US-CBP DOWNSTREAMS SALES SOP Hospitality
Hospitality (HP) Business Process Area / Functional Area:
01 US-CBP
SOP Owner:
Leon Lamboo, Category Manager
SOP Ref. No:
SOP/US-CBP/01
Implementation Date:
DD/MM/YYYY
Approved By:
Name/Title/Department
Approval Date:
DD/MM/YYYY
Version No.:
V1.0
Version Date:
DD/MM/YYYY
Approver’s Signature: (for non-electronic copies) Information Classification
Official Use
2
This classification refers to information that is to be used internally by the ADACs personnel only
A Standard Operating Procedure (SOP) consists of a set of statements describing instructions in an orderly manner for the purpose of achieving a result. SOPs are developed to maximize the efficiency and accuracy of implementation of a policy or operational process. Template Title:
SOP Template
Template Ref. No.:
TEM/03/SOP
Version No.:
V2.0
Version Date:
21/07/2013
All information contained in this document is proprietary to Abu Dhabi Airports Company (ADAC) and shall not be duplicated in any manner or released in part or full to any unauthorized persons. However, the contents of this document are not confidential and shall be accessible to all ADAC employees and its subsidiaries.
SOP Title:
US-CBP DOWNSTREAMS SALES SOP
SOP Ref. No.:
SOP/US-CBP/01
Version No.:
V1.0
Version Date:
21/07/2013
Page:
2/15
Table of Contents
1.
Title ................................................................................................................................ 3
2.
Purpose ......................................................................................................................... 4
3.
Scope ............................................................................................................................. 4
4.
Definitions and Abbreviations ........................................................................................ 5
5.
Procedure Steps ............................................................................................................ 6
6.
Monitoring, Evaluation and Review ............................................................................. 14
7.
Potential Risks ............................................................................................................. 14
8.
Exceptions ................................................................................................................... 15
9.
Supporting Documentation and Tools ......................................................................... 15
10.
Filing and Distribution .................................................................................................. 15
11.
Change Log ................................................................................................................. 15
For Official Use
SOP Title:
US-CBP DOWNSTREAMS SALES SOP
SOP Ref. No.:
1.
SOP/US-CBP/01
Version No.:
V1.0
Version Date:
21/07/2013
Page:
3/15
Title
STANDARD OPERATING PROCEDURE (SOP) US-CBP DOWNSTREAMS SALES OPERATIONS
ABU DHABI INTERNATIONAL AIRPORT OPERATIONS
For Official Use
SOP Title: SOP Ref. No.:
2.
US-CBP DOWNSTREAMS SALES SOP SOP/US-CBP/01
Version No.:
V1.0
Version Date:
21/07/2013
Page:
4/15
Purpose
To set standards for products to be offered in the “To go Cart’’ for U.S bound flights. To keep sales staff aware about the restrictions and techniques on products sold. The “To go Cart’’ shall be always portable and able to move away as and when required. To ensure all duty free items are in compliance agreements between port director and vendors. Ensuring review of all products being sold form agricultural point of view.
3.
Scope
The following SOP shall assist the food service operator to manage portable food facility in a public area, however it would assist in complying with requirements of ADFCA (Abu Dhabi Food Control Authority) and the policies and procedures of ADAC concessions. Portable food service shall project flexibility and consideration to protect public health. Planning carefully and adhering to booth construction, equipment setup, personal hygiene, food preparation location(s), and food safety practices. This SOP will assist portable food operators and their employees to meet food safety requirements. This SOP will also assist in minimizing the potential spread of food borne illness while operating food service.
For Official Use
SOP Title:
US-CBP DOWNSTREAMS SALES SOP
SOP Ref. No.:
4.
