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Food Safety & Hygiene Manual


SKU: FNB 047 Categories: , , , Content:


The Food Safety and Hygiene Manual provides guidance on food safety procedures that will ensure food safety and compliance with expected international hotel standards (note: this manual does NOT include covid related information).

The manual includes 5 main sections:

  1. Introduction
  2. Food Safety Policy, Food Safety Responsibilities & Food Safety Team
  3. Flow Diagrams, Hazard Analysis & HACCP Audit Tables
  4. Food Safety Procedures (short SOPs)
  5. Food Safety Records (Zip file including 15 templates)

and covers topics such as:

  • 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, Kitchen Operation, General Manager
Who is it for: Director of Food & Beverage, Executive Chef, General Manager
Document Type: Manual
Content Type / Difficulty : Intermediate
Involved Skills: Planning, Recording
File Size: 146 KB
File Format: 1 Word file (.docx) + 1 Zip file (.zip) including 15 Word files (.docx)
Print Length: 1 Manual (52 Pages) + 15 different Food Safety Record Templates
Language: English
Editable: Yes
Ready to Print: No

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