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CristalFoodCheckManual (EnglishVersion)

Q: In what ways can pest infestations be effectively controlled in food handling areas?

Effective pest control in food handling areas involves several key measures. Employing a reputable pest control contractor to install and monitor pest control programs is crucial. These programs should include active and passive control measures such as insect screens on windows and doors, electronic fly-killing machines, drainage covers, traps, baits, and anti-bird netting . Regular inspections of premises, equipment, and surrounding areas for signs of pest activity are necessary, and good housekeeping practices must be maintained to minimize food sources and hiding places for pests . Immediate reporting of infestations and damaged pest-proofing equipment ensures that appropriate corrective actions are taken quickly . Additionally, structural design should prevent pest ingress, such as sealing spaces where pests can enter and ensuring all wall and floor surfaces are smooth and washable to prevent hiding places . Regular cleaning and sanitizing of surfaces and equipment to remove potential food residues that attract pests also help maintain a pest-free environment ."}]}

Q: How does temperature control impact food safety in a culinary setting?

Temperature control is vital for food safety as it prevents the growth of pathogenic microorganisms. Foods need to be kept out of the 'danger zone' (5°C to 63°C) to inhibit bacteria growth. For instance, sous-vide batched items and prime cuts must reach specific temperatures and durations as specified for their safety. Failing to maintain these temperatures can result in rapid bacterial growth, compromising food safety .

Q: How do allergen management and menu labelling affect the safety and inclusivity of food services?

Allergen management and menu labeling are crucial for ensuring the safety and inclusivity of food services by helping prevent allergic reactions among consumers. Effective allergen management involves clear labeling to inform customers about the presence of allergens such as nuts, dairy, or gluten in food items. This empowers customers with dietary restrictions to make informed choices and reduces the risk of ingestion of allergens . Good hygiene and handling practices, such as thorough cleaning of preparation surfaces and equipment, also minimize cross-contamination, further enhancing safety . In addition, training food handlers on potential allergens and safe handling can reduce risks of accidental exposure . Overall, these measures make food services more inclusive by considering the needs of individuals with allergies and promoting accessible dining options .

Q: What are the key measures to prevent cross-contamination during food packaging, and why is it crucial?

Key measures to prevent cross-contamination during food packaging include using separate machines or clearly designating one machine for specific types of food, such as raw or cooked foods, and ensuring machines are thoroughly cleaned and sanitized between uses. This includes dismantling parts when necessary for deep cleaning, using hot water, detergent, and sanitizing spray . It is crucial to use food-grade wrappings or containers for all packaged foods to avoid contamination by foreign bodies, pests, or toxic substances . Additionally, all foods should be marked with 'Prepared On' and 'Use By' dates to maintain safe storage practices and proper stock rotation . Ensuring that temperatures are controlled during defrosting and storage is also important to eliminate bacterial growth and prevent contamination from defrost liquor . These measures are critical to prevent contamination from bacteria, toxins, and other harmful substances, which could lead to foodborne illnesses .

Q: What factors must be considered in a commercial kitchen to handle food safely and prevent contamination?

Proper temperature control is critical for preventing bacterial growth; chillers must operate between 1°C and 5°C, and freezers between -18°C and -23°C . Equipment and utensils must be sanitized regularly to avoid bacterial contamination . Separate preparation areas, utensils, and equipment for raw and cooked foods are required to prevent cross-contamination . Regular cleaning and maintenance of equipment, following manufacturer guidelines, is necessary to prevent contamination from bacteria or toxins . Food should be stored in food-grade containers, clearly labeled with 'use by' dates, and chemicals should be stored separately from food to prevent contamination . Staff must be well trained in food safety procedures to minimize the risk of mishandling, which could lead to contamination .

Q: What are the benefits of implementing a comprehensive food supplier checklist in ensuring food safety?

Implementing a comprehensive food supplier checklist offers several benefits in ensuring food safety. It facilitates the verification that all food products meet specific safety and quality standards, reducing the risk of contamination with toxic substances, foreign bodies, and pests . The checklist helps ensure that all deliveries are from approved suppliers and comply with temperature control requirements, thus preventing the delivery of high-risk foods at unsafe temperatures or in damaged conditions . Visual inspections and shelf-life checks conducted based on the checklist can help in early identification and rejection of non-compliant deliveries . Furthermore, maintaining records of audits and monitoring results enhances traceability and accountability, enabling prompt corrective actions and compliance with public health guidelines .

Q: What are the procedures and importance of recording and monitoring temperatures in food preparation?

Recording and monitoring temperatures in food preparation are crucial to ensure food safety and prevent the growth of harmful bacteria. Daily inspections of food storage, including cold preparation room temperatures, are vital to maintain the correct ambient temperature and ensure proper food group segregation . Food must be cooled quickly to a core temperature of 10°C within 90 minutes and be stored in refrigerators operating at safe temperatures, ideally between 1°C and 5°C . Regular monitoring using fixed and probe thermometers, which are calibrated weekly, is essential to check hot and cold holding units' temperatures twice daily . Any deviation from safe temperature ranges should be immediately addressed by reporting to maintenance for necessary repairs, and a senior chef should assess the food's fitness . Adequate temperature control and documentation, such as core temperature records for cooking and reheating, are also emphasized to ensure continuous food safety .

Q: Why is it necessary to have designated staff and strict cleaning protocols for vacuum packing machines?

Designated staff and strict cleaning protocols for vacuum packing machines are necessary to prevent cross-contamination and maintain food safety. Equipment like vacuum packing machines requires regular cleaning to avoid food debris buildup, which can harbor bacteria and cause contamination hazards. Specific cleaning schedules and correct chemical usage are vital to ensure thorough sanitation and prevent the growth of harmful organisms . Proper training of staff is crucial to ensure they follow hygiene standards and correctly implement cleaning procedures, helping avoid mistakes that could lead to foodborne illnesses . Monitoring and maintaining cleanliness standards through visual checks and scheduled cleaning ensures the equipment remains free of contamination risks and operates safely ."}]}]}

Q: What role does proper labelling play in the storage and management of food in culinary operations?

Proper labelling in culinary operations is crucial for ensuring food safety, managing inventory, and preventing spoilage or contamination. It helps identify the freshness and usability of food items by displaying "Use By," "Produced On," or "Prepared On" dates, which are essential for effective stock rotation using the First In, First Out (FIFO) method . Labeling also plays a role in recognizing and eliminating unfit food by ensuring that any product not date-labeled is discarded . Furthermore, it aids in reducing cross-contamination risks by correctly marking packing equipment and food grade containers for specific types of food . This organized approach not only prevents the use of expired or potentially hazardous food but also supports audit processes by providing clear records of food wastage and storage conditions .

Q: How do cleaning schedules and dishwasher policies contribute to maintaining food hygiene standards?

Cleaning schedules and dishwasher policies are critical in maintaining food hygiene standards by ensuring systematic and thorough cleaning of all food contact surfaces and equipment, thus preventing the growth of harmful organisms and reducing cross-contamination risks. Cleaning schedules specify what needs cleaning, how often, what chemicals to use, and proper cleaning methods, ensuring consistency and thoroughness . Dishwashers play a crucial role as they must operate at specified temperatures (55°C for wash and >82°C for rinse cycles) and use correct chemicals, ensuring effective sanitation of utensils . Additionally, the "Clean as you go" policy and frequent checks by staff ensure any hygiene breaches are immediately addressed . Use of these procedures limits hazards such as contamination from dirt, grease, and waste, and helps in complying with food safety regulations .

This document provides policies and procedures for receiving deliveries and storing dry goods safely. Key points include: - Only accepting deliveries from approved suppliers and inspecting for quality, temperature compliance, and sufficient shelf life. - Storing dry goods in a dry, cool, well-ventilated area off the floor, separated from chemicals on impermeable surfaces to prevent contamination. - Regularly inspecting stock for expiration dates and proper labeling, and removing outdated or improperly stored items. Records of delivery inspections and approvals are maintained.

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HACCP POLICY & PROCEDURES MANUAL

INDEX v1

1.0 INTRODUCTION

2.1 Hazard Analysis (HACCP Overview) v1

3.0 POLICY STATEMENTS

3.1 OS00 General Statement of Policy v1

2.1.1 OPERATIONAL POLICIES:

CIS01 Delivery & Receipt v1
CIS02 Dry Goods (Foods) Storage v1
CIS03 General Stock Rotation v1
CIS04 Unfit Food v1
CIS05 Frozen & Chilled Storage v1
CIS06 Defrosting v1
CIS07 Food Preparation & Assembly v1
CIS08 Personal Hygiene v1
CIS09 Cooking & Reheating v1
CIS10 Hot & Cold Food Holding v1
CIS11 Equipment v1
CIS12 Cleaning v1
CIS13 Waste Disposal v1
CIS14 Probe Thermometer v1
CIS15 Pest Control v1
CIS16 Sous Vide Cooking v1
CIS17 Potable Water v1
CIS18 Laboratory Screening v1
CIS19 Vacuum Packing v1
CIS20 Dishwashing v1
CIS21 Training v1
CIS22 Vending Machines v1
CIS23 Customer Toilets v1
CIS24 Dining and Eating Areas v1
CIS25 Emergency Procedures v1
CIS25a Emergency Procedures – No Water v1

2.1.2 ADMINISTRATION POLICIES:

CIS26 Administration v1
CIS27 Supplier Safety Assurance v1
CIS28 Food Poisoning Incidents v1

Page 1 of 2
2.1.3 CONTROL DOCUMENTATION:
CIS29 Delivery Monitoring Record v1
CIS30 Weekly Hygiene Checklist v1
CIS31 Cooking Temperatures v1
CIS32 Reheating Temperatures v1
CIS33 Hot Holding Temperatures v1
CIS35 Cold Holding Temperatures v1
CIS36a Daily Cleaning Schedule v1
CIS36b Weekly Cleaning Schedule v1
CIS36c Periodic Cleaning Schedule v1
CIS37 Bain Marie Sauces Temperatures v1
CIS38 Sous Vide Temperatures v1
CIS39 Probe Thermometer Calibration v1
CIS40 Potable Water Monitoring v1
CIS41 Supplier Safety Assurance Check List v1
CIS42 Delivery Monitoring v1
CIS43 Cold Storage Temperature Monitoring v1
CIS44 Defrosting v1
CIS45 Blast Chiller v1
CIS46 Fryer Oil Change & Cleaning v1
CIS47 Glass & Crockery Breakage v1
CIS48 Storage Hygiene v1
CIS49 First Aid Kit Contents v1
CIS50 Food Sample v1
CIS51 Generic Shelf Life v1
CIS52 Food Van cleaning v1
CIS53 Stock Temperature v1
CIS54 Stores Temperature Monitoring v1
CIS55 Dishwashing Temperature v1
CIS56 Guest Sickness Complaint Form v1
CIS57 Pool Water Monitoring Record v1
CIS58 Food Wastage Record v1
CIS59 Legionella Protocol Record v1
CIS60 All Day Buffet Temperatures Record v1

3.0 OPERATIONAL STANDARDS

OS01 Contamination v1
OS02 Temperature Control v1
OS03 Personal Hygiene v1
OS04 Stock Control v1
OS05 Pest Control v1
OS06 Refuse Disposal v1
OS07 Cleaning & Cleanliness v1
OS08 Structure v1
OS09 Equipment v1
OS10 Front of House v1
OS11 Management of Food Safety v1

Page 2 of 2
Reference: CIS01
Title: Delivery & Receipt Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to ensure that all goods / foodstuffs are received safely.

2.0 Policy

Only approved suppliers are to be used for the supply of food products. Where relevant this should
include authorisation / accreditation by local authorities to supply appropriate foodstuffs.

In emergencies additional products may be purchased from reputable local suppliers.

All food being delivered should have an adequate shelf-life.

3.0 Hazards

High risk foods contaminated with food poisoning organisms / bacteria

Foods contaminated with toxic substances

Foods contaminated with foreign bodies

Damaged or deteriorated food products

Foods transported at unsafe temperatures

Foods with insufficient shelf life

Foods received from a non authorised EU supplier

4.0 Controls

Purchase foods from approved suppliers only (check each delivery to ensure the supplier is on the
approved supplier list)

Conduct a visual inspection of both product and packaging for damage on each delivery

Conduct a visual inspection of product and packaging for toxic substances on each delivery

Conduct a visual inspection of product and packaging for foreign bodies and pests on each delivery

Check there is sufficient product shelf life as goods are received.

Check product temperature to ensure product is within safety range for each food item.

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5.0 Monitoring

Conduct all of the visual checks as listed in controls

Conduct temperature checks as listed in controls

Complete the goods in control documentation

6.0 Corrective Action

Reject any food delivered from a non approved supplier

Reject all foods received in a damaged condition

Reject all pest infested foods

Reject all food received outside safe temperature range

Reject all uncoded foods

Store any food which has exceeded the 15 minute storage window immediately

Reject all food that has insufficient shelf life

Any food rejected or food not stored within the 15 minute time frame must be recorded on the ‘Goods
Received’ control sheet and Senior Chef on duty informed in order that appropriate action is taken in
respect of suppliers and relevant staff.

Page 2 of 4
Page 3 of 4
7.0 References

Approved Supplier List

8.0 Records

CSF41 Supplier Safety Assurance Checklist

CSF42 Delivery Monitoring Record

Page 4 of 4
Reference: CIS02
Title: Dry Goods (Food) Storage Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to ensure that all Dry Goods (Foods) are stored safely.

2.0 Policy

The area in which Dry Goods (Foods) are stored must be dry, cool, well ventilated, well lit, clean and
properly maintained.

All items should be stored off the floor, away from walls and doors and separated from all non-food
items

All items should be stored on racking, supports or mobile storage units. The units or racking must
have surface finishes which are smooth, impervious, easily cleanable and allow air circulation

The area must be free from clutter such as: disused equipment etc., and well organised

Original outer packaging such as cardboard or crating should be removed wherever possible

All food items must be stored in airtight, food grade containers if removed from the original inner
packaging

All items should bear a use by or produced on date which is clearly visible

All cleaning and other chemicals should not be stored close to food.

All light bulbs must be fitted with a diffuser (cover).

3.0 Hazards

Contamination from food poisoning organisms / bacteria, (if area is damp)

Contamination from foreign bodies or pests

Contamination from cleaning chemicals or other toxic substances

Use of food which has exceeded it’s safe use by date.

4.0 Controls

Maintenance of dry storage rooms, (ventilation, lighting, surfaces etc.)

Visual inspection of storage containers and packaging (at time of storage). De-box or decant into food
grade containers where necessary

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Weekly visual inspection of stock date labels. Discard all food items which are beyond the ‘Use By'
date

Separation of non-food and chemical storage areas. Any chemicals found in food storage areas must
be removed. Any non-food items must be stored away from food

Visual inspection of racking and mobile units. Repair or replace any damaged units

5.0 Monitoring

Conduct visual inspections as listed in controls and complete CIS48 Dry Goods Storage Hygiene
Record

Complete CIS52 Food Wastage Record and action any deficiencies found

6.0 Corrective Action

Defects to walls, floors and ceilings or ventilation must be reported to Maintenance Department
immediately who must agree a timely repair schedule with the Senior Chef on duty. Any food stored
in close proximity to an area of damage must be removed.

Defects to storage racking/shelving must be reported to Maintenance Department immediately who

must agree a timely repair schedule with the Senior Chef on duty. Any food stored on this
racking/shelving must be removed.

In cases of dry stores which are over stocked, all excess stock must be removed to a suitable
alternative location.

Any dry stores which are found to be cluttered or contain items of disused equipment etc., must be
cleared and re-organised as appropriate.

Any food items which are decanted from original outer packaging must have any ‘Use By’ or expiry
date transferred to new packaging. Any item found undated or not in airtight container must be
segregated. The Senior Chef on duty must be contacted to advise on further action.

Any chemicals found stored in close proximity to food stuffs must be removed immediately. The
Senior Chef on duty must be informed and advice sought for further action on food stuffs affected.

Any light fitting which does not have a diffuser (cover) must be reported to the Maintenance
Department and no food should be stored directly under this light fitting until such time as the cover
has been properly installed.

7.0 AUDIT SCORING DRY GOODS STORAGE

Points will be deducted for the following:-

 Food not stored in airtight containers
 Food stored on the floor
 Dry storage area dirty
 Dry storage area untidy
 Dry storage area disorganised
 Chemicals stored next to or close to food
 Damaged or deteriorated foods

Page 2 of 3
8.0 References

9.0 Records

CIS48 Dry Goods Strage Hygiene Record

CIS52 Food Wastage Record

Page 3 of 3
Reference: CIS03
Title: General Stock Rotation Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to ensure that all goods / foodstuffs are used before their shelf life expires.

