all interior surfaces with a clean cloth

and clean hot water/vinegar solution, that is1 gallon of water/1 cup of vinegar.

b. DO NOT HOSE the equipment.

21. Remove all residues from the oven racks in the potwashing sink.a. Wash away residue with hot soapy water, scrub

brush or clean cloth.

22. Wipe racks clean.a. Wipe down racks with a clean cloth and clean hot

water.b. If a spray hose is available, the racks may be

hosed down with clean hot water.

23. Allow the ovens and racks to air dry and ensure allresidues have been removed.a. Repeat Steps 18 to 22 if required.

24. Return racks to the oven.a. Ensure racks are securely positioned inside the

oven.b. Close the oven doors gently.

25. Remove all contaminated PPE.a. Wash, rinse and dry reusable PPE and return it to

the proper storage area.b. Immediately discard disposable PPE in the

refuse container.



OPERATION




Wipe down all interior surfaces with a clean clothand clean hot water/vinegar solution, that is,1 gallon of water/1 cup of vinegar.DO NOT HOSE the equipment.


from the oven racks in the pot

Wash away residue with hot soapy water, scrub


Wipe down racks with a clean cloth and clean hot

hose is available, the racks may behosed down with clean hot water.

Contamination splashes.

Allow the ovens and racks to air dry and ensure allbeen removed.

Repeat Steps 18 to 22 if required.

Contamination.

Ensure racks are securely positioned inside the

Close the oven doors gently.

Damage, burns, spills.

Remove all contaminated PPE.Wash, rinse and dry reusable PPE and return it to

Immediately discard disposable PPE in the proper

Contamination.

SOP-021–

ONVENTIONAL OVEN

PERATION & CLEANING



CCIDENTS/HAZARDS



splashes.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-022 – CONVECTION OVEN




Uniform, apron, hat, non-slip footwear, thermal gloves,

apron, long rubber cleaning gloves



Contamination, fire.

2. Ensure that oven racks are in position and are stable. Damage, burns.

3. Gently close the oven doors. Damage.

4. Preheat the oven.a. Ensure hands are dry.b. Switch oven on to correct temperature as per recipe

specifications.c. Turn fan switch on.d. NEVER put food into an oven until it has been preheated.

Damage, contamination, food poisoning,electric shock.

5. Open the oven doors.a. Use thermal gloves to open oven doors.b. ALWAYS look away from the oven doors to avoid eye contact

with escaping heat that can cause serious eye injury.Note: When convection oven doors are opened, the fanautomatically switches off.

Burns, eye injury, eyeglasses might fogup.

6. Load trays of food into the oven.a. NEVER overload food trays/pans – they should be no more

and three-quarters (3/4) full.b. Slide trays onto racks carefully.


7. When cooking has completed remove trays of food from the oven.a. Use thermal gloves to remove food trays.b. Ensure an empty trolley or preparation table is available to put

the food trays on.c. Slide trays out carefully and place onto trolley or preparation

table.

Damage, spills.

8. Wipe spills and splashes away immediately after each use.a. Use water-proof thermal gloves.b. Wipe spills and splashes from oven and the exterior with a

damp cloth.

Burns.

9. Turn oven off if not required for other tasks.a. Ensure hands are dry.b. Always check that the oven has been turned off after use or

at the end of the shift/day.



FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE








10. Put on PPE – PVC apron, rubber cleaning gloves, face mask,safety glasses.a. The specified PPE equipment must be worn while completing

this task.b. Review MSDS sheets for the chemical product that will be

used to clean the unit.

Injury, burns.

11. Ensure oven is warm and expect it to be hot. Burns.

12. Turn the power off at the oven and at the wall switch.a. Ensure hands are dry.

Electric shock.

13. Open oven doors.a. Use thermal gloves or a thick dry cloth to open the doors.b. Look away from the oven to avoid eye contact with escaping

heat.


14. Remove all oven racks.a. Place racks in a pot washing sink for cleaning and sanitizing.


15. Apply the oven cleaner.a. Follow the instructions from the oven cleaner’s bottle label

and/or MSDS sheet to apply the oven cleaner properly.b. Apply oven cleaner when the kitchen is least populated.


16. Close the oven doors for five (5) minutes. Contamination, inhalation of vapours.

17. Apply the oven cleaner to the oven racks in the pot washing sink.a. Follow the instructions from the oven cleaner’s bottle label

and/or MSDS sheet to apply the oven cleaner properly.


18. Open the oven doors cautiously.a. Use thermal glove or a thick dry cloth to open the doors.b. Look away from the oven to avoid eye contact with escaping

heat and/or strong vapours.

Contamination, strains, inhalation ofvapours.

19. Remove all residues from interior surfaces.a. Wash away residue with hot soapy water, scrub brush or

clean cloth.


20. Wipe interior surfaces clean.a. Wipe down all interior surfaces with a clean cloth and clean

hot water/vinegar solution, that is,1 gallon of water/1 cup of vinegar.



21. Remove all residues from the oven racks in the pot washing sink.a. Wash away residue with hot soapy water, scrub brush or

clean cloth.


FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE








22. Wipe racks clean.a. Wipe down racks with a clean cloth and clean hot water.b. If a spray hose is available, the racks may be hosed down

with clean hot water.


23. Allow the ovens and racks to air dry and ensure all residues havebeen removed.a. Repeat Steps 18 to 22 if required.

Contamination.

24. Return racks to the oven.a. Ensure racks are securely positioned inside the oven.b. Close the oven doors gently.


25. Inspect the motor housing area at the back of the unit forcleanliness.a. If motor housing requires cleaning advise Executive Chef.b. If other issues have been noted (e.g. malfunctioning switch,

light, door or element), advise Executive Chef.c. Executive Chef to initiate Maintenance Work Order to have

reported issues actioned by Maintenance personnel.

Contamination, fire, loss of food product.

26. Remove all contaminated PPE.a. Wash, rinse and dry reusable PPE and return it to the proper

storage area.b. Immediately discard disposable PPE in the proper refuse

container.

Contamination.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-023 – COMBI-THERM

OVEN OR PROOFER



PROTECTIVE EQUIPMENT:Uniform, apron, hat, non-slip footwear, thermal gloves,PVC apron, long rubber cleaning gloves



Contamination, fire.

2. Ensure that oven racks are in position and are stable. Damage, burns.

3. Gently close the oven doors. Damage.

4. Preheat the oven.a. Ensure hands are dry.b. Plug unit into wall outlet.c. Switch oven on to correct temperature as per recipe

specifications.d. Turn fan switch on.e. NEVER put food into an oven until it has been preheated.

Damage, contamination, food poisoning,electric shock.

5. Open the oven doors.a. Use thermal gloves to open oven doors.b. ALWAYS look away from the oven doors to avoid eye contact

with escaping heat that can cause serious eye injury.Note: When combi-therm oven doors are opened, the fanautomatically switches off.

Burns, eye injury, eyeglasses might fogup.

6. Load trays of food into the oven.a. NEVER overload food trays/pans – they should be no more

and three-quarters (3/4) full.b. Slide trays onto racks carefully.


7. When cooking has completed remove trays of food from the oven.a. Use thermal gloves to remove food trays.b. Ensure an empty trolley or preparation table is available to put

the food trays on.c. Slide trays out carefully and place onto trolley or preparation

table.

Damage, spills.

8. Wipe spills and splashes away immediately after each use.a. Use water-proof thermal gloves.b. Wipe spills and splashes from oven and the exterior with a

damp cloth.

Burns.

9. Turn oven off and remove plug from wall outlet if not required forother tasks.a. Ensure hands are dry.b. Always check that the oven has been turned off after use or at

the end of the shift/day.



FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE


OVEN OR PROOFER





10. Put on PPE – PVC apron, rubber cleaning gloves, face mask,safety glasses.a. The specified PPE equipment must be worn while completing

this task.b. Review MSDS sheets for the chemical product that will be

used to clean the unit.Note: Windowed units may require cleaning with hot soapywater only – check manufacturer’s manual.

Injury, burns.

11. Ensure oven is warm and expect it to be hot. Burns.

12. Turn the power off at the oven and remove the wall plug.a. Ensure hands are dry.

Electric shock.

13. Open oven doors.a. Use thermal gloves or a thick dry cloth to open the doors.b. Look away from the oven to avoid eye contact with escaping

heat.


14. Remove all oven racks.a. Place racks in a pot washing sink for cleaning and sanitizing.


15. Apply the oven cleaner, if required. If unit does not requirecleaning with oven cleaner go to Step 19 below.a. Follow the instructions from the oven cleaner’s bottle label

and/or MSDS sheet to apply the oven cleaner properly.b. Apply oven cleaner when the kitchen is least populated.


16. Close the oven doors for five (5) minutes. Contamination, inhalation of vapours.

17. Apply the oven cleaner to the oven racks in the pot washing sink.a. Follow the instructions from the oven cleaner’s bottle label

and/or MSDS sheet to apply the oven cleaner properly.


18. Open the oven doors cautiously.a. Use thermal glove or a thick dry cloth to open the doors.b. Look away from the oven to avoid eye contact with escaping

heat and/or strong vapours.

Contamination, strains, inhalation ofvapours.

19. Remove all residues from interior surfaces.a. Wash away residue with hot soapy water, scrub brush or clean

cloth.


20. Wipe interior surfaces clean.a. Wipe down all interior surfaces with a clean cloth and clean hot

water/vinegar solution, that is,1 gallon of water/1 cup of vinegar.



FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE


OVEN OR PROOFER





21. Remove all residues from the oven racks in the pot washing sink.a. Wash away residue with hot soapy water, scrub brush or clean

cloth.


22. Wipe racks clean.a. Wipe down racks with a clean cloth and clean hot water.b. If a spray hose is available, the racks may be hosed down with

clean hot water.


23. Allow the ovens and racks to air dry and ensure all residues havebeen removed.a. Repeat Steps 19 to 22 if required.

Contamination.

24. Return racks to the oven.a. Ensure racks are securely positioned inside the oven.b. Close the oven doors gently.


25. Inspect the motor housing area at the back of the unit forcleanliness.a. If motor housing requires cleaning advise Executive Chef.b. If other issues have been noted (e.g. malfunctioning switch,

light, door or element), advise Executive Chef.c. Executive Chef to initiate Maintenance Work Order to have

reported issues actioned by Maintenance personnel.

Contamination, fire, loss of food product.

26. Remove all contaminated PPE.a. Wash, rinse and dry reusable PPE and return it to the proper

storage area.b. Immediately discard disposable PPE in the proper refuse

container.

Contamination.

FOOD SERVICES AND


PROCEDURE

SOP-024 – MICROWAVE

OVEN OPERATION AND

CLEANING



Uniform, hat, apron, non-slip footwear, thermal

gloves, long rubber gloves


NOTE: Microwave ovens used at a Redrock Camps and Catering Facility must beequipped with a safety feature so they cannot be operated with the dooropen.

1. Ensure the unit has been cleaned and sanitized.a. Microwave ovens must be cleaned and sanitized after each

meal service session.

Contamination.

2. Ensure the unit is located on a surface no higher than 1 meter(40 inches).

Burns, scalds, spills, contamination.

3. Ensure the unit has been plugged into the wall outlet.a. Hands must be dry.

Electric shock.

4. Insert product to be reheated into oven.a. Ensure product is in or on a microwavable bowl or plate.b. Ensure product is covered with a microwavable lid.c. Place product on the centre of the oven tray – DO NOT

overload tray with a large item or more than 1 item.

Contamination, spills, splashing, arching,equipment damage.

5. Close oven door before programming and starting the machine.

6. Program the machine for the correct time and temperature toreheat the item.a. Ask for assistance, if required.b. Refer to manufacturer’s manual, if required.c. Refer to recipe instructions, if required.

Contamination, overcooked food, spills,splashes.

7. Do not leave the unit while it is in operation. Contamination, overcooked food, spills,splashes.

8. If the food product appears to be reheated appropriately beforethe unit has stopped:a. Press the STOP/CLEAR button on the machine – do not

open the door before pressing the STOP/CLEAR button.b. Ensure all programming has been cleared from the unit’s

memory – press the STOP/CLEAR button again, ifrequired.

Equipment damage, radiation.

9. Remove the reheated food product from the oven.a. Use thermal gloves or napkins to protect hands from the

container’s heat.b. Place the food container on a cool service tray to transfer

the item to the dining table.c. Report spills, splashes to food service personnel who will

clean the unit appropriately.

Burns, spills, splashes, contamination.

FOOD SERVICES AND


PROCEDURE

SOP-024 – MICROWAVE

OVEN OPERATION AND

CLEANING



Uniform, hat, apron, non-slip footwear, thermal



CLEAN THE MICROWAVE UNIT – FOR REDROCK CAMPSFOOD SERVICE WORKERS ONLY

10. Ensure the microwave oven has been turned off and unpluggedat the wall outlet.a. Hands must be dry.

Electric shock.

11. Microwave ovens and trays must be cleaned and sanitized aftereach meal service session.

Contamination.

12. Remove the oven’s tray from the unit.a. If the tray is glass handle carefully.

Cuts.

13. Clean and sanitize the microwave oven’s interior, exterior andtray.a. Useb. Wash all parts with hot soapy water and a clean cloth.c. Rinse all parts with clean hot vinegar and water solution

and a clean cloth.d. Allow all parts to air dry.

Contamination.

14. Reposition the oven’s tray in the oven’s cavity so it is stable. Spills, splashes, contamination.

15. Close the oven door. Contamination.

16. Plug the unit into the wall outlet.a. Ensure hands are dry.

Electric shock.

17. Remove PPE equipment.a. Wash, rinse and dry reusable PPE and return it to the

proper storage area.b. Immediately discard disposable PPE in the proper refuse

container.

Contamination.

CLEANING DURING THE MEAL SERVICE PERIOD – FORREDROCK CAMPS FOOD SERVICE WORKERS ONLY:

18. If spills, splashes occur during the meal service period theassigned food service worker must:a. Wipe down the interior, exterior, tray and surrounding areas

of the oven with a clean damp cloth and sanitizing agent.

Contamination.

FOOD SERVICES AND


PROCEDURE

SOP-025 – STEAM KETTLE




Uniform, apron, hat, non-slip footwear, food handling

gloves, long rubber cleaning gloves, safety glasses.


1. Ensure the kettle is clean.a. Kettles must be cleaned and sanitized after each use.

Contamination.

2. Check that all parts work and are in placea. Ensure the kettle’s list fits and works properly.b. Ensure that the drain screen is in place at the bottom

of the kettle.

Damage, burns.

3. Turn the kettle on.a. Ensure hands are dry.b. Set the power switch to the ON position.c. Set the temperature to the desired setting as per

recipe.d. Always avoid the sides of the kettle when it is on.


4. Lift the lid to open the kettle.a. Keep head back to avoid escaping steam contact with

eyes and face.

Burns, eye injury, eyeglasses might fog up.

5. Pour or place ingredients into kettle as per recipe.a. Use steam kettle paddles only to stir and mix food

ingredients during the cooking process.

Steam burns, spills, splashes.

6. When cooking has completed:a. Turn the kettle off – set the power switch to the OFF

position and set the temperature setting to OFF.b. Position a cleaned and sanitized insert so that it will

catch food product being removed from the kettle.i. Use more than one insert, if required.

c. If the kettle has a spigot, open the spigot slowly anddrain the liquid food product into the insert.Use a dipper to remove solid food product from thekettle to the insert.

d. If the unit is a tilting kettle, tilt the kettle slowly anddrain the food product into the insert.Use a dipper to remove the solid food product from thekettle to the insert.

e. Fill inserts no more than two-thirds (2/3) full.f. Dispose of waste (bones, etc.).

i. Allow the waste to cool.ii. Dispose of waste in appropriate garbage

receptacle.g. Transfer product to service line or refrigeration unit

immediately.i. Use trolleys to move the product.ii. Ask for assistance, if required.

Damage, spills, steam burns, splashes, scalds, backstrains.

CLEAN THE STEAM KETTLE AFTER EACH USE.

FOOD SERVICES AND


PROCEDURE








7. Put on PPE – PVC apron, rubber cleaning gloves, safetyglasses.a. The specified PPE equipment must be worn while

completing this task.

Injury, burns.

8. Ensure kettle is warm and expect it to be hot. Burns.

9. Ensure the power is OFF and the temperature setting is at0/OFF.a. Ensure hands are dry.

Electric shock.

