THE LUMOS DELUXE RESOT HOTEL | MUTFAK POLİTİKAMIZ

Kitchen Hygiene Policy

• ENTRANCE TO THE KITCHEN AREAS AND PERSONAL CLOTHING

All kitchen personnel are required to wear mask and bonnet. The production personnel can enter into production areas only by wearing their private slippers. Apart from the staff, the individuals who enter the production areas have to wear bonnet, plastic overshoes and mask. As THE LUMOS DELUXE RESORT HOTEL, we attach great importance to the personnel clothing as an important indicator of hygiene. Our hotel reflects our corporate identity thanks to the clothes which are manufactured especially for the kitchen personnel. Personnel clothes are washed and ironed frequently.

• MODERN COOKING CONDITIONS

The highest technology cooking materials and conventional ovens are utilized. Thanks to the materials and cooking units the meals are prepared hygienically and rapidly with modern techniques..

• IDEAL AIR CONDITIONING SYSTEM

Our kitchen has a modern air conditioning system which eliminates odors. In this way, heavy odors are not allowed to remain inside and bacterial contamination is prevented.

• COLD AIR STORAGES

One of the most important aspect of high-quality and hygienic production is condition in which the materials are maintained. Therefore, all the cold air storages in the THE LUMOS DELUXE RESORT HOTEL are given great importance. Our storages are divided into charcuterie, vegetable-fruit, dry food pulse and meat storages. This division is made in accordance with the principle that all food groups must be stored in different places and different temperatures.

• HYGIENE OF PRODUCTS AND PLANNING THE MENU

THE LUMOS DELUXE RESORT HOTEL is very meticulous in the supply of food materials. The food which can spoil fast such as fresh vegetables, fruits and meat are not kept in our stores in high volumes. Fruits, vegetables and meat and meat products are bought fresh and kept in the storages in best conditions. The products taken from the storages are separated from natural pieces by picking process and are sterilized. Then, they are delivered to production after being disinfected in the disinfectant pools.

• HYGENE OF MEAT AND MEAT PRODUCTS

In our hotel, meat is prepared by specialist butchers and in hygienic conditions at the meat preparation unit according to the menu. We do not compromise from meat quality which determines the quality of the meal prepared in our facility. The amounts of meat in the portions are as exactly as determined by the hotel administration.

Kitchen Hygiene Policy

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