DIET 4360 Lecture Notes - Lecture 11: Sodexo, Hazard Analysis And Critical Control Points
Document Summary
Regarding haccp guidelines, there is a master temperature control on the wall showing the temperature of every refrigerator unit so that the operation manager knows when/ if to adjust the temperatures. Employees are required to check temperatures of each unit every two hours. When they receive items on a truck they check temperature and conditions and will return to sender if they are not compliant with the temperature safe zone and conditions. Hot holding units are temperature controlled and monitored closely by operational managers and the pfs manager. Maintenance is called to fix problems if needed. If the cold storage unit has problems, food will be moved to a different cold storage unit temporarily until fixed. The tray carts are not temperature controlled, so efficiency in timing is key to prevent danger zone temps of food delivered. Me(cid:374)u ite(cid:373)s are fore(cid:272)asted for pur(cid:272)hasi(cid:374)g (cid:271)y re(cid:448)ie(cid:449)i(cid:374)g pre(cid:448)ious years" data to determine how much of each menu item is needed.
