水台soc（Water table SOC）.docVIP

水台soc（Water table SOC） Congee, congee, water table worker Post Observation Checklist (SOC) Job Objective: provide professional raw materials and clean environment to the kitchen, and lay the foundation for producing first-class dishes for customers. Main points: guarantee raw material quality, clean sanitation Inspection procedure Matters needing attention Before taking over the position Wash hands Check items and equipment Pay attention to cleanliness Wash your hands with hand sanitizer and wash them over the wrists for at least 20 seconds. Check that fingernails are clean. Check your appearance in front of the mirror; Clean is defined as: no water stains, no oil, no dust, no residue; The definition of preservation is: cleaning, disinfection, outer packing, laminating, placed in the cabinet. Sanitation is defined as the removal of harmful, potentially pathogenic organic compounds (bacteria); Four conditions of bacterial reproduction: time, suitable moisture, humidity, nutrition, food, temperature. Range of temperature danger zone: 4 degrees to 95 degrees, bacteria grow very fast. I. ground sanitation: 1, ground: timely trace water, clean oil, waste debris readily into the trash, ready to clean up. 2, wall: end cleaning, clean the wall. 3: under the case: keep clean, no debris. 4, sewer: every night cleaning, finishing out the garbage, cleaning day clean grease. Two, the case surface hygiene: 1, wall, table top: the table is placed only provisions of fixed items, the whole no oil, no traces of water. 2, seafood console: will clean up the waste, pay attention to the splash of fish scales. Three, put the goods: in strict accordance with article identification corresponding items, such as the need for work or labeling inconvenience caused in daily work, should be timely to the manager for updates, not allowed without permission to change. Four, tools clean: 1, pool: cleaning, after use, will clean up the pool, not long water. 2, the trash barrel wall: clean, wash wall