SOP/US-CBP/01
Version No.:
V1.0
Version Date:
21/07/2013
Page:
Definitions and Abbreviations
Abbreviations/Definitions
Description
ADAC
Abu Dhabi Airport Company
ADFCA
Abu Dhabi Food Control Authority
SOP
Standard Operation Procedure
US
United States
PIC
Person In Charge
TTC
Time Temperature Control
T1
Terminal 1
T2
Terminal 2
T3
Terminal 3
HS &E
Health Safety and Environment
SSE
Safety Security and Environment
F&B
Food and Beverage
HACCP
Hazard Analysis Critical Control Point
FIFO
First In First Out
To go Cart
Movable Kiosk
CCP
Critical Control Point (Receiving/Temperature)
HALAL
Prepared as Prescribed by Muslim Law
For Official Use
5/15
SOP Title: SOP Ref. No.:
US-CBP DOWNSTREAMS SALES SOP SOP/US-CBP/01
Version No.:
V1.0
Version Date:
21/07/2013
Page:
6/15
5. Procedure Steps Task
5.1 General
Steps:
Standard:
Every portable food provider shall keep a copy of SOP handy which shall be referred to ensure that all the set procedures are adhered according to the requirement of ADAC concessions and ADFCA. The “To go cart” will only be operated by staff displaying their approved US Security pass and AUH Airport pass. All food items (such as sandwiches, cakes, muffins etc) must be removed from their packaging before being handed to the customer. The re-stocking of F&B at the “To go cart” will occur outside of US preclearance operational hours (ensure sufficient par stock levels). Only USA permitted items will be available for purchase from the cart. Customers should be informed they must consume all F&B prior to boarding their flight.
Food booth construction: Food preparation area shall have a booth design and constructed to protect from cross contamination and security, including but not limited to dirt, dust, unauthorised personnel from gaining access into the “to go cart” Roof, awning, canopy or other top covering over the entire food preparation, service, clean up and storage area is required. Two side walls (recommended), which will reduced the entry of dust, dirt and exclude unauthorised personnel from accessing the booth. Floors, if not made of solid material, shall be covered with suitable stable materials to prevent exposure to dust and sand. The front service wall shall be a counter, half wall or table draped to the floor the back wall may be open for employee access or solid wall if necessary. All potentially hazardous food which is pre-cooked and pre-cooled
off-site for service at the “to go cart” must be prepared at an approved food establishment. Exemptions:
“To go Cart” food premises that sell only commercially pre-packed foods and have demonstrated its capability of maintaining proper food temperature, protecting food from all possible sources of contaminations and providing refuse disposal shall be exempted from providing water, plumbing and waste water equipment.
Food Safety Management System:
The food operator is required to ensure the proper implementation For Official Use
SOP Title: SOP Ref. No.:
US-CBP DOWNSTREAMS SALES SOP SOP/US-CBP/01
Version No.:
V1.0
Version Date:
21/07/2013
Page:
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of good hygienic practices and ensure the effective implementation o traceability in accordance with regulation pertaining of food traceability and recall issued by the authority.
Task: Steps:
The food business operator shall develop, implement and maintained a food safety management system based on their Hazard Analyses and Critical Control Point (HACCP Principles).
When any modification is made in the process the food operator shall review and revised the relevant procedure accordingly.
The food operator shall maintain records relevant to identification and verification of processing, production and distribution activities as part of its traceability system.
Food business of food operator shall provide the authority with evidence of their compliance to food safety management system. Taking in to account the nature and size of the food business. Ensure the continuous update of any documents describing the operational procedures.
The food operator is required to follow the protocols and codes issued by the authority when developing their food safety management systems.
5.2 Food Protection Standard:
Food shall be transported and stored in properly designed food / grate containers and protected from potential contamination during transport.
Cover all food to protect them from contamination. Self service containers must be protected by the use of sneeze guards.
Minimize bare hand contact with food. Workers must use tongs, gloves, tissue paper, napkins or other utensils when handling ready to eat food.
Provide a back up of clean spoons, scoops, tongs and cutting board. Separate clean utensils from soiled utensils by storing in different labelled containers.
All food and food containers must be stored inside the “to go cart”.
No smoking eating or drinking is allowed by working on the “to go cart”.
Always use disposable gloves. Gloves worn must be change once contaminated. Hands must be washed between gloves changes.
Operator must have an accurate probe type thermometer to check food temperature.
Thermometer must have a hot and cold scale for the widest use, ensure to sanitised thermometer before each used.
Cooling food is not allowed in a “to go cart”.
Food must be stored at a temperature of 5C or below.
Absolutely no room temperature storage of potentially hazardous foods. For Official Use
SOP Title: SOP Ref. No.:
Task: Steps:
US-CBP DOWNSTREAMS SALES SOP SOP/US-CBP/01
Version No.:
V1.0
Version Date:
21/07/2013
Page:
8/15
Cold holding containers must be pre-chilled to 5C or less prior to placing any food for cold holding storage.
