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BREAKFAST BUFFET STANDARDS Hotels Category A June 2013 Version 1

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Contents Buffet Standards 1.Food Safety Slide 3Slide 3 2.Buffet stations Slide 7Slide 7 3.Buffet utensils Slide 38Slide 38

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Safety Cristal Hot & Cold food policy HOT / COLD FOOD HOLDING POLICY The Cristal food holding policy is designed to promote the best catering practice and ensure that food is held at the correct temperature for the minimum period in appropriate food safe equipment. The specific elements of the policy are as follows:- All food that is held, must be held in commercial quality, clean and well maintained holding equipment which has food grade surfaces and adequate protective food covers, (Food grade lids and Sneeze guards, hi of that need to be human chin with an average height of 150 cm for an individual at not more than 15 cm from the food level itself). The holding units must be pre heated / chilled before use to ensure that the food is held at the correct temperature. Hot food 64 degrees minimum, Cold food 5 degrees maximum. Maximum food holding periods will be fixed, Hot 2 hours & Cold food 4 hours. Food will be replenished frequently on food display units. New hot / cold food must not be placed on top of existing foods.

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Safety Cristal Hot & Cold food policy HOT / COLD FOOD HOLDING POLICY (2) Maximum food holding periods will be fixed, Hot 2 hours & Cold food 4 hours. Food will be replenished frequently on food display units. New hot / cold food must not be placed on top of existing foods. Utensils used to serve food from display units must be of food grade finish, clean and a separate utensil used for each dish / ingredient. Utensils used for food service and replenishment must be cleaned and sanitized regularly, at least each time the food item is replenished. The utensils should be stored either in a separate container, (handle up) which contains a sanitizing liquid or stored, (handle out) in the display unit at the correct temperature. It is also important to mention that all Food display units need to be preheated for hot food at least 30 mins prior to service and also for the cold display unit to be pre cooled 45 mins prior to service.

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Safety Cristal Hot & Cold food policy HAZARDS Contamination by food poisoning organisms, bacteria or toxins. Multiplication of food poisoning organisms, bacteria or toxins. Contamination by foreign bodies or pests Cross-contamination of food by handling or utensils. CONTROLS All hot / cold holding equipment must be approved for use by the Cristal programme manager. Visual inspection of all holding units prior to service. Temperature checks will be carried out by food handlers on duty. Service utensils cleaned and sanitised frequently. Maximum holding time for foods displayed.

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Safety Cristal Hot & Cold food policy AUDIT SCORING HOT / COLD HOLDING Points will be deducted for the following:- Bain Marie / display unit not pre-heated. Display / holding units not pre-chilled. Bain Marie / Display units without food covers. Bain Marie / Display units without sneeze guards. Hot food held below 64 C. Cold food held above 5 C. Hot food held for more than 2 hours. Cold food held for more than 4 hours

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Contents Buffet Station Contents with link to page Contents with link to page

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Jam Station Jam Station - 13 kinds Apple Jam Apricot Jam Portion Mix Fruits jam dates jam Orange Jam Strawberry Jam Mango Jam Fig Jam Carrots Jam Sweet Cherry Jam Tomato Jam pumpkin Jam blackberry jam Diet Jam - 3 kinds Fig Apricot strawberry

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Honey Station 11 kinds Honey Comb Honey & wax White Honey Walnut White Honey Trefoil Honey Sesame Honey Black Seeds Honey "Hazelnut White Honey" Tehena Molasse White Honey

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Cereal Station 12 kinds Corn Flakes Sweet Flakes Honey Pops Crisp Rice Choco Pops Choco Rice Fruit Rings Fruit Bobos bran flakes Honey Crunch Bran Stars Bran Loops

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Dry Fruits Station 6 kinds Prunes dates raisins dry Apricot Dry Mix Sweet Fruit Walnut

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Yoghurt Station 6 kinds Plain Yogurt Chocolate Yogurt Strawberry Yogurt Orange Yogurt blueberry Yogurt Honey Yogurt Muesli

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Fresh Fruits Station Fresh Fruits station 4 kinds of seasonal fruits 5 kinds of cut fruits 5 kinds of compotes

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Fresh Salads Station French Salads Stations - 19 kinds Cucumber Tomato Onions Sweet Green Pepper Spring Onion Carrot Sweet Red Pepper Rocket Beet iceberg lettuce lollo rosso lettuce frisee lettuce Cherry Tomato kopf lettuce Red Leaf lettuce Green Leaf lettuce Fresh Coriandar Parsley Chili Green Pepper

