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Food Safety & Hygiene Manual


Hotel food safety and hygiene manual for Directors of Food & Beverage, Food & Beverage Managers, Executive Chefs and General Managers


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:

  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, 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

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