7. FOOD SAFETY AND HYGIENE
Ensure all controls are properly followed and to reduce the risk of wastage and shrinkage by consistently checking product expiry dates
Scope:
Related Documents:
6.1 – 6.8; 7.1 – 7.4
7.3 Display product rotation
Purpose: The standard operating procedures below detail the guidelines of Bateel product rotation in the showcase, product, and window displays, ensuring that visual merchandising and hygiene standards are maintained.
1.
Date showcase: Plain and Filled Dates
Frequency of rotation:
Rotation takes place twice a week.
The rotation is scheduled by the Boutique Manager, according to the Boutique operations, and must always be scheduled on the same days.
Samplings, customized gift boxes and SG boxes are to be prepared directly from the showcase.
If there is a big order or operations are busy, the order can be prepared at the back counter using the dates from the ballotin/stainless container directly.
Date Gift Boxes on the showcase display are not for sale and need to be rotated once a week.
Trays and SG boxes on display (niches & gondolas) are to be displayed for 3 weeks. They must be dismantled and stocks are to be returned to the warehouse. Date Gift Boxes displayed in windows and niches are not for sale and quality needs to be checked on daily basis. Ensure rotated dates are as per Bateel quality standards. If they are in good condition, the dates can be used for standard gift boxes.
Deep cleaning is required every time the rotation is completed.
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Rotation procedure:
1. Clean the date plates at the BOH thoroughly with clean, warm water.
2. Ensure the plates are completely dry.
3. Place OPP plastic on the plate before arranging the dates.
4. Fill the plate with only the best quality dates from a new box.
5. Replace and swap the filled plates in the showcase as per VM guidelines.
6. Verify the quality of the dates removed from the display. If they are in good condition, the dates can be used for standard gift boxes. 7. Dates that are removed from the display and do not meet the Bateel quality standard are to be transferred to the warehouse, by being placed into an empty box and returned to the warehouse, physically and through Navision. The Operations Manager must be informed of this.
2.
Chocolate showcase: Truffles/Origin chocolate / Date chocolate / Dipped Dates
Frequency of rotation:
Rotation takes place once a week.
The rotation is scheduled by the manager according to boutique operations and must always be scheduled on the same day.
Samplings, customized gift boxes and SG boxes are to be prepared directly from the showcase.
If there is a big order or the operations are busy, the order can be prepared at the back of house.
Chocolate gift boxes on showcase display are not for sale and must be rotated once a week.
Chocolate gift boxes displayed in windows are not for sale and need to be checked for quality.
Rotated truffles /origin chocolates / date chocolates/ dipped dates with quality/color issues must be returned to Warehouse.
Deep cleaning is required on a weekly basis.
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Rotation procedure:
1. Clean the chocolate plates at the BOH thoroughly with clean, warm water.
2. Ensure the plates are completely dry.
3. Fill the plate with fresh and the best quality chocolates from a new box.
4. Replace the filled plates into the showcase as per VM guidelines.
5. Replace all chocolates from the gift boxes.
6. Rotated chocolates are to be transferred and arranged in a neat, orderly manner into an empty box and returned to the warehouse, physically and through Navision with prior approval of the Operations Manager.
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3.
Wrapped chocolate showcase: WOC / Royale Date Chocolates
Frequency of rotation:
Rotation takes place every 3 months.
WOC / Royale Date Chocolates must not be served to the customers from the showcase.
Rotated WOC / Royale Date Chocolates must not be offered to customers.
Rotated WOC / Royale Date Chocolates must be returned to the warehouse.
Gift boxes displayed in and above the showcase are not for sale.
Deep cleaning is required on a weekly basis.
Rotation procedure:
1. Clean the chocolate trays at the BOH thoroughly with a clean, wet towel.
2. Ensure the trays are completely dry.
3. Fill the trays with fresh and the best quality chocolates from a new box.
4. Return the filled plates to the showcase as per VM guidelines.
5. Replace all WOC/RDC from the gift boxes.
6. Rotated WOC/RDC are to be transferred and arranged in a neat, orderly manner into an empty box and returned to the Warehouse, physically and through Navision with prior approval of the Operations Manager.
4.
Biscuits
Frequency of rotation:
Rotation takes place once a week.
The rotation is scheduled by the manager according to boutique operations and must always be scheduled on the same day. Biscuits must not be offered to customers. Samples for customers must be taken from the back area to ensure freshness.
All rotated biscuits from the showcase must be returned to the warehouse.
Biscuit Royale, Biscuit and Mamool tin cans on display are to be rotated on a monthly basis (quality needs to be checked regularly).
Deep cleaning is required on a weekly basis.
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Rotation procedure:
1. Clean the ceramic plates at the BOH with a clean, wet towel.
2. Ensure the plates are completely dry.
3. Fill the plates with fresh and the best quality biscuits from a new box.
4. Replace the plates in the showcase as per VM guidelines.
5. Replace all biscuit from the gift boxes.
6. Rotated biscuits are to be transferred and arranged in a neat, orderly manner in an empty box and returned to the Warehouse, physically and through Navision with prior approval of the Operations Manager.
5.
Marron Glace
Rotation takes place once a week.
The rotation is scheduled by the manager according to boutique operations and must always be scheduled on the same day.
Sampling and selling must be directly from the display.
All rotated Marron Glace from the showcase must be returned to the warehouse.
Marron Glace should be offered to customers for sampling on the day of rotation to promote the product and avoid wastage.
Deep cleaning is required on a weekly basis.
Rotation procedure:
1. Clean the ceramic plate at the BOH with a clean, wet towel.
2. Ensure the plate is completely dry.
3. Marron Glace needs to be labelled to ensure FEFO is followed all the time.
4. Don’t forget to remove the label while taking it out of the disp lay.
5. Display it on the showcase as per the VM guidelines.
6. Rotated Marron Glace is to be transferred and arranged in a neat, orderly manner in an empty box and to be returned to the Warehouse, physically and through Navision with prior approval of the Operations Manager.
6.
Dried fruits
Frequency of rotation:
Rotation takes place every week.
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All rotated dried fruits from the jar must be returned to the Warehouse.
Sampling and selling must be directly from the jar.
Deep cleaning is required on a weekly basis.
Rotation procedure:
1. Ensure rotated dried fruits are as per Bateel quality standards.
2. Remove all dried fruits from the jars and place them in the respective box.
3. Clean each jar with warm water at the BOH.
4. Wipe each jar dry with a clean, dry towel.
5. Place the dried fruits into the jar from a new box.
6. Rotated dried fruits to be transferred and arranged in a neat, orderly manner in an empty box and returned to the Warehouse, physically and through Navision with prior approval of the Operations Manager.
7.
Wrapped date jars
Frequency of rotation:
Rotation takes place every 2 weeks.
Deep cleaning is required every 2 weeks.
Rotation procedure:
1. Remove all wrapped date jars and keep them in a safe place at the BOH.
2. Remove the individually wrapped dates from the jars and check the expiry date.
3. Wash the jars thoroughly with warm water and dry them.
4. Ensure the jars are completely dry before refilling them with wrapped dates from a new box.
5. You must follow FEFO when filling the jar, shorter shelf life is to be on top.
6. Move the wooden cubes from the display area.
7. Sweep the area under the cubes with a dust mop.
8. Clen the wooden cubes with a clean, damp towel.
9. Place the wooden cubes back in the display area.
10. Display the wrapped date jars on top of the wooden cubes as per VM guidelines.
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