Index

1. INTRODUCTION
Basic Guidelines

3
3

2. FOOD AND SAFETY POLICY

Managing Directors Policy Statement

Hotels Food Safety Policy Statement
Hotels Food Safety Policy Statement
Hotels Food Safety Policy Statement

4
5
6
7

3. HAZARD ANALYSIS
3.01
3.02
3.03
3.04
3.04
3.05
3.06
3.07
3.08
3.09

Identification Of Points In Food Production Critical To Food Safety

Identification Of Points In Food Production Critical To Food Safety
Food Flow Critical Point (CP) Recognition Chart And Tables
Critical Controls In Food Production N 0 & N 1
Critical Controls In Food Production N 2
Critical Controls In Food Production N 3
Critical Controls In Food Production N 4
Critical Controls In Food Production N 5
Critical Controls In Food Production N 6
Critical Controls In Food Production N 7 & N 8

4. PURCHASING FOOD

8
8
9
10
11
12
13
14
15
16
17
18

4.01 Introduction

18

5. FOOD DELIVERIES

19

5.1

Introduction

6. FOOD STORAGE
6.01
6.02
6.03
6.04
6.05
6.06

Introduction
Cold Storage
Cold Storage
Food Storage Breakdown
Temperature Monitoring Procedure
Blast Chilling & Blast Freezing Of Food

7. FOOD PREPARATION
7.01
7.02
7.03
7.04

Sanitary Principles
Contamination
Pasteurised Egg
The Essential Of Food Hygiene

19
20
20
21
22
23
24
25
25
26
27
28
29

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7.05
7.06
7.07
7.08
7.09
7.10
7.11
7.12
7.13
7.14
7.15

The Essential Of Food Hygiene

Alleged Foreign Material
Action Require In Case Of Breakage ( Glass / Crockery )
Analysis Of Alleged Foreign Material
Use Of Stock Control Labels
Barbecues
Barbecues
Outdoor Catering In Temporary Accommodation
Outdoor Catering Facilities And Equipment
Outdoor Catering Facilities And Equipment
Outdoor Catering Precautions

8. COOKING FOOD
8.01 Basic Principals
9. FOOD SERVICE
9.01 Basic Principals
9.02 Food Sampling
10. COOLING FOOD

30
31
32
33
34
35
36
37
38
39
40
41
41
42
42
43
44

10.01 Basic Principals

44

11. RE-HEATING OF FOOD

45

11.01 Basic Principals

45

12. CLEANING
12.01
12.02
12.03
12.04
12.05
12.06
12.07
12.08

Schedules & Training

Schedules Steps 1 2 3 4
Schedules Steps 5 6
Sanitising Sprays
Standards To Be achieved
Standards To Be achieved
Kitchen Extract Ventilation Cleaning
Kitchen Extract Ventilation Cleaning

13. MAINTENANCE
13.01 Basic Principles
14. PEST CONTROL
14.01 General Principle
14.02 Common Pests

46
46
47
48
49
50
51
52
53
54
54
55
55
56

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14.03 Pests What To Look For

14.04 Pest Control
15. WASTE MANAGEMENT
15.01 General Principles
16. FITNESS FOR WORK
16.01 General Principles
17. FOOD COMPLAINTS PROCEDURE
17.01
17.02
17.03
17.04
17.05
17.05
17.06
17.07
17.07

Policy
Allegations Of Food Poising
Specimen Letter 1
Specimen Letter 2
Specimen Letter 3
Specimen Letter 4
Appendix D
Appendix D
Foreign Material Complaints

18. TRAINING
18.01 For Food Safety
18.02 The Essential Of Food Hygiene
18.03 The Stages Of Food Hygiene And Table
19. FOOD SAFETY GUIDANCE NOTES
19.01 Untreated Mains Water Precautions

57
58
59
59
60
60
61
61
62
63
64
65
66
67
68
69
70
70
71
72
73
73

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Chapter:
Subject:

1
Introduction
1.01 Basic Guidelines

This book has been written in accordance with proven food safety standards. Wherever your local
legislation is stronger, please discuss this with the Safety Division.

