面点soc（Pastry SOC）.docVIP

面点soc（Pastry SOC） Porridge to pasta workers Post Observation Checklist (SOC) Job Objective: to provide high quality pasta food for customers through accurate operation. Main points: to ensure the quality of raw materials, clean and sanitary. Inspection steps Matters needing attention Before taking over the job Wash hands Inspection of goods and equipment Pay attention to cleanliness Grooming: according to the hotel dress requirements for clothing inspection, wearing the hotel Assign overalls, hats and aprons, and check your hair. Wash your hands with hand lotion and wash it over your wrists for at least 20 seconds. Check fingernails clean. Clean is defined as: no water stains, no oil, no dust, no dross; The definition of sanitary disinfection is to remove harmful organic compounds (bacteria) that may cause disease; The definition of preservation is: cleaning, disinfection, packaging, film covered in the cabinet. Four conditions of bacterial reproduction: time, suitable moisture, humidity, nutrition, food and temperature. Range of temperature hazard: 4 degrees to 95 degrees, bacteria grow very fast. I. ground: 1, ground: garbage debris readily into the trash can, keep clean at any time. 2, metope: after dinner, clean and clean. 3: under the case: keep tidy and clean. 4: every night, sewer cleaning day ending garbage removal, clean grease. Two, case surface hygiene: 1 table: including vegetables, marble countertops and operating table, only put the provisions of the items, clean water stains, no oil stains. 2 glass face; keep bright and transparent at all times. Three, goods placed: strictly in accordance with the location of the goods corresponding to the object, such as work needs, found signs in daily work inconvenience, should promptly ask the manager for updates, without permission shall not be changed. Four. Clean tools: 1. Microwave oven: clean inside and outside wall and ventilation hole, glass turntable and liner, the door is half open. 2, pool: after use, cl