BREAKFAST BUFFET STANDARDS Hotels Category A June 2013 – Version 1

1. BREAKFAST 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. Jam Station • Jam Station - 13 kinds • Apple Jam • Apricot Jam Portion • Mix Fruits jam • dates jam • Orange Jam • Strawberry Jam • Mango Jam • Fig Jam • Carrots Jam • Sweet Cherry Jam • Tomato Jam • pumpkin Jam • blackberry jam • Diet Jam - 3 kinds • Fig • Apricot • strawberry

9. Honey Station • Honey Station • 11 kinds • Honey Comb • Honey & wax • White Honey • Walnut White Honey • Trefoil Honey • Sesame Honey • Black Seeds Honey • "Hazelnut White Honey" • Tehena • Molasse • White Honey

10. Cereal Station • Cereal Station • 12 kinds • Corn Flakes • Sweet Flakes • Honey Pops • Crisp Rice • Choco Pops • Choco Rice • Fruit Rings • Fruit Bobos • bran flakes • Honey Crunch • Bran Stars • Bran Loops

11. Dry Fruits Station • Dry Fruits Station • 6 kinds • Prunes • dates • raisins • dry Apricot • Dry Mix Sweet Fruit • Walnut

12. Yoghurt Station • Yoghurt Station • 6 kinds • Plain Yogurt • Chocolate Yogurt • Strawberry Yogurt • Orange Yogurt • blueberry Yogurt • Honey Yogurt • Muesli

13. Fresh Fruits Station Fresh Fruits station 4 kinds of seasonal fruits 5 kinds of cut fruits 5 kinds of compotes

14. Fresh Salads Station • French Salads Stations - 19 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 • Parsley • Chili Green Pepper

15. 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

16. Live Cooking Cold Station Live Cooking Cold Station every morning changing and not repeating during 8 days 1 B 2 S 3 …. 4 …. 5 …. 6 … 7… 8…

17. Oriental breakfast Station • Oriental Breakfast Station • 4 kinds changing daily with no repetition during 8 days • S • M • F • S • T • M

18. Diet Cold Station • Diet Cold Station • 11 kinds • Skimmed Milk • Oats • Yoghurt • marmalade • Fig Jam • Apricot Jam • strawberry Jam • Diet Flakes • Pink grapefruits • Diet Butter • Grapefruits

19. 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

20. 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

21. Live Cooking cold station • Live cooking cold station • Every morning different and not repeating during 8 days • Make your own sandwich • c • c • B • W • D • D • S

22. Hot Carving Station Hot Carving Station Every day changing without repetition one kind of carving 1 l 2 D 3 w 4 R 5

23. Oriental Hot Station Oriental Hot Station

24. Diet Hot Station Diet Hot Station

25. Egg Station Egg Station 12 kinds of condiments Tomato Dice Onion Dice Mushroom Slice Pepper Dice Chopped Parsley Green Chili Beef Bacon Dice Beef Sausage Slice Sweet Corn Salt White Pepper cayenne pepper

26. Egg Service presentation Egg Service presentation (doubleclick on the below presentation)

27. Hot Station • Hot Station 1 • Boiled Eggs • Tomato Mozarella( Different Flavor Every Day) • Backed White Bean • French Toast • Beef Bacon • Chicken Sausage • Beef Sausage • Different Potatoes Dish Every Day • scrambled eggs • Porridge

28. Live Cooking Hot Station 1 Live Cooking Hot Station 1 Every day 1 items live cooked and not repeating during 8 days Pancakes (natur, apples etc..)

29. Live Cooking Outside Station Live Cooking Outside station

30. Live Cooking Bakery Outside Station Live Cooking Bakery Outside station

31. Cheese Station • Cheese Station – 15 kinds • No processed cheese • Gouda Cheese • Edam Cheese • Smoked Cheese • Cheddar Cheese • Emmental Cheese • Romi Cheese • Feta Cheese • Feta Cheese With Herbs • Feta Cheese With Tomato • Creamy Cheese • White Cheese With Olive Oil • Goudino • Gouda With Herbs • Gouda Pepper • Gouda paprika

32. Cold Cuts Station • Cold Cut Station – 6 kinds • beef luncheon • Chicken luncheon • Smoked Beef • Beef Salami • Beef luncheon With Olive • Beef luncheon Black Pepper

33. Bread Station • Bread Station • 11 kinds • Soft Bread Loaf • Loaf Craft Corn • Loaf Full Corn • crispy frenchbaguettes • cereal bread • pita bread • White Toast • Brown toast • ciabattabread • Rolls • 2 kinds (need increase and brown) • soft bread roll • Crispy Bread Roll

34. Croissants & Viennoiseries Station • Croissants & Viennoiseries Station • 8 kinds • Croissant • Chocolat Croissant • Croissant powdered Sugar • Danish Pastry • Danish With dates • Apple Danish • Danish With Cherry • Chocolate Glazed Danish

35. Cake Station • Cake Station • 13 kinds • Chocolate donuts • Plain Donuts • Donuts With Sugar • Classic English Cake • Orange English Cake • Chocolate English Cake • Banana Cake • Maven Cake • Maven Cake Chocolate • Four Kinds Tart With Fruits • two Kind traditional Egyptian biscuits • biscuits pressed dates

36. Live cooking Dessert Station • Live Cooking Bakery Station • Crepes & Waffles • 15 kinds of condiments • Chocolate Sauce • Caramel Sauce • Vanella Sauce • Orange Sauce • Strawberry Sauce • Chocolate Nuttela • syrup • PeaNuts • Sugar Powder • Coconut • Cinnamon • Dice dry Apricot • Dice Prunes • raisins • Mix Sweet Dry Fruits

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

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

39. Wish you great success