DOCUMENTED INFORMATION FOR COLLEGE KITCHEN

DOCUMENTED INFORMATION FOR COLLEGE KITCHEN

Version 2: Revision 1, 04/2018



DOCUMENT DETAILS

1. Section A: Quality Objectives

2. Section B: Procedures

Title

Purpose

Scope

Reference

Terminology

Responsibility

Input

Methods

Output

Records

Key performance Indicators indicator Appendices

Flow chart-process map

3. Section C: Opportunities

4. Section D: Risks



SECTION A: QUALITY OBJECTIVES

OBJECTIVE

ACTIVITIES RESOURCES. RESPONSIBILITY TIME FRAME. KEY PERFORMANCE INDICATORS.

To ensure that college kitchen is certified under HACCP by December 2018

Planning, Training Engaging a certification body

Competent staff Approved budget

Management HOD Food Production Chef Cooks Students Stewards

December 2018 HACCP Compliant kitchen



1.0 PROCEDURE FOR COLLEGE KITCHEN OPERATIONS

2. PURPOSE

To provide guidelines on preparing, cooking and serving food on the right

environment with the right working sectional tools and equipment to ensure a

quality service and training.

3. SCOPE

Applies to all personnel responsible for handling food, kitchen cleaning,

controlling of rodents and pests, and purchasing of kitchen tools and equipment.

It covers provision of food for both students, staff and visitors.

4. REFERENCE

4.1 ISO 9001 2015

4.2 Food, Drugs and Chemical Substances Act CAP254

4.3 Public Health Act 242

4.4 Public Procurement and Disposal Act 2015

5. TERMS, ABBREVIATIONS AND DEFINITIONS

HFP - Head of Food Production

ISO - International Organization of standardization

KUC - Kenya Utalii College

CK - College Kitchen

CEO - Chief Executive Officer

PPOA - Public Procurement Oversight Authority

PPAD – Public Procurement and Disposable Act

QMS - Quality Management Systems

SRN- Store Requisition Note

PRF – Purchase Requisition Form

LPO – Local Purchase Order



6. RESPONSIBILITIES

6.1 The Head of Food Production- Ensures that college kitchen procedures

are followed to the later.

6.2 The chef – Ensures the availability of wholesome right quantified foods for

preparing, cooking, serving and training.

6.3 Respective cooks– Ensure preparation, cooking and serving safe food to

consumers.

6.4 Respective stewards – Cleaning the respective kitchen sections with the

right available cleaning materials.

6.5 Maintenance department - Carry out fumigation exercise as well as

repair malfunctioning tools and equipment as need arises.

7. INPUT

7.1 Competent personnel

7.2 Food handler certificates

7.3 Food individual recipes

7.4 Annual Budget

7.5 Contracted Fumigators Firm

7.6 Contracted Suppliers

7.7 Working Tools and Equipment

7.8 Hot food holding temperature checklists

7.9 Local Purchase Orders and Specification

7.10 Cold food holding temperature checklists

7.11 Food Thermometers

7.12 Approved detergents/sanitizers

7.13 Cleaning checklists

7.14 Class list per course

7.15 Attendance Register

7.16 Duty Rosters

7.17 Student Evaluation tools

7.18 Lecturer practical lesson requisition



8. METHOD

8.1 Food preparation, cooking and serving

8.1.1 All kitchen personnel shall undergo medical examination after every six

months

8.1.2 Together with other relevant departments the Chef shall receive, store and

requisition food commodities as per laid down specification.

8.1.3 Cooks and students shall follow food recipe instructions while cooking and

the Chef shall taste all foods before being served to consumers.

8.1.4 Cooks and students shall ensure food is ready for consumption 15 minutes

before service time.

8.1.5 Food shall be served by the cooks and students through the assisted mode

of service in the college dining hall.

8.2 Kitchen cleaning

8.2.1 Stewards shall clean the kitchen on daily basis using the correct cleaning

materials on the right surface in the required concentration. The

Stewards shall update their cleaning checklists as appropriate.

8.2.2 The Head steward shall carry out supervision to ensure cleaning is done as

per duty roster.

8.3 Fumigation

8.3.1 The chef shall raise a notification for fumigation to the maintenance

department one month before the scheduled dates.

8.3.2 Upon confirmation of the request for fumigation, the Chef alerts the

Kitchen staff one day prior to the set date.

8.3.3 The fumigation exercise shall be carried out by the contracted supplier in

close supervision of the Chief Maintenance officer.

8.3.4 Results shall be verified by the chef and a report written on the

effectiveness of the exercise within seven days from the day of

fumigation.



8.4 Tools and Equipment

8.4.1 The HOD Food Production shall make an annual budget for college kitchen

tools and equipment

8.4.2 The chef shall raise a PRF to procurement department for the tools and

equipment

8.4.3 The procurement shall raise an LPO for the tools and equipment

8.4.4 The contracted supplier shall deliver the kitchen tools and equipment and

where applicable the supplier shall install and commission the respective

equipment before the cooks make use of the same

8.4.5 If the Chef identifies any equipment malfunction He/She shall report to the

Maintenance department immediately for repair using the maintenance

work order.

