SOP Culinary TSS

Food Philosophy

Table of contents

Food Philosophy Sustainability Food Product Management

It’s more than a standard...It’s our philosophy.

Purchasing using Approved Vendor List Approved Vendors Ordering Procedures Product Receiving Using FoodBuy Managing Food Cost

“Creating Food with Great Flavors that supports our wellness platform.”

Food Storage

Food and Supply Storage Storage Temperatures Inventory Control Issuing Product from Storage Food & Supply Requisitions

Product Flow

Our Mission Statement:

Product Safety

Using and Calibrating Thermometers Food Safety & Security Food Safety Audit HACCP Product Recall

“Our Culinary Team is committed to creating food with integrity that nourishes and inspires our patients and guests.”

Food Production Management Patient Menu Retail Menu

Catering Menu Food Production

General Production Standards Daily Production Sheets Daily Production Meetings Menu Management Standardized Recipes Recipe Quantification & Conversions Menu Substitutions

Share this philosophy with your team. Use them to guide your decisions.

Unused Portions Trayline Support Retail Support Customer Service Meetings

Other

Enteral Feedings & Nutritional Supplements Building an Effective Culinary Team

Training for Culinary Staff Culinary Service Review

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