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FLOW CHARTNO: FSMS-FLOW-01
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Subject:No-Cook ProcessApplied to:Food and Beverage
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Issued by:Chief StewardEffective date:December 01, 2025
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Approved by:Director of Food and BeverageDate revision:0
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1.1 Water1.3 Receiving Fresh Fruit & Vegetables1.4. Receiving Dry Food Item 1.5. Receiving Primary Packaging (Take away box, Baking paper, Plastic wrap, Aluminium foil)1.6. Operation Equipment & Contact Surface (Chinaware, Holloware, Utensil, Silver ware, Glass ware & Gloves)1.2. Receiving Chilled good product
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2.2. Sanitizer Fruit and Vegetables 2.3. Transfering (using trolley and proper container)2.3. Transfering (using trolley and proper container)3.2. Operating Equipment Storage2.1. Chilled Storage (Temp. Control ≤ 4 0C) 2.3. Transfering (using trolley and proper container)
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2.3. Transfering (using trolley and proper container)2.4. Dry Storage 2.4. Dry Storage 3.2.1. Pot and pan washing, Ware washing2.1. Chilled Storage (Temp. Control ≤ 4 0C)
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2.1. Chilled Storage (Temp. Control ≤ 4 0C) 2.5. Preparation (Open Packaging)2.5. Preparation (Open Packaging)
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⮕⮕
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2.5.1 Preparation (Cutting, Slicing, Portioning)2.2. Sanitizer Fruit and Vegetables 2.7. Serving
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2.7.2. Cold Holding (≤ 8°C)
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2.7.1 Dine in Banquet Event2.7.1. Take Away2.7.1. In Room Dine in2.7.1. Dine in restaurant
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Prepared byApproved by
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Findi AndikaPhilip Jan Nicolas W
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Chief StewardDirector of Food and Beverage
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Date:Date:
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