2.0 Policy

All food must be dated with either a ‘Use By’ or ‘Produced On’ date. It is vital to food safety to be able to
identify the age of food at any stage of the food production process. It is also most important to ensure
the correct rotation of stock is followed. The individual elements of the policy are as follows:

All items of food stock must bear a clearly visible ‘Use By’ or ‘Produced On’ date.

All decanted food must have the ‘Use By’ or ‘Prepared On’ date transferred to the receiving container.

All items of food preparation or finished food products must be appropriately date labelled.

All chilled or ambient foods which are frozen in-house must bear a date label which includes either a new
‘Use By’ date or the date on which the product was frozen.

If in doubt as to the suitability of freezing a product, the supplier will be contacted to ensure this is safe
to establish the frozen shelf life of the product.

The rotation of stock must be based on the first in, first out method (FIFO)

3.0 Hazards

Food used beyond it’s safe ‘Use By’ date.

4.0 Controls

Date label all food items before they are stored in the freezer with a frozen on or new ‘Use By’ date

Date label all decanted food items as they are transferred to the receiving container with the original ‘Use
By’ date

Conduct a daily visual inspection of all storage / holding units to ensure all foods are date labelled

Discard any items of food which are found without date information and record on Food Wastage Record.

5.0 Monitoring

Conduct visual inspections of date labelling and discard undated items

Complete required in-house checklists and action any deficiencies found

Page 1 of 2
6.0 Corrective Action

Any item found which is not dated, (including items frozen In-house) must be segregated, marked ‘QC
ON HOLD’ and enquiries made as to the age and usability of the food. If the person who has prepared
the food cannot be found, the food must be discarded and all actions reported to the Senior Chef on duty

Food which is found to have exceeded its’ ‘Use By’ date must be discarded. All food which is discarded
must be recorded in order that stock levels and storage/holding procedures can be reviewed

Stock found to be in use out of FIFO rotation, must be reported to the Senior Chef on duty in order that
correct rotation is restored and storage procedures may be examined

7.0 Audit Scoring Stock Rotation

Points will be deducted for the following:-

 Items of food preparation not dated

 Prepared food products not dated
 Food which has exceeded it’s safe ‘use by’ or in-house ‘use by’ date
 Frozen foods items which are not dated
 Food used in the wrong order (not FIFO)

8.0 References

9.0 Records

CIS48 Storage Hygiene Record

CIS51 Generic Shelf Life Record
CIS52 Food Wastage Record

Page 2 of 2
Reference: CIS04
Title: Unfit Food Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to ensure that no unfit food is stored on the premises of the Hotel, or any
associated buildings, which can be provided to guests.

2.0 Policy

There is no specific policy for unfit food as there should be no unfit food on the premises.

Unfit food is:

 any food product which has deteriorated through spoilage bacteria;
 food which has been in contact with potentially harmful chemicals;
 food which has been damaged;
 food that is foul smelling;
 food that is pest infested;
 or food which has been contaminated in any other manner to the extent that the food may be
unsafe to consume.

3.0 Hazards

Contamination with food poisoning organisms / bacteria

Contamination with chemicals or toxic substances

Contamination with foreign bodies

Contamination with pests or pest droppings

4.0 Controls

Follow delivery / receipt policy

Follow food storage policy

Follow food handling and personal hygiene policies

Follow stock rotation policy

Follow food dating policy

Conduct daily visual inspection of food in storage

Discard any unfit food found

Page 1 of 2
5.0 Monitoring

Follow policies as listed above

Conduct visual inspections as listed and discard any unfit food

Complete in-house check lists and action any deficiencies found

6.0 Corrective Action

Remove all cases of unfit foods, place in segregated area marked as ‘QC ON HOLD’.

Senior chef on duty to undertake investigation to identify how visual inspections and checks did not
identify before and report to department Head chef

7.0 Audit Scoring Unfit Food

Points will be deducted for the following:-

 Presence of food which is rotten, slimy, in an advance state of deterioration, foul smelling or
tainted by chemicals or toxic substances
 Food stored in blown or damaged cans
 Food contaminated with pests or pest droppings.

8.0 References

Delivery / receipt policy

Food storage policy
Food handling and personal hygiene policies
Stock rotation policy
Food dating policy

9.0 Records

CIS29 Delivery Monitoring Record

CIS43 Cold Storage Temperature Monitoring Record
CIS48 Storage Hygiene Record
CIS51 Generic Shelf Life Chart
CIS52 Food Wastage Record

Page 2 of 2
Reference: CIS05
Title: Frozen / Chilled Storage Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The policy is designed to ensure that all high risk and temperature critical foods are stored at the
correct temperature throughout the food processing chain, in order to reduce the risk of pathogen
growth. Food must be stored in such a manner as to reduce the risk of contamination or cross-
contamination.

2.0 Policy

All chilled and frozen foods must be stored within 15 minutes of receipt of delivery in appropriate
refrigerated / freezer food storage units / rooms.

All refrigerators and chillers must operate within the temperature range 10C - 5C.

All Freezers, (with the exception of ice cream conservators used to store ice cream for up to 30
days) must operate between -18 to -23C.

All food stored in refrigerators / freezers must be stored in such a way as to eliminate the risk of
cross-contamination.

All food stored must be in food grade wrappings or inside food grade containers with food grade
coverings (lids or cling film).

3.0 Hazards

Contamination from food poisoning organisms, bacteria or toxins.

Contamination by foreign bodies, pests or toxic substances.

Growth of food poisoning organisms, bacteria or toxins.

Deterioration of food through freezer burn.

4.0 Controls

Designated staff on duty will check and record the air temperature in all refrigerators / freezers
twice daily using digital displays where available and using internal thermometers where not.
Temperatures will be recorded on the relevant control sheet.

Correct Operation of Digital Displays will be checked weekly by comparison against internal
temperature checks. Variances of +/- 20C is acceptable.

If the temperature of the food is outside the safe temperature range (irrespective of internal
thermometer / gauge reading) the Maintenance department must be informed immediately so
that they can affect necessary repairs to the unit.

In cases where the temperature is outside the safe range, the Senior Chef on duty must be

Page 1 of 4
contacted immediately in order to determine what action must be taken in respect of the food
stored within the unit.

Food stored in refrigerators or freezers must be in food grade wrappings or inside food grade
containers with food grade coverings (lids or cling film). Delegated staff will conduct a daily
visual inspection of all cold storage units to ensure foods are properly stored. Any food, which is
not stored appropriately, will be discarded (or, in certain circumstances and only after
confirmation with Senior Chef on duty, cooked immediately).

All food stored in cold storage units must be stored off the surface of the floor on food grade
shelving or racking.

5.0 Monitoring

All records will be checked by Senior chef on Duty at least weekly to ensure conformance with
requirements.

6.0 Corrective Action

If the air temperature of the food is outside the safe temperature range, (irrespective of internal
thermometer / gauge reading) the Maintenance department must be informed immediately in
order that they can effect necessary repairs to the cold unit.

Any food, which has not been stored within 15 minutes of delivery, must be temperature checked
and if core temperature is outside safety parameters the food must be stored separately in the
appropriate cold storage unit, suitably labelled ‘QC ON HOLD’.

When undertaking the digital display daily temperature checks, if the air temperature and gauge
/ internal thermometer results are the same the temperature will be recorded on the relevant
control sheet. If the air temperature reading is different from the gauge / internal thermometer,
the Maintenance department must be informed to effect repairs to the gauge / internal
thermometer.

In cases where the air temperature is outside the safe range, the Senior Chef on duty must be
contacted immediately in order to determine what action must be taken in respect of the food
stored within the unit.

Any food found to be contaminated with pests or pest residues must be removed from the food
room to a safe location, marked ‘QC ON HOLD’ and the Senior Chef on duty notified in order that
further action can be taken.

Any food found unwrapped or not in food grade containers must be covered in place. If there is a
cross contamination risk, advice must be sought from the Senior Chef on duty as to the usability
of the food. Food found to be suffering from freezer burn must be segregated, marked ‘QC ON
HOLD’ and the Senior Chef on duty notified in order that further action may be taken.

7.0 Audit Scoring Chilled / Frozen Food Storage

Points will be deducted for the following:-

 Raw food stored next to or above cooked/high risk food.

 Food not in food grade wrappings or sealed containers.
 Food on the floor of fridge / freezer.

Page 2 of 4
 Food stored above 5 °C in fridges.
 Food stored warmer than –18 °C in freezers.

Page 3 of 4
8.0 References

9.0 Records

CIS39 Probe Thermometer Calibration Record

CIS43 Cold Storage Temperature Monitoring Record

Page 4 of 4
Reference: CIS06
Title: Defrosting Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to ensure that all foods are defrosted thoroughly and safely before use.

2.0 Policy

Allow sufficient time for the defrosting process before the food is used.

Ensure that frozen foods are defrosted at the correct temperature.

Ensure frozen foods are completely defrosted before use.

Eliminate cross-contamination hazards from the defrosting process.

Adequately cover all foods during the defrosting process.

Dispose safely of all defrost liquor.

Use food which has been defrosted within 48 hours of the completion of the defrost cycle.

3.0 Hazards

Growth of food poisoning organisms or bacteria

Contamination by chemicals or toxic substances.

Contamination by foreign bodies or pests.

Ice crystal remaining in food before use.

Cross-contamination of other foodstuff’s during defrosting.

4.0 Controls

Defrost frozen foods under refrigerated conditions at a maximum temperature of 5 C.

Certain low density foods may be defrosted in a microwave oven

Where possible, all food which is to be defrosted will be segregated from other fresh or cooked food
products.

Ensure that all food which is being defrosted is wrapped or preferably inside a food grade container
with food grade covering (lids or cling film).

Ensure all defrost liquor is adequately separated from other foodstuffs and is allowed to drain away
from foods being defrosted.

Page 1 of 3
Defrost food in a refrigerator and ensure it is separated from other fresh or cooked food products
being stored in the refrigerator.

Never store defrosting food above high risk or cooked food products.

Check the food core temperature at the completion of the defrosting cycle to ensure that the core
temperature is above -1C. If the temperature is lower than this, return food to the refrigerator to
continue the defrosting process. If it is not possible to take a core temperature, conduct a visual
inspection and manipulate the food to ensure ice crystals are not present in the food.

Use food within 48 hours of the completion of the defrosting cycle.

5.0 Monitoring

Observe all items as listed in controls.

Conduct daily visual inspection of defrost cabinet / defrost fridges and discard all food items found
which are not correctly labelled.

Review completed defrost control documents.

Review completed in-house weekly checklist and action any deficiencies found.

6.0 Corrective Action

Food found to be defrosting in excess of 8C must be placed within a refrigerator to complete the
defrost cycle and the Maintenance Department must be informed in order for corrective action to be
taken. In cases where the food being defrosted is high risk no further action should be taken until the
Senior Chef on duty is informed.

Food found defrosting at ambient temperature must immediately be placed in the refrigerator to
complete the defrost cycle. In cases where the food being defrosted is high risk no further action
should be taken until the Senior Chef on duty is informed.

Any food which discovered which is not wrapped / covered or in food containers whilst defrosting
must be placed into food grade containers with food grade coverings (lids or cling film) or wrapped
immediately. In cases of high risk no further action should be taken until the Senior Chef on duty is
informed.

Food, which is in direct contact with or stored below defrosting raw foods must be removed from their
current location. Where this is evident the Senior Chef on duty must be informed in order that
corrective action is taken.

Foods which have not been defrosted thoroughly before intended use must be returned to the
refrigerator to continue the defrosting process. Only when a core temperature of -1C and warmer is
recorded or in cases of dense food items manipulation of the food stuff indicates no ice crystals are
present should the food go on to the next stage of process.

Page 2 of 3
7.0 Audit Scoring Defrosting

Points will be deducted for the following: -

 Food found defrosting at ambient temperature.

 Food not covered/wrapped or in food containers during defrosting.
 Defrosting food not separated from defrost liquor.
 Cross-contamination hazards from defrosting foods.
 Foods not correctly labelled during defrosting.
 Foods unused in excess of 48 hours after defrosting.

8.0 References

9.0 Records

CIS44 Defrosting Record

Page 3 of 3
Reference: CIS07
Title: Food Preparation & Assembly
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to promote the safe and hygienic handling and processing of foodstuff.

2.0 Policy

Separate, colour coded cutting surfaces must be used for separate tasks. Ideally, the following colour
code should be followed:

Red - Raw meat Yellow - Cooked meat / fish

Blue - Raw fish White - Bread & Dairy Products
Green - Salad vegetables Brown - Raw Vegetables

If separate colour coded boards are not available then colour-coded board stickers should be used. If
stickers have run out or are not available due to supply problems, then a two board policy, (one board
used for raw products and a separate board used for cooked products) must be adopted. These
boards must be stored in separate locations and thoroughly cleaned and sanitised between uses.

The raw and cooked food preparation areas must be sufficiently separated so as to eliminate the risk
of cross-contamination. Ideally, raw and cooked food preparation should take place in separate
rooms. Where complete separation is not possible due to lack of space, separate areas using separate
tables within a room should be followed. If there is insufficient space to employ separate tables then
separate ends of a single table should be used. At no time should raw and cooked food preparation
take place within touching distance on the same table.

The same knives and utensils can be used for raw and cooked food preparation providing it has been
washed thoroughly before use. Ideally, the same colour code used for cutting boards should be used
for knives and utensils.

Food must not be washed in sinks used for general or equipment cleaning. A separate sink used
exclusively for food washing must be available.

Food should be cooled in a blast chiller. If a blast chiller is not working or available then a suitable
location must be found to cool foods. The location for cooling food must be dry, cool, well ventilated
and have food grade finishes. The food must be cooled to a core temperature of 10C within 90
minutes before being place in refrigerated storage. Rapid cooling is essential to reduce the growth
opportunity for spore forming bacteria which may not have been killed by the cooking process.

Food which is cooling whether in a blast chiller or in a suitable cooling location must be covered with
suitable food grade coverings (lids or cling film) to reduce the risk of contamination.

The food preparation utensils must be made from an appropriate material such as stainless steel or
polyethylene and not from porous materials such as wood. The utensils should be in a good state or
repair and not contain any operating mechanisms which could harbour bacterial growth.

Food preparation equipment such as mixers, slicing machines etc., should be made of an appropriate
material such as stainless steel and be in a good state of repair.

Page 1 of 4
Food storage containers must be made from an appropriate material such as stainless steel or
polyethylene and not from porous materials such as wood. The containers should have suitable food
grade coverings (lids or cling film) and be in a good state or repair.

Light fittings in all food preparation areas should be fitted with lighting covers, (diffusers) to prevent
contamination by foreign bodies.

3.0 Hazards

Contamination by food poisoning organisms, bacteria or toxins.

Contamination by toxic substances, foreign bodies or pests.

Cross-contamination of foods.

Bacterial growth due to poor temperature control.

4.0 Controls

Use separate cuttings surfaces for raw and cooked food preparation.

Use separate preparation equipment, knives and utensils for raw and cooked food preparation or
ensure adequate cleaning between each use.

Adequately segregate raw and cooked food preparation areas.

Cool foods in a blast chiller or suitable cooling location.

Cool foods for the correct time period.

Cover cooling foods.

Use food grade cutting surfaces, knives, utensils and equipment.

Store foods in appropriate food grade containers with food grade coverings (lids or cling film).

Prepare foods at the correct temperature, (enforcement of the ambient temperature exposure limit).

Install and maintain lighting cover, (diffusers) to all food preparation rooms.

5.0 Monitoring

Daily visual inspection of food preparation surfaces, utensils and equipment

Daily visual inspection of food preparation areas to ensure correct food group segregation.

Daily visual inspection of food cooling practices to ensure limits are not exceeded.

Daily visual inspection of food storage containers.

Page 2 of 4
Maintenance of cold preparation room temperature records.

Senior Chef on duty to enforce 30 minute ambient temperature limit.

Daily inspection of preparation rooms lighting covers.

Completion and review of the in-house hygiene check list by the Senior Chef on duty.

6.0 Corrective Action

Remove from service all defective, damaged, worn, aged food preparation utensils, food containers
and equipment and replace with new.

Discard any food considered to have been at risk of contamination or cross-contamination during food
preparation.

Discard any food considered not to have been cooled in accordance with best practice and policy on
cooling of foods.

Report any defective cold preparation room refrigeration equipment to the Maintenance Department
and Senior Chef on duty immediately.

Discard any food known to have been or suspected to have been held at ambient temperature during
preparation for more than 30 minutes.

Report any defective, cracked or broken light covers in food preparation rooms.