10. Wash the kettle and lid.a. Open the lid fully.b. Remove the drain screen and wash it and the paddle

in a pot washing sink as per Steps 10 to 12.c. Put detergent in the kettle and use the flexible hose

unit to fill the kettle with hot water.d. Do not overfill the kettle – fill one-third (1/3) of it with

the washing solution.e. Scrub the lid and kettle’s inside with a soft scrub brush.f. Wipe the outside with a clean cloth and soapy water

solution.g. Tilt the kettle or open the kettle’s spigot slowly to drain

the wash solution over the floor or counter drain.

Scalds, spills, splashes.

11. Rinse the kettle and lid.a. Rinse the kettle and lid with hot clean water from the

flexible hose.b. Tilt the kettle or open the kettle’s spigot slowly to drain

the rinse solution over the floor or counter drain.

Scalds, spills, splashes.

12. Sanitize the kettle and lid.a. Fill the unit approximately 1/3 full with hot clean water

from the flexible hose unit.b. Reinstall the drain screen in the bottom of the kettle

and close the lid.c. Ensure hands are dry.d. Turn the unit on and set the temperature setting to the

boiling point.e. Allow the water to come to a boil.f. Ensure hands are dry.g. Turn the unit off and set the temperature setting to

0/Off position.h. Open the kettle’s lid.i. Tilt the kettle or open the kettle’s spigot slowly to drain

the hot water over the floor or counter drain.j. Allow the unit to air dry.

Scalds, spills, splashes, steam burns.

FOOD SERVICES AND


PROCEDURE








13. When unit is dry:a. Ensure hands are clean and cover them with a clean

pair of disposable single-use plastic or vinyl gloves.b. Close the lid.c. Ensure the power switch is set to OFF and the

temperature setting is at 0/OFF.

Contamination.

FOOD SERVICES AND


PROCEDURE

SOP-026 – AUTOMATIC

DISHWASHER OR POT WASHER




Uniform, long rubber gloves, non-slip

footwear, apron


ACCIDENTS/HAZARDS

The steps outlined below have been identified for a three-compartment dishwasher; however, the sameprinciples and practices can be applied for one-compartment pot washers. Additionally, reference to themanufacturer’s manual for the pot washer should occur to clarify specific use and care of the system.

1. Inspect exterior and interior of machine.a. Close drain valves.b. Ensure separation curtains are properly in place.

Equipment damage andmalfunction, splashes, scalds.

2. Ensure rubber safety mats are in place and floor is clean and dry.a. Keep floor area and mats clean and dry throughout the dishwashing

process.

Slips, falls, fatigue.

3. Fill dishwasher with water.a. Fill each compartment with HOT water only and to the correct levels

only – do not overfill the compartments.

Contamination, equipmentdamage, water overflow.

4. Start machine.a. Ensure hands/gloves are dry.b. Run an empty dish rack through the machine.c. Check all temperature settings – Wash 140°C, Rinse 160°C, Final

Rinse 180°C.d. Ensure chemical dispensers are working and full.e. Turn machine off after test run.

Electric shock, contamination,machine malfunction

5. Place all soiled cutlery in a pre-soaking sink.a. Sink must be filled with hot (<45°C) soapy water.b. DO NOT DROP cutlery into garburator.

Contamination, equipmentdamage.

6. Scrape, empty and pre-rinse soiled small wares.a. Dispose of waste in garburator, garbage receptacle or sink.

i. Bones and harder food waste must be put in garbage receptacle.ii. Soft food waste must be put in garburator, if available.iii. Liquid food waste must be drained in sink.

b. Pre-rinse with hot water from a hose over sink/garburator unit.

Contamination, machine damage,plumbing damage.

7. Check all breakable items for chips, cracks, breakage and check cutlery forbends.a. If an item is chipped, cracked, broken or bent it must be disposed of in

a waste receptacle designated for broken and bent wares.b. DO NOT dispose of items in the receptacle for bones and harder food

waste or in garburator.

Equipment damage, cuts.

8. Load plates on edge in dishwashing rack. Breakage, cuts, equipmentdamage, burns.

9. Load cups, bowls, and glasses upside down in dishwashing rack.a. Cups must be soaked weekly in bleach and water (1 cup bleach to 1

gallon water) solution to remove stains, especially, tea stains.

Breakage, cuts, equipmentdamage, burns.

FOOD SERVICES AND


PROCEDURE







footwear, apron


ACCIDENTS/HAZARDS

10. Sort and load cutlery (knives, forks, tea spoons, soup spoons) into rounddishwashing cylinders so they are standing upright/vertical.

Cuts, equipment damage, burns.

11. Load small hand tools (tongs, serving spoons, ladles, etc) into dishwashingrack so they lay horizontally.

Cuts, equipment damage, burns.

12. Start machine.a. Ensure hands/gloves are dry.

Electric shock.

13. Load dish racks onto conveyor – ONE RACK AT A TIME.a. Monitor wash, rinse and final rinse temperature gauges for accuracy

throughout the cycle.i. Gauges should read as follows: Wash 140°C, Rinse 160°C, Final

Rinse 180°C.

Back strain, contamination.

14. Check water in each compartment (Wash, Rinse, Final Rinsecompartments) periodically for cleanliness or food particle debristhroughout the process. If water must be changed and/or food debrisremoved proceed as follows:a. Ensure machine is empty of dishes/dish racks.b. Turn off machine – ensure hands/gloves are dry.c. Lift the compartment’s door to check for food debris and water

cleanliness.d. If the water must be changed,

i. Open all drain valves and allow all water to drain.e. If there is an excessive accumulation of debris on the unit’s drain

screens:i. Lift the screens (one at a time) out of the compartment.ii. Scrape large/hard debris from the screens (one at a time) into the

garbage receptacle.iii. Rinse the screens (one at a time) upside down over the

sink/garburator unit to remove debris.iv. Rinse the compartment completely with hot water using the rinse

hose.v. Reposition the screens (one at a time) back in the compartment

properly.f. Ensure separation curtains are properly in place.g. Close each compartment’s drain valve properly.h. Close each compartment’s door properly.i. Fill each compartment with HOT water only.j. Fill each compartment to the correct levels only – do not overfill.k. Start machine and resume dishwashing process as per Step 12 and so

on.

Contamination, electric shock,equipment damage, scalds.

FOOD SERVICES AND


PROCEDURE







footwear, apron


ACCIDENTS/HAZARDS

15. Check the chemical dispensing units periodically throughout thedishwashing cycle and refill as required.a. Wear clean safety glasses and keep long rubber gloves on.b. Ensure the chemical’s MSDS sheet has been read.c. Machine may or may not be running while replenishing chemical

dispensers.d. Refer to chemical manufacturer’s instructions for refilling dispenser.e. Refill the dispenser with the correct chemical as required.

Spills, splashes, eye injury.

16. Unload dish racks/baskets from machine ONLY after entire cycle hasfinished.a. Ensure uniform, gloves, PVC apron are clean and free of

contamination – put clean gloves and PVC apron on.b. Ensure all items air dry before unloading.

Cross-contamination, burns.

17. Inspect all breakable items for chips, crack, and breakage.a. If an item is chipped, cracked, broken it must be disposed of in a waste

receptacle designated for broken wares.b. DO NOT dispose of items in the receptacle for bones and harder food

waste or in garburator.


18. Return cleaned and sanitized items to their service areas.a. Ensure gloves and PVC apron are clean and dry.b. Plates will be transferred from racks to service line lowerators.c. Cups, glasses and cutlery should remain in racks and transferred to

service line storage.d. Bowls will be stacked and transferred to service line storage.e. Small tools will be removed from racks and returned their respective

food preparation or service line storage area.

Contamination.

CLEAN THE DISHWASHER UNIT

19. Ensure machine is empty of all dishes and dish racks. Contamination

20. Turn the machine off.a. Ensure hands/gloves are dry.

Electric shock.

21. Open all drain valves to drain all water from the machine. Splashes, scalds.

22. Lift each compartment’s door.a. Remove drain screens one at a time and place by the sink/garburator

unit.b. Hose screens upside down with hot water over sink.c. Allow them to air dry.

Strains, splashes, scalds.

23. Remove separation curtains from each compartment and place by the sinkgarburator unit.a. Hose curtains with hot water over sink.b. Allow curtains to air dry.


FOOD SERVICES AND


PROCEDURE







footwear, apron


ACCIDENTS/HAZARDS

24. Inspect all dishwashing compartments and clean and sanitize.a. Ensure safety glasses and face mask is worn.b. Inspect spray nozzles for debris and remove as required to avoid

clogs.c. Wash with hot soapy water and scrub brush.d. Rinse with hot clean water from hose.e. Spray with a sanitizing agent.f. Allow compartment to air dry.


25. Reinstall curtains and drain screens in each compartment.a. Ensure curtains are reassembled (hung) properly.b. Ensure drain screens are positioned in place properly.

Strains

26. Report all Maintenance Issues.a. Advise Executive Chef of machine’s problems that must be addressed

by Maintenance.b. Executive Chef will initiate the request/paperwork to have the issue

addressed by Maintenance.c. DO NOT attempt to perform maintenance tasks.

Equipment damage.

TO DESCALE THE MACHINE THE FOLLOWING STEPS MUST BE COMPLETED WEEKLY AFTER THECLEANING PROCESS.

27. Descale/decalcify entire unit weekly following the cleaning process above.a. Refer to MSDS sheet for the descaling agent regarding proper use.b. Spray each compartment’s walls, curtains and screens completely.c. Scrub white scale off of surfaces with scrub brush.d. Close all drain valves.e. Close each compartment’s access door.f. To rinse and sanitize the unit from the descaling agent:

i. Fill dishwasher with water.a. Fill each compartment with HOT water only.b. Fill each compartment to the correct levels only – do not

overfill.ii. Start machine.

a. Ensure hands/gloves are dry.b. Run an empty dish rack through the machine.c. Check all temperature settings – Wash 140°C, Rinse 160°C,

Final Rinse 180°C.d. Ensure chemical dispensers are working and full.e. Turn machine off after a full cycle has completed.f. Open all drain valves to drain water.

Contamination, equipmentdamage, clogs.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-027– MANUAL DISHWASHING

OR POT WASHING OPERATION AND

CLEANING



Uniform, hat, apron, safety footwear, thermal gloves,

long rubber gloves


ACCIDENTS/HAZARDS

The steps outlined below have been identified for a three-sink dishwashing station; however, thesame principles and practices can be applied for one-sink pot washing station.

1. Ensure the work station has been cleaned and sanitized. Contamination.

2. Ensure rubber safety mats are in place and floor is clean and dry.a. Keep floor area and mats clean and dry throughout the

dishwashing process.

Slips, falls, fatigue.

3. Fill the sinks no more than three quarters (3/4) full as follows:a. Fill the first sink with hot water not lower than 45°C (113°F) and

an approved detergent that will cut/break down grease.b. Fill the second sink with clean potable hot water not lower than

45°C (113°F).c. Fill the third sink with hot water not lower than 45°C (113°F) and

an approved sanitizing agent (chlorine – 150 mg/L, ammonium– 200 mg/L, iodine – 25 mg/mL or vinegar – 1L/4L.


4. Scrape, empty and pre-rinse soiled small wares.a. Dispose of waste in garburator, garbage receptacle or pre-rinse

drain.i. Bones and harder food waste must be put in garbage

receptacle.ii. Soft food waste must be put in garburator, if available.iii. Liquid food waste must be drained the pre-rinse drain.

b. Pre-rinse with hot water from a hose over the pre-rinsedrain/garburator unit.

Contamination, machine damage,plumbing damage.

5. Check all breakable items for chips, cracks, breakage and checkcutlery for bends.a. If an item is chipped, cracked, broken or bent it must be disposed

of in a waste receptacle designated for broken and bent wares.b. DO NOT dispose of items in the receptacle for bones and harder

food waste or in garburator.

Equipment damage, cuts.

6. Wash items individually in the first sink using a scrub brush to removeall food particles.a. Do not immerse items with sharp edges in the water.

Contamination, splashes, scalds,cuts

7. Rinse items individually in the second sink using a scrub brush.a. Do not immerse items with sharp edges in the water.

Contamination, splashes, scalds,cuts

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-027– MANUAL DISHWASHING

OR POT WASHING OPERATION AND

CLEANING



Uniform, hat, apron, safety footwear, thermal gloves,

long rubber gloves


ACCIDENTS/HAZARDS

8. Sanitize items in the third sink.a. Place smaller items or items with sharp edges in a perforated

basketb. Immerse the basket into the sanitizing solution for a minimum of

two (2) minutes.c. Handle immersion baskets by their handles only – do not touch

items inside the basket while they are in the water.d. Larger items may be immersed in the sink without a basket.

Contamination, splashes, scalds,cuts, vapours.

9. Washing, rinsing and sanitizing solutions must be replenished in theirrespective sinks when the water temperature drops below 45°C(113°F) or when the water becomes dingy.

Contamination.

10. Allow items to air dry on the drying rack to sterilize them. Contamination.

11. Return cleaned and sanitized items to their service or storage areas.a. Wash and dry hands as per the hand washing procedure and put

on a clean pair of disposable single-use vinyl or plastic gloves.b. Use a cleaned and sanitized trolley to transfer the items from the

washing area to their designated food preparation or service linestorage areas.

c. Plates will be transferred from racks to service line lowerators.d. Cups, glasses and cutlery be placed in cleaned and sanitized

service racks and transferred to service line storage.e. Bowls will be stacked and transferred to service line storage.f. Small tools, pots, pans must be returned their respective food

preparation or service line storage area.

Contamination.

CLEAN THE DISH WASHING WORK STATION AFTER EACH USE.

12. Ensure work station is free of all wares and racks. Contamination

13. Release all drain plugs to drain all water from the sinks.a. Remove any food particles from the sinks and surrounding work

areas and dispose of them appropriately.

Splashes, scalds.

14. Clean and sanitize all surfaces of the work station.a. Wash all surfaces with hot soapy water and a scrub brush.b. Rinse all surfaces with hot clean water and a scrub brush.c. Sanitize all surfaces with a hot sanitizing solution and a scrub

brush.d. Allow all surfaces to air dry.


15. Report all Maintenance Issues.a. Advise Executive Chef of machine’s problems that must be

addressed by Maintenance.b. Executive Chef will initiate the request/paperwork to have the

issue addressed by Maintenance.c. DO NOT attempt to perform maintenance tasks.

Equipment damage.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-028 – DEEP FRYER

OPERATION,CLEANING



Uniform, hat, apron, thermal gloves & sleeves, non-slipfootwear, long rubber gloves, apron


1. Ensure hands are clean and dry and put on a clean pair ofthermal gloves & sleeves, apron and safety glasses.

Contamination, burns.

2. Ensure oil is free of food particles.a. Oil must be filtered after each use to rid it of food particles.

Oil breakdown, contamination.

3. Check oil level and top it up if required.a. Oil level must be at operating level line.b. If top up is required, decant oil from 20L pail to a container

(e.g., measuring cup, pitcher) that is easy to lift when full.c. Slowly pour the oil from the container into the fryer.d. If adding oil during fryer use, take extra care to avoid spills,

splashes, burns or fire.

Fire, spills, splashes, burns, contamination.

4. Turn the unit on.a. Ensure hands/gloves are dry.

Electric shock.

5. Set temperature.a. Adjust temperature setting to 160°C to 190°C (325°F to

375°F) – consult recipe of food package recommendations.b. Do not set temperature higher than 190°C (375°F).c. Do not leave unit unattended while it is on.

Fire, burns.

6. Thaw frozen foods in a refrigeration unit before cooking. Splashes, burns.

7. For the Basket Method of frying:a. Place clean baskets on basket fitting on top of fryer.b. Fill basket with food – basket should be filled between one-

third (1/3) and two-thirds (2/3) full – DO NOT OVERFILL.c. Food items should be of uniform shape and size so they will

be cooked evenly.d. Submerge basket of food into the hot oil slowly.e. Shake baskets gently to rotate food for even cooking.f. When food is cooked, lift basket and place on the basket

fitting on top of fryer to allow oil to drain from food forapproximately 30 seconds.

g. Transfer food into a cleaned and sanitized container linedwith clean absorbent paper or fitted with drainage rack.

