Kitchen Commandments and Communication
Lessing’s Hospitality Group Food Safety and Sanitation Guidebook
Equipment Operating Manuals
Basic Food Safety Guidelines
Managing Allergies in the Kitchen
Standard Operating Procedures
Equipment Standard Operating Procedures
HACCP Guidelines & Critical Control Logs
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.
Job Descriptions
