Miriabelle Cafeteria Food Production Process and Quality Control Standards

Process Step Quality Control Standards Documentation

 Pre-screening audit of the supplier in terms  Supplier Accreditation Reports (c/o

Materials of: Corporate Purchasing)
Sourcing  Quality and specification vs requirements  Receiving Quality Inspection
(Supplier Accreditation c/o QA/Purchasing Reports
Receiving  New raw material evaluation c/o Operations  Receiving Reports (RR)
Department/ R & D  Transmittal Slips (TS)
Storage  Receiving Clerk to perform inspection of  Delivery Receipts (DR)
delivery truck, personnel and quality of raw  Market list
Issuance of Raw materials  Freezer and Chiller Temperature
Materials  Storage of raw material according to its Monitoring Report
safety requirements.  Storeroom requisition form (SRF)
 First in, First Out (FIFO) stock rotation  Product Disposition Form/logbook
 Receive only what is ordered (in the Market  Breakage report
List to avoid excess raw mats)
 Observe wall and floor clearance
 Monitoring of temperature of freezers and
chillers
 Damaged or rejected food items are
properly labeled and stored in a separate
area
 Proper labeling and covering of raw mats
(use of day dot, freezer and chiller tags and
QC slips)
 Monitoring of stocks movement (including
expiring items and for disposal)
 Raw mats separate from cooked food
Preparation and  Conduct Bubble Leak Test for LPG Line  Menu Recipe with recent Costing
Cooking before start of shift  Menu Cycle and Allocation
 Use of color coded knives and chopping  Food Preparation/Production Log
Dispatching boards  Production Reports
 Portioning of ingredients according to Calc
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 Miriabelle Cafeteria Food Production Process and Quality Control Standards

Menu Recipe  Thawing form

 Batch product according to shift menu  Spoilage report
allocation/menu cycle
 Calibration of food thermometers
 Monitoring of gas consumption
 Proper washing of raw materials (fruits and
vegetables)
 Visual inspection of raw materials before
processing and before dispatching (e.g.
rice,grains,ground pork etc)
 Sensory evaluation of finished product
 Final internal temperature taking and
recording
 All cooked food for dispatching should have
QC slip

Serving at the  All finished products (cooked food) should  Buy off nurse
Counter undergo “Buy Off” c/o Dell Nurse on Duty  Internal temperature monitoring
 Hourly monitoring of the holding  Holding time monitoring form
temperature and sensory attributes of the
cooked food at the Bain Marie Counter
 All items with dishtag/price tags
synchronized at POS
 Availability of food thermometer at the
counter area
 Maintenance of the proper Bain marie
counter water and food on display
temperature
 Keeping hot food hot and cold food cold.
 Availability of required variety of soft
drinks,chips,fruits and rice cakes
 Availability of condiments/free soup
 Replenished clean glass,trays,plates and
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 Miriabelle Cafeteria Food Production Process and Quality Control Standards

drinking water supply/ice

 Juice in dispenser with qc slips
 Implementation and adherence to
Customer service excellence
 Immediate bussing of tables
 No wobbly and dirty chairs and tables

Personnel  Proper hand washing procedure and proper  CHAMP Audit

Hygiene and use of gloves  Personnel Hygiene, Uniform and
Grooming  Wearing of clean and complete prescribed Grooming Checklist
uniform (should be checked before they  Annual Medical Exam
start their work shift)  Performance Appraisals
 Proper wearing of Personal Protective  Disciplinary Action Records
Equipment (PPE)
 All employees not wearing jewelry, heavy
makeup, strong perfume and body
accessories
 Proper wearing official company ID/health
card
 Clean and trimmed fingernails, no nail
polish
 Male employees cleanly shaven, no
moustache,stubbles,goatee or
beard/regular hair cut
 Hair is properly restrained by hair nets
 Proper and frequent hand washing habits

 No unhygienic acts or habits while on duty

such as smoking, chewing gum, spitting

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 Miriabelle Cafeteria Food Production Process and Quality Control Standards

etc

 Communicable illnesses are reported and

cafeteria staff that are affected or suffering
from open lesions on infected wounds is not
allowed to work with food products.

 They wear appropriate shoes and always

keep them clean and in good repair

Sanitation and  Implementation of Clean As You Go  CHAMP AUDIT

Cleanliness  Proper dishwashing procedure  Cleaning checklists
Standards/Safety (scrape,wash,rinse,sanitize,air dry)  Grease trap cleaning checklist
 Bucket system for maintaining the  Drainage cleaning checklist
cleanliness and sanitary condition of towels  5S Audit form
 Use of accredited cleaning chemicals only  GMP Audit Form
 Availability of first aid kit  EHS Audit Form
 Fire Exit not blocked  Pest Control service report
 Fire Extinguishers in visible location,
properly replenished and installed
 Regular disposal of garbage and proper
waste management/segregation
 Regular cleaning of grease traps
 No heavy stocks or equipment at the top of
racks or equipment
 Availability of MSDS of chemicals
 Separate storage of chemicals and cleaning
materials
 Grease trap clean and well maintained.
 Proper storage of knives and other
pointed/sharp utensils
 trash container clean, not overflowing, no

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Miriabelle Cafeteria Food Production Process and Quality Control Standards

offensive odor and with cover

 Use of wet floor caution signage
 No presence or signs of infestation
 Use of igniter in turning on stoves
 Buckets,wringer and mop stored properly
(not sitting in water)
 Bulletin boards neat, clean and organized
 Locker cabinets are clean and in good
condition
 There are no unnecessary objects found in
the food preparation area (E.g. personal
belongings)
 There is no evidence of accumulated water
or stagnant pool of water on the floor or on
floor drains
 The floors, walls and ceilings are made of
approved materials, in visibly good
condition and maintained clean and
sanitary condition
 There are adequate and readily accessible
toilet facilities that are maintained in a
sanitary condition and in good repair at all
times
 All food-contact surfaces, including
equipment are cleaned and sanitized
regularly
 Ventilation and lighting system are
adequate. Lights are enclosed in safety
fixtures due to breakage and avoid physical
hazard; There are no loosely fitted bulbs

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 Miriabelle Cafeteria Food Production Process and Quality Control Standards

Prepared by

Melanie M. Eugenio

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