{"product_id":"technical-hygiene-guidelines-banquet-kitchens","title":"Technical \u0026 Hygiene Guidelines - Banquet Kitchens","description":"\u003cp\u003e\u003cem\u003eA tannour has no thermostat, so the method itself has to be validated before anyone can rely on it.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eTraditional catering cooks by judgement, and judgement is hard to audit. This single editable master guideline for banquet and traditional catering kitchens turns that judgement into a documented method, across 51 chapters and six annexes aligned with the Codex Alimentarius flexibility provisions, the WHO Five Keys to Safer Food and ISO 22000.\u003c\/p\u003e\n\u003cp\u003eAround the cooking it builds a full facility and operations standard: siting and building, the preparation, cooking and washing rooms, the warehouse, utilities, sanitary facilities, equipment and combustion safety, then the personnel, monitoring and verification programmes that keep a validated method honest once the event schedule fills.\u003c\/p\u003e\n\u003ch2\u003eWhat it covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe sections of the kitchen and the traditional cooking installations, including the mandi tannour\u003c\/li\u003e\n\u003cli\u003eValidating a traditional cooking method: conducting it, fixing it and revalidating it, for tannour cooking, grilling on volcanic stone, and rice and bulk starch dishes\u003c\/li\u003e\n\u003cli\u003eSupplier control, carcass provenance, fuel control and control of combustion contaminants\u003c\/li\u003e\n\u003cli\u003eHot holding, service, cooling and dispatch of meals, with ash, waste, pest and foreign body control\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eOwners and managers of banquet kitchens, wedding and event caterers, and the food safety consultants and inspectors who license and audit them. It is usually bought when a municipal licence or a venue contract demands written cooking controls for something the kitchen has always held in the head chef's experience, and it leaves that method recorded, revalidated and teachable to the next cook.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56792710283604,"sku":"AGS-03-038","price":190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-03-003_Banquet_Kitchens.png?v=1786639546","url":"https:\/\/agskits.com\/products\/technical-hygiene-guidelines-banquet-kitchens","provider":"Apex Global Solutions","version":"1.0","type":"link"}