Splashes, burns, contamination.

8. For the Swimming Method of frying:a. Use cleaned and sanitized hand tools to place the food into

the batter mixture to coat it.b. Use cleaned and sanitized tongs to transfer the food items

(one piece at a time) from the batter mixture to the fryer.c. Slowly submerge the food item into the fryer.d. When food is cooked, lift the items out of the oil with a

cleaned and sanitized spider strainer and gently shake thestrainer to allow excess oil to drain from the food.

e. Transfer food into a cleaned and sanitized container linedwith clean absorbent paper or fitted with a drainage rack.

Splashes, burns, contamination.

9. If the fryer will be in use sporadically throughout the day/shift, setthe temperature setting to 95°C (200°F) when it is NOT in use.

Fire, oil breakdown.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE


OPERATION,CLEANING





10. When cooking is finished for the day/shift:a. Ensure hands/gloves are dry.b. Set the temperature setting to OFF.c. Turn the power off.

Electric shock, fire, oil breakdown.

11. Transfer all utensils (baskets, strainers, tongs, containers, racks,trays) to the pot washing area for cleaning and sanitizing andfilter the oil as per Steps 12 or 13 at the end of the days/shift.

Contamination.

12. Filter the oil in the fryer using an Automatic Pump FilteringSystem.a. Ensure oil has cooled down by checking temperature with an

internal food temperature gauge.b. Ensure the filtering system is positioned correctly for ease of

use during the filtering process.c. Ensure the filtering chamber’s filter is attached properly

inside the filtering chamber.d. Turn the filter pump switch to the setting to transfer the oil

from the fryer’s well to the filtering tank.e. Position and hold the filtering hose’s nozzle in the oil to

transfer the oil from the fryer to the filtering chamber andholding tank.

f. Turn the filter pump off.g. Remove food particles from the fryer’s well with a cleaned

and sanitized long-handled spoon.h. Turn the filter pump switch to the setting to transfer the oil

from the filtering system to the fryer’s well.i. Position and hold the filtering hose’s nozzle in the fryer’s well

until all oil has been transferred.j. Turn the filter pump off and remove filter/screen from the

filtering chamber.k. Wipe all oil from inside of holding tank, filtering chamber and

screen, and hose nozzle with clean disposable single-usetowels.


FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE


OPERATION,CLEANING





13. Filter the oil in the fryer using the Manual Drain and Cone FilterSystem.a. Ensure oil has cooled down by checking temperature with an

internal food temperature gauge.b. Prepare filter assembly – place disposable single use paper

filter in cone accessory.c. Install the filter assembly below the fryer well’s drain

tap/lever.d. Place a cleaned and sanitized pail under the filter assembly

to safely catch filtered oil.e. Open the fryer well’s drain tap/lever to allow oil to drain

slowly.f. If the drain is blocked, open the tap/lever completely and use

the system’s steel rod poker to remove the clog – usecaution and stand back. Return tap/lever to original drainingposition to allow oil to drain slowly.

g. When oil has drained, remove food particles from the fryer’swell with a cleaned and sanitized long-handled spoon.

h. Close the drain tap/lever.i. Decant the oil from the pail to a large cleaned and sanitized

measuring cup or pitcher that is easy to lift when full.j. Slowly pour the oil from the decanter into the fryer’s well.k. Repeat Steps 13. i. and j. until all oil has been transferred to

the fryer’s well.

Contamination, burns, scalds, back injury.

14. Cover the fryer’s well with the unit’s lid or a baking sheet.a. The unit’s lid/cover should be readily available during

operation. In case of fire, it may be used to cover the fireimmediately to smother the flames.

Contamination.

CLEAN AND SANITIZE THE DEEP FRYER WHEN OIL ISREPLACED COMPLETELY.

15. Fryer oil must be changed completely when one of the followingoccurs due to oil breakdown.a. The oil has become dark in colour.b. The oil smokes when it is heated.c. The oil foams when food is submerged into it.d. The oil develops off flavours or odours.

Fire, smoke, overflow, burns.

16. Oil breakdown is caused by one or more of the following.a. Salt.b. Water.c. Overheating.d. Food particles have not been removed from the oil regularly.e. Oxygen.

Fire, smoke, overflow, burns.

17. Put on specified PPE – long rubber gloves, PVC apron, safetyglasses, face mask

Contamination, vapour inhalation, scalds,splashes.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE


OPERATION,CLEANING





18. Drain the oil in the fryer to the oil to an empty pail that isequipped with a lid.a. Ensure the oil has cooled down by checking temperature

with an internal food temperature gauge.b. Place the empty pail under the fryer well’s drain tap/lever to

safely catch the oil.c. Open the fryer wells’ drain tap/lever to allow the oil to drain

slowly.d. If the drain is blocked, open the tap/lever completely and use

the system’s steel rod poker to remove the clog – usecaution and stand back. Return tap/lever to original drainingposition to allow oil to drain slowly.

e. When oil has drained, remove food particles from the fryer’swell with a cleaned and sanitized long-handled spoon anddispose of them in the appropriate receptacle.

f. Close the drain tap/lever.

Contamination, scalds, back injury.

19. If the oil is to be recycled:a. Cover the pail with its lid properly.b. Use a trolley to transfer the container to the recycle bin pick-

up area.c. Remove the lids from the pail and recycle bin.d. Lift and slowly tip the pail to transfer the oil to the recycle bin

– ask for assistance, if required.e. Replace the recycle bin’s lid properly so it is securely sealed.f. Return the pail, its lid and trolley to the washing area of the

kitchen.g. Clean and sanitize all items and return to storage areas.

Strains, spills, contamination and generalsafety hazard due to the attraction ofunwanted pests (rodents, animals, insects,etc.)

20. If the oil must be disposed in the garbage:a. Cover the pail with its lid properly.b. Use a trolley to transfer the container to the designated

space in a freezer compartment.c. Hold the container in the freezer unit until garbage pick-up

day.d. Use a trolley to transfer the container from the freezer

compartment to the garbage pick-up area on garbage pick-up day.

e. Load the pail in the garbage disposal container.f. Return the trolley to the washing area of the kitchen.g. Clean and sanitize the trolley and return to storage area.

Strains, contamination and general safetyhazard due to the attraction of unwanted pests(rodents, animals, insects, etc.)

21. If the fryer is electrical:a. Lift the element and secure the hinge.b. Wipe the element with a clean damp disposable paper towel.

Strains.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE


OPERATION,CLEANING





22. Clean and sanitize fryer.a. Fill the fryer’s well to the oil line with hot soapy water.b. Scrub the well and fryer’s surrounding surfaces with a soft

scrub brush.c. Place a pail under the drain tap/lever.d. Open the drain tap/lever to drain the cleaning solution.e. Empty the pail’s contents into the closest floor drain.f. Place the pail under the drain tap/lever.g. Close the drain tap/lever.h. Fill the fryer’s well to oil line with hot water and vinegar

solution (1 cup of vinegar for 1 gallon of water).i. Scrub the well and fryer’s surrounding surfaces with a clean

cloth to rinse all residues away.j. Open the drain tap/lever to drain the rinse solution.k. Empty the pail’s contents into the closest floor drain.l. Wipe the well, drain and fryer’s surrounding surfaces with

clean single-use disposable towels.m. Allow the unit to air dry.n. Close the drain tap/lever.o. If the unit is electrical, unhinge the element from its upright

position and return to its horizontal position.

Splashes, strains, spills.

REFILL THE DEEP FRYER WITH FRESH OIL

23. Ensure the fryer is dry before filling.a. Wipe fryer with clean dry single-use disposable towels.b. Allow the unit to air dry.

Fire, burns, oil breakdown.

24. Ensure the power and temperature settings are OFF.a. Fryer must be cool prior to filling the well with oil.

Fire, burns.

25. Fill the fryer’s well with oil.a. Open the spigot and vent hole on the oil pail’s lid.b. Tip the oil pail slowly to allow oil to pour freely into the fryer’s

well.i. Use caution when tipping the oil pail to ensure oil is not

splashed or spilled outside of the fryer well.c. Fill the well to the OIL LEVEL LINE only – DO NOT

OVERFILL.d. Tip the pail upright and close the spigot and vent hole.

Spills, slips, falls, burns, splashes, fire.

26. Remove pail from fryer area.a. Clean and sanitize the pail and its lid.b. Stow in the designated storage area.c. Use the pail for dirty oil when cleaning and refilling the fryer

the next time.

Contamination

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-029 – VENTILATION

HOOD/CANOPY OPERATION AND

CLEANING



Uniform, hat, thermal gloves & sleeves, non-slip footwear,long rubber gloves, apron


1. Turn the power on to the ventilation hood/canopy.a. Ensure hands are dry.b. Ventilation hoods/canopies must be turned on at the beginning of

each shift/day.c. Ventilation hoods/canopies should be left on throughout the

shift/day to exhaust hot air, fumes and vapours from the kitchen.d. If the ventilation hood/canopy is not working properly, report the

issue immediately to the Executive Chef.i. The Executive Chef is responsible for initiating a work

request/order with Maintenance to have the system fixedimmediately.

Electric shock, equipment damage, fire.

2. Ensure that fire suppression system is working.a. Check pressure gauge reading to ensure the system is working.b. If the fire suppression system is not working, report the issue

immediately to the Executive Chef.i. The Executive Chef is responsible for initiating a work

request/order with Maintenance to have the system fixedimmediately.

Fire, equipment damage.

3. Turn on cooking equipment only after ventilation hood/canopy hasbeen activated.

Fire, excessive heat, equipment damage

4. Ensure the grease drawer is emptied as required.a. Use thermal gloves for this task.b. Check and empty the ventilation hood’s/canopy’s grease drawer

periodically throughout the day.

Fire, grease overflow, burns,contamination, equipment damage.

5. At the end of the day/shift:a. Ensure hands/gloves are dry.b. Ensure the grease drawer is emptied – use thermal gloves to

empty grease drawer.i. Clean and sanitize the grease drawer by washing it in hot

soapy water, rinsing it in hot clean water, sanitizing it in avinegar and water solution and allowing it to air-dry.

ii. Return the grease drawer to its place after cleaning andsanitizing.

c. If the ventilation hood/canopy system is equipped with anautomatic flush-down system:i. Ensure the flush-down system’s chemical dispenser contains

chemical and replace the dispenser bottle when empty.ii. Ensure hands/gloves are dry.iii. Turn the power on to the flush-down system – it will

automatically stop when its cycle has finished.iv. NB Some automatic flush-down systems can be set to

operate once daily on a timer – if this feature is available onthe unit activate it as per manufacturer’s instructions.

d. Turn the power off to the ventilation hood/canopy.

Equipment damage, contamination.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE



CLEANING





CLEAN THE VENTILATION HOOD/CANOPY SYSTEM AT LEAST MONTHLY AND MORE FREQUENTLY IFREQUIRED.

This task (Steps 6 to 7) should be the responsibility of a certified contractor experienced with cleaningcommercial ventilation hood/canopy systems.

6. If the ventilation hood/canopy appears to require cleaning report theissue to the Executive Chef immediately.a. The Executive Chef is responsible for contacting the appropriate

cleaning contractor to have the cleaning completed.

Fire, contamination, equipment damage

7. Cleaning Contractors are required to:a. Remove metal filters and clean and sanitize them using the

facility’s pot washing system.b. Clean and sanitize the flues and drains behind the filters and the

fan mechanism.c. Clean and sanitize the exterior of the system.d. Ensure that the fire suppression system is functioning properly by

inspecting the gauges.e. Reassemble all parts (filters) and ensure unit is in running order.

Fire, contamination, equipment damage

Where the task is not contracted out, it shall be the responsibility of two or more designated employees toperform the cleaning task – See Steps 8 to.

8. Ensure two employees are working together to complete this task. Falls, strains, burns.

9. Put on safety glasses and long rubber gloves. Cuts, eye injury.

10. Ensure all equipment below the ventilation hood/canopy is notoperating.a. Be aware of potential hot equipment.

Injury, burns.

11. Turn off the power to the ventilation hood/canopy.a. Ensure hands are dry.b. Never clean the ventilation hood/canopy unit while it is operating.

Electric shock.

12. Properly place a step ladder underneath the unit – ensure it is stable.a. Ensure the ladder is high enough to enable one to easily remove

the unit’s filters.b. Do not stand on chairs or surrounding equipment.c. Place a trolley by the ladder.

Strains, falls.

13. Climb ladder and remove filters.a. Ensure assistant is present at the base of the ladder by trolley.b. Remove filters (one at a time) with both hands and hand to

assistant.c. Do not twist back – have the assistant stand in a position where it

is easiest to hand the filters to him/her.

Injury, strain,

14. Check interior of flue for build-up of grease.a. If the flue requires cleaning, inform the Executive Chef so he/she

may initiate the paperwork to have Maintenance attend to thecleaning immediately.

Fire, contamination.

15. Clean and sanitize the filters by running them through the pot washingprocess.

Contamination, fire, damage.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE



CLEANING





16. Clean and sanitize the exterior of the system.a. The exterior of the system must be washed with hot soapy water,

rinsed with hot clean water and sanitized with a vinegar and watersolution (1 part vinegar 4 parts water).

b. A scrub brush or wall mop on a long handle must be used tocomplete the task.

c. Do not climb on ladders to clean the unit.

Contamination, fire, equipmentdamage.

17. Reinstall the filters by following the proper procedures as outlined inSteps 12 and 13, reversing the filter removal process.

Strains, falls.

If an automatic flush-down system is in place, it is the responsibility of a designated employee to:

18. Ensure the automatic flush-down system is activated (manually) orruns (automatically) at the end of the day/shift.a. For automatic flush-down check chemical dispenser level to see if

chemical has been drawn.b. If the flush-down system is not working properly the employee

must report the issue to Executive Chef who will initiate a workrequest/order for Maintenance to action.

Contamination, fire, equipment damage.

19. Clean and sanitize the exterior of the system on a weekly basis.a. The exterior of the system must be washed with hot soapy water,

rinsed with hot clean water and sanitized with a vinegar and watersolution (1 part vinegar 4 parts water).

b. A scrub brush or wall mop on a long handle must be used tocomplete the task.

c. Do not climb on ladders to clean the unit.

Contamination, fire, equipment damage.

20. Inspect the drains for build-up of grease.a. If the drains require cleaning advise the Field Supervisor who will

initiate the paperwork with maintenance to have the drainscleaned immediately.

Fire, flooding, contamination.

FOOD SERVICES AND


PROCEDURE

SOP- 030 - THERMAL

CONTAINERS

LOADING & TRANSPORTING HOT &

COLD AND CLEANING & STORAGE



Uniform, non-slip footwear, food handling gloves.


ACCIDENTS/HAZARDS

1. Ensure all uniform and PPE items are clean and hands have been washed.a. Uniform and PPE must be cleaned and sanitized prior to transporting food.

Contamination.

2. Ensure the thermal containers and carts are clean and sanitized and in goodcondition.a. Thermal containers must be cleaned and sanitized after each use.b. Thermal container lids/openings must seal properly.c. Carts must be inspected to ensure they function properly, eg, no bent

wheels.

Contamination, spills, loss ofheat

3. Prepare self for lifting and transport of heavy items.a. Do some personal stretching.

Strains

4. Load hot food into thermal container.a. Check internal temperature of food or liquid to ensure it is not in the danger

zone as established by Redrock Camps where hot food must be held at aninternal temperature of 70°C (160°F) or higher.

b. If the hot food is liquid pour it directly into the thermal dispensing container.c. If the hot food is solid, contained within a hotel pan/insert, cover the pan

with a lid or foil and slide it onto the rungs of a front-loading thermalcontainer.i. Immediately close the thermal container’s door after all hotel

pans/inserts have been loadedd. If the hot food must be transferred directly into a thermal container use a

cleaned and sanitized top-loading thermal container and seal the lidimmediately after loading.

e. Do not over load containers – containers must not weigh more than 16 kg or35 lb.

Contamination, splashes,scalds, spills, slips, strains.

5. Load cold food into a thermal container.a. Check internal temperature of food or liquid to ensure it is not in the danger

zone as established by Redrock Camps where cold food must be held at aninternal temperature of 4°C (40°F) or lower

b. If the cold food is liquid pour it directly into the thermal dispensing container.c. If the cold food is solid, contained within a hotel pan/insert, cover the pan

with a lid or plastic wrap and slide it onto the rungs of a front loading thermalcontainer.i. Immediately close the thermal container’s door after all hotel

pans/inserts have been loadedd. If the cold food must be transferred directly into a thermal container use a


e. Do not over load containers – containers must not weigh more than 16 kg or35 lb.

