Objective:
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-19 related information).
The manual includes 5 main sections:
- Introduction
- Food Safety Policy, Food Safety Responsibilities & Food Safety Team
- Flow Diagrams, Hazard Analysis & HACCP Audit Tables
- Food Safety Procedures (short SOPs)
- 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
Details:
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 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
