10.02 The Food Health Manual 78p by orientalhospitality

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Hospitality Manuals for the Hotels, Resorts and Travel Agencys.

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									Index
1. INTRODUCTION Basic Guidelines 2. FOOD AND SAFETY POLICY Managing Director’s Policy Statement Hotel’s Food Safety Policy Statement Hotel’s Food Safety Policy Statement Hotel’s Food Safety Policy Statement 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 Nº 0 & Nº 1 Critical Controls In Food Production Nº 2 Critical Controls In Food Production Nº 3 Critical Controls In Food Production Nº 4 Critical Controls In Food Production Nº 5 Critical Controls In Food Production Nº 6 Critical Controls In Food Production Nº 7 & Nº 8 3 3 4 4 5 6 7 8 8 9 10 11 12 13 14 15 16 17 18 18 19 19 20 20 21 22 23 24 25 25 26 27 28 29

4. PURCHASING FOOD 4.01 Introduction 5. FOOD DELIVERIES 5.01 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

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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

30 31 32 33 34 35 36 37 38 39 40 41 41 42 42 43 44 44 45 45 46 46 47 48 49 50 51 52 53 54 54 55 55 56

8. COOKING FOOD 8.01 Basic Principals 9. FOOD SERVICE 9.01 Basic Principals 9.02 Food Sampling 10. COOLING FOOD 10.01 Basic Principals 11. RE-HEATING OF FOOD 11.01 Basic Principals 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

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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

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

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

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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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