1.2.1 Documentation and administration requirements in a catering kitchen Flashcards
What is a Food Safety Management System (FSMS)?
A framework, like HACCP (Hazard Analysis and Critical Control Points), used to identify, control, and monitor food safety hazards in the kitchen.
What is the purpose of a cleaning schedule in a catering kitchen?
To document and ensure that regular cleaning is carried out to maintain hygiene standards in the kitchen.
Why is temperature logging important in a catering kitchen?
To monitor fridge, freezer, and hot holding unit temperatures and ensure food is stored and served safely.
What must be documented regarding allergens in a catering kitchen?
Detailed information about food allergens in dishes and ingredients, ensuring customer safety.
What is a risk assessment in the context of a catering kitchen?
A record of potential hazards in the kitchen and the safety procedures in place to mitigate them.
What should be documented in the case of an accident in the kitchen?
An accident report that logs the details of the incident and corrective actions taken.
Why are PPE (Personal Protective Equipment) records necessary in a catering kitchen?
To document that staff have received the proper training and equipment to maintain safety.
What is kept in staff training records?
Documentation of staff qualifications, certifications (e.g., food safety, first aid), and ongoing training.
What is included in staff scheduling documentation?
A record of staff working hours, shifts, and availability to ensure proper kitchen staffing.
What is the purpose of inventory records in a catering kitchen?
To track food stock levels, expiration dates, and ensure stock rotation to minimize waste.
What should be documented when placing an order with suppliers?
Records of the items ordered, delivery dates, and quantities to ensure correct supplies are received.
What is stock rotation, and how is it documented?
Stock rotation (FIFO - First In, First Out) ensures older stock is used first. This is documented to maintain food safety and reduce waste.
What kind of financial documentation is needed in a catering kitchen?
Records of budgeting, daily or weekly food costs, wages, invoices, and profit/loss reports to track financial health.
What is documented in menu planning?
The menu items, portion sizes, costings, dietary information, and any seasonal or special requests.
Why is customer feedback important in catering?
Customer feedback is documented to monitor satisfaction, improve food quality, and address complaints.
