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DINNER BUFFET STANDARDS Hotels Category A June 2013 – Version 1

DINNER BUFFET STANDARDS Hotels Category A June 2013 – Version 1. Contents Buffet Standards. Food Safety Slide 3 Buffet stations Slide 7 Buffet utensils Slide 38. Safety Cristal Hot & Cold food policy. HOT / COLD FOOD HOLDING POLICY

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DINNER BUFFET STANDARDS Hotels Category A June 2013 – Version 1

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  1. DINNER BUFFET STANDARDS Hotels Category A June 2013 – Version 1

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

  3. 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.

  4. 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.

  5. 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. 

  6. 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

  7. Contents Buffet Station Contents with link to page Contents with link to page

  8. Soup & condiments Station Soup & Condiments Station 2 kinds of soups (1 clear and one creamy) changing daily and not repeating within 8 days 3 matching condiments to each soup Permanent condiments: Bread croutons Grated cheese

  9. Fresh Salads Station • French Salads Stations - 21 kinds • Cucumber • Tomato • Onions • Sweet Green Pepper • Spring Onion • Carrot • Sweet Red Pepper • Rocket • Beet • iceberg lettuce • lollorosso lettuce • frisee lettuce • Cherry Tomato • kopf lettuce • Red Leaf lettuce • Green Leaf lettuce • Fresh Coriandar • fresh mint • Parsley • Chili Green Pepper

  10. Salads Dressing Station • Salads Dressing Station • 9 kinds • Cocktail sauce • Vinaigrette dressing • Mustard sauce • French dressing • Thousand Island dressing • Balsamic Vinaigrette • Vinaigrette with herpes dressing • Mayonnaise • Chili sauce

  11. 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

  12. Mixed Salads Station • Mixed Salads Station • Caesar salad • Artichoke salad with baby shrimps • Chicken Hawaii salad • Tomato mozzarella salad • Sea food salad • White beans salad with tuna • tuna salad • Broccoli with tomato vinaigrette • Water Cress with bleu cheese & nuts • Marinated tomatoes with basil • Grilled zucchini with rosemary • marinated mushrooms salad • chicken pati ( individual portion) • sea food tarren(individual portion) • slice of bread topped with smoked salmon • Black lentil salad

  13. Live Cooking Cold Station Live Cooking Cold Station every evening changing and not repeating during 8 days 1 Bruschetta (see separate presentation 2 Sushi 3 …. 4 …. 5 …. 6 … 7… 8…

  14. Antipasti Station Antipasti Station

  15. Oriental Mezzeh Station • Oriental Mezzeh Station • 6 kinds changing daily with no repetition during 8 days • Spicy White cheese • Metabel salad • Fattoushsalad • Stuffed wine leaves • Tomatoes pickles • MakdousEggplant • 1 oriental dressing

  16. Diet Cold Station Diet Cold Station

  17. 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

  18. 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

  19. Hot Pasta Station Hot Pasta Station 2 kind of pasta and 2 kind of sauces changing daily without repetition during 8 days

  20. Hot Carving Station Hot Carving Station Every day changing without repetition one kind of carving 1 leg of veal 2 Duck/chicken 3 whole fish 4 Roastbeef 5

  21. Hot Station 1 Hot Station 1

  22. Hot Station 2 Hot Station 2

  23. Oriental Hot Station Oriental Hot Station

  24. Diet Hot Station Diet Hot Station

  25. Live Cooking Hot Station 1 Live Cooking Hot Station 1

  26. Live Cooking Hot Station 2 Live Cooking Hot Station 2

  27. Live Cooking Hot Station 3 Live Cooking Hot Station 3

  28. Live Cooking Hot Station 4 Live Cooking Hot Station 4

  29. Live Cooking Outside Station Live Cooking Outside station

  30. Cheese Station • Cheese Station – 14 kinds • No processed cheese • Gouda Cheese • Edam Cheese • Smoked Cheese • Cheddar Cheese • Romi Cheese • Feta Cheese • Feta Cheese With cucumber • Feta Cheese With Herbs • Feta Cheese With Tomato • White Cheese With Olive Oil • Camembert

  31. Bread Station Bread Station

  32. Fresh Bakery Station Fresh Bakery Station

  33. Fresh Fruits Station Fresh Fruits station 7 kinds of whole fruits 3 kinds of cut fruits

  34. Seasonal local Fruit Station Seasonal Local Fruit Station Changing depending on market availability Peach (see separate presentation) 2 Strawberries 3 Banana 4 Figs 5 Grapes 6 Orange & Lemon 7 Water melon 8 Mangos 9 Dates 10 Ananas 11

  35. Oriental Pastry Station Oriental Pastry Station 8 kinds

  36. Live Cooking Dessert Station Live Cooking Dessert Station

  37. Dessert Station Dessert Station 15 kinds

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

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

  40. Wish you great success

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