Operating Procedures in Hospitality: Green Bean Cafe Manual

This report details the operating procedures manual for Green Bean Cafe, designed to guide new employees and maintain quality and consistency. The manual covers essential aspects such as setting up, cleaning and maintenance, food preparation, sales, and troubleshooting. It emphasizes the importance of a food control plan, including a food flow chart and critical control points (CCPs) to identify and manage risks related to microbiological, chemical, and physical food hazards. The report also provides guidelines on personal grooming and hygiene, including handwashing techniques, to ensure a safe and professional environment. The manual references the Food Act 2014 and aims to help employees perform their jobs properly, ensuring the integrity of the cafe's products and services. The manual also includes steps for washing hands hygienically.

Running head: OPERATING PROCEDURES IN HOSPITALITY INDUSTRY 1
Operating Procedures in Hospitality Industry
Name
Institution

OPERATING PROCEDURES IN HOSPITARITY INDUSTRY 2
Operating Procedures in the Hospitality Industry
This manual is part of prerequisite orientation to new employees in Green Bean Cafe.
Every employee is required to be well acquainted with standard operating procedures. These are
written instructions that document routine activities followed in this café. This manual aims to
help you maintain the quality and consistency of services and standards in Green Bean Café. We
take standard operating procedures seriously as part of our successful quality systems. The
manual will provide you with orientation to perform the jobs properly, and facilitate consistency
in the quality and integrity of our products by the Food Act 2014.
Task 1
Food Control Plan: Food Flow Chart and CCPs
You will be using this plan to identify risks and show how they are being managed. It is
important to note that if you work to provide safe food to customers, they will be satisfied and
will come back, and hence, Green Bean Café will be successful.
Therefore, the food flow chart is used to show how foods are prepared and delivered to
the customer. The general food flow chart for Green Bean Café will follow the following steps.
General Cycle in Food Making

OPERATING PROCEDURES IN HOSPITARITY INDUSTRY 3
Step 1: Setting up
i. Learn about Green Bean Cafe
ii. Orient yourself with the café layout
iii. Ensure you manage any risks
iv. Be responsible
v. Learn about equipment
vi. Cross-checking the working plan
vii. Training and competency
viii. Ensure clean water
Step 2: Cleaning and Maintenance
Troubleshooting
cleaning and
maintaining
farming and
harvesting
preparation/
cooking
sale

OPERATING PROCEDURES IN HOSPITARITY INDUSTRY 4
i. Ensure personal cleanliness
ii. General cleaning
iii. Facility and equipment maintenance
iv. Ensure no pests
Step 3: Food Preparation
i. Designing food preparation process
ii. Prove the method of preparation is proven to work
iii. Source the resources for food preparation
iv. Food separation
v. Maintaining optimum food temperature and pH
vi. Protecting foods from foreign matters
Step 4: Sales
i. Ensure you know the ingredients in your food
ii. Pack and label the food
iii. Ensure safe storage and display
Step 5: Troubleshooting
i. Always cross-check if something is wrong
ii. Respond to customer response
iii. Replace damaged products
CCPs
Below is the flow chart you can use to reduce, eliminate, or prevent any contamination in
foods. You should make sure you ask questions in each of the steps to decide food control.

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Examples of Food Hazards and Corrective Actions
Microbiological: It refers “to the non-intended or accidental introduction of microbes
such as bacteria, yeast, fungi, virus, prions, protozoa, and their toxins and by-products” (Bereda,
Emerie, Reta, & Asfaw, 2016; Australian Institute of Food Safety, n.d). These microbiological