Re-audit and complete any incomplete sections of the weekly in-house hygiene check list.

7.0 Audit Scoring Food Preparation / Assembly

Points will be deducted for the following: -

 Raw and cooked foods being prepared on the same cutting surfaces.
 Raw and cooked food preparation areas not segregated.
 The same knives being used on raw and cooked foods without cleaning between uses.
 The same utensils being used on raw and cooked foods without cleaning between uses.
 Damaged food preparation knives or utensils.
 Damaged food preparation equipment.
 Wooden or non-food grade finishes to food preparation equipment.
 Food washed in general cleaning or equipment sinks.
 Cooling foods not covered.
 Food cooling in an unsafe location.
 Food cooled for more than 90 minutes in Blast Chiller.
 Food prepared for more than 30 minutes at ambient temperature.
 Non food grade or damaged food storage containers.
 Light fitting covers / damaged.

8.0 References

Page 3 of 4
9.0 Records

CIS36 Daily Cleaning Schedule

CIS44 Defrosting Record
CIS45 Blast Chiller Record

Page 4 of 4
Reference: CIS08
Title: Personal Hygiene Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to promote the highest possible standards of personal hygiene practices for
all food handlers within the premises of the Hotel, or any associated buildings.

2.0 Policy

All food handlers must have access to a clean wash hand basin (WHB) which has hot and cold running
water, bactericidal soap and paper towels.

Hot water will be delivered between 45 0C & 500C. Where delivery is in excess of this limit, WHB’s will
have suitable plugs to allow this temperature to be achieved.

There should be sufficient WHB’s within the food room to ensure that food handlers can gain access
to the WHB at all necessary times, without queuing.

The WHB should be for hand washing only and be clearly identified with a sign stating “Hand Washing
Only”.

Food handlers must wash their hands regularly during the working day and always:

 When entering a food room

 After touching their hair, nose, mouth or smoking
 After visiting the toilet
 After handling raw food, including eggs
 After handling refuse
 After sneezing or coughing
 After handling chemicals
 After eating or drinking

Smoking, eating or drinking is not permitted in any food preparation or storage room.

Suitable clean protective over clothing, including hats, will be worn by all food handlers when in a food
preparation, service or storage room. This clothing is to be changed at the end of each working day
and more often if soiled. This protective clothing must not be worn outside the premises of the Hotel,
or any associated buildings. Wherever possible catering clogs should be worn, if this is not possible
then separate, clean, shoes with non-slip soles should be worn whilst in food preparation or storage
rooms. These shoes should not be worn outside the premises of the Hotel, or any associated
buildings.

Food handlers must maintain a high level of personal cleanliness with clean fingernails, (with no nail
varnish) and hair. If hair is long this must be tied back and kept within protective hair covering. Male
food handlers, if not bearded, should be clean-shaven.

Page 1 of 3
Jewellery with the exception of a plain wedding ring and stud earrings, should not be worn in food
preparation, storage or service rooms.

All food handlers will fill in the pre-employment health questionnaire and attend pre-employment and
on-going medical screening.

All food handlers must notify their manager of any food poisoning symptoms, septic lesions or
infectious diseases they may contract / experience. Small cuts must be dressed with a coloured,
waterproof dressing and direct manipulation of foodstuffs must cease until the cut or lesion has
healed.

3.0 Hazards

Contamination of food by food poisoning organisms, bacteria or toxins

Contamination of food by toxic substances or chemicals

Contamination of food by foreign bodies or pests.

4.0 Controls

Staff Training

Staff medical screening

Good personal hygiene practices

Adequate first aid kit with detectable dressings

Good housekeeping & equipment cleaning practices

Sufficient, fully stocked, hand wash basins

Adequate supply & use of clean, protective clothing

Weekly in-house hygiene inspections

Regular external audit of operation

5.0 Monitoring

Daily inspection of WHBs to ensure there are sufficient clean and properly signed units and to check that
WHBs are adequately stocked.

Daily inspection of first aid kit to ensure there are coloured dressings.

Senior Chef on duty or delegated nominee will ensure all staff are clean, jewellery free, hair tied back
and wearing appropriate, clean, over clothing (including shoes)

Page 2 of 3
The Senior Chef on duty or delegated nominee will monitor on an on-going basis to ensure all food
handlers are hand washing when necessary.

The Senior Chef on duty or delegated nominee will ensure that all food handlers refrain from smoking
in food rooms.

The Senior Chef on duty will ensure that all new employees have completed the health questionnaire
and attended pre-employment health screening.

Completion and review of the in-house weekly hygiene form will be conducted by the Senior Chef on
duty or delegated nominee.

6.0 Corrective Action

Any faults with wash hand basins to be notified to the Senior Chef on duty or delegated nominee and
missing stock replaced immediately.

Any food handler who has a cut dressed with a standard, (non-coloured) dressing must be excluded
from all food handling duties until such time as coloured dressings are available.

Any staff member who fails to meet the personal hygiene and uniform standard will be excluded from
the workplace until full compliance is achieved.

If any food handler fails to hand wash at the required time he or she will be asked to do so
immediately.

Food handlers observed smoking or evidence of smoking found in foods, would render the food
handler (suspected food handler) subject to immediate disciplinary procedures. All food handlers will
be instructed not to smoke, verbally and by display of ‘No Smoking’ signs in food rooms.

Food handlers not having completed the pre-employment health questionnaire and undergone pre-
employment health screening will be excluded from work until such time as these issues are resolved.

7.0 References

8.0 Records

CIS36 Daily Cleaning Schedule

CIS49 Contents of First Aid Kits

Page 3 of 3
Reference: CIS09
Title: Cooking / Reheating Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to ensure that all food items which are cooked and consumed are cooked
and or reheated in a clearly defined safe and hygienic method.

2.0 Policy

All menu items, (dishes) consumed by guests are cooked in a safe and hygienic way, commensurate
with Senior Chef training.

All stages of the cooking process for menu items (dishes) are understood by the Senior Chef and
stages communicated to individuals as required.

All food is cooked / reheated at the correct temperature.

All food is cooked / reheated for sufficient time.

Only food which is safe to do so may be cooked from the frozen state.

Food after cooking may only be reheated once

3.0 Hazards

Unsafe recipes leading to potential food poisoning

Survival of food poisoning organisms, bacterial or toxins during cooking / reheating.

Multiplication of food poisoning organisms, bacterial or toxins during or post cooking / reheating.

Contamination by foreign bodies or pests.

Contamination by toxic substances or chemicals.

4.0 Controls

All food, (with the exception of whole cuts of Beef or Lamb which may be served rare, or Sous Vide
cooked food) must be cooked to meet or exceed the limits set out by the Food Standards Agency
which are:
 a core temperature of 750C for a minimum of 30 seconds
 lower temperatures are acceptable provided that core temperature is maintained for a
specified time period, namely:
o 700C for a minimum of 2 minutes
o 650C for a minimum of 10 minutes
o 600C for a minimum of 45 minutes

All whole cuts of Beef or Lamb must not be basted with uncooked liquids.

Children must not be served with any food which is cooked rare.

Page 1 of 3
All recipes will be reviewed by the Senior Chef on duty to ensure safe ingredients and methods are to
be employed prior to use.

All food which is reheated must be heated to a core temperature of 75C for a minimum of 30
seconds.

Food may only be reheated once after the cooking process is completed.

No reheated food will be allowed back into stock.

Any food which is not consumed after reheating will be discarded.

Only certain foods may be cooked from frozen. These will be authorised by the Senior Chef on duty.

5.0 Monitoring

Any recipe which contains Allergens must be clearly identified and the dish when displayed must be
marked clearly “This dish contains Allergens, or if the dish is served the guest must be informed at the
time of order, that the dish contains Allergens. A full guide will be displayed at a suitable location
advising all guests of those allergens to be found in foods prepared or served.

All food dishes will be reviewed by the Senior Chef on duty and good catering practice must be
followed by all cooking staff. Any uncertainty on cooking methods must be referred to the Senior
Chef on duty immediately.

Time & Temperature checks will be made on food items which are cooked or reheated and the results
recorded on the food temperature log by the food handlers cooking or reheating the food. Any food
which does not achieve the required temperature for the allotted time, must be returned to the heat
and allowed to continue cooking / reheating. The food should then be rechecked after an additional
few minutes to ensure compliance with this policy.

All cooking and reheating equipment should be of commercial catering construction, clean and
regularly maintained. If cooking or reheating equipment is dirty or damaged, the equipment is not to
be used until it has been cleaned or repaired. The Senior Chef on duty will conduct a daily inspection
to ensure cleanliness and serviceability of equipment. Any faults found must be reported to the
Maintenance Department and/or Stewarding Supervisor immediately.

Only commercial cooking or reheating equipment must be used to cook or reheat food. Food must
not be cooked or reheated using domestic equipment or food holding or display equipment. The
Senior Chef on duty will check on an on-going basis that the correct equipment is used. Any hot food
which has lost temperature due to cooking or reheating in holding equipment must be discarded.

Only foods, which have been proven to be safe to cook from the frozen state, may be so cooked.

6.0 Corrective Action

Time and temperature logs for cooking and reheating of foods will be inspected throughout the
working shift. Any foods which have not been cooked to the correct temperature for the required
period must be discarded. Any food, which has not been reheated to the correct temperature, must
be discarded. Where food has been discarded due to poor temperature control the Senior Chef on
duty must be informed and recorded on Food Wastage Record.

Page 2 of 3
In cases where incorrect food is cooked from frozen the food must be discarded and the Senior Chef
on duty should be notified.

Any food, which has been reheated more than once, must be discarded. In all such cases the Senior
Chef on duty must be informed in order that appropriate action is taken.

Any food which has been cooked/reheated in a bain-marie/display unit must be discarded immediately
in all such cases the Senior Chef on duty must be informed in order that appropriate action is taken.

7.0 Audit Scoring Cooking / Reheating

Points will be deducted for the following: -

 No documented recipes.
 No established / documented cooking methods.
 Food not being cooked to the required core temperature as detailed above.
 Incorrect food being cooked from frozen.
 Food being reheated does not achieve a core temperature of 750C for 30 seconds.
 Food reheated more than once.
 Food is being cooked / reheated in a Ban-Marie / Display unit.

8.0 References

9.0 Records

CIS31 Cooking temperatures Record

CIS32 Re-heating Temperatures Record
CIS37 Bain Marie Temperature Record
CIS38 Sous Vide Temperature Record
CIS52 Food Wastage Record

Page 3 of 3
Reference: CIS10
Title: Hot / Cold Food Holding Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to promote the best catering practice and ensure that food is held at the
correct temperature for the minimum period in appropriate food safe equipment.

2.0 Policy

All food that is held, must be held in commercial quality, clean and well maintained holding equipment
which has food grade surfaces and adequate protective food covers, (lids and sneeze guards).

The holding units must be pre heated / chilled before use to ensure that the food is held at the correct
temperature:
 Hot food 630C minimum
 Cold food 50C maximum

Where refrigerated units are not available, cold food will be removed from cold storage at temperatures
between 10C and 50C before being placed on display.

Maximum food holding periods will be fixed:

 Hot 2 hours
 Cold food in refrigerated units 4 hours
 Cold food unrefrigerated 2 hours.

Food will be replenished frequently on food display units. New hot / cold food must not be placed on top
of existing foods.

Utensils used to serve food from display units must be of food grade finish, clean and a separate utensil
made available for each dish / ingredient. The utensils should be stored in the display unit at the correct
temperature.

Utensils used for food service and replenishment must be cleaned and sanitised regularly.

3.0 Hazards

Contamination by food poisoning organisms, bacteria or toxins.

Multiplication of food poisoning organisms, bacteria or toxins.

Contamination by foreign bodies or pests.

Cross-contamination of food by handling or utensils.

4.0 Controls

All hot / cold holding equipment must be approved for use by the Senior Chef on duty.

Visual inspection of all holding units will be undertaken by Senior Chef on duty prior to service.

Page 1 of 3
Temperature checks will be carried out by food handlers on duty.

Service utensils cleaned and sanitised frequently.

Maximum holding time for foods displayed.

5.0 Monitoring

The Senior Chef on duty will conduct a visual inspection of all holding units prior to service. Any defects
found must be rectified immediately, (if possible) and reported to the Culinary Director.

Temperature checks will be carried out by food handlers on duty. The checks will be carried out at least
three times during all service periods, (prior to placing in the holding unit, mid service and shortly before
being removed from service) and they will be recorded on the relevant food holding control sheet.

The Senior Chef on duty will ensure that all food service utensils are cleaned and sanitised frequently,
(preferred frequency - every time a new tray of food is place in the display unit it will have freshly
cleaned and sanitised utensils). The Senior chef on duty will also conduct an on-going visual inspection of
utensil storage practices.

The Senior Chef on duty will monitor the holding time for foods displayed.

6.0 Corrective Action

Should the visual inspection of all holding units prior to service highlight any defects these must be
rectified immediately and reported to the Senior Chef on duty in order that alternative holding
arrangements or service methods can be used.

Where temperature checks reveal any hot food which has dropped below 63 0C or cold food which is in
excess of 8C and which has exceeded the maximum permitted display time, then this food must be
discarded and detailed on Food Wastage Record.

Any utensils not correctly stored or found to be dirty will be removed from service and the food the
utensil was used to serve must be discarded.

Any food, which has exceeded its allotted holding time period, (2 hours for hot food, 4 hours for cold
food under refrigeration and 2 hours for cold food not under refrigeration) will be discarded and detailed
on Food Wastage Record.

7.0 Audit Scoring Hot / Cold Holding

Points will be deducted for the following: -

 Bain Marie / display unit not pre-heated.

 Display / holding units not pre-chilled.
 Bain Marie / Display units without food covers.
 Bain Marie / Display units without sneeze guards.
 Hot food held below 63 °C.
 Cold food above 5 °C.
 Hot food held for more than 2 hours.
 Cold food under refrigeration held for more than 4 hours.
 Cold food not under refrigeration held for more than 2 hours.

Page 2 of 3
8.0 References

7.0 Records

CIS33 Hot Holding Temperatures Record

CIS35 Cold Holding temperatures Record
CIS37 Bain Marie Temperatures Record
CIS50 Food Sample Record
CIS52 Food Wastage Record

Page 3 of 3
Reference: CIS11
Title: Equipment Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to promote the use of appropriate, clean and well maintained equipment
which have food grade finishes.

2.0 Policy

All equipment used where food will be stored or prepared must have food grade finishes. Food grade
finishes are smooth, impervious and easily cleanable, (such as stainless steel).

Equipment must be designed for use in the commercial catering environment.

Equipment must be regularly serviced and in a good state of repair.

All cold storage units must have serviceable door seals.

All equipment with surfaces which may come into direct contact with food must be in good repair and
damage free.

All equipment will be regularly cleaned and sanitised.

Equipment should be located to reduce the likelihood of contamination hazards.

All surplus or disused equipment should be removed from food storage and preparation areas to
prevent inadvertent use.

3.0 Hazards

Contamination by food poisoning organisms, bacteria or toxins.

Foreign body or pest contamination.

Contamination by toxic substances or chemicals.

Cross-contamination of foodstuff’s.

Poor equipment performance leading to a critical loss or increase in temperature.

4.0 Controls

All equipment purchased and used will be of commercial catering standard and purchased from a
reputable supplier.

Page 1 of 3
All equipment purchased and used for the direct preparation, cooking, cooling, storage, holding and
service of foods will have food grade finishes.

All equipment will be regularly serviced.

All equipment will receive speedy repairs if and when necessary, (all damaged / broken equipment will
be removed from service until effective repairs are completed.)

The location of all equipment, (excluding small portable items) will be carefully considered before
installation.

5.0 Monitoring

All equipment after purchase and prior to use must have its surface finishes inspected by the Senior
Chef on duty.

The Maintenance department will maintain an equipment service log. This log should be inspected
quarterly to ensure all equipment is being serviced appropriately.

All repair residues, (oil, nuts, bolts etc.) must be removed from equipment and all surfaces must be
cleaned and sanitised before the equipment is returned to service. The Senior Chef on duty will
inspect all such equipment prior to use.

The location of fixed and semi-fixed equipment must be approved by the General Manager and Head
Chef prior to installation.

6.0 Corrective Action

Develop an in-house standard specification for catering equipment and apply the specification to all
future purchases of equipment. All equipment purchased or used must be approved by the Head Chef.

Ensure that any non-approved surface finishes on equipment are replaced with surfaces which are
smooth, impervious and easily cleansed. All surface finishes on equipment will be hard wearing.

All staff will notify the Senior Chef on duty of any defective equipment or surfaces and this will be
logged accordingly. The Senior Chef on duty will notify the Maintenance department of any defective
equipment.

