Schoolkantine Schoonmaakschema
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Are you looking for a professional School Canteen Cleaning Schedule? If you've been feeling stuck or lack motivation, download this template now!
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Important Policies and Procedures Page 2 - 4 OH S Allergies First Aid IOU’s Invoices No Free Food Food Wastage Recess Sales Roster Days Volunteer Register/Daily Records Book Daily Canteen Takings Float Deliveries/Suppliers Food Prep and Hygiene and safety Morning to Recess Procedure Recess to Lunch Procedure Lunch to Lock Up Procedure End of Day Checklist Working With Children Checks Page 5 Pages 6 - 7 Pages 8 - 9 Page 10 Page 11 Page 12 Page 13 Please let the Canteen Committee know if you have any suggestions which may assist in the operation of the canteen.. Canteen Day Procedures February 2014 Page 5 FOOD PREPARATION HYGIENE AND SAFETY ISSUES Allergies Refer Page 2 Noodle Cups • • • • Hot Noodle cups can cause serious burns Prepare as per product instructions The noodle cup must be allowed to cool for at least 20 minutes after adding hot water.. • Hands should be washed: - On arrival at the canteen, this reduces new germs being introduced to the environment - Before you prepare any foods - After handling raw meat, poultry - After handling known allergenic foods - Before preparing orders for children with known allergies - After going to the toilet - After blowing your nose - After touching or combing hair - After handling food waste or garbage - After handling money Jewelry and Nails • Keep jewelry to a minimum as it harbours dirt and bacteria • Keep fingernails short and clean Feeling Unwell • If you are suffering from a transmittable condition or symptoms of food borne disease (such as diarrhea, vomiting, fever, sore throat with fever) do not engage in food handling.. straws, sauce, chips etc Canteen Day Proedures February 2014 Page 8 • Cheese Bread - Prior to recess, grate approximately 2 cups cheese, cut bread stick into 2cm slices and top with grated cheese, pushing down with gloved hand and wrap in greaseproof paper or in paper bag.. • Lock Up: - Ensure all food is wrapped, packaged and stored correctly to eliminate spoilage and wastage - Ensure all wo
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