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
Slide 8
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
Slide 9
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
Slide 10
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
Slide 11
Dry Fruits Station 6 kinds Prunes dates raisins dry Apricot Dry
Mix Sweet Fruit Walnut
Fresh Fruits Station Fresh Fruits station 4 kinds of seasonal
fruits 5 kinds of cut fruits 5 kinds of compotes
Slide 14
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
Slide 15
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
Slide 16
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
Slide 17
Oriental breakfast Station Oriental Breakfast Station 4 kinds
changing daily with no repetition during 8 days S M F S T M
Slide 18
Diet Cold Station 11 kinds Skimmed Milk Oats Yoghurt marmalade
Fig Jam Apricot Jam strawberry Jam Diet Flakes Pink grapefruits
Diet Butter Grapefruits
Slide 19
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
Slide 20
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
Slide 21
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
Slide 22
Hot Carving Station Every day changing without repetition one
kind of carving 1 l 2 D 3 w 4 R 5
Slide 23
Oriental Hot Station
Slide 24
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
Slide 26
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
Slide 28
Live Cooking Hot Station 1 Every day 1 items live cooked and
not repeating during 8 days Pancakes (natur, apples etc..)
Slide 29
Live Cooking Outside Station Live Cooking Outside station
Slide 30
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
Slide 32
Cold Cuts Station Cold Cut Station 6 kinds beef luncheon
Chicken luncheon Smoked Beef Beef Salami Beef luncheon With Olive
Beef luncheon Black Pepper
Slide 33
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
Slide 35
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
Slide 37
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