Equipment which is so defective as to present a risk of cross-contamination to food undergoing

preparation will be labelled as such and taken out of service until the equipment is repaired or
replaced as necessary.

Equipment which has undergone repair and is found to be in an unsatisfactory condition of cleanliness
will not be used until such time as it has been thoroughly cleansed and sanitised and approved by the
Senior Chef on duty.

Poorly located food production equipment will be logged as such in the hygiene check list and will be
notified to the Maintenance department, with a request for moving the equipment to a more suitable
location. Such equipment may be taken out of use if the risk of contamination or the hazards to food
hygiene are significantly high.

Page 2 of 3
7.0 Audit Scoring Equipment

Points will be deducted for the following: -

 Leaking pipes which are a contamination hazard.

 Damaged or unserviceable equipment.
 Worn or damaged food contact services.
 Worn, damaged, aged food preparation utensils and containers.

8.0 References

9.0 Records

CIS30 Weekly Hygiene Checklist

CIS36 Cleaning Schedule
CIS48 Storage Hygiene Record
Maintenance Department Equipment Service Log

Page 3 of 3
Reference: CIS12
Title: Cleaning Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to promote the highest standards of both cleanliness and sanitation within
the catering environment.

2.0 Policy

A Cleaning Schedule will be used and will contain at least the following information: -

 What is to be cleaned
 When, (frequency) the item is to be cleaned
 What chemicals are to be used
 How the cleaning should be undertaken (method)
 What cleaning equipment or materials should be employed.

Chemicals used for cleaning hand and food contact surfaces must be purchased from an approved
supplier and used at the correct dilution. Cleaning chemicals must not be stored next to foodstuffs.

Cleaning chemicals, if decanted should be correctly labelled.

Hand and food contact surfaces in particular must be cleaned frequently, (at least twice per shift)
however, a “Clean as you go” work ethic must be adopted in all food areas wherever possible.

Deep cleaning of equipment and premises must be undertaken on a regular basis.

Dish and glass washing machines should be used wherever possible. The machines must operate at
the correct temperatures, (55C wash cycle and >82C rinse cycle) and be using the correct
chemicals. All machines should be included in the cleaning schedule.

Cleaning equipment should itself be kept clean, (ideally after each use) and be stored away from food
rooms wherever possible. Cleaning equipment should not be made from wood or any other porous
material.

Where equipment, glasses, crockery etc. are not cleaned with the aid of a glass or dish washing
machine, the two sink method of cleaning must be adopted.

Food should be washed at a ‘Food Only‘ sink using disinfectant tablets as appropriate.

3.0 Hazards

Food waste may attract pests which could contaminate foodstuff’s

Dirty or greasy surfaces, equipment or utensils may allow harmful organisms to grow

Chemical contamination of foodstuff’s

Page 1 of 3
Foreign body contamination of food from dirt, grease, food debris etc.

Inadequate removal of contaminants during washing.

4.0 Controls

Use a documented and systematic cleaning schedule

Only food grade chemicals, purchased from an approved supplier should be used.

Food and hand contact surfaces should be sanitised on a regular and routine basis.

Clean as you go work ethic must be adopted in all food areas.

Regular maintenance and or replacement of cleaning equipment must be adopted.

All staff must be trained in the correct method of cleaning as outlined in the cleaning schedule.

Cleaning schedules must be reviewed on a regular basis and always when there is new equipment or
a change to existing arrangements.

The correct sink must be used for the item being cleaned.

Cleaning materials must be stored away from food areas.

5.0 Monitoring

Daily visual check of food room structure, equipment, utensils and cleaning material cleanliness by
Stewarding supervisor.

Daily visual checks to ensure approved chemicals are in use and decanted chemicals are correctly
labelled.

Daily visual check to ensure that sufficient sanitising materials are available.

Daily visual check to ensure cleaning materials and chemicals are not stored in close proximity to
foodstuffs.

Visual inspection of all food areas and completion of weekly management sign off of all cleaning
schedules.

Regular review of cleaning regime to ensure all relevant items are being hygienically cleaned.

All crockery, cutlery and utensils will be checked for food residues.

All glassware must be checked to ensure there are no visual chemical residues.

Page 2 of 3
6.0 Corrective Action

Any area, equipment, utensil, or other relevant materials not included in the cleaning schedule must
be included at the earliest opportunity after discovery.

Any member of staff discovered not following the cleaning schedule or ignoring correct schedule
procedures must be re-trained in correct procedures and the items cleaned checked for cleanliness or
re-cleaned as necessary.

Any item which has not been cleaned to the required standard must be re-cleaned and the staff
member responsible (or contractor if appropriate) notified of the breach of standard.

Any chemical (not in daily use) found stored in close proximity to foodstuff’s must be removed to a
safe location and advice sought from the Senior chef on duty as to any further action required in
respect of any potentially contaminated foodstuffs.

Any decanted chemical found which is not labelled must be discarded and if possible the person who
decanted the product retrained in the need to label chemicals.

Any food which is found to be cleaned in a non-food sink must be discarded and the Senior chef on
duty or Department Head Chef notified as to the breach of protocol in order that further action can be
taken.

Any staff member not following the ‘clean as you go’ policy or not using sanitiser on food/hand
contact surfaces, must be retrained in the potential hazards of not adhering to the policy. If a cross
contamination hazard exists as a result of not cleaning or using a sanitiser, then the or Senior Chef on
duty must be notified and further advice sought.

Any dirty cleaning equipment found must be removed from service and cleaned.

Any crockery, cutlery or utensils found to have food residues must be removed from service and
cleaned again.

Any glassware found to be unclean or have visual chemical residues must be cleaned. If chemical
residues found the glass washing machine must be checked to ensure it is functioning correctly.

Any non-approved chemical found must be removed from service and the Stewarding supervisor or
Senior Chef on duty notified.

8.0 References

9.0 Records

CIS36a Daily cleaning Schedule

CIS36b Weekly Cleaning Schedule
CIS36c Periodic Cleaning Schedule
CIS46 Fryer Oil change & Cleaning Record
CIS48 Storage Hygiene Record
CIS52 Food Van Cleaning record

Page 3 of 3
Reference: CIS13
Title: Waste Disposal Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to promote the best practice in respect of refuse equipment, handling,
storage and collection.

2.0 Policy

All internal refuse containers should be made from non-porous and easily cleanable materials, lined
with a suitable non-porous and disposable bin liner.

The lids of the container should be tight fitting and where possible the refuse containers should be
foot operated.

Internal refuse containers should be in good condition, kept clean and not overflow.

Refuse should be removed from all food rooms frequently.

External refuse containers must be in good condition, kept clean and have a lid which must be kept
closed when not in use.

External refuse storage containers must not be located in close proximity to food rooms and the area
surrounding containers must be kept clean.

Refuse must not be allowed to accumulate in any refuse storage area. If containers are full they must
be emptied.

Where refuse compactors are in use, external surfaces of units must be cleaned regularly and included
on relevant cleaning schedule.

FOOD HANDLERS MUST WASH THEIR HANDS AFTER HANDLING REFUSE

3.0 Hazards

Food waste will attract pests which could potentially contaminate foodstuffs

Excess packaging, (wood, cardboard etc.) may harbour pests and vermin

Dirty and greasy refuse containers may allow growth of harmful organisms

Damaged refuse containers may harbour harmful organisms.

4.0 Controls

Designated refuse area/s, (external)

Page 1 of 3
Refuse containers made from appropriate materials with tight fitting lids

Refuse containers (external) made from appropriate materials, clean with lid that is kept closed when
not in use

Refuse containers, (internal) with plastic container liners, (preferably foot operated)

Frequent emptying of refuse containers

Frequent cleaning of refuse containers

Good housekeeping in refuse areas

5.0 Monitoring

Daily visual inspection of internal refuse containers to ensure they are:

 Clean
 Damage-free
 Not overflowing
 Emptied frequently
 Foot operation is effective
 Contain liners.

Daily visual check on external refuse containers and compactors to ensure they are:

 Clean,
 Damage-free
 Not overflowing,
 Emptied frequently
 Surrounding area is free from debris
 Units are placed in an appropriate location.

Inspection and weekly management sign of the relevant cleaning schedules.

6.0 Corrective Action

Any refuse found to be accumulating in a refuse storage area must be removed immediately

Any refuse container which is found to be dirty or greasy must be cleaned at the earliest opportunity

Any refuse container, which is overflowing, must have the excess refuse removed and the container
should be emptied and cleaned.

Any refuse container found to be damaged must be removed from service and the Stewarding
supervisor notified.

Page 2 of 3
External refuse container or compactors which are found to be full must be emptied. If external units
are often found to be full, notify the Stewarding supervisor in order that further action may be taken.

7.0 Audit Scoring Refuse Disposal

Points will be deducted for the following: -

 Refuse stored in food rooms for excessive periods.

 Refuse containers overflowing or dirty.
 Insufficient collections from external refuse containers.
 External refuse containers poorly located.

8.0 References

9.0 Records

CIS36 Cleaning Schedule

Page 3 of 3
Reference: CIS14
Title: Probe Thermometer Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to promote best catering practice in respect of hand held temperature
monitoring of foodstuffs.

2.0 Policy

There must be sufficient probe thermometers to ensure that all temperature critical operations can be
monitored.

All probe thermometers must be clean and in good working order

All thermometer probes must be cleaned and sanitised between uses.

Thermometers must be checked for correct calibration on a regular basis, (at least bi-monthly
intervals).

3.0 Hazards

Inaccurate temperature measurements leading to a loss of temperature control

Cross contamination from dirty or un-sanitised probes

Insufficient thermometers to cope with demand leading to a potential loss of temperature control

4.0 Controls

Purchase sufficient thermometers for demand

Ensure all relevant thermometers are regularly calibrated

Maintain thermometers in working order

Enforce probe cleaning and santisation policy at all times

5.0 Monitoring

Daily visual check to ensure there are sufficient thermometers for demand

Daily visual check to ensure thermometers are cleaned and in working order

Daily visual check to ensure there are sufficient probe wipes or sanitising agent to meet demand

Page 1 of 2
Regular check on probe calibration check records

Regular check to ensure sufficient stock of disposable thermometers.

Complete management sign off of calibration check sheet and action any deficiencies found

6.0 Corrective Action

If there are insufficient thermometers in an area, the Senior Chef on duty will be notified in order that
additional supplies may be purchased.

Any probe which is found to be dirty must be cleaned and sanitised before use.

Any thermometer found to be damaged or not in working order must be removed from service and
replaced until repairs have been effected to the faulty unit.

If there is insufficient sanitiser or probe wipes for demand, additional stock must be found
immediately. Do not use a probe thermometer until it can be cleaned and sanitised.

8.0 References

9.0 Records

CIS39 Probe Thermometer Calibration Record

Page 2 of 2
Reference: CIS15
Title: Pest control Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to promote the best pest control practice and reduce the risk of pest
infestation of food premises.

2.0 Policy

The premises, especially food rooms must be free from pests.

A reputable pest control contractor should be employed in order that the premises and local environs
are maintained pest free

The premises must be fitted with sufficient pest proofing aids, to reduce the risk of pest ingress, such
as:
 Fly screens
 Electronic flying insect killing machines
 Drainage covers

All pest proofing materials must be kept clean and maintained in good working order.

Additional safeguards must be observed, all of which must be monitored for results and baits or traps
changed as necessary, such as:
 Regular spraying of insecticides
 Laying of rodent baits
 Placing of traps for crawling insects
 Placing of anti-bird netting etc.

Accurate records must be kept of all pest control actions

Serious pest infestations of any area either within the premises or in the immediate vicinity must be
reported to the local public health authority as this infestation may have wider implications

As food pests can gain access to small areas, such as in false ceilings, behind floor and wall panelling,
consideration must therefore be given to pest control practices when designing and creating new
rooms or refurbishing or extending buildings

Domestic animals are also pests and must not be allowed access to any food room (with the exception of
guide dogs for blind guests in restaurant areas)

Page 1 of 3
3.0 Hazards

All pests, (including domestic animals) can contaminate food and water with harmful organisms and
are themselves a foreign body contamination hazard if any part of the pest, (insect body, hairs,
droppings etc.) is in food or water.

Rodents can cause both surface and structural damage thus creating a foreign body contamination
hazard.

4.0 Controls

Engage a reputable pest control contractor to install and monitor an adequate pest control programme
with passive and active control measures

Install complimentary pest proofing fitments, equipment and devices

Contractor to inspect premises and surrounding area for pest infestation

Report all serious infestations to local public health authority and enlist advice where necessary

Maintain good housekeeping procedures and follow best catering practice.

5.0 Monitoring

Inspect (and action where necessary) all pest control reports

Inspect premises, plant, equipment, packaging and surrounding areas for signs of pest activity or
infestation

Inspect all additional pest proofing installations, equipment and fitments to ensure they are clean and
fully operational

Visual inspection by all kitchen staff to ensure that good standards of housekeeping and best catering
practice are being maintained

6.0 Corrective Action

Evidence of a pest infestation in any area must be reported to the Health & Safety Manager and
Helpdesk immediately. They will contact the pest control contractor to address the infestation.

If foods or food packaging is affected, this food/packaging must be removed from the food room to
an exterior safe location and further advice must then be sought.

Any pest proofing fitting, equipment or device, which is found to be damaged or inoperable, must be
reported to the Helpdesk immediately. If required this should be reported to Maintenance department.

Page 2 of 3
If the damage to the pest proofing aid is directly within a food preparation room, advice must be
sought from the Senior Chef on duty immediately in order to determine if food related activities must
cease until effective repairs are made.

Should pests be discovered during routine inspections of materials at the goods in department, the
material should not be accepted and the Purchasing manager must be contacted in order that the
matter can be taken up with the supplier in question.

Failure of the pest control contractor to undertake the planned inspection or treatment programme
must be reported to the Health & Safety manager immediately in order that this activity can be
actioned or an alternative arrangement made.

7.0 Audit Scoring Pest Control

Points will be deducted for the following: -

 Evidence of pest infection.

 Fly screens not fitted to appropriate doors & windows.
 Insufficient electronic fly killing machines.
 Electronic fly-killing machines not functioning.
 Electronic fly killing machines poorly positioned.
 Additional pest proofing required.

8.0 References

9.0 Records

Pest Control Contract

CIS48 Storage Hygiene Record

Page 3 of 3
Reference: CIS16
Title: Sous Vide Cooking Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to ensure that all food items which are cooked within a Sous Vide water bath
are prepared and cooked in a clearly defined safe and hygienic method.

2.0 Policy

All menu items, (dishes) consumed by guests are cooked in a safe and hygienic way, commensurate
with Senior Chef training.

All stages of the cooking process for menu items (dishes) are understood by the Senior Chef and
stages communicated to individuals as required. All food is cooked at the correct temperature and is
cooked for a sufficient time.

Only food which is safe to do so may be cooked from the frozen state.

3.0 Hazards

Unsafe recipes leading to potential food poisoning

Survival of food poisoning organisms, bacterial or toxins during cooking.

Multiplication of food poisoning organisms, bacterial or toxins during or post cooking.

Contamination by foreign bodies or pests.

Contamination by toxic substances or chemicals.

4.0 Controls

It is recommended that the cooking temperature should be controlled to ensure the following
minimum standards are achieved:

 Prime Cuts (Rare): Cook at 510C or above for a minimum of 2 hours.

 Braising Cuts: Cook at temperature in excess of 58 0C for 12 hours minimum
 White Fish: Cook at 520C for 12 minutes
 Cured Salmon ‘mi cuit’: Cook at 480C for 9 minutes

 All foods should be Chilled prior to service

 At Service all meats should be Cooked off & Sealed, re-heating to required temperature &
served within maximum of 45 minutes
 Ideally temperatures should not exceed 70ºC to ensure that the moisture and flavour is not
lost.

Page 1 of 2
 At Service, all White Fish should be removed from Sous Vide water bath, removed from
packaging and flash fried to Chef satisfaction
All recipes will be reviewed by the Senior Chef on duty to ensure safe ingredients and methods are to
be employed prior to use.

Direct cooking can be done at lower temperatures as long as the food is consumed immediately.

Only certain foods may be cooked from frozen. These will be authorised by the Senior Chef on duty.

5.0 Monitoring

Time & Temperature checks will be made on food items which are cooked and the results recorded on
the Sous Vide Temperature Record log by the food handlers cooking the food. Any food which does
not achieve the required temperature for the allotted time must be returned to the Sous Vide and
allowed to continue cooking. The food should then be rechecked after an additional few minutes to
ensure compliance with this policy.