Contamination, splashes,spills, slips, strains.

FOOD SERVICES AND


PROCEDURE

SOP- 030 - THERMAL

CONTAINERS







ACCIDENTS/HAZARDS

6. Load thermal containers onto trolleys or carts.a. Ask for assistance if containers are too heavy.b. Lift one container at a time and place it properly on the trolley or cart.

i. Use the proper lifting techniques – back straight, knees bent, feet inlifting position, arms straight with elbows close to body, use both handsto grip the container.

c. If the thermal containers are stackable only stack them to shoulder height ofthe person moving them.

d. If the thermal containers are electrical ensure the electric cord is securelystrapped to the unit.

Strains, sprains, visionobstruction, trips, falls.

7. Move the loaded trolleys/carts to their destination.a. If moving the loaded trolleys/carts within the same building or without

vehicle assistance from the kitchen facility to another building:i. Move them slowly using the shortest/most direct route while staying to

the right in hallways and on walkways.ii. Take extra care when loading the trolleys/carts on and off elevators or

through doorways.b. If moving the loaded trolleys/carts to a loading dock for vehicle transport:

i. Load each container individually into the vehicle’s cargo compartmenton the vehicle’s floor.

ii. Strap each container to the vehicle’s wall with the proper strappingequipment.

iii. If the cart or trolley is required at the destination load it into the vehicleas well – ensure it is strapped down.

iv. Upon arrival at the destination, reload the trolley/cart with the containersand transfer them as per Step 6 and Step 7 a.

Strains, sprains, visionobstruction, trips, falls.

8. Set up the thermal containers for service.a. Ensure the service tables are clean and free of obstructions.b. Unload the containers from the trolleys/carts using the proper lifting

techniques – see Step 6. b. i.c. Ensure hands are dry and plug in electrical thermal containers, if applicable.d. Load hot food hotel pans/inserts into chafing dishes, if applicable.

Contamination, strains,sprains, trips, falls.

9. Refer to Steps 6 and 7 when retrieving the thermal containers after use. Strains, sprains, visionobstruction, trips, falls.

CLEAN AND SANITIZE THERMAL CONTAINERS AFTER EACH USE.

10. Properly dispose of all leftover food and beverage items from the thermalcontainers and inserts.

Contamination, attraction ofpests.

FOOD SERVICES AND


PROCEDURE

SOP- 030 - THERMAL

CONTAINERS







ACCIDENTS/HAZARDS

11. Transfer all food containers to the pot wash area for cleaning and sanitizing.a. Wash all containers in hot soapy water.b. Rinse all containers in clean hot water.c. Sanitize all containers in a vinegar and water solution or acceptable

sanitizing agent.d. DO NOT submerge or hose electrical thermal containers.

Contamination, equipmentdamage.

12. Return all containers to their respective storage areas. Contamination



SOP-031 –STORAGE AREAS,

CLEANING AND OPERATIONS



Uniform, leather gloves, apron, optional

balaclava/hood, freezer jacket, non-slip shoes, long

rubber gloves


1. Ensure all uniform and PPE items are clean and hands have beenwashed.a. Uniform and PPE must be cleaned and sanitized prior to transporting

food.

Contamination.

2. Ensure the thermal containers and carts are clean and sanitized and ingood condition.a. Thermal containers must be cleaned and sanitized after each use.b. Thermal container lids/openings must seal properly.c. Carts must be inspected to ensure they function properly, e.g., no

bent wheels.

Contamination, spills, loss of heat


Strains

4. Load hot food into thermal container.a. Check internal temperature of food or liquid to ensure it is not in the

danger zone as established by Redrock Camps where hot food mustbe held at an internal temperature of 70°C (160°F) or higher.

b. If the hot food is liquid pour it directly into the thermal dispensingcontainer.

c. If the hot food is solid, contained within a hotel pan/insert, cover thepan with a lid or foil and slide it onto the rungs of a front-loadingthermal container.i. Immediately close the thermal container’s door after all hotel

pans/inserts have been loadedd. If the hot food must be transferred directly into a thermal container

use a cleaned and sanitized top-loading thermal container and sealthe lid immediately after loading.

e. Do not over load containers – containers must not weigh more than16 kg or 35 lb.

Contamination, splashes, scalds, spills,slips, strains.

5. Load cold food into a thermal container.a. Check internal temperature of food or liquid to ensure it is not in the

danger zone as established by Redrock Camps where cold food mustbe held at an internal temperature of 4°C (40°F) or lower

b. If the cold food is liquid pour it directly into the thermal dispensingcontainer.

c. If the cold food is solid, contained within a hotel pan/insert, cover thepan with a lid or plastic wrap and slide it onto the rungs of a frontloading thermal container.i. Immediately close the thermal container’s door after all hotel

pans/inserts have been loadedd. If the cold food must be transferred directly into a thermal container

use a cleaned and sanitized top-loading thermal container and sealthe lid immediately after loading.

e. Do not over load containers – containers must not weigh more than16 kg or 35 lb.

Contamination, splashes, spills, slips,strains.









rubber gloves



i. Use the proper lifting techniques – back straight, knees bent, feetin lifting position, arms straight with elbows close to body, useboth hands to grip the container.

c. If the thermal containers are stackable only stack them to shoulderheight of the person moving them.

d. If the thermal containers are electrical ensure the electric cord issecurely strapped to the unit.

Strains, sprains, vision obstruction,trips, falls.


vehicle assistance from the kitchen facility to another building:i. Move them slowly using the shortest/most direct route while

staying to the right in hallways and on walkways.ii. Take extra care when loading the trolleys/carts on and off

elevators or through doorways.b. If moving the loaded trolleys/carts to a loading dock for vehicle

transport:i. Load each container individually into the vehicle’s cargo

compartment on the vehicle’s floor.ii. Strap each container to the vehicle’s wall with the proper

strapping equipment.iii. If the cart or trolley is required at the destination load it into the

vehicle as well – ensure it is strapped down.iv. Upon arrival at the destination, reload the trolley/cart with the

containers and transfer them as per Step 6 and Step 7 a.



techniques – see Step 6. b. i.c. Ensure hands are dry and plug in electrical thermal containers, if

applicable.d. Load hot food hotel pans/inserts into chafing dishes, if applicable.

Contamination, strains, sprains, trips,falls.

9. Refer to Steps 6 and 7 when retrieving the thermal containers after use. Strains, sprains, vision obstruction,trips, falls.



Contamination, attraction of pests.









rubber gloves


11. Transfer all food containers to the pot wash area for cleaning andsanitizing.a. Wash all containers in hot soapy water.b. Rinse all containers in clean hot water.c. Sanitize all containers in a vinegar and water solution or acceptable


Contamination, equipment damage.


FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP- 032 - COFFEE/TEA

URNS OPERATION &

CLEANING



Uniform, disposable gloves, non-slip footwear, apron,

long rubber gloves.


ACCIDENTS/HAZARDS

PROCEDURE FOR LARGE AUTOMATIC SERVICE LINE URNS

1. Ensure the urn has been cleaned and sanitized and is free of sediment.a. Urns must be cleaned and sanitized after each use.

Contamination.

2. Prepare basket to brew coffee.a. Remove basket from top of machine – if basket cannot be reached

easily use a safety step stool.b. Remove basket lid and line the basket with a single-use disposable

paper filter – ensure all sides of the filter are upright.c. Add the appropriate amount of coffee to the basket and replace basket

lid – refer to fill lines on the basket.d. Return the basket to the top of the machine – if basket cannot be

replaced easily use a safety step stool.

Contamination, spills, strains.

3. Position overhead spigot so that the water will empty into the hole in thecentre of the basket’s lid.a. NB If the overhead spigot is swung over the basket as far as it will go;

the water will drip into the hole of the basket’s lid.

Spills, burns, scalds.

4. Ensure the fill setting for the water is set to match the amount of coffee inthe basket.

Spoiled or substandard beverage.

5. Check the temperature gauge or that the brewing light is on to ensure wateris hot enough to brew coffee.a. Temperature should be at 80°C (180°F).

Spoiled or substandard beverage.

6. Activate the drip process to brew the coffee.a. Ensure hands are dry.b. Press the appropriate button on the control box to activate the brewing

process.i. NB Double urn units will have three (3) buttons on the control box –

the centre button heats the centre hot water compartment (e.g. fortea) and the left and right buttons control the hot water flow from theoverhead spigot for the respective coffee compartments on the leftor right sides of the unit.

Electric shock.

7. When the brewing process has been completed dispose of coffee groundsand disposable filter.a. Remove the basket from the top of the machine – if basket cannot be

reached easily use a safety step stool.b. Remove the basket lid and dispose of the coffee grounds c/w filter in the

appropriate garbage receptacle.c. Rinse the basket and lid with clean hot water.d. Return the basket to its position at the top of the urn – if basket cannot

be replaced easily use a safety step stool.

Strains, scalds.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE


URNS OPERATION &

CLEANING




long rubber gloves.


ACCIDENTS/HAZARDS

CLEAN AND SANITIZE THE COFFEE URN.

8. Put on long rubber gloves and safety glasses. Splashes, scalds.

9. Remove baskets and lids from the top of the urn.a. Wash in hot soapy water with a scrub brush.b. Rinse in hot clean water with a scrub brush.c. Sanitize in a vinegar and water solution with a scrub brush.d. Allow the pieces to air dry.


10. Clean and sanitize the interior of the machine at the end of a meal serviceperiod.a. If interior of machine cannot be easily reached use a safety step ladder.b. Set spigot over the side of the machine to be cleaned and turn it on to fill

2/3 of the urn with hot water.c. Empty a portion pack of urn cleaner into the machine.d. Use the urn mop to scrub the interior of the urn and basket holder.e. Drain the machine.f. Fill the urn 2/3 full with hot water and use urn mop to rinse down the

interior of the urn and basket holder.g. Drain the machine.h. Remove drain screen and run it through the automatic dishwasher.i. Wash the drain trough with hot soapy water, rinse with hot clean water.


11. Repeat Step 9 for the second urn, if applicable.

12. Clean and sanitize the exterior of the machine weekly.a. Remove service spigots and view glasses from the machine.b. Descale the service spigots and view glasses with a descaling

compound and scrub brush.c. Ensure the service spigots and view glasses are rinsed in hot clean

water and sanitized in a vinegar and water solution (1 part vinegar, 4parts water).

d. Allow parts to air dry and reassemble them on the machine.e. Wipe down all exterior surfaces of the machine with a vinegar and water

solution and allow the unit to air dry.


PROCEDURE FOR PORTABLE 50-100 CUP URNS AS PICTURED

13. Ensure the urn has been cleaned and sanitized and is free of sediment.a. Urns must be cleaned and sanitized after each use.

Contamination.

14. Ensure the urn’s electrical cord is not damaged.a. If cord is damaged, do not use the urn.b. Report the damage to the Executive Chef who is responsible for

initiating paperwork to have the cord repaired by Maintenance.

Electric shock, fire.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE


URNS OPERATION &

CLEANING




long rubber gloves.


ACCIDENTS/HAZARDS

15. Prepare the machine to brew coffee or hot water.a. Ensure the unit is set on a sturdy surface near an electrical outlet.b. Remove machine’s lid from top of machine – if lid cannot be reached

easily use a safety step stool.c. Remove basket and add the appropriate amount of coffee grounds to

the basket – refer to fill lines on the basket.i. If the unit is being used for hot water only remove basket from unit

only.d. Fill the base of the unit with cold water to the fill line that corresponds

with the amount of coffee grounds.i. Ask for assistance if the unit is too heavy to move alone after it has

been filled.ii. Use proper lifting techniques – grip the unit by its handles, bend the

knees, keep back and arms straight and elbows close to body.e. Insert the basket into the machine – ensure it is properly affixed to the

percolator spout and use a safety step stool to perform this task if top ofunit cannot be easily reached.

f. Replace the machine’s lid.


16. Brew the coffee or heat the water in the unit.a. Ensure hands are clean and dry.b. Plug the unit into the electrical outlet on the wall.c. Set the machine’s switch to the ON position.d. Allow coffee or hot water to brew and ensure that the unit is being

monitored during the brewing process.

Electrical shock, spills.

CLEAN AND SANITIZE THE COFFEE URN AFTER EACH USE.

17. Use long rubber gloves and safety glasses to clean and sanitize themachine.

Splashes, scalds, contamination.

18. Dismantle and empty the coffee urn.a. Ensure hands are dry.b. Turn the unit off at its switch and remove its plug from the wall outlet.c. Remove lid and basket from the top of the unit.d. Dispose of coffee grounds in the appropriate garbage receptacle.e. Drain unused hot liquid from the base of the unit – if the unit is too

heavy ask for assistance to lift and drain the unit using the proper safelifting techniques – See Step 15. c. ii.

Spills, strains, scalds, contamination,electric shock.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE


URNS OPERATION &

CLEANING




long rubber gloves.


ACCIDENTS/HAZARDS

19. Clean and sanitize the coffee urn.a. Wash the urn’s basket, percolator spout and lid in hot soapy water, rinse

them in hot clean water, sanitize them in a vinegar and water solutionand allow all parts to air dry.

b. Note: The base of the coffee must never be submerged in water.i. Fill the base 2/3’s full with hot soapy water and scrub the interior

with an urn mop and drain.ii. Fill the base 2/3’s full with hot clean water and scrub the interior with

an urn mop and drain.iii. Fill the base 2/3’s full with a vinegar and water solution and scrub

the interior with an urn mop and drain.iv. Wipe down the exterior of the unit with a damp cloth soaked in the

vinegar and water solution.v. Turn the base upside down and allow it to air dry.

c. Reassemble the urn and its parts and store it in the appropriate storagearea.


PROCEDURE FOR PORTABLE COFFEE MAKERS AS PICTURED

20. Ensure the coffee makers, carafes and/or pots have been cleaned andsanitized.a. Coffee makers and their parts must be cleaned and sanitized after each

use.

Contamination.

21. Ensure the machine’s electrical cord is not damaged.a. If cord is damaged, do not use the urn.b. Report the damage to the Executive Chef who is responsible for

initiating paperwork to have the cord repaired by Maintenance.

Electric shock, fire.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE


URNS OPERATION &

CLEANING




long rubber gloves.


ACCIDENTS/HAZARDS

22. Prepare the machine to brew coffee or hot water.a. Ensure the unit is set on a sturdy surface near an electrical outlet.

i. Remove machine’s basket from top of machine and line the basketwith a single-use disposable paper filter – ensure that the sides ofthe filter are upright.

ii. If the unit is being used for hot water only do not remove the basketfrom unit.

b. Add the appropriate amount of coffee grounds to the basket for thenumber of cups to be brewed.

c. Reposition the basket in the machine so it is secure.d. Fill the machine’s clean water reservoir at the back of the machine from

the top with cold water to the fill line that corresponds with the amount ofcoffee to be made and close the lid.i. If the top of the machine cannot be easily reached use a safety step

ladder.e. Properly place the unit’s carafe or pot underneath the spout mechanism

at the top of the machine in the front.i. For carafe units ensure the hole in the carafe’s lid is aligned with the

spout mechanism.ii. For pot units ensure the pot is centrally placed on the heating

element at the bottom of the machine.


23. Brew the coffee or heat the water in the unit.a. Ensure hands are clean and dry.b. Plug the unit into the electrical outlet on the wall.c. Set the machine’s switch to the ON position.d. Allow coffee or hot water to brew and ensure that the unit is being

monitored during the brewing process.

Electrical shock, spills.

CLEAN AND SANITIZE COFFEE MAKERS AFTER EACH USE.

24. Use long rubber gloves and safety glasses to clean and sanitize themachine and its parts.


25. Dismantle and empty the coffee maker.a. Ensure hands are dry.b. Turn the unit off at its switch and remove its plug from the wall outlet.c. Remove basket from the top of the unit.d. Dispose of coffee grounds in the appropriate garbage receptacle.e. Remove lids from the carafe or pot and drain unused hot liquid from the

holder.

Spills, strains, scalds, contamination,electric shock.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE


URNS OPERATION &

CLEANING




long rubber gloves.


