KITCHEN MANAGEMENT
KITCHEN MANAGEMENT
Wadi Al-Nisoor Company takes great pride in meeting all international food preparation and service standards. All menus are prepared according to the Camp Manager's approved menu. In developing menus for client, our management will incorporate approved menus from our corporate Menu Cards to ensure consistency of food quality and standard preparation practices.Wadi Al-Nisoor Company has incorporated First Principle Food Preparation, stressing Food Safety First. Our past performance represents the preparation, service and storing of food products related to over 7 million meals per month – with zero
reported incidence of food borne illness ever recorded.
Food Preparation Surfaces
Food contact surfaces are cleaned and sanitized before, during and after food preparation. Food shall be prepared with the least possible manual contact by using suitable utensils and on surfaces that have previously been cleaned and sanitized with an approved sanitizing solution. Scoops are provided to minimize handling of food at all points of preparation. Additionally disposable plastic gloves are worn by all food service workers when they are handling food. The gloves must be discarded after touching an object that is soiled or different products are used. Separate color-coded cutting boards are used for meat, fish, and raw fruits and vegetables. Cooked foods are not placed on the board used for raw food preparation. Food preparation surfaces are not dried with cloths as they have the potential to carry contaminants.
Food Hygiene & Safety
Any food handler showing visible signs of sickness (diarrhea, vomiting, high temperature or with septic sores or cut hands) will be reported to the medical department and return to work will not be permitted without a medical clearance certificate.
Wadi Al-Nisoor Company will ensure that every catering employee possesses a valid medical fitness certificate issued by the Ministry of Health or Municipality. And will ensure, a health assessment is conducted on all food handlers before employment and annually thereafter.
Food Storage
Food items are rejected if:
Kitchen Staff
Wadi Al-Nisoor Company will provide trained and experienced cooks for Western & Eastern meals, waiters & helpers/kitchen boys. And will be responsible for ensuring the following health and safety aspects are met and followed by the kitchen staff and food preparation and food handling staff:
– Staff will be provided with three pairs of uniforms, aprons, caps, gloves and non-slip footwear will be provided as a minimum.
– Staff will have a clean/neat appearance, clean hands, short fingernails and hair which will be covered during food preparation.
– No jewellery to be worn during working hours.
– Staff will be required to wash hands after toilet visits, smoking, breaks, when changing the type of food being prepared & between handling raw & cooked food.
– All kitchen staff, catering supervisors & Camp Bosses will be subject to pre-employment training and then regular refresher training every 2 years to reinforce and expand knowledge of catering hygiene procedures & will include:
▪ Causes of food poisoning
▪ Basic bacteriology
▪ Personal hygiene
▪ Prevention of food contamination
▪ Pest control