All Sous Vide equipment should be of commercial catering construction, clean and regularly
maintained. If Sous Vide equipment is dirty or damaged, the equipment is not to be used until it has
been cleaned or repaired. The Senior Chef on duty will conduct a daily inspection to ensure cleanliness
and serviceability of equipment. Any faults found must be reported to the Maintenance Department
and/or Stewarding Supervisor immediately.

Only foods, which have been proven to be safe to cook from the frozen state, may be so cooked.

6.0 Corrective Action

Sous Vide Temperature Records will be inspected throughout the working shift. Any foods which have
not been cooked to the correct temperature for the required period must be discarded. Where food
has been discarded due to poor temperature control the Senior Chef on duty must be informed.

In cases where incorrect food is cooked from frozen the food must be discarded and the Senior Chef
on duty should be notified.

7.0 Records

CIS38 Sous Vide Temperature Record

Page 2 of 2
Reference: CIS17
Title: Potable Water Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to ensure the water used for drinking, making ice, mixing with drinks,
washing food / hands, adding as an ingredient to food and using as a cleaning agent within a food room
is of potable quality

2.0 Policy

As harmful organisms can both survive and multiply in water the utmost care must be taken to ensure
the potable quality of the water at all times. The water safety elements within the Cristal policy on
potable water are therefore be seen as the minimum standard to be achieved. Specific policy elements
are as follows:

 Ensure that all potable water delivered is properly treated and safe to use - results from regular
laboratory analysis clearly demonstrating the water quality which affirms that the water conforms to a
set quality standard
 A suitable means of water treatment must be devised and followed for the potable water used within
the facility, once the water has been received from the water supplier
 Harmful organisms, if present must be removed from the potable water supply, or the supply
rendered safe to use for the purposes listed above
 Wherever harmful organisms cannot be removed from a water supply, (for whatever reason) suitable
alternative arrangements must be made, (such as using bottled water from a reputable supplier) until
such time as these organisms are able to be safely removed from the water and clear laboratory
results have been received
 If potable water is stored on site a planned and documented treatment, cleaning / disinfection and
maintenance programme must be devised and monitored. This also applies to water systems, which
are drawn from a mains supply but may have slow moving circulatory systems or other design
problems
 A suitable minimum treatment regime would include chlorination, ultra violet radiation or fine
filtration e.g. reverse osmosis. The treatment equipment must also have a documented cleaning and
maintenance programme
 Regular samples must be drawn from the water supply and tested by an accredited laboratory to
ensure that safety parameters, which are set for the water, are not exceeded. If no accredited
laboratory can be found then a reputable laboratory should be used instead
 Any deficiencies discovered with water quality must be actioned immediately and alternative
emergency arrangements must have been devised and practised to ensure a continuous safe water
supply within the facility
 Ice machines must be connected directly to a potable water source. They must be regularly cleaned
to ensure that ice does not become contaminated

Page 1 of 4
3.0 Hazards

Harmful organisms or chemicals within the potable water supply at delivery.

Contamination of water supply with harmful organisms or chemicals through:

 Damaged equipment or pipes
 Poor water treatment practices
 Poor maintenance procedures
 Untrained maintenance staff
 Surface water ingress into system
 Poor waste disposal practices
 Contamination of ice within ice making machines, from harmful organisms or chemicals

4.0 Controls

Ensure safe potable water is supplied from water supplier.

Follow an in-house water treatment programme.

Install any additional water treatment equipment required to ensure the safety of the water.

In-house chlorine measurement checks.

Regular maintenance and cleaning of treatment equipment, storage tanks and pipes.

Laboratory screening of potable water to check background hygiene quality.

Employ emergency alternative water supply procedures when necessary.

Train maintenance staff on all relevant procedures and protocols.

ONLY FULLY TRAINED, COMPETENT PERSONS SHOULD UNDERTAKE ALTERATIONS, REPAIRS

OR ADVISE ON POTABLE WATER SYSTEMS.

5.0 Monitoring

Regular inspection of water suppliers’ quality provisions.

Regular inspections of water treatment facilities (including maintenance arrangements).

Regular In-house chemical testing of water quality, (pH, free chlorine etc).

Regular review of in-house water safety staff training programme.

Test the water supply when required from within the ice machine if there is reason to believe it may have
been contaminated.

Page 2 of 4
6.0 Corrective Action

Any report of a confirmed diagnosis of guest illness which may be water related within the facility must
prompt an immediate re-screening of water to ensure that the suspected organisms is not present. If
positive results are received, the Culinary Director and Health & Safety Manager must be notified
immediately and further advice sought.

Any breakdown of water treatment equipment must be repaired immediately and the Health & Safety
Manager notified. Steps must be taken to ensure untreated water is not used.

If routine in-house chemical checks show an unacceptable deviation from the set limits, remedial action
must be taken immediately, (add additional chlorine etc). The deviation must be recorded and existing
arrangements reviewed to ensure no future loss of control.

Damage to pipe work, drinks equipment and ice machines must be reported to the Maintenance
department immediately. Maintenance will record the fault and repair the equipment. For all repairs, units
must be disconnected from the water supply, and drinks emptied from the system (or ice from within the
machine) and all equipment must be cleaned and sanitised before being returned to service.

All repairs to equipment, tanks, pipe work etc. must be completed within a reasonable time period, (this
will largely depend upon the criticality of the fault or damaged item) and the Health & Safety Manager
must be notified when the fault or damage has been repaired.

PLEASE NOTE THAT ALL WATER TREATMENT INSTRUCTIONS AND MAINTENANCE

PROTOCOLS MUST BE FOLLOWED AND ALL STAFF MUST BE TRAINED IN CARRYING OUT THE
SAME.

7.0 Audit Scoring

Points will be deducted for any of the following:

 Chlorine checks not made on potable water

 Chlorine checks not recorded or available
 Filter not changed or cleaned with sufficient frequency
 Failure to clean ice machines regularly
 Ice machine scoop stored with handle in ice
 Ice machines not connected to a potable water supply

Please see “Laboratory Screening" for critical limits set for potable water quality and routine sampling
regime. If unsure as to results received or any action required when dealing with water quality issues,
please contact the Culinary Director or, if unavailable, your nearest Check Safety First office for
assistance.

8.0 References

9.0 Records

CIS40 Potable Water Monitoring Record

Page 3 of 4
Page 4 of 4
Reference: CSF18
Title: Laboratory Screening Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of laboratory screening of food, water, and working surfaces is to be a verification
procedure of the preventive HACCP system, as final product testing, as well as at specific Critical Control
Points.

As it would be almost impossible to screen for all harmful organisms and substances, the Cristal
programme uses laboratory analysis as a verification technique in order to check that the HACCP based
generic Good Catering Practices is working. They are not a substitute for a properly recorded process
control.

2.0 Policy

Use of Laboratories:

External accredited laboratories will be used for specific investigations. For routine testing, laboratories
accredited for the specific tests will be preferred but not required.

Sampling:

The Cristal programme considers four types of laboratory analysis:

 Routine testing - Sample analysis will be addressed as a valuable background check on hygiene and
cleaning standards. No minimum number of samples, frequency, and parameters are determined.

Annex 1 presents some indications for food, water, and working surfaces which can be used as a
generic guideline for hygiene and cleanliness indicators.

 Training and teaching - Sample analysis can also be used as a powerful tool for training purposes
(protein tests for working surfaces, hands, etc.). In such cases use of accredited laboratories is not
critical.

 HACCP Validation - When changes are made to a HACCP protocol it may be deemed advisable to
check that the parameters for one or more critical points are sufficient for the purpose required. This
can be determined by appropriate microbiological testing.

 Specific investigation testing - Specific investigation may be needed to identify particular pathogens,
toxins, and / or other contaminants, in case of outbreak or under other circumstances. In such cases,
accredited laboratories must be used.

Page 1 of 6
3.0 Hazards

Contamination from food poisoning organisms, bacteria or toxins.

Contamination by foreign bodies, pests or toxic substances.

Growth of food poisoning organisms, bacteria or toxins.

4.0 Controls

Follow in-house HACCP programme.

Undertake regular sample collection and analysis as deemed satisfactory by Management.

Utilise accredited laboratory to test samples and to analyse results accordingly.

Undertake ad-hoc testing as required.

5.0 Monitoring

Accredited laboratory will analyse results initially and inform Health & Safety Manager if any tests are
outside acceptable limits.

All results obtained will be interpreted by Health & Safety Manager with instructions issued to individual
outlets where corrective action required.

Records of results and required actions will be sent to outlet Head Chef and Culinary Director.

6.0 Corrective Action

Corrective actions will be determined by the individual results received. Poor results might be indicative of
a breakdown on one or more of the control procedures, and therefore a revision of the monitoring
procedures at the critical control points will be needed.

7.0 Audit Scoring – Laboratory Screening

Points will be deducted for the following:

 Poor laboratory results not investigated

 No action taken in respect of recommendations made due to poor laboratory results received.

Page 2 of 6
8.0 References

Annex 1

Guideline for Food Routine Testing

There are no internationally agreed guidelines on the microbiological quality of foods. Local guidelines
should be followed if available. It will, however, be also necessary to consider the guidelines if the home
countries of hotel guests as they may be important in the event of any litigation.

A working group from the Health Protection Agency published “Guidelines for Assessing the
Microbiological Safety of Ready-to-Eat Foods Placed on the Market”. This is available on the internet at

https://www.gov.uk/government/publications/ready-to-eat-foods-microbiological-safety-assessment-
guidelines

If no other guidelines are indicated these should be used.

Food groups can be extremely diverse and prepared meals can contain a mixture of different food groups
such as: meat, fish, vegetables, sauces, etc., and the meals may also contain both raw and cooked
ingredients. This guideline has been established according to the groups showed below, and the included
parameters are indicators organisms of hygiene and cleanliness (organisms which are most indicative of
faecal contamination and represent the major pathogen groups).

Group 1 Un-cooked ready to eat meals, or cooked meals with non-cooked ingredients.
Group 2 Cooked ready to eat meals.
Group 3 Packed ready to eat meals based on raw-fresh vegetables.

Laboratory Result Classifications

According to the results, the samples will be classified:
A Satisfactory (Test results indicating good microbiological quality)
B Acceptable (An index reflecting a borderline limit of microbiological quality)
C Unsatisfactory (test results indicating that further sampling may be necessary as well as further
inspection / investigation of the premises and the hygiene practices for food production or handling)
D Unacceptable

Below there is a list of the organisms and limits used for the food routine testing. Limits of Tolerance
(c.f.u.) per gram of food sample.

Page 3 of 6
Band Unit Of
Sample Type Tests Performed
A B C D Measurement
Food (Group 1) ACC (Aerobic colony count, 30 ºC/48h) < = 1000 < = 10000 < = 10001 > 10001 c.f.u./g
Enterobacteriaceae < = 1000 < = 10000 < = 10001 > 10001 c.f.u./g
Escherichia coli < = 10 < = 100 < = 101 > 101 c.f.u./g
Listeria monocytogenes <=1 < = 200 < = 1000 > 1000 c.f.u./g
Salmonella < = 10 < = 100 < = 1000 > 1000 c.f.u./g
Staphylococcus Aureus < = 10 < = 100 < = 101 > 101 c.f.u./g
Total Coliforms < = 10 < = 1000 < = 10000 > 10000 c.f.u./ml
Total Coliforms < = 10 < = 1000 < = 10000 > 10000 c.f.u./g
Food (Group 2) ACC (Aerobic colony count, 30 ºC/48h) < = 10000 < = 100000 < = 100001 > 100001 c.f.u./g
Enterobacteriaceae < = 10 < = 100 < = 101 > 101 c.f.u./g
Escherichia coli < = 10 < = 100 < = 101 > 101 c.f.u./g
Listeria monocytogenes <=1 < = 200 < = 1000 > 1000 c.f.u./g
Salmonella < = 10 < = 100 < = 1000 > 1000 c.f.u./g
Staphylococcus Aureus < = 10 < = 100 < = 101 > 101 c.f.u./g
Total Coliforms < = 10 < = 1000 < = 10000 > 10000 c.f.u./ml
Total Coliforms < = 10 < = 1000 < = 10000 > 10000 c.f.u./g

Food (Group 3) ACC (Aerobic colony count, 30 ºC/48h) < = 100000 < = 1000000 < = 1000001 > 1000001 c.f.u./g
Enterobacteriaceae < = 10 < = 100 < = 101 > 101 c.f.u./g
Escherichia coli < = 10 < = 100 < = 101 > 101 c.f.u./g
Listeria monocytogenes <=1 < = 200 < = 1000 > 1000 c.f.u./g
Salmonella < = 10 < = 100 < = 1000 > 1000 c.f.u./g
Staphylococcus Aureus < = 10 < = 100 < = 10000 > 10000 c.f.u./g
Total Coliforms < = 10 < = 100 < = 10000 > 10000 c.f.u./g
Total Coliforms < = 10 < = 1000 < = 10000 > 10000 c.f.u./ml

Page 4 of 6
Band Unit Of
Sample Type Tests Performed
A B C D Measurement
Surface Swab Tests ACC (Aerobic colony count) < = 100 < = 200 < = 201 > 201 c.f.u./25cm²
Escherichia coli < = 10 < = 100 < = 101 > 101 c.f.u./25cm²
Listeria monocytogenes <=1 < = 200 < = 1000 > 1000 /25cm²
Salmonella < = 10 < = 100 < = 1000 > 1000 c.f.u./25cm²
Staphylococcus Aureus < = 10 < = 100 < = 101 > 101 c.f.u./25cm²
Total Coliforms < = < = 10 < = 100 < = 10000 > 10000 c.f.u./25cm²

Guideline for Working Surfaces Testing

The Cristal programme if followed should ensure that hand / food contact surfaces are maintained in a hygienically conditions. On a regular
basis hand and food contact surfaces such as cutting boards, stainless steel work surfaces, etc., should be swabbed and tested by using protein
kits test or similar. Also, swabs can be sent to the Laboratory for analysis. For routine analysis, as a cleanliness check, samples might be tested
just for total viable count of bacteria.

Page 5 of 6
Guideline for Potable Water Testing

CHEMICAL TESTS Maximum Acceptable Limits

Residual free chlorine
(on site by consultant) 0.2-0.8 mg/L
Combined chlorine
(on site by consultant) < 0.4 mg/L
pH
6.5 – 10
(on site by consultant)

9.0 Records

CIS50 Food Sampling record

eCristal reports

Page 6 of 6
Reference: CIS19
Title: Vacuum Packing Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The policy is designed to ensure that all foods are vacuum packed in a method which reduces the
risk of pathogen growth and cross contamination. Food must be stored in such a manner as to
reduce the risk of contamination or cross-contamination.

2.0 Policy

Where an outlet has the use of 2 Vacuum Packing machines, 1 must be clearly marked for Raw
Foods only, the other for Cooked Meats or Ready to Eat Foods only.

Where an outlet has the use of only 1 Vacuum Packing machine only one type of food may be
packed and the machine suitable labelled as such.

Items packed which are subsequently placed in either frozen or refrigerated storage must have a
‘Prepared On’ date and a new ‘Use By’ date marked on packaging.

All preparation, packaging and storage must be undertaken in such a way as to eliminate the risk
of cross-contamination.

All food packaged must be in food grade wrappings or inside food grade containers.

3.0 Hazards

Contamination from food poisoning organisms, bacteria or toxins.

Contamination by foreign bodies, pests or toxic substances.

Growth of food poisoning organisms, bacteria or toxins.

4.0 Controls

Designated staff on duty will ensure that the correct foods are being packaged within each
designated machine.

In cases where the machine is used incorrectly or used without cleaning, the Senior Chef on duty
must be contacted immediately in order to determine what action must be taken in respect of the
food already packaged and awaiting packaging.

Cooked meats must only be packed after the machine has been fully cleaned and sanitised.
Where applicable this will entail full dismantling and part removal to allow deep clean.

Cleaning will be undertaken using hot water and detergent followed by sanitising using a spray
sanitiser and paper towels.

Page 1 of 2
5.0 Monitoring

All records will be checked by Senior chef on Duty at least weekly to ensure conformance with
requirements.

6.0 Corrective Action

If the packaging equipment is found to be not sealing correctly or not operating properly in any
way the Maintenance department must be informed immediately in order that they can effect
necessary repairs to the cold unit.

Any food, which has not been stored within 15 minutes of packaging, must be temperature
checked and if core temperature is outside safety parameters the food must be stored separately
in the appropriate cold storage unit, suitably labelled ‘QC ON HOLD’.

If there is a cross contamination risk, advice must be sought from the Senior Chef on duty as to
the usability of the food.

7.0 References

Refer to FSA guidelines.