ACCIDENTS/HAZARDS

26. Clean and sanitize the coffee urn.a. Note: The coffee maker must never be submerged in water.

i. Fill the reservoir to capacity with a vinegar and water solution andscrub the interior with an urn mop.

ii. Ensure hands are dry.iii. Plug the unit in at the wall outlet.iv. Place a carafe or pot underneath the spout mechanism.v. Turn the unit on at its switch and allow the vinegar and water

solution to run through the brewing process into the carafe or pot.vi. Turn the unit off at its switch and unplug it from the wall.vii. Remove and drain the carafe or pot.viii. Wipe down the exterior of the unit with a damp cloth soaked in the

vinegar and water solution.b. Wash the coffee maker’s basket, carafe or pot and lid in hot soapy

water, rinse them in hot clean water, sanitize them in a vinegar andwater solution and allow all parts to air dry.

c. Reassemble the coffee maker and its parts and store it in theappropriate storage area.

Splashes, scalds, contamination,electric shock.


ACCIDENTS/HAZARDS

27. Ensure all uniform and PPE items are clean and hands have been washed.a. Uniform and PPE must be cleaned and sanitized prior to transporting

food.

Contamination.

28. Ensure the thermal containers and carts are clean and sanitized and in goodcondition.a. Thermal containers must be cleaned and sanitized after each use.b. Thermal container lids/openings must seal properly.c. Carts must be inspected to ensure they function properly, e.g., no bent

wheels.

Contamination, spills, loss of heat


Strains

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE


URNS OPERATION &

CLEANING




long rubber gloves.


ACCIDENTS/HAZARDS

30. Load hot food into thermal container.a. Check internal temperature of food or liquid to ensure it is not in the

danger zone as established by Redrock Camps where hot food must beheld at an internal temperature of 70°C (160°F) or higher.

b. If the hot food is liquid pour it directly into the thermal dispensingcontainer.

c. If the hot food is solid, contained within a hotel pan/insert, cover the panwith a lid or foil and slide it onto the rungs of a front-loading thermalcontainer.i. Immediately close the thermal container’s door after all hotel

pans/inserts have been loadedd. If the hot food must be transferred directly into a thermal container use a


e. Do not over load containers – containers must not weigh more than 16kg or 35 lb.

Contamination, splashes, scalds,spills, slips, strains.

31. Load cold food into a thermal container.a. Check internal temperature of food or liquid to ensure it is not in the

danger zone as established by Redrock Camps where cold food mustbe held at an internal temperature of 4°C (40°F) or lower

b. If the cold food is liquid pour it directly into the thermal dispensingcontainer.

c. If the cold food is solid, contained within a hotel pan/insert, cover thepan with a lid or plastic wrap and slide it onto the rungs of a front loadingthermal container.i. Immediately close the thermal container’s door after all hotel

pans/inserts have been loadedd. If the cold food must be transferred directly into a thermal container use

a cleaned and sanitized top-loading thermal container and seal the lidimmediately after loading.

e. Do not over load containers – containers must not weigh more than 16kg or 35 lb.

Contamination, splashes, spills,slips, strains.


i. Use the proper lifting techniques – back straight, knees bent, feet inlifting position, arms straight with elbows close to body, use bothhands to grip the container.

c. If the thermal containers are stackable only stack them to shoulderheight of the person moving them.

d. If the thermal containers are electrical ensure the electric cord issecurely strapped to the unit.


FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE


URNS OPERATION &

CLEANING




long rubber gloves.


ACCIDENTS/HAZARDS


vehicle assistance from the kitchen facility to another building:i. Move them slowly using the shortest/most direct route while staying

to the right in hallways and on walkways.ii. Take extra care when loading the trolleys/carts on and off elevators

or through doorways.b. If moving the loaded trolleys/carts to a loading dock for vehicle

transport:i. Load each container individually into the vehicle’s cargo

compartment on the vehicle’s floor.ii. Strap each container to the vehicle’s wall with the proper strapping

equipment.iii. If the cart or trolley is required at the destination load it into the

vehicle as well – ensure it is strapped down.iv. Upon arrival at the destination, reload the trolley/cart with the

containers and transfer them as per Step 6 and Step 7 a.



techniques – see Step 6. b. i.c. Ensure hands are dry and plug in electrical thermal containers, if

applicable.d. Load hot food hotel pans/inserts into chafing dishes, if applicable.

Contamination, strains, sprains, trips,falls.

35. Refer to Steps 6 and 7 when retrieving the thermal containers after use. Strains, sprains, vision obstruction,trips, falls.



Contamination, attraction of pests.

37. Transfer all food containers to the pot wash area for cleaning and sanitizing.a. Wash all containers in hot soapy water.b. Rinse all containers in clean hot water.c. Sanitize all containers in a vinegar and water solution or acceptable




FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP- 033 - JET SPRAY VISUAL

DRINK DISPENSER OPERATION

AND CLEANING



Uniform, gloves, apron, non-slip footwear, long rubber

gloves.


1. Ensure that the drink dispenser has been cleaned and sanitized.a. Drink dispensers must be cleaned and sanitized after each meal

service period.

Contamination.

2. Ensure the drink dispenser’s power is OFF at the machine’s switches –dispenser switch(es) and compressor switch – and the power isunplugged from the wall outlet.a. Ensure hands are dry.b. Drink dispensers must be in the OFF position for cleaning, filling

and while empty.

Electric shock, equipment damage.

3. Ensure plastic pumps are in place.a. Remove the lid from the top of the canister – use a safety step

ladder if lid cannot be easily removed.b. Check to ensure pumps are securely installed in the middle of the

base of the canister.

Equipment damage.

4. Prepare juice mixture.a. Use a cleaned and sanitized 2-gallon stainless steel pail and wire

whip.b. Mix juice crystals with water in the pail as per instructions on the

juice crystals’ envelope.

Contamination, spills, splashes.

5. Fill the dispenser.a. Use a safety step ladder if the top of the dispenser cannot be easily

accessed.b. Pour the juice mixture into the top of the clear juice compartment to

the fill line only – do not overfill.c. Secure the dispenser’s lid on the top of the clear compartment –

ensure it fits properly.

Contamination, spills, splashes, slips,falls.

6. If the unit has a second and/or third compartment, repeat Steps 1-5 foreach compartment.

7. Turn the power on.a. Ensure hands are dry.b. Plug the unit into the electrical wall outlet.c. Turn all switches on (one for each dispenser and one for the

compressor).

Electric shock, equipment damage.

8. Ensure units are operational.a. Check dispenser for liquid circulation.b. Listen for compressor unit operation.

Equipment damage.

9. Periodically check levels in dispensers and top-up if required.a. Ensure hands are dry and turn power off at all dispenser switch(es)

and compressor switch.b. Refer to Steps 4, 5, and 7 to prepare more juice mixture, fill the

dispensers and restart the dispensers.

Equipment damage, contamination,electric shock.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP- 033 - JET SPRAY VISUAL

DRINK DISPENSER OPERATION

AND CLEANING



Uniform, gloves, apron, non-slip footwear, long rubber

gloves.


CLEAN AND SANITIZE VISUAL DRINK DISPENSERS AFTER EACHMEAL SERVICE PERIOD.

10. Use long rubber gloves and safety glasses to clean and sanitize thedrink dispenser unit.

Splashes, scalds.

11. Ensure the drink dispenser’s power is OFF at the machine’s switches –dispenser switch(es) and compressor switch – and at the wall outlet.a. Ensure hands are dry.b. Always turn power switches off and unplug the unit from the wall

outlet prior to cleaning and sanitizing the dispenser unit.

Electric shock.

12. Remove liquid from the dispenser(s).a. Drain liquid from dispensers via the service line spigot(s).b. Empty the liquid into large cup and into a pail if required.

Spills, slips, falls, contamination.

13. Remove, lid, pump, service line spigots, drain trough and clearcompartment from the unit’s base.a. Refer to manufacturer’s operating instruction, if required.

Equipment damage.

14. Clean and sanitize all removable parts.a. Wash all parts in hot soapy water.b. Rinse all parts in hot clean water.c. Sanitize all parts in a vinegar and water solution (1part vinegar 4

parts water).d. Allow all parts to air dry.

Contamination.

15. Clean and sanitize the dispenser’s base.a. Wipe the base down with a clean damp cloth soaked in the vinegar

and water solution.b. Take care near sharp edges.


16. Reassemble the dispenser unit.a. Ensure hands/gloves are clean.b. Reinstall all removable parts taking care to ensure they are

securely in place – refer to the manufacturer’s operatinginstructions, if required.


FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP- 034 - TOASTER




Uniform, disposable vinyl or plastic gloves,

safety footwear, long rubber gloves


ACCIDENTS/HAZARDS

THIS PROCEDURE IS APPLICABLE TO CONVEYORTOASTERS.

1. Always prominently display a CAUTION – HOT SURFACE sign on ornear the toaster unit’s work area.

Burns.

2. Ensure the power to the toaster is OFF.a. Ensure hands are clean and dry.b. Toaster must be turned off at its switch and unplugged from the power

outlet after each use.


3. Ensure the toaster and its surrounding work area has been cleaned andsanitized.a. Toasters and surrounding work areas must be cleaned and sanitized

after each use.

Contamination.

4. Preheat the toaster.a. Ensure hands are dry.b. Plug the toaster’s plug into the electrical wall outlet.c. Turn the power on at the toaster’s switch.

Electrocution.

5. Adjust the thermostat and/or timer.a. Set the thermostat on the toaster to the correct temperature for

browning the items to be toasted.b. If the unit is equipped with a timer, set the timer to the correct toasting

time for the items to be toasted.c. If the unit is equipped with a conveyor speed control knob, set the

convey speed to the correct setting for the items to be toasted.

Equipment damage, foodspoilage/waste.

6. Toast the bread product.a. Ensure hands/gloves are clean and dry.b. Load the bread product into the feeding or holding racks/baskets.

i. Take care not to touch the hot surfaces or product holders whenloading the racks/baskets.

c. When toasted product drops into lower tray, remove it promptly withcleaned and sanitized tongs.

d. Place the toasted product into a cleaned and sanitized stainless steelpan c/w heat lamp fixture.

e. Spread will be provided to the patron on a self-serve basis.

Burns, contamination.

7. Monitor the doneness of the toasted product and adjust thermostat, timerand/or conveyor speed if required.

Food spoilage/waste, smoke.

8. NEVER INSERT SMALL TOOLS OR HANDS INSIDE A TOASTER. Electric shock, burns, cuts.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP- 034 - TOASTER







ACCIDENTS/HAZARDS

THIS PROCEDURE IS APPLICABLE TO POP-UP ORPOP-DOWN TOASTERS.

9. Always prominently display a CAUTION – HOT SURFACE sign on ornear the toaster unit’s work area.

Burns.

10. Ensure the power to the toaster is OFF.a. Ensure hands are clean and dry.b. Toaster must be turned off at its switch (if applicable) and unplugged

from the power outlet after each use.


11. Ensure the toaster and its surrounding work area has been cleaned andsanitized.a. Toasters and surrounding work areas must be cleaned and sanitized

after each use.

Contamination.

12. Preheat the toaster – applicable to pop-down units only.a. Ensure hands are dry.b. Plug the toaster’s plug into the electrical wall outlet.c. Turn the power on at the toaster’s switch – applicable to pop-down

units only.

Electrocution.

13. Adjust the thermostat and/or timer.a. Set the thermostat on the toaster to the correct temperature for

browning the items to be toasted.b. If the unit is equipped with a timer, set the timer to the correct toasting

time for the items to be toasted – applicable to pop-down units.

Equipment damage.

14. Toast the bread product.a. Ensure hands/gloves are clean and dry.b. Load the bread product into top slots of the toaster.

i. Take care not to touch the hot surfaces when loading the product.c. For Pop-down units: When toasted product drops into lower tray, load

more bread product from the top and remove the toasted product fromthe lower tray with cleaned and sanitized tongs.

d. For Pop-up units: When toasted product pops up, remove it promptlyfrom the top with cleaned and sanitized tongs and load more breadproduct into the slots.

e. Place the product into a cleaned and sanitized stainless steel pan c/wheat lamp fixture.

f. Spread will be provided to the patron on a self-serve basis.

Burns, contamination.

15. Monitor the doneness of the toasted product and adjust thermostat and/ortimer if required.

Food spoilage.

16. NEVER INSERT SMALL TOOLS OR HANDS INSIDE A TOASTER. Electric shock, burns, cuts.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP- 034 - TOASTER







ACCIDENTS/HAZARDS

CLEAN AND SANITIZE THE TOASTER UNIT AND ITS PARTS AFTER EACH USE – THIS PROCESS ISAPPLICABLE TO ALL TOASTER UNITS.

17. Use long rubber gloves and safety glasses to clean and sanitize thetoaster.

Splashes, cuts.

18. Ensure the power to the toaster is OFF.a. Ensure hands are clean and dry.b. Set the thermostat, timer and conveyor speed control knobs to their

OFF position.c. Turn the power OFF at the toaster’s switch and UNPLUG the plug

from the electrical wall outlet.d. Allow the toaster to cool down before cleaning and sanitizing it.


19. Remove the lower/crumb trays from the toaster and clean and sanitizethem.a. Wash in hot soapy water.b. Rinse in clean hot water.c. Sanitize in a vinegar and water solution (1 part vinegar 4 parts water).d. Allow to air dry.

Contamination.

20. Clean and sanitize the toaster unit and surrounding area – DO NOTsubmerge the unit in water.a. Wipe the exterior surfaces of the unit down with a scrub brush.b. Use hot soapy water to wash, hot clean water to rinse, a vinegar and

water solution to sanitize and allow the toaster to air dry.c. Clean and sanitize the work surfaces underneath and around the

toaster.

Contamination.

21. Reassemble the toaster.a. Ensure hands are clean and dry.b. Reinstall low/crumb trays securely – ensure they are refitted properly.c. Stow the toaster in the appropriate storage area, if applicable.

Equipment damage,contamination.



SOP- 035 - CLEANING,

SANITIZING & MAINTENANCE



Uniform, non-slip footwear, safety glasses, long rubber

gloves, face mask, apron


ACCIDENTS/HAZARDS

It is imperative that cleaning and sanitizing of the overall facility and its equipment occurs in a scheduled andorderly manner to ensure that contamination hazards are eliminated. It is the responsibility of every employeeworking within an Redrock Camps operation to ensure he/she adheres to the standards for cleaning, sanitizing andmaintenance of all areas of the facility as per established cleaning schedules. The general rules for this safe workprocedure are as follows:

1. Employee must ensure his/her uniform is clean and free of contaminationprior to performing the task.

Contamination.

2. Employee must wash his/her hands as per the hand washing procedure. Contamination.

3. Employee must wear the specified PPE to perform the assigned task andhe/she must ensure the PPE has been cleaned and sanitized prior to use.

Contamination.

4. Employee must be aware of the corresponding safe work procedure,cleaning schedule and/or manufacturer’s cleaning instructions prior toperforming the task.

Contamination, injuries.

5. Employee must be familiar with the products he/she is using to performthe assigned task and, where applicable, he/she must consult theproduct’s MSDS sheets and have had WHMIS training prior to workingwith any hazardous product.

Contamination, injuries.

6. Employee must be familiar with the process (see Steps 7-10) required toeffectively clean and sanitize an area or equipment.

Contamination.

7. Cleaning entails the washing of the assigned area or equipment with:a. an approved detergent mixed with hot or warm water in a sink or pail,

orb. an approved pre-mixed cleaning agent available for dispensing via a

spray bottle or dispensing unit, andc. a cleaned and sanitized scrub brush mop or single-use disposable

towel.

Contamination.

8. Rinsing entails the washing of the assigned area or equipment with:a. clean hot or warm water in a sink or pail, andb. a cleaned and sanitized scrub brush, mop or single-use disposable

towel.

Contamination.










ACCIDENTS/HAZARDS

9. Sanitizing entails the washing of the assigned area or equipment with:a. an approved sanitizing agent mixed with hot or warm water in a sink

or pail, orb. an approved pre-mixed sanitizing agent available for dispensing via a

spray bottle or dispensing unit, andc. a cleaned and sanitized scrub brush, mop or single-use disposable

towel.

Contamination.