8.5 Training

8.5.1 The respective lecturers shall make timely practical lesson requisitions to

the chef in charge of college kitchen operations

8.5.2 The chef shall call for fruits and vegetables directly from the contracted

suppliers for delivery

8.5.3 The chef shall raise an SRN for both dry goods and meats for issuance

8.5.4 The chef shall give all training materials to the respective lecturers as per

their requisitions

8.5.5 On attachment, the respective departments shall send students to CK for

attachment specifying the period of attachment

8.5.6 The chef shall make a duty roster for the attached students

8.5.7 The chef shall evaluate all students at the end of every training period

8.5.8 The chef shall submit the results to the respective departments two weeks’

time after the evaluation is complete

9. OUTPUT

9.1 Safe food



9.2 Cleaned tools and equipment

9.3 Cleaned kitchen environment

9.4 Rodent and Pest free environment

9.5 Trained students

10.0 RECORDS

10.1 Six months Cyclic Menu

10.2 Updated Recipe Booklet for all food dishes

10.3 Duly filled-up Feedback forms

10.4 Chef’s verification form on food wholesomeness

10.5 Duly signed Invoices and Goods Received Notes

10.6 Duly Signed Store Requisition Notes

10.6 Duly filled up respective checklists

10.7 Duly filled maintenance work order

10.8 Internal memorandum on fumigation exercise

10.9 Internal memorandum on departmental food service requisitions

10.10 Lecturer timely practical lesson requisition

10.11 Course class lists

10.12 Staff and students duty rosters

10.13 Visitors payments receipts

10.14 Copy of student evaluation marks

11.0 KEY PERFOMANCE INDICATORS

11.1 Customer satisfaction on food wholesomeness

11.2 Safe food served within stipulated timelines

11.3 Available cleaned environment, tools and equipment

11.4 Uninterrupted food production practical lesson

11.5 Students proceeding for industrial attachment



12.0 APPENDICES

12.1– FOOD PREPARATION, COOKING AND SERVING FLOW CHART

Supplier

The Chef

Operations

Controller

Security

Storekeeper

Store Clerk

The Chef

The Cooks



12.2 KITCHEN CLEANING FLOW CHART

Supplier

The Chef

Operations

Controller

Security

Storekeeper

The Chef

Supplier

Stewards

12.3 FUMIGATION FLOW CHART



Maintenance dept.

The Supplier

The Chef

Maintenance dept.

The Chef

The Supplier

Maintenance Officer

The Chef

Maintenance dept.

12.4 TOOLS AND EQUIPMENT PURCHASE FLOW CHART



Food

Production

dept.

Supplier

The Chef

Purchasing

Dept.

Supplier

The Chef

Operations

controller

Security

Storekeeper

Supplier

Cooks

12.5 STUDENT TRAINING FLOW CHART



Departmental

Lecturers

The Chef

The Student

Departmental

HOD

Examination

Officer



SECTION C: OPPORTUNITIES

SECTION D: RISKS

KITCHEN OPPORTUNITIES

OPPORTUNITY ACTIONS RESOURCES RESPONSIBILITY

TIMELINES KPI

KUC Food production

graduates

Recruitment of

graduates

Approved budget

Competent

personnel

Management, HOD Food

Production, chef

After every graduation

Competent personnel

Visitors

served from the Kitchen

Review the

food price upward.

Annual budget,

Competent

personnel,

Management,

HOD Food Production,

Chef, cooks, stewards

By July

2018

Revenue

generated

High public

demand for bread

Increase

supply of bread to

public

Competent

personnel

Approved budget

Management,

HOD Food Production,

Chef, bread shop attendant

Daily Revenue

generated



KITCHEN RISK REGISTER

No DESCRIPTION OF RISK

TYPE OF

RISK

PROBABILITY OF OCCURANCE

SEVERITY HIGH – 3 MEDIUM -2 LOW - 1

IMPACT MITIGATION

RESPONSIBILITY

KPI

HIGH

MEDIUM

LOW

1 Loss of

expected

revenue

due to

pilferage.

Financial,

social,

operationa

l

1 College image is tainted, Loss of staff employment, Disruption of operations

Daily security check Monthly staff sensitization during staff meeting.

Management, HOD Security

Positive cooperate image, Uninterrupted operations, Staff integrity,

2 Lack of

proper

hygiene

and

sanitation

and the

presence

of rodents

and pests

in the

kitchen.

Financial

and

operationa

l

2 College image is tainted, food contamination, food spoilage

Daily kitchen cleaning, Planned Kitchen fumigation

Maintenance Officer, Chef, Stewards

Positive cooperate image, Safe food

3 No proper

storage of

meat and

vegetables

in the

walk-in

fridges

and the

lack of

temperatu

re control.

Financial

and

operationa

l

2 College image is tainted, Food contamination, food spoilage

Segregation of food items, staff training , daily temperature check

Chef, cooks, maintenance personnel, storekeeper

Positive cooperate image, Safe food

4 Poor

electrical

wiring,

plumbing

and gas

pipe

networks

in the

kitchen

with a risk

of

leakages

and fire

outbreaks

Financial

and

operationa

l

2 Accidents, destruction of college property, wastage of resources

Immediate repairs, replace the unrepairable, engage competent personnel

Maintenance officer

Safe kitchen environment

5 Lack of

adequate

firefightin

g

equipment

in the

kitchen.

Financial

and

operationa

l

3 Destructio

n of college property, Accidents

Provide all types of firefighting equipment Comply with OSHA Act 2007.

Management, HOD security, Chef

Safe working environment



Documents

DOCUMENTED INFORMATION FOR COLLEGE KITCHEN