8.0 Records

CIS36 Cleaning Schedule

Page 2 of 2
Reference: CIS20
Title: Dishwasher Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The policy is designed to ensure that all equipment and utensils used for raw and ready-to-eat
food storage, preparation and service can be cleaned and heat disinfected together in a
dishwasher.

2.0 Policy

Where an outlet has the use of a commercial dishwasher it is essential that the operating
temperatures are maintained correctly and that Cleaning Rules are implemented at all times..

All equipment and utensils will be pre-washed to remove food debris.

The dishwasher’s wash tank temperature should be between 55 0C & 600C. The optimum rinse
temperature should be 820C with a contact time of at least 15 seconds however, a minimum
temperature of 800C for 15 seconds contact time is required.

The manufacturer’s cleaning and maintenance instructions must be followed together with the
instructions for removal of food debris, plastic wrapping, limescale from water jets, filters and
drains and regular cleaning requirements.

All chemicals used must be from a recognised supplier and the dosage used must be in
accordance with manufacturers and suppliers instructions.

3.0 Hazards

Contamination from food poisoning organisms, bacteria or toxins.

Contamination by foreign bodies, pests or toxic substances.

4.0 Controls

Designated staff on duty will ensure that the machine is operating at the correct temperatures on
both wash and rinse cycles and will make a daily record of temperatures.

Designated staff on duty will also ensure that the correct chemicals are being used for wash and
rinse activities and in the correct dosage.

In cases where the machine is used incorrectly or used without cleaning, the Senior Steward
must be contacted immediately in order to determine what action must be taken in respect of the
equipment and utensils affected.

Page 1 of 2
5.0 Monitoring

All operating temperature records will be checked by Senior Steward at least weekly to ensure
conformance with requirements.

6.0 Corrective Action

If the dishwasher is found to be operating in-correctly in any way the Maintenance department
must be informed immediately in order that they can effect necessary repairs to the unit or to
contact the manufacturer for repair.

Any equipment or utensils which were being washed when in-correct operation was identified
must be re-cleaned in a suitable alternative dishwasher immediately.

If there is a known cross contamination risk, advice must be sought from the Senior Chef on duty
as to the usability of the equipment.

7.0 References

Refer to FSA guidelines.

8.0 Records

CIS36 Cleaning Schedule

CIS55 Dishwasher Temperature Record

Page 2 of 2
Reference: CIS21
Title: Training Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to ensure that all staff are trained to the required levels.

2.0 Policy

All new and existing regular staffs must be trained to the necessary food safety standards relevant
to their jobs and training records are being maintained.

Training of staff must be regularly reviewed and additional training provided where necessary.

Checks must be made to ensure agency/temporary staffs are suitably trained.

All new untrained staff must be supervised until relevant training is completed

3.0 Hazards

New untrained staffs are making mistakes when food handling, this could cause food poisoning,
which may result in severe illness.

Ignorance of hygiene rules can cost money.

Lack of training could lead to civil claims for compensation from dis-satisfied customers.

Untrained staffs could cause mistakes with food due to poor handling which could cause closure of
business.

Lack of training is non-compliant with local and international safety regulations.

4.0 Controls

Regular training of the catering staff in Basic Hazard Control and on Basic Food Hygiene must be
provided and recorded. It is good practice to have a training plan to identify training needs of
individuals. The level of training depends upon the tasks undertaken by that individual.

Training of staff must be reviewed on a regular basis. Refresher or update trainer may sometimes be
necessary. This will depend on the following criteria:
 the risk and nature of the business and food handled
 any changes to production methods/practices/ systems
 the skill/ competence and experience of the individual

It is good practice to have a Training Plan to identify training needs of individuals.

Page 1 of 3
All agency/temporary staff must be instructed in the Essentials of Food Hygiene when they arrive on
site.
All agency/temporary staff handling high risk open foods or supervising staff will have been trained
accordingly. Should copies of relevant training certificates not be supplied you should assume
agency/temporary staff are not trained and deploy or supervise them accordingly.

All new employees must be told how to do their specific job hygienically. They must also be
supervised by trained staff until their training programme has been completed to ensure that they are
observing good hygiene practices.

5.0 Monitoring

Annual Training Plan completed by outlet and budgetary approval obtained.

Outlet Senior Chef completes Training Needs Analysis by individual.

Company Human Resource documentation is used to record and monitor when Food Hygiene
Certification is obtained and is due to expire.

Internal Training undertaken as required and recorded on Company Human Resource documentation.

CIEH Hygiene awards used to verify capability and prove understanding through examination.

6.0 Corrective Action

Where individuals are not meeting skill level required Senior Chef on duty will undertake review with
staff member, update Training Needs Analysis and increase Internal Training to a level acceptable and
within budget.

General Manager will review all Training Needs Analysis and Company Human Resource documentation
at least annually to ensure Certification is kept up-to-date.

7.0 Audit Scoring

Points will be deducted for the following:-

 Staff training and training records are not being maintained.
 Training of staff is not regularly reviewed
 Checks are not made to ensure agency/temporary staff are suitably trained
 New untrained staff are not supervised until relevant training is completed

8.0 References

9.0 Records

Annual Training Plan

Training Needs Analysis
Monthly Training Calendar

Page 2 of 3
Page 3 of 3
Page 1 of 2

Reference: CIS22
Title: Vending Machines Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to ensure that all goods / foodstuffs are stored safely in vending machines.

2.0 Policy

Vending machines must be suitably sited and in a sound clean condition.

Beverage vending machines must be connected to a potable water supply.

High risk food must be stored within an acceptable temperature range.

The date codes on vending machine food and drinks must be regularly checked.

3.0 Hazards

Poor location of vending machines would increase temperature of food and beverage dispensed and this
will allow the growth of harmful organisms.

Poor structure of internal and external surfaces of vending machines will prevent easy cleaning which
could lead to harbourage of bacteria and contamination of food and drinks.

Non potable water used for drainage vending machines would cause cross contamination hazards to the
beverage and temperature of potable water more than 25°C would allow the growth of harmful
organisms.

Expired ingredients of food and drinks supplied to vending machines would allow the growth of harmful
organisms.

4.0 Controls

Vending machines should be sited in well lit areas on a easily cleanable surface. They should also be sited
away from direct sunlight and areas where air temperatures are high as an increase in temperatures may
cause spoilage of the food and drinks in the machine. Please move the machine. If this is not possible
take necessary steps to remove or control the risks identified above.

The internal and external structure of vending machines and its components must be kept in a sound
condition to allow cleaning/prevent harbourage of bacteria and contamination of food and drinks.
Materials must be smooth / non-toxic and washable.

Vending machines must be kept in a clean condition to avoid any contamination of foods and drinks.
Waste containers must be regularly emptied so that they do not overflow and spoil food and drink items.
Please ensure that the machine is cleaned and waste regularly emptied. If not all ready in place a
cleaning schedule should be devised for the machine.
Page 2 of 2

Vending machines must be connected directly to mains water supplies. If there is any doubt over the
source of the water it should be tested. Water should be stored in the machine at a temperature no
greater than 25 °C.

Please ensure that the temperature of the food within the vending machine is regularly checked and
recorded.

Regular checks should be made of all food in the vending machines. If out of date food is not to be
disposed of immediately (e.g. awaiting collection by a supplier) it should be placed in to a secure marked
area/ container which clearly identifies that it is not for use. Furniture and floor coverings must be
regularly cleaned to avoid any build up of dirt and debris and risk of harbouring harmful bacteria. Please
clean the areas indicated above and ensure they are included on a cleaning schedule.

5.0 Monitoring

6.0 Corrective Action

7.0 Audit Scoring

Points will be deducted for the following:-

 The vending machine is poorly sited

 The vending machine is in a poor condition
 Vending machine is in a dirty condition and /or there is a build up of waste
 Beverage vending machines are not connected to a potable water supply
 High risk food is not stored within an acceptable temperature range
 The date code on vending machine food and drinks are not regularly checked

8.0 References

9.0 Records
Reference: CIS23
Title: Customer Toilets Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to ensure that all customer facilities are satisfactory.

2.0 Policy

The customer toilet facilities must be satisfactory.

3.0 Hazards

Incorrect location of customer toilets could cause the misuse of the toilet facility and cross-contamination
hazards.

Insufficient number of toilet facilities would cause congestion and the spread of infectious diseases.

The lack of toilet facilities i.e. lack of hot water, sanitizing soap and paper towels could cause cross
contamination hazards.

The inappropriate construction of walls, floors and ceiling surfaces will not allow easy cleaning, leading to
pest infestation and bacterial growth.

4.0 Controls

Customer toilet facilities should be located close to customer areas where possible.

There should be enough WC's and wash hand basins for the number of customers anticipated.

Sufficient facilities should be provided to ensure good personal hygiene :

 hot ( 45-50 °C) and cold running water
 bactericidal soap
 paper towels/ hot air dryers in working order (This is particularly important where facilities may
be used by staff).

Where applicable, please arrange for all missing requirements to be supplied immediately.

Please arrange for these facilities to be cleaned and sanitised and include changes to cleaning schedule.

5.0 Monitoring

Regular inspections of hygiene standards within all Customer Toilet facilities will be undertaken.

Public Area Cleaning Supervisors will undertake regular recorded visual monitoring of standards.

Page 1 of 2
Public Area Cleaning Supervisors will undertake daily inspections of staff Cleaning Checksheets.
6.0 Corrective Action

All items missing at time of cleaning will be replaced immediately.

All infrastructure failings will be reported to Maintenance Department by Public Area Cleaning Supervisor
when identified and recorded on Defect Report.

7.0 Audit Scoring

Points will be deducted for the following:-

 The customer toilet facilities in the following areas are not satisfactory for the reasons indicated
in the audit reports.
 The customer toilet facilities in the following areas are dirty.

8.0 References

9.0 Records

Staff Cleaning Checksheets

Defect Report

Page 2 of 2
Reference: CIS24
Title: Dining and Eating Areas Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to ensure that all dining and eating areas are safe.

2.0 Policy

Furniture / floor coverings must be clean and in sound condition

Cutlery/crockery/drinks dispensers and associated areas must be clean and in a sound good condition

Condiments must be protected from the risk of contamination

3.0 Hazards

Poor conditions of furniture and cutlery, crockery and floor coverings allow possible pest infestations.

Dirty furniture and floor coverings allow pest infestation and possible bacterial growth which could cause
food poisoning.

Foreign body contamination of food from dirt, grease, food, etc. could lead to guest illness.

4.0 Controls

The relevant areas will be cleaned and inspected regularly and any items will be repaired or areas in poor
condition cleaned.

Furniture and floor coverings must be regularly cleaned to avoid any build-up of dirt and debris and risk
of harbouring harmful bacteria. Please clean the relevant areas and ensure they are included on a
cleaning schedule.

Cutlery/crockery/drinks dispensers and associated areas must be kept in a sound condition to avoid any
risk of contamination and ensure that harmful bacteria cannot be harboured.

Drinks dispensers and associated areas must be regularly cleaned to avoid any build-up of dirt and debris
and risk of harbouring harmful bacteria.

Cutlery and crockery should be visually inspected after cleaning processes to ensure no food debris is
adhering to it.

Cutlery and crockery storage areas must be regularly cleaned and included on a cleaning schedule.

In order to minimise any contamination risk a separate cloth (or preferably a disposable paper cloth)
must be kept for cleaning the milk nozzle on the drinks machine. The milk nozzle is in direct contact with

Page 1 of 2
the milk and use of a dirty cloth may allow bacteria to be transferred to the drink. Please also ensure the
cloth is disinfected regularly.

Condiments should be stored in covered containers / sealed packets or within a storage unit when not in
use to avoid any contamination risk. Open containers of condiments e.g. mayonnaise / sauces / butter
placed on tables for customers should not be re-used for the next customer but should be discarded. The
use of smaller containers will help to minimise wastage of such products. Sealed containers e.g. sauce
bottles should be checked after service to a customer to ensure they have not become damaged and
must be regularly cleaned.

5.0 Monitoring

Standards will be checked by Restaurant Outlet Manager on a frequent, irregular and non-recorded basis
as part of his daily management activity.

6.0 Corrective Action

Where applicable, the Restaurant Outlet Manager will ensure available staff rectify simple hazards
immediately.

Where this cannot be achieved, the Manager will report non-conformances identified to the relevant
department – Public Area Cleaning, Maintenance or F&B Manager.

Defect Reports will be used where applicable.

7.0 Audit Scoring

Points will be deducted for the following:-

 Furniture / floor coverings are in a poor condition

 Furniture / floor coverings are dirty
 Cutlery/crockery/drinks dispensers and associated areas are in a poor condition
 Cutlery/crockery/drinks dispensers and associated areas are dirty
 Designated cloths are not being used to wipe milk nozzle on drinks machine
 Condiments are served / stored in manner by which they may become contaminated

8.0 Records

Defect Reports

Page 2 of 2
Reference: CIS25
Title: Emergency Procedures Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to ensure that good catering practices are followed when investigating
potential outbreak of illness, when products are recalled by suppliers or in case of disasters. This is to
ensure standard operating procedures and ensure suppliers recall procedures are in place and to be
ready for those eventualities before it happens

2.0 Policy

Procedures must be in place to ensure products are recalled from sale/use where necessary to ensure
food safety

Procedures must be in place to protect food from contamination during emergencies

3.0 Hazards

Cross contamination hazards from contaminated or spoiled food items to sound and safe food products.

Spoilage of a large quantity of food which may lead to an outbreak of illness and could lead to business
closure.

4.0 Controls

Records of deliveries should be kept so that products can be quickly identified and removed from sale/use
in the event of a product recall.

It may also be necessary to remove products from sale/use where they have been implicated in a food
poisoning incident.

Procedures must be in place to identify the product(s) concerned and remove from sale/use if necessary.

Any products which have been removed must be stored in a separate clearly marked area away from
other foods.

Procedures should be devised to ensure that food is protected from contamination during emergencies
such as floods/ fires/ refrigeration breakdown etc.

Procedures should ensure the following:

 The separation of food products which have been affected from other foods - If there is any
doubt as to whether a product has been affected it should be discarded.
 Assessment of the affected product carefully to determine whether the storage conditions it has
been subjected to may have harmed the product.
 Safe disposal of affected products to ensure they cannot be subsequently sold.

Page 1 of 3
5.0 Monitoring
Risk Identified Controls in place to Mitigate Additional Control Options Person Responsible
Fridge & Freezer breakdowns Automatic air temperature controls, Move to alternative location within 1 hr. of discovery any Snr Chef on duty
Manual temperature recording, Over 1 hr. - record all items, cook & then store in alternative fridge if raw
Beginning of shift visual inspection Over 1 hr. - Remove & destroy if already cooked

Close of shift visual inspection

Regular maintenance servicing of equipment
Floods in Kitchen & Food All items to be stored of the floor in sealed containers, Record and destroy all damaged items any Snr Chef or Snr Steward on duty
storage areas Visual inspection at the beginning and end of shift Move all unaffected items to alternative location
Regular maintenance and servicing of systems
Pest infestation Regular cleaning as per cleaning schedules On discovery, immediately contact Health & Safety Manager any Snr Chef on duty
Visual inspection at beginning and end of shift Quarantine the area and goods affected
Effective pest control contractor checks Non affected goods to be removed and stored in alternative location

Automatic fly killers in all appropriate areas away from food

production
Oven break-down Effective maintainance Transfer part-cooked food to nearest alternative available oven any Snr Chef on duty
Visual inspection at beginning of shift
No Electricity Effective maintainance & regular servicing of equipment Move items affected within 3hrs to alternative company premises Culinary Director

No Gas Effective maintainance & regular servicing of equipment Hire alternative temperature controlled storage units Culinary Director
Use avaiable induction hobs to finish cooking any Snr Chef on duty
Supplier Product Recall Retention of Supplier Delivery note Safe disposal to ensure product cannot be subsequently used any Senior Chef on duty

Delivery Monitoring Record records batch numbers for traceability

Quarantine recalled product for return to supplier where found
Use of Supplier Recall labels to identify affected foods
Suspected Food Poisoning Implementation of detailed HACCP procedures Faecal samples required from Doctor Culinary Director
Outbreak
Monthly auditing by Check Safety First Health & Safety Manager
Completion of actions as detailed in CSF28
Completion of Guest Sickness Complaint Form
Samples taken of foods prepared for functions
Laboratory analysis of samples

6.0 Corrective Action

Where products have been recalled by suppliers the Purchasing Manager will undertake an investigation
of the reasons and will complete a Supplier Audit if required.

Where products have been affected due to equipment breakdown, the General Manager will undertake
an assessment of the equipment and authorise repair or replacement.

