Go Cart SOP

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.

‘To go cart’ (Concessionaire’s) SOP Hospitality

Business Process Area / Functional Area:

Hospitality (HP)

01 Concessionaire’s To go Cart

SOP Owner: Leon Lamboo, Category Manager

SOP Ref. No: SOP/’To go cart’/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

SOP Title: US-CBP DOWNSTREAMS SALES SOP

SOP Ref. No.: SOP/US-CBP/01 Version No.: V1.0 Version Date: 21/07/2013 Page: 2/11

For Official Use

Table of Contents

1. Title ................................................................................................................................ 3

2. Purpose ......................................................................................................................... 3

3. Scope ............................................................................................................................. 4

4. Definitions and Abbreviations ........................................................................................ 5 5. Procedure Steps ............................................................................................................ 5

6. Monitoring, Evaluation and Review ............................................................................. 10

7. Potential Risks ............................................................................................................. 10

8. Exceptions ................................................................................................................... 10

9. Supporting Documentation and Tools ......................................................................... 10

10. Filing and Distribution .................................................................................................. 11 11. Change Log ................................................................................................................. 11



For Official Use

1. Title

STANDARD OPERATING PROCEDURE (SOP)

‘Concessionaire’s To go Cart”

ABU DHABI INTERNATIONAL AIRPORT OPERATIONS

2. Purpose



For Official Use

To set standards offered in the “To go Cart’’ for Abu Dhabi International Airport within the vicinity (landside and airside)

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

4. Definitions and Abbreviations

Abbreviations/Definitions Description

ADAC Abu Dhabi Airport Company

ADFCA Abu Dhabi Food Control Authority

SOP Standard Operation Procedure

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

5. Procedure Steps



For Official Use

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.

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 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.

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.



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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.

Task: 5.2 Food Protection

Steps: 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.

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.

Task: 5.3 Equipment and Utensils

Steps: 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”.



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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:

Not made from wood

Must have round edges

Well maintained

Not rusty

Easy to clean

In perfect shape

Task: 5.4 Inspections and Enforcement

Steps: Standard:

Category Manager & F&B Concession Officer shall carry out daily spot check at any time with all the “To go Cart” at Abu Dhabi Airport.

Focal point telephone numbers: - 050 3254067 (ADAC Category Manager)

- 050 5724342 (Hospitality DM)

- 055 4659817 (F&B Concession Officer)

“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”:



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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: 5.5 Low and High Risk Food

Steps: 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

Blended drinks made on side



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6. Monitoring, Evaluation and Review

7. Potential Risks

Risk Control Measure

Contamination of food through food server

All items shall be highly edible in accordance with the shelf life

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.

8. 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)



For Official Use

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

(Name, Title, Department) Action Date

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.

Go Cart SOP

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