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    Quest Mike PDF

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    mohamed.mauroof
    The kitchen attendant must verify received goods according to standards and complete a log for each item. They should check that items have original packaging or Styrofoam, notify chefs of broken packaging, and not accept chilled items over 8°C or frozen items over 0°C. All chilled and frozen goods must be transferred within 15 minutes to avoid cross contamination, following further procedures in the Receiving SOP.

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    Quest Mike PDF

    Uploaded by

    mohamed.mauroof
    24 views1 page
    The kitchen attendant must verify received goods according to standards and complete a log for each item. They should check that items have original packaging or Styrofoam, notify chefs of broken packaging, and not accept chilled items over 8°C or frozen items over 0°C. All chilled and frozen goods must be transferred within 15 minutes to avoid cross contamination, following further procedures in the Receiving SOP.

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    The kitchen attendant must verify received goods according to standards and complete a log for each item. They should check that items have original packaging or Styrofoam, notify chefs of broken packaging, and not accept chilled items over 8°C or frozen items over 0°C. All chilled and frozen goods must be transferred within 15 minutes to avoid cross contamination, following further procedures in the Receiving SOP.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    24 views1 page

    Quest Mike PDF

    Uploaded by

    mohamed.mauroof
    The kitchen attendant must verify received goods according to standards and complete a log for each item. They should check that items have original packaging or Styrofoam, notify chefs of broken packaging, and not accept chilled items over 8°C or frozen items over 0°C. All chilled and frozen goods must be transferred within 15 minutes to avoid cross contamination, following further procedures in the Receiving SOP.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Upon receiving the goods at the receiving area from the receiver, the assigned kitchen attendant needs

    to verify that the


    delivered goods are being received according to the standards. The log below must be completed for each individual item.

    General Guidelines:
     All goods to be received with original packing or with the by the government requested Styrofoam packing.
     In the event of broken packing the chef or sous-chef needs to be notified to inspect the goods.
     Chilled items should not be received if they are above 8gr C or 46gr F.
     Frozen products should not be received if the products are above 0gr C or 18gr F
     All chilled items and frozen items must be transferred within 15 minutes after receiving to the destination fridge or freezer
     Ensure no cross contamination can occur during receiving
     For further procedures, see the Receiving SOP.

    Date: _______________ Time: _______________ Kitchen Attendant: _____________________________________________

    Product Temperatu Condition Comments


    re (*)

    Condition: Good =G, Fair = F, Spoiled = S


    (*) Temperature only for chilled or frozen items

    Log Sheet Nr: LOG004

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