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contaminants can be controlled by maintaining hygiene. As a worker, you should make sure you
observe the following hygiene, storage, packaging, and preservations procedures, and controls.
i. Ensure your main temperatures are under 5 Celsius. It will prevent the growth of
harmful pathogens and control their multiplication.
ii. Ensure foods are always covered to prevent foreign matters from entry.
iii. Ensure cleanliness in all equipment
Chemical: Foods are likely to be contaminated by “heavy metals, polychlorinated biphenyls
(PCBs), polychlorinated dibenzodioxins and dibenzofurans, DDT, Aldrin, dieldrin, heptachlor,
mirex, chlordane), brominated flame retardants, pesticide residues, veterinary drugs residues, and
more” (Chabukdhara, Munjal, Nema, Gupta, & Kaushal, 2016; Carvalho, 2017; Mastovska,
2013). These chemicals are harmful to humans and can lead to a slow death. Below are the steps
to ensure chemicals do not contaminate the foods.
i. Packaging should be proof from damages to avoid entry of contaminants
ii. Get rid of damaged goods, equipment, and other packaging materials by either
recycling them or burying.
iii. Utensils and equipment should be in good condition and regularly clean them to get
rid of contaminations
Physical: These include physical spillage or damages of foods by objects, animals, or people
(Webb & Morancie, 2015). Although these may not be harmful, they damage the structure of
prepared foods. As a result, the food may not be attractive to the customer or be labeled as reject.
Below is the way you can prevent physical damages of foods.
i. Safe storage away from mechanical shocks which may damage the structure, for
instance in cakes

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ii. The storage facilities should be tamper proof by unauthorized personnel
iii. Maintain equipment to ensure they are in good condition when working with them
iv. Always ensure foods are labeled to know their expiry dates. Always dispose of
expired foods.
Personal Grooming
Always make sure you observe grooming standards in Green Bean café. You need to keep
yourself clean and professional by paying attention to the following.
i. Wear your work uniform
ii. Make your hair neat by cleaning, trimming, and combine it
iii. Make sure your make-ups (for women) are not too much and looks natural
iv. Ensure fingernails are neat, clean and trimmed
v. Make sure your breath has a fresh odor and avoid alcohol, coffee, and tobacco
vi. If you apply perfume or colognes don’t not overdo or none at all
vii. Facial hair (for men) should be freshly shaved, mustache or beard neatly trimmed
viii. Be healthy by visiting doctor regularly for check up
Steps for Washing Hands Hygienically
Make sure you wash your hand before, during, and after preparing foods. Below are steps in
hands hygienically.
i. Wet your hands before applying soap
ii. Rinse your hands together palm to palm
iii. Rub the palm of one hand along the back of the other
iv. Interlock your hands to push and pull the hands to clean the sides of the fingers
v. Rub palm to each other to ensure they are clean

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vi. Rinse your hands thoroughly and dry them with a disposable towel

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References
Australian Institute of Food Safety. (n.d). Food safety and the different types of food
contamination. Retrieved from https://www.foodsafety.com.au/resources/articles/food-
safety-and-the-different-types-of-food-contamination
Bereda, T. W., Emerie, Y. M., Reta, M. A., & Asfaw, H. S. (2016). Microbiological safety of
street vended foods in Jigjiga City, Eastern Ethiopia. Ethiopian journal of health
sciences, 26(2), 163-172.
Chabukdhara, M., Munjal, A., Nema, A. K., Gupta, S. K., & Kaushal, R. K. (2016). Heavy metal
contamination in vegetables grown around peri-urban and urban-industrial clusters in
Ghaziabad, India. Human and Ecological Risk Assessment: An International Journal,
22(3), 736-752.
Carvalho, F. P. (2017). Pesticides, environment, and food safety. Food and Energy Security,
6(2), 48-60.
Manning, L. (2018). The value of food safety culture to the hospitality industry. Worldwide
Hospitality and Tourism Themes, 10(3), 284-296.
Mastovska, K. (2013). Modern analysis of chemical contaminants in food. Food Safety
Magazine. Available online at: http://www. foodsafetymagazine. com/magazine-
archive1/februarymarch-2013/modern-analysis-of-chemicalcontaminants-in-food/
(Accessed on 21 Aug, 2017).
New Zealand. (2014). Food Act 2014 [ebook]. Retrieved from
http://extwprlegs1.fao.org/docs/pdf/nze152728.pdf

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Webb, M., & Morancie, A. (2015). Food safety knowledge of foodservice workers at a university
campus by education level, experience, and food safety training. Food Control, 50, 259-
264.
Wellington City Council. (n.d). Food control plans & national program. Retrieved from
https://wellington.govt.nz/services/consents-and-licences/food-safety/food-sellers/food-
control-plans