10. Air drying entails allowing the cleaned, rinsed and sanitized area orequipment to dry with exposure to air only.a. All areas or equipment must never be dried with a cloth or towel as

the lint from the cloth or towel may cause contamination or cross-contamination may occur of the cloth or towel is used elsewhere.

Contamination.

11. Employees must be familiar with the maintenance processes required toeffectively maintain or repair damage to an area or equipment. There aretwo types of maintenance processes – preventive and reactive – seeSteps 12 and 13.

Damage, contamination.

12. Preventive Maintenance entails the development of a schedule of tasksthat must occur for a particular area or equipment at regular time intervals,e.g., the servicing of the compressors on refrigeration units is scheduled tooccur bi-monthly/every two months. The process is as follows:a. The Executive Chef, Maintenance Coordinator and the Facility

Manager will be responsible for working together to develop therequired preventive maintenance schedules for areas and equipmentwithin the food service and catering operation.

b. The Maintenance Coordinator will assign the scheduled preventivemaintenance tasks to the appropriate Maintenance Personnel toensure the work is completed as required.

c. The assigned Maintenance Person(s) perform(s) the work and reportany additional work that may be required to ensure the area orequipment is at optimum performance.

Equipment damage, fire,contamination, injuries, food waste.










ACCIDENTS/HAZARDS

13. Reactive Maintenance entails the reporting of unexpected damage orbreakdown and required repair to an area or equipment that must berectified immediately or as soon as possible, e.g., a stove stops workingfor no known reason. The process is as follows:a. The Employee will:

i. advise the Executive Chef of the issue immediately,ii. set all power switches/dials to the OFF position, remove power

plugs from the wall outlets, andiii. Ensure that the area or equipment is tagged-out with an isolation

tag to indicate it is out-of-service/malfunctioning.b. The Executive Chef will:

i. Initiate the request/paperwork to the Maintenance Coordinator tohave the issue rectified in a timely manner to enable only minimaldisruption to the operation of the food service and catering facility.

ii. assign food service worker(s) to move food products from thebroken down unit to an alternative unit, if applicable, e.g., if arefrigeration unit breaks down its contents must be moved to analternative refrigeration unit for temporary storage.

c. The Maintenance Coordinator will:i. Order necessary parts and assign and schedule the appropriate

maintenance personnel to rectify the issue – scheduling will bedependent on the urgency of the repair.

d. The Maintenance Personnel will:i. Repair the damage/breakdown to the area or equipment, remove

the isolation tag and advise the Executive Chef and MaintenanceCoordinator when the area or equipment is ready for use again.

e. The Employee must never work in an area or with equipment that hasbeen tagged-out with an isolation tag.

Contamination, equipment damage,fire, injuries, food waste.

14. Food Service Employees must never attempt to deal with abreakdown/damage issue for an area or equipment when it is clearly amaintenance task.

Injury.

FOOD SERVICES AND


PROCEDURE

SOP-036 – MILK DISPENSER




Uniform, safety footwear, disposable vinyl or plastic



ACCIDENTS/HAZARDS

1. Ensure power is off.a. Ensure hands are clean and dry.b. Turn power off at machine’s switch and unplug the unit.

Electrocution.

2. Ensure the machine has been cleaned and sanitized.a. Milk dispensers must be cleaned and sanitized at least weekly or more

frequently, if required.

Contamination.

3. Transfer the required containers of milk from the cooler to the dispenser.a. Lift the containers using the proper method for lifting heavy objects –

back straight, knees bent, arms straight with elbows close to the body –use legs to lift object, not the back.

b. Use a trolley to transfer the milk from cooler area to the dispenser.

Back strain.

4. Load the milk container into the dispenser.a. Open the back door to the dispenser and pull the machine’s holding

crate out.b. Turn the crate on its side and release the lid’s latches.c. Load the bag of milk into the machine’s holding crate.d. Ensure the spigot on the bottom of the bag protrudes through the

bottom of the crate.e. Ensure the crate’s lid latches are secured and tip the crate upright.f. Lift the crate and reposition it into the machine – ensure its position is

secure.g. Close the back door to the dispenser.

Back strain, contamination, handinjury.

5. Ensure the power is turned on.a. Ensure hands are clean and dry.b. Plug the dispenser’s power plug into the power outlet.c. Turn the dispenser on at its switch.

Electrocution, spoiled milk.

6. Prepare the spigot for service.a. Use a pair of cleaned and sanitized scissors.b. Cut the end of the spigot.c. Place a cleaned and sanitized glass underneath spigot and depress the

flow lever to ensure the milk flows properly.d. Ensure scissors and glass are taken to the dishwashing area.

Contamination.

CLEAN AND SANITIZE THE MILK DISPENSER AT LEAST WEEKLY ORMORE FREQUENTLY, IF REQUIRED.

7. Ensure the power is off.a. Ensure hands are clean and dry.b. Turn the power off at the machine’s switch and unplug the unit from the

power outlet.

Electrocution.

FOOD SERVICES AND


PROCEDURE

SOP-036 – MILK DISPENSER







ACCIDENTS/HAZARDS

8. Empty the milk dispenser.a. Remove the machine’s holding crate from the machine.b. Remove the bag of milk from the holding crate and place it in a milk

storage crate if it contains milk.i. If the milk bag is empty dispose of it in the appropriate

garbage/recycle receptacle and skip Step 8. c.c. Use a cleaned and sanitized trolley to transfer the milk to the dairy

cooler unit for storage while cleaning and sanitizing the machine.d. Remove the flow lever and drain cover, if removable.

Contamination, back strain, handinjury.

9. Put on long rubber gloves and safety glasses to clean and sanitize themachine and its parts.


10. Clean and sanitize the milk dispenser and its removable parts.a. Do not hose the machine.b. Wash all interior and exterior surfaces and removable parts (drain

cover, flow lever and holding crate) with hot soapy water and a scrubbrush.

c. Rinse all interior and exterior surfaces and removable parts clean hotwater and a scrub brush.

d. Sanitize all interior and exterior surfaces and removable parts with avinegar and water solution (1 part vinegar 4 parts water).

e. Allow the machine and all parts to air dry.


11. Reassemble the milk dispenser using the proper lifting techniques.a. Use a clean pair of disposable vinyl or plastic gloves.b. Reinstall flow lever and drain cover.c. Transfer the bag of milk from the dairy cooler to the dispenser using a

trolley.d. Reinstall the bag of milk into the machine’s holding crate as per Step 4.e. Ensure hands are dry and put the dispensers’ plug into the power outlet

and turn the machine on at its switch.f. Prepare the spigot for service as per Step 6, if required.

Contamination, back strains.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-037 – PURE JUICE

(VITALITY) DISPENSER







ACCIDENTS/HAZARDS

1. Ensure power is off.a. Ensure hands are clean and dry.b. Turn power off at machine’s switch.

Electrocution.

2. Ensure the machine has been cleaned and sanitized.a. Pure juice dispensers must be cleaned and sanitized weekly or more

frequently, if required – see Steps 9 to 11.b. Pure juice dispensers’ spigots and flow levers must be cleaned and

sanitized each time a container of pure juice concentrate is emptied andreplaced with a new container – see Steps 12 to 13.

Contamination.

3. Thaw pure juice concentrates in a refrigerator prior to use – temperaturesetting 4°C or 40°F.a. Pure juice concentrates are stored in freezers and must be thawed

completely in a refrigerator prior to use in the dispenser.

Contamination.

4. Load the pure juice concentrate into the dispenser.a. Open the front door to the dispenser.b. Place juice concentrate container in the appropriate slot.

i. As the container is placed into the slot the seal will automatically bepunctured by the top of the slot’s spigot.

c. Close the door to the dispenser.

Contamination.

5. Ensure the power is turned on.a. Ensure hands are clean and dry.b. Turn the dispenser on at its switch.

Electrocution.

6. Ensure juice is dispensing properly.a. Place a cleaned and sanitized glass underneath spigot and depress the

flow lever to ensure the concentrate mixes properly with the water supplyand provides juice.

b. Ensure service area of the dispenser is clean and free of juice splashes.

Contamination.

CLEAN AND SANITIZE THE PURE JUICE DISPENSER WEEKLY OR MOREFREQUENTLY, IF REQUIRED.

7. Ensure the power is off.a. Ensure hands are clean and dry.b. Turn the power off at the machine’s switch.

Electrocution.

8. Empty the pure juice dispenser.a. Remove all juice concentrate containers complete with spigots and flow

levers attached to them.b. Do not remove the spigots and flow levers from the containers.c. Cover the spigot/flow lever mechanism on each container with clean

plastic wrap and place them away from the machine’s area.d. Remove the drain cover.

Contamination.


Splashes, scalds,contamination.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-037 – PURE JUICE

(VITALITY) DISPENSER







ACCIDENTS/HAZARDS

10. Clean and sanitize the pure juice dispenser and its removable parts.a. Do not hose the machine.b. Wash all interior and exterior surfaces and drain cover with hot soapy

water and a scrub brush.c. Rinse all interior and exterior surfaces and drain cover clean hot water

and a scrub brush.d. Sanitize all interior and exterior surfaces and drain cover with a vinegar

and water solution (1 part vinegar 4 parts water).e. Allow the machine and all parts to air dry.

Contamination, splashes,scalds.

11. Reassemble the pure juice dispenser.a. Use a clean pair of disposable vinyl or plastic gloves.b. Reinstall drain cover.c. Reinstall the pure juice concentrate containers complete with spigots and

flow levers attached.d. Ensure hands are dry and turn the machine on at its switch.e. Ensure that all juice spigots are dispensing juice properly at per Step 6.

Contamination.

12. Clean and sanitize the pure juice dispenser’s spigots and flow levers prior toreplacing an empty concentrate container with a new one.a. Use cleaned and sanitized long rubber gloves and safety glasses.b. Remove the concentrate container complete with the spigot and flow

lever attached from the machine.c. Remove the spigot and flow lever from the empty container.d. Clean and sanitize the spigot and flow lever.

i. Wash the spigot and flow lever in hot soapy water with a scrubbrush.

ii. Rinse the spigot and flow lever in hot clean water with a scrub brush.iii. Sanitize the spigot and flow lever in a vinegar and water solution.

Contamination.

13. Reinstall the spigot and flow lever mechanism and new container of purejuice concentrate in the dispenser.a. Open the dispenser’s door.b. Reinstall the spigot and flow lever mechanism in the appropriate slot.c. Place juice concentrate container in the appropriate slot.

i. As the container is placed into the slot the seal will automatically bepunctured by the top of the slot’s spigot.

d. Close the door to the dispenser.e. Ensure juice is dispensing properly as per Step 6.

Contamination.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-038 –POP/SOFT DRINK

(BAG-IN-BOX POST-MIX)

DISPENSER OPERATION AND

CLEANING






ACCIDENTS/HAZARDS

1. Ensure power is off.a. Ensure hands are clean and dry.b. Turn power off at machine’s switch.

Electrocution.

2. Ensure the machine has been cleaned and sanitized.a. The exterior and drain covers of pop/soft drink dispensers must be

cleaned and sanitized daily.b. Cleaning and sanitizing of the interior of the machine must be performed

by the supplier’s service technician at least monthly or each time themachine is serviced.

Contamination.

3. Replace an empty box of syrup.a. Syrup boxes are located on a shelf underneath the pop/soft drink

dispenser’s service area.b. Disconnect the feed line from the empty box and slide it off the shelf.c. Lift the new box of syrup using the proper lifting techniques and place it

on the shelf.d. Securely connect the new box of syrup to the feed line.

Contamination, back strain.

4. Replace an empty CO2 cylinder.a. Check the gauge to determine if the cylinder is empty.b. Turn the valve on the top of the cylinder to the OFF position.c. Uncouple the empty cylinder from the CO2 feed line.d. Remove empty cylinder from the holding space.e. Place a full cylinder into the holding space using the proper

lifting/handling techniques for heavy objects.f. Securely couple the empty cylinder to the feed line.g. Turn the valve on the top of the cylinder to the OPEN position.

Contamination, back strain.

5. Ensure the power is turned on.a. Ensure hands are clean and dry.b. Turn the dispenser on at its switch.

Electrocution.

6. Ensure the pop/soft drink is dispensing properly.a. If a box of syrup has been replaced, place a cleaned and sanitized glass

underneath the corresponding spigot and depress the flow lever toensure the syrup mixes properly with the water and CO2 supply toprovide properly mixed pop/soft drink.

b. If a CO2 cylinder has been replaced, place a cleaned and sanitized glassunderneath all spigots and depress the flow levers to ensure the syrupsmix properly with the water and CO2 supply to provide properly mixedpop/soft drinks.

c. Ensure service area of the dispenser is clean and free of pop splashes –wipe the area down with a clean damp cloth soaked in a vinegar andwater solution, if required.

Contamination.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE

SOP-038 –POP/SOFT DRINK

(BAG-IN-BOX POST-MIX)

DISPENSER OPERATION AND

CLEANING






ACCIDENTS/HAZARDS

CLEAN AND SANITIZE THE POP DISPENSER’S EXTERIOR SURFACES AND PARTS DAILY.As noted in Step 2. b., the interior of the machine will be cleaned and sanitized by the supplier’s service technician atleast monthly or each time the machine is serviced.

7. Ensure the power is off.a. Ensure hands are clean and dry.b. Turn the power off at the machine’s switch.

Electrocution.


Splashes, scalds,contamination.

9. Clean and sanitize the pop/soft drink’s exterior surfaces and drain cover.a. Do not hose the machine.b. Remove the drain cover.c. Wash all exterior surfaces and drain cover with hot soapy water and a

scrub brush.d. Rinse all exterior surfaces and drain cover clean hot water and a scrub

brush.e. Sanitize all exterior surfaces and drain cover with a vinegar and water

solution (1 part vinegar 4 parts water).f. Allow the machine and all parts to air dry.

Contamination, splashes,scalds.

10. Reassemble the pop/soft drink dispenser.a. Use a clean pair of disposable vinyl or plastic gloves.b. Reinstall drain cover.c. Ensure hands are dry and turn the machine on at its switch.d. Ensure that all spigots are dispensing pop/soft drinks properly at per Step

6.

Contamination.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE




NOTES: Never use a barbecue during bad weather conditions (

windy conditions, lightning storms). Never use a barbecue indoors or on loading docks.

1. Ensure the barbecue has been cleaned and sanitizedbarbecues must be cleaned and sanitized after each use.

2. Set up the work area and connect the barbecue unit.a. If the barbecue must be moved to its cooking location,

ensure the traffic area is clear ofb. If the barbecue is equipped with wheels on its base and

must be moved to its cooking location, use the proper liftingtechniques to lift the end without wheels and push the unitslowly to its location.

c. If the barbecue’s base does not have whdolly.i. Use the proper lifting techniques to put the unit on the

dolly – ask for assistance if required.ii. Strap the unit securely onto the dolly before moving it.

d. If the barbecue is equipped with a propane tank, disconnectthe propane tank and move it separately on a sturdy dolly orcart.i. Use the proper lifting techniques to move the propane

tank from the barbecue’s base to the dolly or cart.ii. Strap the propane tank securely to the dolly or cart

before moving it.e. Ensure the ground where the

level and free of obstructions.f. Set up cleaned and sanitized work tables to hold small

tools, pans of food, sauces, etc. near the barbecue.g. Depending on the location,

certified maintenance person tobelow.

h. If the barbecue is propane fired, connect the propane bottleto the barbecue.i. Ensure the gas line is securely fastened to the regulator

underneath the barbecue.ii. Affix the gas line to the propane bottle’s outlet and

securely tighten the coupling.i. If the barbecue is natural gas fired, connect the gas line to

the barbecue.i. Ensure the gas line is securely fastened to the regulator

underneath the barbecue.ii. Affix the gas line to the natural gas outlet and securely

tighten the coupling.

ERVICES AND

AFE

ROCEDURE

SOP-0

ERSONAL Uniform, safety footwear, apron, the

sleeves, long rubber gloves, apron


ACCIDENTS

Never use a barbecue during bad weather conditions (e.g.windy conditions, lightning storms).Never use a barbecue indoors or on loading docks.

Only purchase barbecue unitsequipped with a lid andtemperature gauge.

If the barbecue must bemoved, purchase a unit with abase equipped with wheels.

barbecue has been cleaned and sanitized –barbecues must be cleaned and sanitized after each use.

Contamination.

