Tiêu đề Kitchen Reports and Log books.pdf ✅

Ramee Group of Hotels, Resorts and Apartments P a g e | 1 Version | February 2024 All rights reserved, proprietary information from (RCL) Ramee Center of Learning Issued by: Training Standard Operating Procedures A kitchen log book is a record-keeping tool used in the kitchen to maintain accurate and organized records of various activities, events, and tasks related to food preparation, safety, and hygiene. 1. Temperature Logs: Only important logs to be mentioned in case of irregularity in temperature consistently. 2. Filling the opening and closing checklist daily and to be signed by the chef in charge of the kitchen and filed separately. 3. Cleaning and Sanitizing Logs: Tracking the cleaning and sanitizing of kitchen equipment, surfaces, and utensils to maintain a hygienic environment. This may include details of cleaning solutions used and who performed the cleaning and filed separately. 4. Food Safety Inspections: Documentation of regular inspections by external agency to ensure compliance with food safety regulations and filed separately. 5. Employee Training Logs: Maintaining records of staff training related to food safety, sanitation, and kitchen procedures. 6. Supplier Records: Keeping information on food suppliers, including contact details, product specifications, and delivery schedules and filed separately. 7. Equipment Maintenance Logs: Recording maintenance and repair activities for kitchen equipment including duct and hood to ensure safe and efficient operation and filed separately. 8. Waste Management Logs: Tracking the disposal of food waste. 9. Incident and Accident Reports: Documenting any accidents, injuries, or incidents that occur in the kitchen for liability and insurance purposes. 10. Menu Changes: Keeping track of menu changes, new dishes. 11. Daily Logs: A general daily log where kitchen staff can jot down any important notes, issues, or Subject: Kitchen Reports and Logbooks Page 1 of 2