They expect you to arrive at work on time, that you dress properly, that you follow the rules and instructions, and that you do the job correctly and on time. Employers want workers who have good work attitudes and who practice good work habits. Carefully check all food deliveries for potential hitchhikers and reject shipments that show signs of pest activity. Cleaning, disinfecting and disinfecting are incredibly important in the catering industry to prevent cross-contamination and the spread of viruses.
There is a lot to address when it comes to food safety, and one of the best ways to keep your team members informed is to require all company employees to be certified as food handlers. Proper food handling begins when you receive a shipment of food and continues until the food is served to your guests. Washing your hands and cooking food at the right internal temperature are two of the best defenses against these pathogens. If your goal is to consistently provide safe, high-quality food and services to your customers, SOPs will help you achieve this goal.
Take appropriate precautions against any illness, but watch out for certain pathogens that are known to spread foodborne illnesses in food service environments. At each of these steps, there are potential food safety hazards that could make the end consumer sick or harm. Any operation that serves food must establish protocols that meet legal requirements for the safe handling of food. This is especially true of ready-to-eat foods, such as products that do not benefit from cooking at high temperatures to destroy pathogens.
It is a plan that restaurant operators implement to help them identify, reduce and react to biological, chemical or physical hazards to food safety. The Iowa State University Food Safety Project provides solid guidance for developing standard operating procedures for restaurants, school food services, child care and assisted living.