Set up the work area and connect the barbecue unit.If the barbecue must be moved to its cooking location,ensure the traffic area is clear of obstructions.If the barbecue is equipped with wheels on its base andmust be moved to its cooking location, use the proper liftingtechniques to lift the end without wheels and push the unit

If the barbecue’s base does not have wheels, move it on a

Use the proper lifting techniques to put the unit on theask for assistance if required.

Strap the unit securely onto the dolly before moving it.If the barbecue is equipped with a propane tank, disconnect

and move it separately on a sturdy dolly or

Use the proper lifting techniques to move the propanetank from the barbecue’s base to the dolly or cart.Strap the propane tank securely to the dolly or cart

Ensure the ground where the barbecue will be set up islevel and free of obstructions.Set up cleaned and sanitized work tables to hold smalltools, pans of food, sauces, etc. near the barbecue.

location, regulations may require acertified maintenance person to complete Steps h. and i.

If the barbecue is propane fired, connect the propane bottle

Ensure the gas line is securely fastened to the regulatorunderneath the barbecue.Affix the gas line to the propane bottle’s outlet and

tighten the coupling.If the barbecue is natural gas fired, connect the gas line to

Ensure the gas line is securely fastened to the regulatorunderneath the barbecue.Affix the gas line to the natural gas outlet and securely

ing.

Strains, explosions, fire.

039 – BARBECUE

OPERATION AND

CLEANING

Uniform, safety footwear, apron, thermal gloves and

long rubber gloves, apron

OTENTIAL

CCIDENTS/HAZARDS

Only purchase barbecue unitsequipped with a lid andtemperature gauge.If the barbecue must bemoved, purchase a unit with abase equipped with wheels.

Contamination.

Strains, explosions, fire.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE




3. Prepare yourself to operate the barbecue.a. Clean and sanitize hands as per the hand washing

procedure.b. Put on thermal gloves, sleeves, safety glasses.

4. Prepare the barbecue for starta. If the barbecue is propane fired, turn the valve at the top of

the propane tank clockwise until it stops to open the gassupply fully.

b. If the barbecue is natural gas fired, turn the valve at the gassupply outlet clockwise until it stops to open the gas supplyfully.

c. If the barbecue is fired with charcoal, line the bottom of thebarbecue with charcoal pieces.

5. Light the barbecue.a. If the barbecue is propane or natural gas fired.

i. Keep your stance upright to avoid contact with a flareup when lighting the unit.

ii. Turn the temperature control knob on the barbecue tolow.

iii. Immediately turn or push the starter button until the gasignites OR use a handignite the gas (if the barbecue does not have a starter).

iv. Adjust the temperature control knob tlid and allow the barbecue to warm up.

v. Refer to the temperature gauge on the lid to determinethe interior heat of the barbecue.

b. If the barbecue is fired with charcoal.i. Keep your stance upright to avoid contact with a flare

up when lighting the unit.ii. Ensure the lid’s air vents are open on the barbecue’s

lid.iii. Sprinkle a minimal amount of starter fluid over the

charcoal pieces OR scatter the required number of firestarter cubes throughout the charcoal pieces.

iv. Immediately use a handignite the starter fluid or starter cubes.

v. Close the lid to allow the barbecue to warm up.vi. Refer to the temperature gauge on the lid to determine

the interior heat of the barbecue.

ERVICES AND

AFE

ROCEDURE

SOP-0




ACCIDENTS

Prepare yourself to operate the barbecue.Clean and sanitize hands as per the hand washing

Put on thermal gloves, sleeves, safety glasses.


Prepare the barbecue for start-up.is propane fired, turn the valve at the top of

the propane tank clockwise until it stops to open the gas

If the barbecue is natural gas fired, turn the valve at the gassupply outlet clockwise until it stops to open the gas supply

the barbecue is fired with charcoal, line the bottom of thebarbecue with charcoal pieces.

If the barbecue is propane or natural gas fired.Keep your stance upright to avoid contact with a flare-up when lighting the unit.

temperature control knob on the barbecue to

Immediately turn or push the starter button until the gasignites OR use a hand-held butane barbecue starter toignite the gas (if the barbecue does not have a starter).Adjust the temperature control knob to high, close thelid and allow the barbecue to warm up.Refer to the temperature gauge on the lid to determinethe interior heat of the barbecue.

If the barbecue is fired with charcoal.Keep your stance upright to avoid contact with a flare-

ng the unit.Ensure the lid’s air vents are open on the barbecue’s

Sprinkle a minimal amount of starter fluid over thecharcoal pieces OR scatter the required number of firestarter cubes throughout the charcoal pieces.Immediately use a hand-held butane barbecue starter toignite the starter fluid or starter cubes.Close the lid to allow the barbecue to warm up.Refer to the temperature gauge on the lid to determinethe interior heat of the barbecue.

Fire, burns, contamination.

039 – BARBECUE

OPERATION AND

CLEANING



OTENTIAL

CCIDENTS/HAZARDS



FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE




6. Cook the food.a. Use the appropriate small tools (eg, tongs, large forks and

lifters) to place, turn or remove the food on the grill.b. Ensure a spray bottle of water (bottle must be labelled) is

kept beside the barbecue to spray down flareimmediately.

c. Check internal temperatuthermometer to ensure the food is cooked thoroughly.

d. Place cooked food into a cleaned and sanitized hotelpan/insert, cover it with a lid or foil and transfer it to theservice line’s steam table immediately.

7. When cooking has finished –fire.a. Leave the barbecue burning to allow the heat to burn off

excess food residue from the grill.i. If the unit is propane or natural gas fired, set the control

knob to its Medium setting;approximately 5 minutes.

ii. If the unit is charcoal fired close the lid for approximately5 minutes.

b. Open the lid and brush the grill with a longbrush until all food residues

c. If the unit is propane or natural gas fired:i. Turn the control knob’s setting to 0/OFF.ii. Turn the valve at the top of the propane tank or at the

natural gas outlet countercompletely stop the feed of gas to the unit.

d. If the unit is charcoal fired.i. Shut all vents on the lid and base of the unit.ii. Close the lid to smother the fired coals. Smothering of

the fire will be dependent on the volume of coals.iii. NEVER hose a charcoal fired barbecue to extinguish

the fire.

CLEAN AND SANITIZE THE BARBECUE UNIT THE DAY AFTERITS USE.

8. Use long rubber gloves, face mask, safety glasses and PVCapron to complete the following tasks.

ERVICES AND

AFE

ROCEDURE

SOP-0




ACCIDENTS

appropriate small tools (eg, tongs, large forks andlifters) to place, turn or remove the food on the grill.Ensure a spray bottle of water (bottle must be labelled) iskept beside the barbecue to spray down flare-ups

Check internal temperature of food with the properthermometer to ensure the food is cooked thoroughly.Place cooked food into a cleaned and sanitized hotelpan/insert, cover it with a lid or foil and transfer it to theservice line’s steam table immediately.

Fire, burns, contami

– clean the grill and extinguish the

Leave the barbecue burning to allow the heat to burn offexcess food residue from the grill.

If the unit is propane or natural gas fired, set the controlsetting; close the lid for

approximately 5 minutes.If the unit is charcoal fired close the lid for approximately

Open the lid and brush the grill with a long-handled grillresidues has been removed.

r natural gas fired:Turn the control knob’s setting to 0/OFF.Turn the valve at the top of the propane tank or at thenatural gas outlet counter-clockwise until it stops tocompletely stop the feed of gas to the unit.

If the unit is charcoal fired.ll vents on the lid and base of the unit.

Close the lid to smother the fired coals. Smothering ofthe fire will be dependent on the volume of coals.NEVER hose a charcoal fired barbecue to extinguish

Fire, burns, contamination,equipment damage.

CLEAN AND SANITIZE THE BARBECUE UNIT THE DAY AFTER

Use long rubber gloves, face mask, safety glasses and PVCapron to complete the following tasks.

Eye or hand injury, vapours,contamination

039 – BARBECUE

OPERATION AND

CLEANING



OTENTIAL

CCIDENTS/HAZARDS


Fire, burns, contamination,equipment damage.

Eye or hand injury, vapours,contamination

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE




9. If the barbecue is charcoal fired:a. Open the lid and remove the grills.b. Use a metal dust pan or scoop to remove the ashes.c. Put the ashes in a metal pail with a lid (

can with lid).d. Stow the pail outside for a day in a place where the pail will

not be knocked over.e. Dispose of the ashes inf. Replace the grills, close the unit’s lid and cover the unit if it

is to remain outside.g. If the unit must be moved to storage inside, refer to Step 2.

To return it to its storage space.

10. If the barbecue is propane or natural gas fired:a. Open the lid and remove the grills.b. Ensure the gas supply has been turned off at the

temperature control knob on the unit and at the valve on thetop of the propane bottle or at the natural gas outlet.

c. Clean and sanitize the interior and exterior surfaces of thebarbecue unit.i. Clean the unit with an approved oven or barbecue

cleaner – follow the instructions on the cleaner’scontainer.

ii. Rinse the unit with hot clean water and a scrub brushensure all cleaner residuestwice or more to remove all residue.

iii. Sanitize the unit with a vinegar and water solution (1part vinegar 4 parts water) and a scrub brush.

iv. Allow the unit to air dry.d. Replace the unit’s grills, close the lid and cover the unit if it

is to remain outside.e. If the unit must be moved to storage inside, refer to Step 2

to disconnect it from the propane bottle or natural gas outletand return it to its storage space.

ERVICES AND

AFE

ROCEDURE

SOP-0




ACCIDENTS

If the barbecue is charcoal fired:remove the grills.

Use a metal dust pan or scoop to remove the ashes.Put the ashes in a metal pail with a lid (e.g., small garbage

Stow the pail outside for a day in a place where the pail will

Dispose of the ashes in the proper garbage receptacle.Replace the grills, close the unit’s lid and cover the unit if it

If the unit must be moved to storage inside, refer to Step 2.return it to its storage space.

Fire, facility damage.

is propane or natural gas fired:Open the lid and remove the grills.Ensure the gas supply has been turned off at thetemperature control knob on the unit and at the valve on thetop of the propane bottle or at the natural gas outlet.

the interior and exterior surfaces of the

Clean the unit with an approved oven or barbecuefollow the instructions on the cleaner’s

Rinse the unit with hot clean water and a scrub brush –residues is removed – rinse the unit

twice or more to remove all residue.Sanitize the unit with a vinegar and water solution (1part vinegar 4 parts water) and a scrub brush.Allow the unit to air dry.

Replace the unit’s grills, close the lid and cover the unit if it

If the unit must be moved to storage inside, refer to Step 2to disconnect it from the propane bottle or natural gas outletand return it to its storage space.

Fire, explosions, vapours, strains.

039 – BARBECUE

OPERATION AND

CLEANING



OTENTIAL

CCIDENTS/HAZARDS

Fire, facility damage.

Fire, explosions, vapours, strains.

FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE


SERVICE LINE EQUIPMENT




Uniform, non-slip footwear, thermal gloves, long

rubber gloves


1. Ensure power is OFF at the wall switch, remove plug from the walloutlet and at the equipment’s switches.a. Ensure hands are dry before turning off power.

Electrocution.

2. Ensure the equipment has been cleaned, sanitized and reassembled.a. All hot food line serving equipment must be cleaned, sanitized and

reassembled after each use.

Contamination.

3. Prepare the equipment for service.a. Steam tables or warmers must be filled with cold water to the wells’

level indicators to safeguard elements from burnout.

Equipment damage, contamination.

4. Switch on power to the equipment.a. Ensure hands are dry.b. Turn on switch at the wall (if applicable), plug unit’s power plug into

the wall outlet (if applicable).c. Set control knobs or switches on the units to the applicable

temperature settings for the food items being held in the units.d. Ensure equipment is on – check for illumination of indicator lights,

heat lamps, etc.e. All units require a minimal amount of time to preheat prior to food

being placed in them.

Contamination, electrocution.

5. Transfer food to the units as required.a. Ensure internal temperatures of the food items are equal to or

greater than 77°C or 170°F.b. Never use hot food line holding equipment for heating or reheating

food items.i. If the food requires heating, use the appropriate food

preparation equipment to bring its internal temperature to theacceptable temperature 77°C or 170°F.

c. Wear a clean pair of thermal gloves to transfer hot food containersfrom the food preparation area to the hot food line holdingequipment.i. Do not touch the food items – touch only the exterior of the food

containers.ii. Ensure the food containers are covered with a lid or foil when

they are being moved.iii. Use the proper lifting techniques when moving heavy

containers of food and carry only one container at a time.iv. If several containers must be moved at the same time to the

same holding equipment, use a cleaned and sanitized trolley tomove the items.

v. If food must be removed from one container to another use theappropriate cleaned and sanitized small tool(s) to move thefood.

d. After the food has been moved to the holding equipment, whereapplicable, keep the food covered with the container’s lid or foilwhen it is not being accessed.


FOOD SERVICES AND

CATERING - SAFE

OPERATING PROCEDURE


SERVICE LINE EQUIPMENT




Uniform, non-slip footwear, thermal gloves, long

rubber gloves


6. When food service is finished remove all food, containers and servingtools from the holding equipment and return them to the foodpreparation area for storage (if applicable) or dishwashing area fordisposal and cleaning/sanitizing of containers.a. Use trolleys to move the food items, containers, lids and serving

tools from the service line to the food preparation and/ordishwashing areas.

b. Lift one container at a time from the holding equipment to the trolley– do not over load the trolley.

c. Take extra care when moving containers holding hot liquids.d. Use the proper lifting techniques especially when transferring

heavier containers from the holding equipment to the trolley.

Contamination, spills, splashes.

CLEAN AND SANITIZE THE HOT FOOD HOLDING EQUIPMENT AND REMOVABLE PARTS AFTER EACH USE


8. Ensure all power is OFF.a. Ensure hands are dry.b. Set all equipment switches or dials to the OFF position.c. Turn off power at the wall switch or remove the unit’s plug from the

wall outlet.

Electrocution.

9. Ensure the equipment and its removable parts are cool to the touch. Burns.

10. Drain steam tables or warmers of leftover water in the wells.a. Release the steam table’s drain plug in the well to remove the

water.b. Remove the warmer’s water insert and drain in a sink.

Scalds, splashes.

11. Prepare the equipment for cleaning and sanitizing.a. Dismantle all removable parts from the hot food holding equipment

– refer the equipment’s manufacturer’s manual if required.

Equipment damage.

12. Clean and sanitize all exterior and interior surfaces, all removable partsand the equipment’s surrounding area.a. Do not hose or submerge any electrical holding equipment in water

– only removable parts may be submerged in water.b. Wash the removable parts, all surfaces and surrounding area with

hot soapy water and a scrub brush.c. Rinse the removable parts, all surfaces and surrounding area with

hot clean water and a scrub brush.d. Sanitize the removable parts, all surfaces and surrounding area

with vinegar and water solution (1 part vinegar 4 parts water) and ascrub brush.

e. Allow all equipment and removable parts to air dry.

Contamination.

13. Reassemble the holding equipment.a. Reinstall all removable parts in the holding equipment – ensure the

parts are installed securely.b. Ensure hands are dry and check that all power is off – disconnect

power if applicable.

Contamination, equipment damage,electrocution.



SOP-041 – COLD FOOD LINE




Uniform, safety footwear, single gloves, long rubber

gloves


1. Ensure power is OFF at the wall switch, plug outlet and at theunit’s switches.a. Ensure hands are dry before turning off power.

Electrocution.

2. Ensure the equipment has been cleaned, sanitized andreassembled.

Contamination.

3. Prepare the equipment for service.a. Unrefrigerated cooling tables must be filled with ice to the

wells’ level indicators.

Contamination.

4. Switch on power to the equipment.a. Ensure hands are dry.b. Turn on switch at the wall (if applicable), plug unit’s power

plug into the wall outlet (if applicable).c. Set control knobs or switches on the units to the applicable

temperature settings for the food items to be held in theunits.

d. Ensure equipment is on – check for illumination of indicatorlights and listen for compressor operation.

e. Unit that have items left in them from one meal serviceperiod to another will not be turned off – check to ensure theyare running and temperatures are correct.

Contamination, electrocution.