If using mechanical refrigeration units, confirm that adequate electrical supply is available and working.
5.3 Equipment and Utensils Standard:
All equipments must be clean, cleanable, made of non toxic components and in a state of good repair.
All equipment and utensils must be stored inside the “to go cart”.
Store all utensils at least 15cm above the ground.
All food contact services shall be made of durable and easy cleanable food grade materials.
Only single service articles (i.e. plates, forks, spoons, cups) for use by consumers are allowed at “to go cart”.
Except when using a sneeze guard, serves equipments must not be place on front table / counters, were food may be contaminated by customers. Serve food items form side or back of “to go cart”.
Vehicles used for food transport must be kept clean and free of contaminants.
To eliminate hand to hand contact with ready to eat food use disposable gloves or utensil.
Keep plenty of extra utensils and gloves on site to last during all hours of operation.
Equipments and utensils must be clean and sanitised at least every four hours.
Bowls, Containers and utensils:
Task: Steps:
Not made from wood
Must have round edges
Well maintained
Not rusty
Easy to clean
In perfect shape
5.4 Inspections and Enforcement Standard:
Daily US restricted (closing) timing of gate # 32 and 35 are from 5am till 2pm
For Official Use
SOP Title: SOP Ref. No.:
US-CBP DOWNSTREAMS SALES SOP SOP/US-CBP/01
Version No.:
V1.0
Version Date:
21/07/2013
Page:
9/15
Focal point telephone numbers: - 050 6697206 (SSP DM number) - 050 5724342 (Hospitality DM) - 050 3254067 (ADAC Category manager)
“To go Cart” will be inspected base on risk assessment by ADAC concessions department.
The risk assessments take in to account menu items and preparations, volume of food service, length of operation and the operational level of knowledge.
As an operator you must decide on the following list of items prior before operating “To go Cart”: a) The complete menu, including beverages b) The booth structure c) The required equipment (including a hand wash facility) d) Methods to maintain and measure hot / cold product
temperatures e) How food will be transported and stored f)
Where and how equipment clean up will be conducted
g) Who will be responsible during operation (person in
charge shall be assign during working hours of operation)
Task: Steps:
5.5 Low and High Risk Food Standard:
Low Risk Items:
Shelf stable food, produce in an approved facility portion and served at the “To go Cart”
Preserved meat base products that are prepared and packed at approved facility, are labelled and mention as fully cooked or ready to eat.
Non blended (espresso)
None pre-packaged frozen confections, such as scoop ice creams, gelato, or yoghurt.
Any other foods deemed to be low risk by ADFCA
Moderate and High Risk items:
Burgers, soups, grilled items, fried items, or cooking raw protein products.
Soft served frozen confections
Salads, sandwiches, cut fruits, vegetable
For Official Use
SOP Title: SOP Ref. No.:
US-CBP DOWNSTREAMS SALES SOP SOP/US-CBP/01
Task: Steps:
Version No.:
V1.0
Version Date:
21/07/2013
Page:
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Blended drinks made on side
5.6 Allowed Food Options Standard:
Beef / lamb source from US, New Zealand and Australia.
Thoroughly cooked chicken
Seafood / fish (including caviar)
Cooked vegetarian meals
Cut fruits (refer to attachment) or can fruits
Hard cheese
Snacks (crackers, potato chips, pretzel, peanuts and other nuts, cookies, chocolate and other candy)
Condiments (salt, pepper, sweeter / sugar mustard, hot sauce, mayonnaise, butter, non-dairy creamer, jam, etc.)
Vegetables (cut or can or cooked)
Bread
Cooked / toasted seeds
***Refer to attach set food menu offer***
For Official Use
SOP Title: SOP Ref. No.:
US-CBP DOWNSTREAMS SALES SOP SOP/US-CBP/01
Version No.:
V1.0
Version Date:
SET FOOD MENU OFFER
For Official Use
21/07/2013
Page:
11/15
SOP Title: SOP Ref. No.:
US-CBP DOWNSTREAMS SALES SOP SOP/US-CBP/01
Version No.:
V1.0
Version Date:
ALLOWED FOOD OPTIONS
For Official Use
21/07/2013
Page:
12/15
SOP Title: SOP Ref. No.:
Task: Steps:
Task: Steps:
US-CBP DOWNSTREAMS SALES SOP SOP/US-CBP/01
Version No.:
V1.0
Version Date:
21/07/2013
Page:
13/15
5.7 Food Display Standard:
When displaying food, practicable measures shall be taken to protect food from likelihood of contamination with the provision of separate serving utensils for each food or other dispensing methods that minimize the likelihood of the food being contaminated.