Where products have been affected due to Pest Infestation the General Manager will identify corrective
action to be taken in tandem with the Pest Control contractor. Changes will be monitored to ensure
effectiveness.

Where Staff &/or Guests have been affected by Food Poisoning the General Manager will investigate,
amend procedures where required and undertake enhanced training to ensure the failings are not
repeated.

7.0 Audit Scoring

Points will be deducted for the following:-

 Code checking procedures/ retention of supplier invoices are not effective to facilitate product
recalls.
 Recalled products are not stored separately away from other foods.
 Procedures are not in place to protect food from contamination/growth of bacteria during
emergencies.

Page 2 of 3
8.0 References

9.0 Records

CIS42 Delivery Monitoring form

CIS50 Food Sample log

Page 3 of 3
Reference: CIS25a
Title: Emergency Procedures Policy – No Water
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to ensure that key actions are taken in the event of loss of water to reduce
risk of contamination whilst keeping the kitchen open.

2.0 Policy

Procedures are put in place to ensure only essential tasks are undertaken whilst water is lost, prompt
action is taken to ensure water is returned as soon as practicable and that hygienic food preparation is
maintained at all times

Procedures are put in place to protect food from contamination during emergencies

3.0 Hazards

Cross contamination hazards from contaminated or spoiled food items to sound and safe food products.

Spoilage of a large quantity of food which may lead to an outbreak of illness and could lead to business
closure.

4.0 Controls

On discovery of an issue with water loss in event of emergency the Senior Chef of the outlet and the
Chief Steward will be contacted immediately and will authorise emergency shutdown of all non-essential
tasks. He/she will then contact Maintenance Department and the Culinary Director who will attend the
outlet as soon as possible to assess the situation.

Where immediate repair or rectification of difficulty cannot be undertaken, the Senior Chef / Chief
Steward will requisition as many mobile hand wash basins from the Health & Safety Manager as
necessary to ensure food handlers can maintain hygienic preparation.

All non-essential activities will be closed down. Where a supply of clean water is required, such as
vegetable preparation, the Culinary Director will authorise use of bottled water from stores or use of
facilities from another outlet not affected by loss of water.

Where pre-planned knowledge of water shut-off is given, the Senior Chef will make suitable plans to
ensure sufficient pre-preparation of foods is completed to ensure service is not affected during period of
closure.

The Chief Steward will ensure all pot-washing, dish-washing and ice cube production at the affected
outlet is ceased during the period of closure.

Page 1 of 3
5.0 Monitoring

EMERGENCY RISK IDENTIFIED CONTROLS IN PLACE TO MITIGATE ADDITIONAL CONTROLS PERSON RESPONSIBLE
Snr Chef on duty &/or
Total Resort water loss No water hand wash Locate & position mobile hand wash(es) Chief Steward
No water equipment sink Regular maintenance servicing of equipment V.P. of Facilities
No water food sink Cease pot & dishwashing Chief Steward
No water ice machine Partial close down of outlet(s) Snr Chef on duty
No water for cleaning Total closedown of outlet(s) Culinary Director
No water for dish-washing Total closedown of resort Chief Operating Officer
No water for hot beverages Stockpile as much water from pipes as possible Snr Chef on duty
Utilisation of bottled water from stores Culinary Director
Purchase Ice from external supplier F&B Director
Snr Chef on duty &/or
Multiple outlet water loss No water hand wash Locate & position mobile hand wash(es) Chief Steward
No water equipment sink Regular maintenance servicing of equipment V.P. of Facilities
No water food sink Cease pot & dishwashing Chief Steward
No water ice machine Partial close down of outlet(s) Snr Chef on duty
No water for cleaning Total closedown of outlet(s) Culinary Director
No water for dish-washing Stockpile as much water from pipes as possible Snr Chef on duty
No water for hot beverages Utilisation of bottled water from stores Culinary Director
Purchase Ice from external supplier F&B Director
Relocate pot & dishwashing Chief Steward
Relocate Vegetable prep Snr Chef on duty
Snr Chef on duty &/or
Single Outlet water loss No water hand wash Locate & position mobile hand wash(es) Chief Steward
No water equipment sink Regular maintenance servicing of equipment V.P. of Facilities
No water food sink Cease pot & dishwashing Chief Steward
No water ice machine Partial close down of outlet Snr Chef on duty
No water for cleaning Transfer all activity to alternative kitchen Culinary Director
No water for dish-washing Stockpile as much water from pipes as possible Snr Chef on duty
No water for hot beverages Utilisation of bottled water from stores Culinary Director
Obtain Ice from alternative outlet Snr Chef on duty
Relocate pot & dishwashing Chief Steward
Relocate Vegetable prep Snr Chef on duty

6.0 Corrective Action

Where immediate water loss occurs, an Urgent Maintenance Defect report needs to be communicated to
V.P. of Facilities or Helpdesk as soon as loss identified by the Senior Chef on duty. Senior Chef on duty
needs to ensure that as much water is stockpiled using all available resources before final loss of
pressure in pipes.

Senior Chef on duty must advise Chief Steward and Culinary Director who will attend outlet. Once
severity of situation identified Senior Chef or Chief Steward will requisition mobile hand wash basins from
Health & Safety Manager and will direct of staff to conform to Emergency Operational Procedures.

V.P. of Facilities will identify cause of immediate water loss, review preventative maintenance reports,
identify any maintenance failings where applicable and ensure preventative maintenance schedule is
updated accordingly.

Where planned water loss occurs, V.P. of Facilities will ensure that all outlets affected will be given prior
notification, any works required will be undertaken at agreed times which will minimise potential for
contamination at the outlet and that sufficient staff are employed to ensure any repairs required are
completed in the shortest time possible.

7.0 References

Page 2 of 3
8.0 Records

Urgent Maintenance Defect Record

Mobile Hand Wash Basin requisition form
Bottled Water requisition form

Page 3 of 3
Reference: CIS26
Title: Administration Policy
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of employing a sound administration policy is to ensure that all parts of the HACCP system
are working properly and due diligence can be proven.

2.0 Policy

This policy is realised through monitoring the working system and by maintaining adequate records of
procedures followed and relevant checks made.

The administration policy strives to provide further documentary evidence of the effectiveness or
otherwise of the HACCP system via the observations and reports of impartial external audits undertaken.
These observations are further checked against laboratory analysis of samples taken from the operation.

This combination of procedures backed by the relevant documentation should, if followed clearly,
demonstrate that all reasonable precautions are being taken and that due diligence is being exercised
throughout the catering operation.

It is therefore critical that all control documents are filled in, all recommendations received via the
Check Safety First consultant are actioned and that regular reviews are undertaken, (to ensure that any
loss of control is addressed) and any significant change within the facility has been considered and
adequate controls, (where necessary) have been devised.

The principle which underlines this activity must extend to all new procedures, practices and methods
which are introduced into the facility which may require health and hygiene matters to be considered for
which a specific policy is not already included within this manual. This is particularly true where the
facility undertakes activities such as outside catering or one-off activities where the Check Safety First
programme can provide guidelines only.

Where the facility management is unsure as to the correct course of action to take or procedures to
adopt, after initially ensuring that basic principles have been applied, please contact the Check Safety
First office for advice before any further action is taken.

Whilst the manual contains a specific policy or guidelines for the majority of topics contained within this
administration section (e.g. Dry Goods Storage, Equipment etc.), there are some sections which by
definition require guidelines only, such as the recommended contents of a First Aid kit and blast chilling
control records etc.

This policy uses a generic approach for the administration of the overall programme. For individual
hazards, monitoring and corrective actions please refer to the specific policy for further information.

The general policy is designed to ensure that no loss of control occurs within the system and that all
checks, audits and reviews clearly indicate changes or adaptations required within the programme as and
when necessary.

Page 1 of 3
Specific policy elements are as follows:-
 Identify generic health and hygiene hazards which are inherent within the facility operations
 Devise controls which, if employed, may eliminate or reduce the likelihood of the hazard
occurring
 Establish at which generic points within the operation control is critical to food or water safety,
(CCPs)
 Set (where possible) critical limits for each generic critical control point identified within the
operation
 Devise monitoring procedures in an attempt to detect any loss of control at the critical control
points established
 Record all relevant measurements taken at CCPs
 Devise simple corrective actions to be taken if loss of control if detected at CCPs
 Devise simple background visual and non-visual checks on hygiene standards followed within the
operation, such as external auditing and laboratory analysis of samples
 Document both planned and unplanned HACCP system reviews, (unplanned as a result of any
significant change within the facility operation).

3.0 Hazards

All relevant operational step or process specific hazards have been identified within the relevant policy or
specific guidelines contained within this manual.

The administration of the programme itself carries a number of specific hazards which we hope will be
self-explanatory by the audit score deductions which will be made for any of the following :-

RECIPES / COOKING METHODS

 No documented recipes.
 No established or documented cooking methods.

DELIVERY TEMPERATURES
 High risk food temperature checks not being taken on receipt of goods.
 High risk food temperature checks not being recorded on receipt of goods.

TEMPERATURES
 Fridge / Freezer storage unit temperatures not being taken or recorded
 Fridge / Freezer holding units temperatures not being taken or recorded
 Fridge / Freezer display unit temperatures not being taken or recorded

FROZEN FOOD DEFROSTING

 Defrosting food time and temperature controls not being recorded / available
 Inaccurate or inadequate defrosting records

BLAST CHILLING
 No temperature and time checks being made on the blast chilling operation
 No or inadequate blast chilling records made / available

FOOD CORE TEMPERATURE RECORDS - COOKING

 No records are made or are available for food core temperatures checks undertaken.

Page 2 of 3
FOOD CORE TEMPERATURE RECORDS - REHEATING
 No records are made or are available for food core temperatures checks
undertaken.

FOOD CORE TEMPERATURE RECORDS HOLDING OPERATIONS

 No checks are made food held for service
 No records are made or are available for food core temperatures checks undertaken on
holding units.

BBQ & OUTSIDE CATERING PROCEDURES

 Inadequate food / water safety procedures for high risk outside catering operations
 No or inadequate food safety procedures documented
 Inadequate food temperature checks taken / recorded

GUEST PICNIC PROCEDURES

 No or inadequate food and water safety procedures followed for picnic meals
 Cristal (minimum safety) guidelines for picnic meals not adopted / followed

DOCUMENTS
 Some or all Check Safety First control documents not in use or being properly completed

FIRST AID KIT

 No detectable dressings in first aid kit

PUBLIC HEALTH NOTICES

 Violations of local public health authority regulations not actioned
 Food or water safety recommendations received from local public health authority not
actioned

FOOD DESPATCH VEHICLES

 High risk food transported in an ambient temperature vehicle
 Vehicle load compartment is dirty
 Evidence of pest infestation in dispatch vehicle

SUPPLIER SAFETY ASSURANCE

 No supplier safety assurance programme in force
 No supplier audits are undertaken
 No up to date supplier safety assurance records available.

5.0 References

6.0 Records

All CIS relevant forms used

Page 3 of 3
Reference: CIS27
Title: Supplier Safety Assurance Policy
Version: 01

1.0 Objective

The purpose of this policy is to ensure that all food stuffs delivered to premises from suppliers meet the
safety criteria that have been set for them.

2.0 Policy

Ensuring that food stuffs delivered to your premises from your suppliers meet criteria that you have set
for them is important in order for you to be able to properly assess the hazards and handling practices
you will need to employ in dealing with these foods.

Consequently, you will need to have given your suppliers a standard for the production of the foods that
you buy from them and, if the supplier makes the delivery to you, you must also set delivery standards
for your suppliers.

If the supplier uses some other business to make the delivery to you then you can still give the supplier a
delivery standard but don’t forget to give the delivery company a delivery standard also. This is known
as ‘Supplier Safety Assurance’ (SSA)

In order for each unit to develop a supplier safety assurance policy programme, the following issues need
to be considered :
 Quality of product
 Ingredients or contents of product
 Production method
 Handling procedures
 Transportation conditions

3.0 Hazards

High risk foods contaminated with food poisoning organisms / bacteria

Foods contaminated with toxic substances

Foods contaminated with foreign bodies

Damaged or deteriorated food products

Foods transported at unsafe temperatures

Foods with insufficient shelf life

Foods received from a non authorised EU supplier

Page 1 of 3
4.0 Controls

There are various methods for assisting or instituting an SSA programme for your unit, though the Check
Safety First Policy is that you will implement the following methods :

1. Develop and instigate a supplier auditing programme

2. Develop simple product specifications

3. Carry out monitoring of products to ensure compliance with your specifications

4. Keep records of any audits, product specifications and monitoring results

Product specifications are an essential method for controlling the safety and quality of the food stuffs
supplied to your unit. Consideration will need to be given to all the food products you purchase from
suppliers and simple production and delivery specifications given to suppliers.

For each product purchased, a Supplier Safety Assurance Product Specification should be implemented
for relevant food stuffs. The following standard specification items apply:

 All high risk foods will be stored at suppliers premises under appropriate temperature control
conditions in a covered, wrapped, sealed or packaged condition -
 Refrigeration at 0 C to 5 C
 Frozen at - 18 C to - 23 C

 All food stuffs will be delivered under appropriate temperature controlled conditions in a covered
vehicle -
 Refrigeration at 0 C to 5 C - all high risk foods, fresh meats, fresh fish &
shell fish, eggs etc.
 Frozen at - 18 C to - 23 C - all foods supplied in a frozen condition
 Ambient for non-temperature controlled foods

 All high risk fresh and frozen foods, fresh meats, fresh fish and shell fish will be supplied with a
production date and a use by date. The use by date should be calculated to ensure that the food
does not spoil before it can be used, so long as the product is stored correctly once it has been
accepted by the purchaser.

 All foods must be delivered in a condition which makes them fit for human consumption and must
not be contaminated with chemicals, pests, pest droppings, physical contaminants such as nails,
nuts, bolts, wood or wooden splinters, screws etc.

 All high risk foods which have been cooked by the supplier as part of the production process and
may not receive any further cooking at the facility must be free from contaminating levels of food
poisoning and food borne diseases.

 Delivery vehicles and drivers / operatives will comply with the Delivery & Receipt policy.

Page 2 of 3
5.0 Monitoring

In order that the facility can assess whether their supplier is supplying foods that meet with any
specifications given, some monitoring of the foods and deliveries will be necessary. This will consist of
visual checks on driver, vehicle, deliveries, date checking and other simple check methods.

The facility will keep documents supporting their internal policies, product specifications, records of audits
and monitoring information in relation to supplier safety assurance.

6.0 Corrective Action

Reject any food delivered from a non approved supplier

Reject all foods received in a damaged condition

Reject all pest infested foods

Reject all food received outside safe temperature range

Reject all uncoded foods

Reject all food that has insufficient shelf life

7.0 References

8.0 Records

CIS41 Supplier Safety Form

CIS42 Delivery Monitoring Form

Page 3 of 3
Reference: CIS28
Title: Procedures for Investigating Suspected Food Poisoning or Foreign Body
Contamination
Version: 01
Date: 07/07/2015

1.0 Objective

The purpose of this policy is to ensure that all incidents of food poisoning and foreign body contamination
are investigated and recorded correctly.

2.0 Policy

The following procedures must be strictly adhered to without any deviations when handling cases of
suspected food poisoning or incidents relating to visits from Public Health Officers to the facility.

2.1 SUSPECTED FOOD POISONING REPORTED BY A CUSTOMER

A Customer Complaint Regarding the Food Operation may be Verbal or Written.

2.1.1 VERBAL COMPLAINT

Any report of possible or actual Food Poisoning made by a customer, either in

person or via the telephone, should be dealt with by General Manager. Only in
his/her absence may the complaint be dealt with by the person nominated to act
on his/her behalf.

The General Manager should advise the customer of the activity that will be
taken to investigate the complaint. Details as below should be obtained from the
customer, who should be advised that this information will be used to assist in
investigating the matter further.

 Customer’s name
 Address
 Telephone number
 The date and time of meal
 How many people were in the party?
 What did the customer eat?
 What did the members of the party eat?
 Has anyone else been ill?
 When did the customer first feel ill?
 What were the symptoms?
 What else had the customer eaten in the last 48 hours?
 Have they visited the doctor?

On completion of information the General Manager must:

(I) Immediately complete CIS56 Guest Sickness Complaint form.

(II) Forward a copy of the Complaint Form to Company Head Office.

