Index

1. INTRODUCTION 3

Basic Guidelines 3

2. FOOD AND SAFETY POLICY 4

Managing Director’s Policy Statement 4

Hotel’s Food Safety Policy Statement 5
Hotel’s Food Safety Policy Statement 6
Hotel’s Food Safety Policy Statement 7

3. HAZARD ANALYSIS 8

3.01 Identification Of Points In Food Production Critical To Food Safety 8

3.02 Identification Of Points In Food Production Critical To Food Safety 9
3.03 Food Flow Critical Point (CP) Recognition Chart And Tables 10
3.04 Critical Controls In Food Production Nº 0 & Nº 1 11
3.04 Critical Controls In Food Production Nº 2 12
3.05 Critical Controls In Food Production Nº 3 13
3.06 Critical Controls In Food Production Nº 4 14
3.07 Critical Controls In Food Production Nº 5 15
3.08 Critical Controls In Food Production Nº 6 16
3.09 Critical Controls In Food Production Nº 7 & Nº 8 17

4. PURCHASING FOOD 18

4.01 Introduction 18

5. FOOD DELIVERIES 19

5.01 Introduction 19

6. FOOD STORAGE 20

6.01 Introduction 20
6.02 Cold Storage 21
6.03 Cold Storage 22
6.04 Food Storage Breakdown 23
6.05 Temperature Monitoring Procedure 24
6.06 Blast Chilling & Blast Freezing Of Food 25

7. FOOD PREPARATION 25

7.01 Sanitary Principles 26

7.02 Contamination 27
7.03 Pasteurised Egg 28
7.04 The Essential Of Food Hygiene 29

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 7.05 The Essential Of Food Hygiene 30
7.06 Alleged Foreign Material 31
7.07 Action Require In Case Of Breakage ( Glass / Crockery ) 32
7.08 Analysis Of Alleged Foreign Material 33
7.09 Use Of Stock Control Labels 34
7.10 Barbecues 35
7.11 Barbecues 36
7.12 Outdoor Catering In Temporary Accommodation 37
7.13 Outdoor Catering Facilities And Equipment 38
7.14 Outdoor Catering Facilities And Equipment 39
7.15 Outdoor Catering Precautions 40

8. COOKING FOOD 41

8.01 Basic Principals 41

9. FOOD SERVICE 42

9.01 Basic Principals 42

9.02 Food Sampling 43

10. COOLING FOOD 44

10.01 Basic Principals 44

11. RE-HEATING OF FOOD 45

11.01 Basic Principals 45

12. CLEANING 46

12.01 Schedules & Training 46

12.02 Schedules Steps 1 – 2 – 3 – 4 47
12.03 Schedules Steps 5 – 6 48
12.04 Sanitising Sprays 49
12.05 Standards To Be achieved 50
12.06 Standards To Be achieved 51
12.07 Kitchen Extract Ventilation Cleaning 52
12.08 Kitchen Extract Ventilation Cleaning 53

13. MAINTENANCE 54

13.01 Basic Principles 54

14. PEST CONTROL 55

14.01 General Principle 55

14.02 Common Pests 56

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 14.03 Pests – What To Look For 57
14.04 Pest Control 58

15. WASTE MANAGEMENT 59

15.01 General Principles 59

16. FITNESS FOR WORK 60

16.01 General Principles 60

17. FOOD COMPLAINTS PROCEDURE 61

17.01 Policy 61
17.02 Allegations Of Food Poising 62
17.03 Specimen Letter 1 63
17.04 Specimen Letter 2 64
17.05 Specimen Letter 3 65
17.05 Specimen Letter 4 66
17.06 Appendix D 67
17.07 Appendix D 68
17.07 Foreign Material Complaints 69

18. TRAINING 70

18.01 For Food Safety 70

18.02 The Essential Of Food Hygiene 71
18.03 The Stages Of Food Hygiene And Table 72

19. FOOD SAFETY GUIDANCE NOTES 73

19.01 Untreated Mains Water Precautions 73

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Chapter: 1 Introduction
Subject: 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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