Raw food displaying in chillers and freezers shall be adequately separated from ready to eat food to prevent contamination.
Chiller / refrigerator temperatures should be maintained at all times and sufficient precautions should be in place in case of power failure.
The temperature of display cabinets and service counter shall be monitored and records maintain, in accordance with provision applicable to temperature control states in this regulations.
In case of displaying unpacked food and ready to eat food, food shall be display behind protective barriers at appropriate temperature to prevent the food contamination. Separate serving utensils or other dispensing methods, shall be provided for each food.
All equipment and serving utensils used at food display counters must be food grade, inert, easily clean and disinfected prior to use.
Food that has pass its mark “expiry”, “used by” or “best before”, “date” shall be remove from display and where appropriate dispose of.
Were food are remove from their original packing for display, the food operator shall ensure that appropriate shelf life and other food information is available at the point of sale.
5.8 Product Labelling Standard:
The food label is one of the most important and direct means of communicating product information. Three Primary functions of Labelling:
Provides basic product information i.e. Ingredients, quantity, production date, expiry date, manufacturer, etc.
Provides health, safety, and nutrition information (storage instruction such as storage, handling, nutritional as fats, proteins, minerals, vitamins, etc,) and specific information for special diet.
Act as a vehicle for food marketing, promotion and advertising, such as low fat, cholesterol free, high fiber, natural, organic, etc.
Minimum label requirement:
For Official Use
SOP Title: SOP Ref. No.:
US-CBP DOWNSTREAMS SALES SOP SOP/US-CBP/01
Task:
Version No.:
V1.0
Version Date:
Name of the product
Ingredients
Production date
Expiry date
Storage Instruction
Name of Manufacturer
21/07/2013
Page:
14/15
5.9 Solid Waste Disposal
Steps:
Standard:
Operator is responsible for the disposal of the solid waste (garbage) to the proper area assigned for solid waste disposal.
Solid waste must be stored in leak proof containers and dispose of properly.
Double bagging is recommended
Adequate number of non absorbent, easily cleanable garbage containers should be providing both inside and outside of the food area.
Garbage containers must be covered, rodent proof, and non absorbent.
Grease must be disposed of properly and shall not be dump on to the ground surface.
6.
Monitoring, Evaluation and Review
7.
Potential Risks Risk
Contamination of food through food server
All items shall be highly edible in accordance with the shelf life
Control Measure
Servers shall follow all the hygiene procedures and follow the required measures by sanitizing their hands and wear gloves as and when required Server shall check the expiry and ensure that the shell life is monitored and the food is cooked and served according to the requirements. For e.g. thoroughly cooked, eatables unpacked etc.
For Official Use
SOP Title: SOP Ref. No.:
8.
US-CBP DOWNSTREAMS SALES SOP SOP/US-CBP/01
Version No.:
V1.0
Version Date:
21/07/2013
Page:
15/15
Exceptions N/A
9.
Supporting Documentation and Tools
Audit Forms
Chiller/freezer temperature forms
Cleaning Control Form
H & S Environment Audit
Food/beverage Receiving food option form
Expiry / discard food option form
List of approved food options
List of non-approved food options
UAE Food Law (ADFCA)
UAE Food Hygiene Code (ADFCA)
10. Filing and Distribution
In Category Manager’s Office / Concessionaires (Soft and Hard Copy)
This document is published in Workflo! On ADACNet to be accessible to all users.
It will be updated from time to time based on business requirement and approval from Hospitality Management
11. Change Log
Version No.
Document Creation, Review, Approval and Change Tracking
Actioned by Action Date (Name, Title, Department)
Change Effective Date
V1.0 V2.0
N.B. This document is UNCONTROLLED unless signed by an authorized person in the appropriate section of this document or viewed in Workflo! on ADACNet.
For Official Use