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New Employee Orientation

The document outlines the standard operating procedure for new employee orientation at a restaurant. It states that all new employees must receive food safety training from the Personal in Charge within their first day. The manager will schedule a 30 minute orientation session to review the food safety checklist with employees, explaining each procedure and allowing time for questions. Employees must then sign the checklist to confirm their understanding of the procedures before receiving a copy for their records. The goal is to ensure all staff are aware of proper food safety practices from the start of their employment.

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Arkyiem Bany
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1K views1 page

New Employee Orientation

The document outlines the standard operating procedure for new employee orientation at a restaurant. It states that all new employees must receive food safety training from the Personal in Charge within their first day. The manager will schedule a 30 minute orientation session to review the food safety checklist with employees, explaining each procedure and allowing time for questions. Employees must then sign the checklist to confirm their understanding of the procedures before receiving a copy for their records. The goal is to ensure all staff are aware of proper food safety practices from the start of their employment.

Uploaded by

Arkyiem Bany
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Facility Name:

Department:

STANDARD OPERATING PROCEDURE

New Employee Orientation


Policy: All restaurant employees will receive training on basic food safety procedures prior to or
during the first day of employment.

Procedure: All restaurant employees must:

1. Meet with Personal In Charge (P.I.C) to receive training on basic food safety procedures.
2. Review each point in the Food Safety Checklist with manager. Each procedure will be
discussed thoroughly with implications for food safety described.
3. Ask questions to manager if policy or procedure is not clear.
4. Read, sign, and date the statement at the end of the checklist, indicating understanding
and agreement with stated procedures.
5. Receive a signed copy of the document.

The restaurant manager will:

1. Schedule at least 30 minutes for the orientation session.


2. Inform new employees of the purpose and time of the session.
3. Explain the purpose of the checklist to employees.
4. Discuss each policy and procedure on the checklist. Refer to the department Standard
Operating Procedures Manual as necessary. Check off each procedure as it is
discussed. If employees have questions, note and follow up, if appropriate. The manual
is available at www.iowafoodsafety.org and www.iowahaccp.iastate.edu
5. After reviewing all procedures, the manager should request employees to read, sign, and
date the statement at the end of the form, indicating understanding and agreement. The
manager also should sign and date the form.
6. Provide a copy of this form to each employee. Inform employees that a copy will be
placed in their personnel file. If a copy is required for the Human Resources department,
provide it and inform employees.
7. Remind employees of the location of a copy of the department Standard Operating
Procedures Manual. This manual can be used as a reference, if questions or concerns
occur later.
8. Thank employees for participating. Emphasize again the priority of food safety and the
involvement of every staff member.

Standard operating procedure(S.O.P) Imperia College Academy Of Tourism Sdn Bhd/_Tel-09-5494096/09-5494097_Fax-09-5494095


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