General Description Of The Elaboration Processes

At the beginning of the work shift:

The workers, already wearing their uniforms and respecting the established hygiene and
personal presentation standards, may enter the work area.

1.- Hand washing using (water, soap and nail brush).

2.-Cleaning and disinfection of tables to be used (water and disinfectant).

3.-Mise en place elaboration

4.-Gather the ingredients and elements to be used.

5.-Correct washing of food, separated by classification to be used (if disinfectant is

required, it is applied in the case of vegetables).

6.-Tables classified by color to prevent contamination, for example: meat, fish and
vegetables (red, blue, green and white).

7.-Proceed with the elaboration of the menu, taking care of food cuts, cooking times,
storage and temperature.

At the end of the work shift:

The workers are in charge of "shrinking" the work area.

1- Store raw materials adequately, whether they are stored in a vacuum, in containers, in
a vacuum, frozen or in a refrigeration machine for later use.

2.- Washing of utensils every time they are used, these are washed.

3.-Kitchen sweeper.

4.- Cleaning and disinfection of counters.

5.- Wash the floor with abundant water and special solution, if the kitchen has a leak for
the water to flow out; otherwise, mopping is required.

6.- Turn off fryers, hoods or other machines that do not keep food.

7.- After the shift has ended.

 Food Listing

Menu:

Entrance:

- Hot or cold (salads, ceviche or soup)

Main:

- Chicken chili.

- Chicken Escabeche.

- Dry lamb.

- Lomo Saltado.

Dessert:

- Tiramisu.

- Suspiro Limeño.

- Crema Volteada.

- Lima Passion.

Accompaniments:

- French Fries.

- White Rice.

- Sautéed potatoes with parsley.

 Mixed Ceviche

Ingredients:

- 120 grs. of fish (reineta, salmon or sea bass).

- 20 grams of oysters.

- 20 grams of shrimp or prawns.

- 20 grams of clams.

- 20 grams of mussels.

- 20 grs of octopus.

- 100 c. c lemon juice.

- 2 limo peppers.

- 1 red onion.

- 1 rocoto.

- 1 tablespoon of ground celery.

- 1 tablespoon of ground garlic.

- 1 tablespoon of chopped coriander.

- Peruvian corn.

- Sweet potato and cassava.

- Costina Lettuce.

- Salt to taste.

Preparation

- Cut fish into cubes and marinate with lemon juice and salt to taste, add the seafood,
celery, ground garlic, coriander and a quarter of the chopped rocoto, set aside.

-Cut purple onion in feathers.

- Place a leaf of costina lettuce on a plate, pour the ceviche over it and place the red onion
on top. Garnish with Peruvian corn, sweet potato and yucca.
 Chicken Chili

Ingredients:

- 100 grams of chicken breast (cooked).

- 200 grams of white rice (grained).

- 1 tablespoon of yellow chili bell pepper.

- 1 cup chicken broth.

- 2 und of white sliced bread.

- 80 c.c of milk.

- 20 grams of chanco cheese.

- 1/8 of red onion half.

- 1 hard-boiled egg

- 2 black olives.

- 10 grams of chopped walnuts.

- Oil (quantity required).

- 1 tablespoon of ground garlic.

- Salt to taste.

Preparation

- Place the aji amarillo, onion, bread and milk in a blender, blend and set aside.

- In a frying pan, add a dash of oil together with the crushed garlic, add the previous
mixture.

- Add the shredded breast to the pan along with a little chicken broth and the chanco
cheese.

- Finally, serve the aji de gallina and garnish with hard-boiled egg, olives and nuts;
accompanied by white rice.
 Cleaning and Disinfection Plan

Zones:

Clean the areas to be used for food processing and preparation (steel counters) with
abundant water and disinfectant solution.

2.- Rinse the steel countertops with abundant water, then let them dry.

3.- Cleaning of walls.

4.- Keep the kitchen floor free of residues and dry to avoid accidents.

Equipment:

1.- Before using the equipment for better hygiene, it should be cleaned to avoid any
contamination.

3.- Unplug before cleaning (if required).

Machinery:

1.- Ovens, stoves, fryers should be cleaned every time they are used.

2.- If there are removable implements (kitchen), they must be washed and disinfected
after each work shift.

3.- Defrost the machines once a week.

4.- Cleaning of hood and filters every day, deep cleaning once a week.

General:

1.- To have a scheduled and periodic cleaning and disinfection system for each area,
equipment and machinery.

2.- To make a schedule specifying the frequency, procedures and products to be used for a
better cleaning system.

Correct use of abrasives or disinfectant solutions.

4.- Comply with cleaning and disinfection program to avoid contamination and pests.
 Pest Prevention Program

Measures to prevent its appearance:

1.- Daily cleaning and disinfection.

2.- Do not leave residues in the kitchen.

3.- Throw garbage away daily.

In this way we are helping to prevent the appearance of rodents and cockroaches.
However, it is necessary to follow a pest control with a specialized company.

This consists of a fumigation plan every six months (preventive). Otherwise, if a pest
situation were to occur, this program would have a different frequency depending on
what type of rodent or insect is affecting our kitchen.
 Waste Disposal System

For a greater awareness and help with the environment, the ideal is to have the garbage
by waste separation:

- Organic waste:

These are the waste products from food, fruit or vegetable peels.

- Paper and cardboard:

It is that which protects the products for greater durability.

- Plastic containers and tetrabriks:

The most harmful to our environment if it comes into contact with soil, bags and
aluminum cans.

- Glass:

It is advisable to deposit these containers in the glass container without a lid or cork, as
this will allow a good recycling of this product.

It is necessary to take out the garbage daily during each shift to prevent pests and bad
odors due to decomposition of the waste.