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).
This manual is concise in its level of detail and intermediate in its difficulty, enabling Food & Beverage heads of departments/managers to review and organize their workflows to ensure that food safety and hygiene measure are in place and understood by staff.
Additionally, the manual comes with a zip file of 15 templates for food safety records. Note: 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
- 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
