Memorandum – for Hospitality

Memorandum To Kitchen Operations Staff From humans Resources Date 30th February 2013 Subject Prevention of nutrition poisoning. This memo is intended to inform and update employees on the clip practices in the kitchen that are important in the measure of food for thought poisoning. Employees are expected to postulate a clear understanding of The Food make for 2003(NSW) and Food Regulations 2004(NSW). A copy of the Act is ready(prenominal) with your supervisor for reference. Food handlers are wakelessly obligate to follow these requirements. Please en authoritative a HACCP make is followed during the production of food.Periodic checks and audits from internal and external teams are indispensable to ascertain proper HACCP processes are followed. (It should be celebrated that HACCP process is a legal obligation for food handlers). Employees must maintain proper personal hygiene. This is comprehensive of some golden rules much(prenominal) as great personal grooming, treati ng cuts and wounds and washing hands regularly. Personal health issues that pose a risk in the study (food borne/airborne diseases, illnesses such as influenza or infections from open cuts/wounds) should be treated as shortly as possible.Food conceptualization procedures include proper precaution of the food preparation areas and food service areas. circumstance care must be taken to the sink hand washing technique and the usage of gloves when intervention food. Safe food storage is a legal obligation. Goods should be stored according to the manufacturers instruction, temperature controlled , properly packed and labelled, checked for expiration, follow stock rotation, forfend storing chemicals in old containers and store substances in screen out well-lit and ventilated storerooms.Ensure that the bins are sanitised and emptied regularly. Be sure to categorise the waste storage area so that waste and recyclable items are separated. Objects and areas such as work benches , u tensils , dinnerware and glassware should be cleaned and sanitised good to prevent contamination. Regular checks to be done on temperature controlled equipment. Maintaining temperature is an important aspect of food preservation.Any malfunction of these equipment should be immediately reported and rectified. all of the above if not followed can cause food contamination which could maybe lead to Food poisoning which broadly fall under Chemical (caused by the presence of chemicals such as cleaning agents ), Biological (harmful bacteria that is make on food due to food despoilation from incorrect preservation of food) or Physical ( caused by glass fragments or metal shavings from incorrect preparation process) food poisoning.Signed, General Manager Human Resources Riya Jude __________________________________________________________________________________ All employees must read this memo and sign the firmness of purpose below I read and understood the work practices in the kitc hen that are important in the prevention of food poisoning. Name Signature Date