The Code consists of working instructions documented under each of the processes identified under the category of

General Operating and specific operating processes.


The code also consists of standard contracts that can be used to conclude contracts with your suppliers and samples of the forms, you must use to record inspection and measurement data.

General Operating Processes

Purchasing
Storage
Waste disposal
Cleaning and disinfection
Personal hygiene
Quality and food safety
Equipment working space

Specific Operating Processes

Preparation
Presenting and serving
Party catering
Product development
Personal hygiene
Note: Some times all operating processes may not take place in all catering firms and then you must apply only those processes that are taking place.

Working Instructions for General Processes as listed above

Purchasing

Selecting suppliers
Contractual Agreements
Inspection on reception
Packaging
Temperature measurement
Game brought in by hunters

Storage

First In First Out
Shelf-life and Storage Management
Keeping Foodstuffs
Internal Transport
Refrigerated storage
Deep-freeze storage
Dry groceries
Hazardous substances

Disposing of waste

Disposing of waste
Used frying fat

Cleaning and Disinfection

Drawing up a cleaning plan
Washing up by machine
Washing up by hand
Cleaning refreshment bars
Cleaning rooms
Combatting verm

Personal Hygiene

Personal Hygiene


Quality and Food Safety

Quality Administration
Assessment of Basic Hygiene and Processes Hygiene
Training and teaching
Food poising and infections
Quality improvement
Non-Compulsory Work Activities
Exit inspection
Hygiene inspection
Entry inspection

The Layout of Operating Areas

Working Instructions, Specific Processes

Food preparation

Contamination
Washing and cutting raw materials
Preparing cold dishes
Heating products at 750 C and higher
Heating in fat and oil.
Regeneration Thawing and marinating
Drinks
Cooling down and packaging

Presenting and serving Food

Garnishing
Presentation
2-Hour Security
Serving Food

Party Catering

Equipping premises for party catering and events on location
Construction and layout
Materials and equipment
Transport and storage
Hand washing facilities
Waste bins
Additional working instructions for party catering and events

Product development

Processes and product development