5.Transfer food to the units as required.a. Ensure internal temperatures of the food items are equal to

or less than 4°C or 40°F for cold food and equal to or lessthan 0°C or 32°F for frozen food, e.g., ice cream.

b. Never use cold food line holding equipment for cooling fooditems.i. If the food must be cooled more, use the appropriate

refrigeration or freezer to bring its internal temperature tothe acceptable temperature as noted in Step 5. a. above.

c. Wear a clean pair of disposable food handling gloves totransfer cold food containers from the food preparation areato the cold food line holding equipment.i. Do not touch the food items – touch only the exterior of

the food containers.ii. Ensure the food containers are covered with a lid or

plastic wrap when they are being moved.iii. Use the proper lifting techniques when moving heavy

containers of food and carry only one container at a time.iv. If several containers must be moved at the same time to

the same holding equipment, use a cleaned andsanitized trolley to move the items.

v. If food must be removed from one container to anotheruse the appropriate cleaned and sanitized small tool(s)(e.g., spoons, tongs, forks, etc.) to move the food.

d. After the food has been moved to the holding equipment,where applicable, keep the food covered with the container’slid or plastic when it is not being accessed.

Contamination, strains.








gloves


6. When stocking reach-in coolers with single-serve products (cansof pop, juice, containers of yogurt, puddings, etc.):a. Refer to expiry dates where applicable and use the FIFO rule

- move older items to the front of the cooler and place neweritems to the back of the cooler.

Contamination, food waste.

7. When food service is finished remove all food, containers andserving tools from the holding equipment and return them to thefood preparation area for storage (if applicable) or dishwashingarea for disposal and cleaning/sanitizing of containers.a. Use trolleys to move the food items, containers, lids and

serving tools from the service line to the food preparationand/or dishwashing areas.

b. Lift one container at a time from the holding equipment to thetrolley – do not over load the trolley.

c. Take extra care when moving containers holding liquids.d. Use the proper lifting techniques especially when transferring

heavier containers from the holding equipment to the trolley.

Contamination, spills, splashes, strains.

CLEAN AND SANITIZE THE COLD FOOD HOLDING EQUIPMENT AND REMOVABLE PARTS AFTER EACH USEWHERE ALL FOOD WAS FRESH AND UNSEALED AND HAS BEEN REMOVED FROM THE UNIT FOR STORAGEOR DISPOSAL.CLEAN AND SANITIZE COLD FOOD EQUIPMENT AND REMOVABLE PARTS HOLDING PACKAGED SINGLE-SERVE PRODUCTS SUCH AS CANS OF POP, JUICE, SEALED CONTAINERS OF YOGURT, PUDDINGS, ETC.WEEKLY – ENSURE ALL SURFACES AND PARTS SUCH AS DOORS AND HANDLES THAT ARE TOUCHED BYPATRONS ARE CLEANED AND SANITIZED AFTER EACH MEAL SERVICE PERIOD OR DAY.


9. Ensure all power is OFF.a. Ensure hands are dry.b. Set all equipment switches or dials to the OFF position.c. Turn off power at the wall switch or remove the unit’s plug

from the wall outlet.

Electrocution.

10. Remove water and ice from non-refrigerated cooling tables’wells.a. Release the cold food table’s drain plug in the well to remove

the water into the drain or a bucket if the unit is notconnected to a drain.

b. Remove the ice from table’s well with a scoop and dispose ina sink.

Splashes.

11. Prepare the equipment for cleaning and sanitizing.a. Dismantle all removable parts from the cold food holding

equipment – refer to the equipment’s manufacturer’s manual.

Equipment damage.








gloves


12. Clean and sanitize all exterior and interior surfaces, all removableparts and the equipment’s surrounding area.a. Do not hose or submerge any electrical holding equipment in

water – only removable parts may be submerged in water.b. Wash the removable parts, all surfaces and surrounding area

with hot soapy water and a scrub brush.c. Rinse the removable parts, all surfaces and surrounding area

with hot clean water and a scrub brush.d. Sanitize the removable parts, all surfaces and surrounding

area with vinegar and water solution (1 part vinegar 4 partswater) and a scrub brush.

e. Allow all equipment and removable parts to air dry.

Contamination.

13. Reassemble the holding equipment.a. Reinstall all removable parts in the holding equipment –

ensure the parts are installed securely.b. Ensure hands are dry and check that all power is off –

disconnect power if applicable.

Contamination, equipment damage,electrocution.

14. For units that have not been completely emptied of single-servesealed containers of food items:a. Wash, rinse, sanitize and air dry the doors, handles and

shelving that may have been touched by humans after eachuse.

b. Completely empty the unit weekly, dismantle all removableparts and wash, rinse, sanitize and air dry all surfaces, partsand surrounding areas as per Step 12.

Contamination.



SOP-042 – PERSONNEL SAFE

WORK PROCEDURES


EQUIPMENT:


ACCIDENTS/HAZARDS

1. General Grooming Practices – Each employee must:a. Bathe/shower daily or more often, if necessary, that is, at the beginning of each

shift.b. Keep fingernails short, neat and clean. Do not bite nails or wear nail polish or

false nails.Wear single-use disposable gloves, use them only once and dispose of them inthe appropriate waste receptacle after use.

c. Keep hair clean and restrained. This includes the use of single-use disposablehair and beard nets, use them only once and dispose of them in the appropriatewaste receptacle after use.

d. Jewellery should not be worn; however, a plain wedding band is acceptableprovided it is covered with a single-use disposable glove.

a. Wash hands thoroughly and frequently.

Contamination

2. Personal Conduct – The following rules must be observed by all employees ofREDROCK Camps or another employer while working in a Redrock Campsoperation.a. No Eating – Sampling of food from the menu or eating food they have brought

for their meals is prohibited.b. No Drinking – Sampling of drinks from the menu or drinking items they have

brought for their meals is prohibited.c. No Smoking – Employees may smoke only in the designated smoking area, if

available, while they are on a break.d. No Spitting – Will not be tolerated anywhere within an REDROCK CAMPS

operation.e. No Chewing Gum – Will not be tolerated anywhere within an REDROCK

CAMPS operation.f. Blowing the Nose – If the employee must blow his/her nose, he/she must leave

his/her work area, go to the designated employees’ washroom to do so – handsmust be washed prior to returning to the work station.

g. Sneezing or Coughing onto food or food surfaces – If sneezing or coughing isunavoidable, the employee leave the must direct the sneeze into the bend of theelbow and always away from food or food surfaces - hands must be washedafter the occurrence of the sneeze or cough.

Contamination.




WORK PROCEDURES


EQUIPMENT:

3. Personal Safety – Each employee must practice the following rules to ensure a safework environment.a. Learn to operate equipment properly and use their guards and safety devices

always. Refer to the appropriate safe work procedure or operating manual forthe equipment, when in doubt.

b. Clean up spills as soon as they occur.c. Wear the appropriate uniform items and PPE and ensure that each item fits

properly. Do not wear jewellery that may get caught in equipment.d. Use small tools and knives for their intended purpose only.e. Walk – do not run.f. Keep exits, aisles and stairways clear and unobstructed.g. Always assume a pot or pan is hot and handle with dry towels or thermo gloves.h. Position pots and pans so that their handles face away from aisles.i. Ask for help or use a cart when lifting or moving heavy objects.j. To avoid back injuries, lift items with your leg muscles - stoop to pick up heavy

items – do not bend over them when lifting.k. Use well-placed ladders or stools for climbing – do not use a chair, box, drawer

or shelf.l. Keep breakable items away from food storage or production areas.m. Warn people when walking behind them, especially when carrying a hot pan.

Injuries, contamination.

4. Hand Washing Practices:a. Each person working within an REDROCK CAMPS operation must wash his/her

hands frequently during their shift and after touching any part of the body or awound, smoking, eating, drinking, coughing, sneezing, blowing the nose,handling garbage, and/or using the toilet. The acceptable practice for washinghands is as follows:i. Use only the designated hand washing stations within the facility.ii. Wet hands and forearms with hot running water (38°C/100°F).iii. Apply an antibacterial soap from the dispenser supplied at the hand

washing station.iv. Rub the hands and forearms briskly with soapy lather for at least 30

seconds.v. Scrub between fingers and clean nails with a clean nail brush.vi. Rinse hands and forearms thoroughly under hot running water.vii. Reapply soap and scrub hands and forearms for another 10 seconds, if

required.viii. Rinse hands and forearms thoroughly under hot running water.ix. Dry hands and arms with a single-use disposable towel.x. Place the towel between one hand the water faucet’s handle and turn off the

faucet.xi. Use the towel as a barrier between your hands and any doors that must be

touched between the hand washing station and the work station.xii. Discard the towel in the appropriate trash receptacle upon arrival at the

work station.xiii. Put on the appropriate gloves, without touching anything else, if required.

Contamination.




WORK PROCEDURES


EQUIPMENT:

5. Communicable Diseases:a. Prior to employment the employee will be certified medically free of contagious

diseases by a doctor.b. Prior to each shift, the employee will conduct a self-inspection and report signs

or symptoms of illness to the Executive Chef and/or his designate. Signs ofillness that must be reported are:i. Headache associated with chills or sweats.ii. Abdominal cramps or discomfort.iii. Diarrhoea or Vomiting.iv. Body and joint aches.v. Running nose and/or profuse sneezing.vi. Boil or infected wound.vii. Jaundice (yellowing colour to the skin and/or eyes).

Contamination.

6. Wound Treatment Practices:a. If an employee has an open wound, such as a cut or burn that contains puss, is

open and draining on the hands, wrists, arms or other parts of the body, he/shewill not be allowed to handle food unless:i. An impermeable cover protects the lesion on the hand or wrist and a single-

use glove is worn over the affected area.ii. An impermeable cover protects the lesion on the affected arm.iii. A dry, tight-fitting bandage covers the lesion on any other part of the body.iv. A doctor’s certificate indicating that the employee may return to work in food

preparation or service areas has been presented to the Executive Chef.b. If an employee has a minor uninfected cut(s) or burn(s) he/she will:

i. Wear bandages and vinyl gloves over the affected area or,ii. Refrain from handling food.

Contamination.

7. Uniforms and Personal Protective Equipment (PPE):a. Each employee must ensure he/she has and wears the required uniform items

and personal protective equipment to perform assigned tasks.b. Each employee must ensure that these items are clean and free of

contaminants. If a uniform cleaning service is available, it is the employee’sresponsibility to ensure he/she deposits all soiled uniform items in theappropriate cleaning service receptacle.

c. Uniforms will include hats, hair nets, beard nets, aprons, pants and shirt.d. Personal Protective Equipment will include safety/non-slip footwear, steel-toed

rubbers, “Wizard” cut-resistant gloves, thermal heat-resistant gloves, single-useplastic or vinyl gloves that are impermeable to water, safety goggles or glasses,and face masks or respirators.

e. Aprons must be changed if an employee moves from raw to ready-to-eat foodpreparation during a shift.

f. Single-use gloves should be discarded and replaced if:i. they become torn,ii. they have been continuously used for four hours,iii. an action that might cause contamination such as picking up an item from

the floor has occurred,iv. the employee leaves the work station for a break to eat, smoke, visit the

washroom.

Contamination, burns, scalds,injury.




WORK PROCEDURES


EQUIPMENT:

8. Designated washrooms complete with lockers will be available for employees to:a. Store their clean uniforms and personal protective equipment in an assigned

locker.b. Change from their street clothes into their clean uniforms and PPE prior to their

shift. NB food handler uniforms and PPE must not be worn outside of theREDROCK CAMPS operation.

c. Shower before and/or after a shift, if a shower facility is available.d. Use the toilet, when required.

Contamination.

9. Health & Wellness Maintenance - Each employee should:a. Eat well-balanced nutritious food, get adequate rest and exercise.b. Avoid close contact with other people who appear unwell or have illness

symptoms.c. At the first signs of illness, contact their supervisor to advise they are ill and

seek medical attention immediately.

Illness, contamination


SAFE OPERATING PROCEDURESOP-043 – IMMERSION BLENDER

USE AND CLEANING



Uniform, food handling gloves, cut-

gloves, apron, hat


1. Ensure that the work surface, Steam Kettle or Dutch Oven has beencleaned and sanitized.

Contamination, food poisoning, cuts.

2. Ensure that the appliance has been cleaned and sanitized.a. All appliances must be cleaned and sanitized after each use.

Contamination, food poisoning, cuts.

3. If the appliance has interchangeable blades, select the blade required forthe task.a. Ensure that the blade has been cleaned and sanitized.b. All blades must be cleaned, sanitized and reinstalled in the appliance

or returned to its storage space after use.


4. Install the blade in the appliance.a. Use cut-resistant gloves for this task.b. Pick up the blade by its handle and assemble in the machine as per

the manufacturer’s instructions.


5. Ensure the appliance’s power switch is in the Off position and plug the unitinto the wall outlet.a. Ensure hands are dry.

Electrocution.

6. Put food to be processed pot or steam kettle.a. Wash hands at the hand washing station and use food handling

gloves.b. Do not overfill bowl/canister – fill only three-quarters (3/4s) of the

bowl/canister to allow for movement during processing.c. Do not put hands into the bowl/canister/pot.

Contamination, machine damage, spills,cuts.

7. Submerge the blender into the pota. Keep fingers clear.b. Do Not submerge more that ¾ of the length of the shaft.

Jammed fingers, cuts, damage toequipment

8. Turn the appliance’s power switch on and press the safety switch.a. Ensure hands/gloves are dry.b. Keep hands clear of the machine until food has been processed as

desired.c. The safety switch will only have to be pressed once to start the unit.

You do not have to hold down the safety switch for continuousoperation.

d. Keep the blade away from the bottom of the bowl.e. Do not bring the unit out of the liquid while it is still running.f. REMOVE the unit from the liquid ONLY AFTER THE UNIT HAS

STOPPED MOVING!

Electrocution, injury, Burns

9. Turn the appliance’s power switch off and unplug the unit at the wall.a. Ensure hands/gloves are dry.

Electrocution.



USE AND CLEANING




gloves, apron, hat


10. Transfer processed food into a clean container.a. Ensure container has been cleaned and sanitized – all containers must

be cleaned and sanitized after use.b. Do not put hands into bowl/canister to remove food – tip the

bowl/canister so the food pours or falls into the container.


11. If the appliance has interchangeable blades, remove the blade.a. Use cut-resistant gloves for this task.b. Refer to manufacturer’s instructions to remove the blade properly.c. Do Not submerge the entire machine into the water! Only the blade

and shaft can be washed.

Cuts.

12. Wash, rinse, sanitize and air dry the machine’s removable and stationaryparts and the work surface.a. Use cut-resistant gloves for this task.b. Use an approved sanitizing agent.c. If the blade is not removable, as in a blender, exercise caution when

cleaning the interior of the canister.


13. Reassemble the machine and return to its storage space.

14. If using the appliance’s continuous feed attachment proceed as follows.a. Follow Steps 1 to 5 then go to Step 15 below.

15. Position bowl or container at the base of the continuous feed unit to catchthe processed food.a. Ensure the bowl or container has been cleaned and sanitized – all

bowls and containers must be cleaned and sanitized after each use.b. Ensure that the bowl or container is of adequate size to hold all

processed food.

Contamination.

16. Turn the unit’s power switch on.a. Ensure hands/gloves are dry.

Electrocution.

17. Feed product into the unit for processing.a. Wash hands at the hand washing station and use clean food handling

gloves.b. Do not overfill receptacle – fill only three-quarters (3/4s) of the

receptacle to allow for movement during processing.c. Do not put hands into the receptacle.d. Stand clear of the machine until it stops.

Contamination, cuts, overflow.

CLEAN AND SANITIZE THE EQUIPMENT AND PARTS.

18. Turn the unit’s power switch off and unplug the unit at the wall.a. Ensure hands/gloves are dry.

Electrocution.

19. Dismantle removable parts of the appliance.a. Use cut-resistant gloves for this task.b. Refer to the manufacturer’s instructions for guidance.

Cuts.



USE AND CLEANING




gloves, apron, hat


20. Wash, rinse, sanitize and air dry the machine’s removable and stationaryparts and the work surface.a. Use cut-resistant gloves for this task.b. Use an approved sanitizing agent.

Contamination, cuts

21. Reassemble the machine and return it to its storage space.

F S SOP-000 – INDEX OF SAFE C -S ... - Redrock Camps · food services and catering-safe operating procedure sop-000 – index of safe operating procedures document # document title

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