BMQR

 Principle 1: Customer focus   Organizations depend on their customers and therefore should understand current and future customer needs, should meet customer requirements and strive to exceed customer expectations.   Design the product/services/facilities around the customers need and expectation. “Sell what customer wants and do not sell what we can sell”.   Principle 2: Leadership    Leaders establish unity of purpose and direction of the organization. They should create and maintain the internal environment in which people can become fully involved in achieving the organization's objectives.   Principle 3: Involvement of people    People at all levels are the essence of an organization and their full involvement enables their abilities to be used for the organization's benefit.   The organization should motivate their employee, offer trainings to excel in their work and to practice best HR techniques.   Principle 4: Process approach    A desired result is achieved more eff

 FOOD STORAGE 1.The food products and ingredients to be stored in food premises in appropriate conditions, designed to prevent harmful deterioration and to protect food from contamination. 2. Dry Provisions Storage. These storerooms are to be kept clean and orderly to minimize the potential hazards from “foreign bodies” and to prevent the harborage of pests. Where practicable these stores are to be  proofed against pest ingress.  Part used packs are to be resealed adequately to prevent contamination. High ambient temperatures (above 13oC) and high humidity are to be avoided. Dry goods should be stored on suitable racking raised off the ground. 3. Chilled Storage (5oC). Cool rooms and refrigerators are to be kept clean and tidy. It is the responsibility of the catering Manager to raise the appropriate request if refrigerated space is considered inadequate. Best Practice guidance indicates that the ideal operating temperature of a refrigerator is 1-4oC. 4. Frozen Storage(-18--21oC). Fr

INTRODUCTION   1. Food hygiene includes all practices, precautions and procedures involved in:   a. Protecting food from the risk of biological, chemical or physical contamination.   b. Preventing any organisms multiplying to an extent that would expose consumers to risk or       result in premature decomposition of food.   c. Destroying any harmful bacteria in food by thorough cooking or processing.  2. Benefits from high standards of food hygiene include:   a. Reduced risk of food poisoning, foreign body contamination and spoilage.   b. Compliance with legal requirements.   c. Economic advantages, including increased shelf life and reduction of waste.  d. Consumer satisfaction and enhanced reputation.   e. Increased morale of personnel.  SUPPLY OF FOOD AND WATER   1.No raw materials or ingredients shall be accepted by a food business if they are known to be contaminated with parasites, pathogenic micro organisms, toxic, decomposed or foreign substances and that, after normal sorting