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Food Safety & Hygiene Manual


Hotel Food Safety & Hygiene Manual for Directors of Food & Beverage, Food & Beverage Managers, Executive Chefs and General Managers

Document Overview: The Food Safety and Hygiene Manual is a comprehensive guide that outlines the necessary procedures for ensuring food safety and compliance with international hotel standards. It is divided into five sections, covering food safety policies and responsibilities, flow diagrams, hazard analysis, and short Standard Operating Procedures (SOPs). Additionally, the manual comes with a zip file of 15 templates for food safety records. Note that it does not include information related to Covid-19.

Covered topics:

  • Food Safety Definitions
  • Temperature control
  • Food purchasing, receiving and storing
  • Food defrosting, preparation and cooking
  • Hot food cooling and reheating
  • Hot hold and food display
  • Thermometer and Calibration
  • Cleaning and Sanitation
  • Food Handler Health
  • Pest Control
  • Staff Training Schedule
  • Food Poisoning Allegation
  • Outdoor Catering


Hotel Department: Food & Beverage, General & Administrative
Who is it for: Director of Food & Beverage, Food & Beverage Manager, Executive Chef, General Manager
Document Type: Manual
Content Type / Difficulty : Concise / Intermediate
Involved Skills: Cleaning Process, Cooling and Reheating, Food Handler Health, Food Preparation, Food Safety Regulations, Hot Holding, Organization, Pest Control, Sanitation, Temperature Monitoring

File Format: 1 Word file (.docx) and 1 Zip file (.zip) containing 15 Word files (.docx)
Word Count: 20,012 (Manual)
Print Length: 1 Manual (52 Pages) + 15 distinct Food Safety Record Templates
File Size: 146 KB

Language: English
Editable: Yes
Ready to Print: No

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