This book has been compiled for active use throughout . Hotels & Resorts in order to fulfil
the duties and responsibilities imposed by food hygiene legislation and to help the hotel achieve
the highest standards of food safety.

Due diligence is dependent upon records required by this book being properly maintained and
kept up to date. It is strongly advised that the person responsible for the
Upkeep of the book, reviews the active sections regularly and frequently to ensure that it is up to
date.

If you are in any doubt about the maintenance of this book, you should contact the Safety
Division.

You will required to produce this book and records to any visiting Health Officer. Keep it in a
readily accessible and secure place.

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Chapter:
Subject:

2
Food And Safety Policy
2.01 Managing Directors Policy Statement

PHILOSOPHY:
As Managing Director, I accept overall responsibility for Food Safety within Hotels & Resorts. I
commend this statement to all employees. .Hotels & Resorts firmly believes In the importance to
provide safe and wholesome foods for our guests.
It is the responsibility of managers and employees alike to ensure that food safety measures are
implemented and observed. All staff must be vigilant and aware of their individual
Responsibilities.

ORGANISATION:
Under my direction there shall be:
1. A Unit Food Safety Policy to cover all employees.
2. The means to communicate that policy to all employees.
3. The means to ensure ongoing implementation of the policy.
4. Continued enforcement, monitoring and updating by line management.
5. Collation of information by which the performance of Hotels & Resorts can be annually
reported to
the head office.
6. A risk assessment implemented in all food production and service units.

TRAINING AND STAFF CONSULTATION:

The development and implementation of Food Safety Training Policy is the responsibility of my
Director Of Human Resources and the Human Resources Department. Line Managers are fully
responsible for implementing Food Safety Training Policy and maintaining records for three years.
My Director of Human Resources is also responsible for ensuring that all operating levels are aware
of the statutory obligation to operational staff.

SUPPORT SERVICES
The Safety Division provides Specialist advice on Food Safety.


Managing Director
.Hotels & Resorts

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Subject:

2.02 Hotels Food Safety Policy Statement

Hotel Name: ..

I,
as General Manager of the hotel accept the food safety
Responsibilities with which I am entrusted and direct the tent of all staff to the whole of this policy
and to the Food Safety Procedures and Records Book:

Responsibility for the implementation controls and review of this policy within the hotel.
Providing suitable and sufficient resources are available to ensure the policy can be implemented
and
operated within the hotel.
Ensuring that food safety is given some prominence of review meetings with subordinate staff.
Appointing an Executive Chef as the Competent Person to monitor and maintain all food safety
records within the hotel.
Ensuring that all requirements from visiting Health Officers are acted upon in consultation with
the
Regional Director and the Safety Manager.

LINE MANAGEMENT RESPONSIBILITY:

For the purpose of day to day running of the Hotel, the above responsibilities are delegated to:
Stefan Schmid
who, in addition will ensure:
The Hotel Food Safety Policy is communicated to all employees.
The on-going implementation of the policy and the procedures detained in the Food Safety
Procedures
and Records Book.
Liaison with the Executive Chef to ensure that all the appropriate record logs are completed & up
to
date.
Implementation of Food Safety Training Policy and maintenance of training records for three
years.
Revising the assessment of food safety risks as necessary.

Other members of my Management Team with responsibilities for Food Safety are:
The Executive Chef, is nominated as the competent person with
Respect to food safety and has penultimate responsibility for food safety within the hotel along with:

Keeping up to date with food safety legislation and technological developments in this field.
Providing supervision, information and training to food handling staff.
Ensuring that all food handling staff comply with personal hygiene rules.
Maintaining the Companys systems and records in relation to food safety.
Ensuring that all food is prepared in a safe and hygienic manner and prevents contamination as
far as
it is reasonable practicable.
Carrying out food safety hazard analysis as required.

The Restaurant Manager/Team leader,.who is responsible for:

Food safety standards in the restaurant and of all waiting staff.

Adequately supervising all waiting staff and making them aware of their requirements of this
policy.
Ensuring that waiting staff present themselves for work with clean cloths and high standards of
personal hygiene.
Reminding waiting staff that they must report immediately, if they are suffering from symptoms
of
stomach disorders, diarrhoea or vomiting.
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