Policy 55 – ADD, In-House & Outside Catering (Category 3) (Cont'd)
OUTSIDE CATERING INSPECTION PROCESS
➢ Kitchen staff handling the dish-out and/or plating tasks must wear disposable gloves and face masks. (Please refer to SFS P6) ➢ Outside catering food plating must be carried out in a temperature-controlled room at a maximum of 20 ℃ or food must be plated within 45 minutes. Plating time monitoring record form must be completed. ➢ Must keep all food samples including ice-cubes (holding food samples) retained of each item (150 grams each) in the entire menu. ➢ Consumable ice cubes (for beverages) for outside catering must be stored in a clean ice bin/ cooler box with a clean scoop.
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