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Salads Oils & Vinegar Station Salads Oils & Vinegars Station 12 kinds Olive Oil Corn Oil Chili Oil Herb Oil Garilc Oil rosemari oil greabs vinegar white vinegar Red vinegar vinegar Apple Vinegar Balsamic Vinegar

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Live Cooking Cold Station Live Cooking Cold Station every morning changing and not repeating during 8 days 1 B 2 S 3 . 4 . 5 . 6 7 8

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Oriental breakfast Station Oriental Breakfast Station 4 kinds changing daily with no repetition during 8 days S M F S T M

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Diet Cold Station 11 kinds Skimmed Milk Oats Yoghurt marmalade Fig Jam Apricot Jam strawberry Jam Diet Flakes Pink grapefruits Diet Butter Grapefruits

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Olives & Pickles Station Olives Station - 8 kinds Black Olive Natural Olive Calamata Black Olive Slices Green Olive Slices Green Olive Green Olives With Out Seeds Green Olives Stuffed Carrots Mix Olive Pickles Station - 8 kinds pickled cauliflower pickled cucumber pickled Lemon Saffron Mixed pickled pickled carrots pickled small chilli pickled eggplant pickled Baby Onions

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Spices & Herbs Station Spices & Herbs Station 12 kinds Cumin coriander cayenne pepper Black Pepper White Pepper Dry Rosemari Dry Oregano Salt paprika chili powder black seeds Dry Mint

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Live Cooking cold station Live cooking cold station Every morning different and not repeating during 8 days Make your own sandwich c B W D S

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Hot Carving Station Every day changing without repetition one kind of carving 1 l 2 D 3 w 4 R 5

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Oriental Hot Station

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Diet Hot Station

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Egg Station 12 kinds of condiments Tomato Dice Onion Dice Mushroom Slice Pepper Dice Chopped Parsley Green Chili Beef Bacon Dice Beef Sausage Slice Sweet Corn Salt White Pepper cayenne pepper

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Egg Service presentation (doubleclick on the below presentation)

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Hot Station Hot Station 1 Boiled Eggs Tomato Mozarella( Different Flavor Every Day) Backed White Bean French Toast Beef Bacon Chicken Sausage Beef Sausage Different Potatoes Dish Every Day scrambled eggs Porridge

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Live Cooking Hot Station 1 Every day 1 items live cooked and not repeating during 8 days Pancakes (natur, apples etc..)

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Live Cooking Outside Station Live Cooking Outside station

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Live Cooking Bakery Outside Station Live Cooking Bakery Outside station

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Cheese Station Cheese Station 15 kinds No processed cheese Gouda Cheese Edam Cheese Smoked Cheese Cheddar Cheese Emmental Cheese Romi Cheese Feta Cheese Feta Cheese With Herbs Feta Cheese With Tomato Creamy Cheese White Cheese With Olive Oil Goudino Gouda With Herbs Gouda Pepper Gouda paprika

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Cold Cuts Station Cold Cut Station 6 kinds beef luncheon Chicken luncheon Smoked Beef Beef Salami Beef luncheon With Olive Beef luncheon Black Pepper

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Bread Station 11 kinds Soft Bread Loaf Loaf Craft Corn Loaf Full Corn crispy french baguettes cereal bread pita bread White Toast Brown toast ciabatta bread Rolls 2 kinds (need increase and brown) soft bread roll Crispy Bread Roll

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Croissants & Viennoiseries Station 8 kinds Croissant Chocolat Croissant Croissant powdered Sugar Danish Pastry Danish With dates Apple Danish Danish With Cherry Chocolate Glazed Danish

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Cake Station 13 kinds Chocolate donuts Plain Donuts Donuts With Sugar Classic English Cake Orange English Cake Chocolate English Cake Banana Cake Maven Cake Maven Cake Chocolate Four Kinds Tart With Fruits two Kind traditional Egyptian biscuits biscuits pressed dates

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Live cooking Dessert Station Live Cooking Bakery Station Crepes & Waffles 15 kinds of condiments Chocolate Sauce Caramel Sauce Vanella Sauce Orange Sauce Strawberry Sauce Chocolate Nuttela syrup PeaNuts Sugar Powder Coconut Cinnamon Dice dry Apricot Dice Prunes raisins Mix Sweet Dry Fruits

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Buffet Utensils Buffet Utensils Policy and procedure (doppel click on picture)

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Buffet dish Tags Buffet Dish Tags small Dish tag bigger Dish tag live cooking A4

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Wish you great success