Page 1 of 3
In addition the following measures should be taken:-
 Endeavour to trace the source of the suspected product or meal which has been
implicated.
 Withdraw any suspected products immediately, if still available.
 Prepare details, where applicable, relating to the supplier e.g. Batch codes, best
before dates etc.
 Prepare a detailed trail of storage, preparation, temperature control, cooking
method, presentation and cooling or rehashing if applicable.
 Prepare a list of staff who were involved in preparing or presenting the food.
 Do not carry out any in depth cleaning procedures until swabs have been taken
and a full investigation has been carried out.
 The General Manager is empowered to call in Cristal International Standards, as
necessary, to advise in relation to Food Incidents however, the responsibility for
ensuring that the customer is satisfied at all times with the progress and
outcome of his complaint cannot be passed on to Cristal International Standards.
 At all times the complainant is a customer of the Facility. Cristal International
Standards provide a service to assist in satisfying the customer.

2.1.2 WRITTEN COMPLAINT

The General Manager should acknowledge immediately and implement an

investigation as detailed above.

2.2 CUSTOMER ILLNESS

Where a customer food poisoning complaint is confirmed positive from faecal samples
identifying salmonella, dysentery, or staphylococcus or isolated from swabs or from a
doctor’s report, the General Manager must inform the Local Public Health Officer

2.3 PROCEDURE FOR SUSPECTED FOOD POISONING INCIDENT REPORTED

BY THE LOCAL PUBLIC HEALTH OFFICER.

a) Check credentials and ascertain the reason for the visit

b) Inform Head Office
c) Offer a white coat
d) Conduct the PHO around the premises
e) Assist the officer fully but ensure that either the General Manager or Head Chef
accompanies the officer during his inspection and that any samples taken are also
duplicated and left for the Company to carry out its own laboratory testing.

Otherwise follow the procedures stated previously.

2.4 PUBLIC HEALTH OFFICER’S STATUTORY LETTERS

When Public Health Officers visit and make their tour of Inspection, in many instances, a
subsequent letter or notice specifying improvements to be made will come directly to the
Facility.

This will be dealt with by the General Manager who will distribute the required actions
accordingly.

Page 2 of 3
2.5 PUBLIC RELATIONS AND PRESS STATEMENTS

Managers or Catering Staff must not make any public or press statements regarding
suspected food poisoning incidents or give personal opinions whilst matters are being
investigated. All queries should be referred to the General Manager of the facility.

3.0 Hazards

Cross contamination hazard from contaminated or spoiled food items to sound and safe food products.

Business closure by failing to deal with incident effectively

Poor PR in local and national media

Reputation within market badly affected.

4.0 Controls

Implementation of detailed HACCP procedures

Auditing of standards by Cristal International Standards

Annual auditing of standards by Local Environmental Health Officers

Taking of food product samples for functions and laboratory analysis

5.0 Monitoring

Completion of tasks within target date as defined within E-Cristal

Review of all Guest Sickness Monitoring Forms by General Manager

Analysis of laboratory sampling results

6.0 Corrective Action

Amend operating procedures to remove any suspected cause of food poisoning through bad practice

Enhanced training of all staff to ensure bad practices leading to potential contamination and food
poisoning are removed

7.0 References

8.0 Records

CIS56 Guest Sickness Complaint Form

Page 3 of 3
Page 1 of 1

Reference: CIS29
Title: Delivery Monitoring Record
Version: 03

WEEK COMMENCING . . . . . . .

DELIVERY TIME PRODUCT DESCRIPTION TEMP SUPPLIER COMMENTS

DATE

ONLY CHECK AND RECORD THE TEMPERATURE OF CHILLED, REFRIGERATED AND FROZEN FOODS OR FOODS WHICH SHOULD BE DELIVERED UNDER
STRICT TEMPERATURE CONTROLLED CONDITIONS.
Chilled Food Temperature should be from 0 0C to 50C. Reject if above 80C. Frozen Foods should be from -180C to -230C. Accept if -120C or below.
Reference: CIS30
Title: Weekly Hygiene Checklist
Version: 01

Location: Week Commencing:

ITEMS TO BE INSPECTED BY CPM DATE DEFECTS OBSERVED ACTION TAKEN WHO

DELIVERY / RECEIPT OF GOODS
DRY FOOD STORAGE PRACTICES / AREAS
STOCK ROTATION PROCEDURES
CHILLED/ FROZEN FOOD STORAGE
DEFROSTING
FOOD PREPARATION - HANDLING
FOOD PREP - CONTAMINATION
COOKING / REHEATING
BLAST CHILLING / COOLING
FOOD HOLDING ( HOT & COLD)
PERSONAL HYGIENE PRACTICES
PERSONAL HYGIENE FACILITIES
EQUIPMENT CONDITION
CLEANING - SCHEDULES
CLEANING - FOOD PREP EQUIPMENT
CLEANING - STRUCTURE
CLEANING - CHEMICALS
REFUSE DISPOSAL
THERMOMETERS
PEST CONTROL - INFESTATIONS
PREMISES - STRUCTURAL
PREMISES - DRAINAGE
PREMISES - LIGHTING / VENTILATION
PREMISES - STAFF FACILITIES
CONTROL DOCUMENTS / RECORDS
CHECK LIST TO BE COMPLETED WEEKLY BY THE AREA SUPERVISOR / CPM, ALL DEFECTS MUST BE RETIFIED IF POSSIBLE AND A COPY OF
LIST GIVEN TO CPM WITHIN 24 HOURS.

Page 1 of 1
Reference: CIS31
Title: Cooking Temperatures Record
Version: 01
Date: 1/4/2015

Location: Week Commencing:

DAY PRODUCT TIME CORE CHECKED BY

DESCRIPTION TEMP (PLEASE INITIAL)
MON

TUES

WED

THUR

FRI

SAT

SUN

COMPLETION NOTES:
1. Products MUST be heated to the required temperature & length of time:
 750c for a minimum of 30 seconds
 700C for a minimum of 2 minutes
 650C for a minimum of 10 minutes
 600C for a minimum of 45 minutes
2. Only temperatures for High Risk products should be recorded, for example:
Poultry (all types including Nuggets), Turkeys, Burgers, Sausages, Batch Foods (i.e. Chilli etc.),
Gravies & Soups using Stocks, joints – especially reformed, rolled or stuffed.
3. When testing batch cooked items, probe 2 or 3 items, choosing the larger ones for testing, and recording
the lowest temperatures found.

Page 1 of 1
Reference: CIS32
Title: Re-Heating Temperatures Record
Version: 01
Date: 1/4/2015

Location: Week Commencing:

DAY PRODUCT TIME CORE CHECKED BY

DESCRIPTION TEMP (PLEASE INITIAL)
MON

TUES

WED

THUR

FRI

SAT

SUN

COMPLETION NOTES:
1. Products MUST be heated to the required minimum temperature of 750c for minimum 30 seconds.
2. Temperatures for all re-heated products should be recorded.
3. When testing batch cooked items, probe 2 or 3 items, choosing the larger ones for testing, and recording
the lowest temperatures found.

Page 1 of 1
Reference: CIS33
Title: Hot Holding Temperatures Record
Version: 01
Date: 1/4/2015

Location: Week Commencing:

EXAMPLE SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK
19.00 - LASAGNE 19.00 79 C 19.25 77 C 20.30 70 C Initials
21.00
MON SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

TUES SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

WED SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

THUR SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

FRI SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

SAT SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

SUN SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

COMPLETION NOTE:
Hot holding temperature MUST be 630c or above (or 1 period of no more than 2 hours if lower).

Page 1 of 1
Reference: CIS34
Title: Dessert Display Temperatures Record
Version: 01
Date: 1/4/2015

Location: Week Commencing:

EXAMPLE SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK
17.00 – Creme Caramel 17.00 3C 19.30 4C 21.30 5 C Initials
21.30
MON SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

TUES SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

WED SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

THUR SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

FRI SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

SAT SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

SUN SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

COMPLETION NOTE:
Dessert Display holding temperature MUST be 50c or below.

Page 1 of 1
Reference: CIS35
Title: Cold Holding Temperatures Record
Version: 01
Date: 1/4/2015

Location: Week Commencing:

EXAMPLE SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK
07.00 – Sliced Ham 07.00 3C 08.30 4C 09.30 5 C Initials
10.30
MON SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

TUES SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

WED SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

THUR SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

FRI SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

SAT SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

SUN SESSION PRODUCT TIME TEMP TIME TEMP TIME TEMP CHECK

COMPLETION NOTE:
Cold holding temperature MUST be 50c or below (or 1 period of no more than 4 hours if higher).

Page 1 of 1
Reference: CIS36a
Title: Daily Cleaning Schedule
Version: 01

FACILITY NAME: LOCATION:

WEEK COMMENCING: DAY:

EXAMPLE
ITEM / CLEANING PERSON CLEANING CLEANING TIME CHECKED COMMENTS
SURFACE / FREQUENCY RESPONSIBLE PRODUCT METHOD COMPLETED BY
AREA TYPE
FLOOR - AS YOU GO A.N.Other DETERGENT DETERGENT / HOT VARIOUS Initials
COOKING WATER / MOP &
AREA BUCKET.
MEAT SLICER BEFORE / Dai Jones SANITISER DISMANTLE / 14.30 HRS Initials DID NOT CLEAN AFTER
AFTER USE TRIGGER SPRAY / USE - INSTRUCTED
WIPE / SCRUB. IMMEDIATE CLEANING

ITEM / CLEANING PERSON CLEANING CLEANING TIME CHECKED COMMENTS

SURFACE / FREQUENCY RESPONSIBLE PRODUCT METHOD COMPLETED BY
AREA TYPE

Page 1 of 1
Reference: CIS36b
Title: Weekly Cleaning Schedule
Version: 01

FACILITY NAME: LOCATION:

WEEK COMMENCING: DAY:

ITEM / CLEANING PERSON CLEANING CLEANING TIME CHECKED COMMENTS

SURFACE / FREQUENCY RESPONSIBLE PRODUCT METHOD COMPLETED BY
AREA TYPE

Page 1 of 1
Reference: CIS36c
Title: Periodic Cleaning Schedule
Version: 01

FACILITY NAME: LOCATION:

WEEK COMMENCING: DAY:

ITEM / CLEANING PERSON CLEANING CLEANING TIME CHECKED COMMENTS

SURFACE / FREQUENCY RESPONSIBLE PRODUCT METHOD COMPLETED BY
AREA TYPE

Page 1 of 1
Reference: CIS37
Title: Bain Marie Sauces Temperatures Record
Version: 01
Date: 1/4/2015
Location: Week Commencing:

DAY PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP CHECK
Peppercorn 12.00 96 C 13.00 92 C 14.00 87 C 15.00 83 C 16.00 79 C 17.00 78 C 18.00 75 C 19.00 75 C 20.00 75 C 21.00 75 C 75 C
MON PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TEMP TEMP TEMP TEMP CHECK

TUES PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TIME TEMP TEMP TEMP TEMP TEMP CHECK
TEMP

WED PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TEMP TEMP TEMP TEMP CHECK

THUR PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TEMP TEMP TEMP TEMP CHECK

FRI PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TEMP TEMP TEMP TEMP CHECK

SAT PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TEMP TEMP TEMP TEMP CHECK

SUN PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TEMP TEMP TEMP TEMP CHECK

COMPLETION NOTE:
Bain Marie holding temperature MUST be 630c or above.

Page 1 of 1
Reference: CIS38
Title: Sous Vide Temperature Record
Version: 01
Date: 1/4/2015

Location: Week Commencing:

DAY START TEMP END TEMP PRODUCT CHECKED TEMP

TIME TIME DESCRIPTION BY CHECK OK
(INITIALS) (INITIALS)
MON

TUES

WED

THUR

FRI

SAT

SUN

COMPLETION NOTES:
1. Sous-vide bath temperatures must be tested & recorded.
2. When cooking batched items, probe 2 or 3 items, choosing the larger ones for testing, and recording the
lowest temperatures found.
3. Prime cuts: Minimum 3 hours at 520 to 580C
4. Braising Cuts: Minimum 12 hours at 580C
5. White Fish: Minimum 12 minutes at 520C

Page 1 of 1
Page 1 of 1

Reference: CIS39
Title: Probe Thermometer Calibration Records
Version: 01
Date: 1/4/2015

Name/Number of probe checked:

Date:
Tested by:
Probe Reading:
Adjustment/Calibration needed:
Signed:

Name/Number of probe checked:

Date:
Tested by:
Probe Reading:
Adjustment/Calibration needed:
Signed:

Name/Number of probe checked:

Date:
Tested by:
Probe Reading:
Adjustment/Calibration needed:
Signed:

Name/Number of probe checked:

Date:
Tested by:
Probe Reading:
Adjustment/Calibration needed:
Signed:

Name/Number of probe checked:

Date:
Tested by:
Probe Reading:
Adjustment/Calibration needed:
Signed:
Page 1 of 1

Reference: CIS40
Title: Potable Water Monitoring Record
Version: 01
Date: 1/4/2015

TEST TEST TEST SIGNATURE OF WATER pH FREE COMBINED ACCEPT

DATE HOUR LOCATION PERSON RESPONSIBLE TEMP. CHLORINE CHLORINE (YES OR NO)

All Chlorine results must be registered in mg/l.

Reference: CIS41
Title: Supplier Safety Assurance Checklist
Version: 01
Date: 1/4/2015

Supplier: Location: Responsible Person:

ITEMS TO BE INSPECTED DATE DEFECTS OBSERVED ACTION TAKEN WHO

DELIVERY / RECEIPT OF GOODS
DRY FOOD STORAGE PRACTICES / AREAS
STOCK ROTATION PROCEDURES
CHILLED/ FROZEN FOOD STORAGE
DEFROSTING
FOOD PREPARATION - HANDLING
FOOD PREP - CONTAMINATION
COOKING / REHEATING
BLAST CHILLING / COOLING
FOOD HOLDING ( HOT & COLD)
PERSONAL HYGIENE PRACTICES
PERSONAL HYGIENE FACILITIES
EQUIPMENT CONDITION
CLEANING - SCHEDULES
CLEANING - FOOD PREP EQUIPMENT
CLEANING - STRUCTURE
CLEANING - CHEMICALS
REFUSE DISPOSAL
THERMOMETERS
PEST CONTROL - INFESTATIONS
PREMISES - STRUCTURAL
PREMISES - DRAINAGE
PREMISES - LIGHTING / VENTILATION
PREMISES - STAFF FACILITIES
CONTROL DOCUMENTS / RECORDS
CHECK LIST TO BE COMPLETED BY THE PURCHASING SUPERVISOR
ALL DEFECTS MUST BE RETIFIED IF POSSIBLE AND A COPY OF LIST GIVEN TO CPM WITHIN 24 HOURS.

Page 1 of 1
Reference: CIS42
Title: Delivery Monitoring Record
Version: 01
Date: 1/4/2015

Vehicle /
Use by Product Quarantine
Date Time Supplier Product Temp Delivery Note No. Lot No. Driver Comments
date OK or Return?
Clean?

 TEMP: Chilled food must be received at temperature below 8C. Frozen food must be received at temperature below -12C.
 PRODUCT OK? The expiry date, labelling, shape of the products, must be checked. If not acceptable – reject!
 Chilled and Frozen food must be put into correct storage within maximum 15 minutes from point of delivery.
 The vehicle & driver conditions must be checked.

Page 1 of 1
Reference: CIS43
Title: Cold Storage Temperature Monitoring Record
Version: 01
Date: 1/4/2015

Location: Week Commencing:

FREEZERS MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

1
2
3
4
5
UNITS

6
7
8
9
10

CHECKER:
OBSERVATIONS

FRIDGES: MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

1
2
3
4
5
UNITS

6
7
8
9
10

CHECKER:
OBSERVATIONS

COMPLETION NOTES:
Freezers must be kept between -230c and -180c. Fridges must be kept between 10c and 50c. Report to Maintenance ASAP if outside these ranges.

Page 1 of 1
Reference: CIS44
Title: Defrosting Record
Version: 01
Date: 1/4/2015

Week Commencing:

DATE TEMP PRODUCT DESCRIPTION DATE TEMP CHECKED BY

IN IN OUT OUT (please initials)

Weekly Management Check:

Signature: Date:

Page 1 of 1
Reference: CIS45
Title: Blast Chiller Record
Version: 01
Date: 1/4/2015

Location: Week Commencing:

DAY PRODUCT WEIGHT START START END END OBSERVATIONS CHECKED

DESCRIPTION OR TIME TEMP TIME CORE BY
QUANTITY TEMP (INITIALS)
MON

TUES

WED

THUR

FRI

SAT

SUN

All items must be chilled to +50c or below within 90 minutes or they will be rejected.

Page 1 of 1
Reference: CIS46
Title: Fryer Oil Change & Cleaning Record
Version: 01
Date: 1/4/2015

Location: Month:

DATE ACTION TIME COMPLETED BY CHECKED BY

(Signature) (Initials)

COMPLETION NOTES:
ACTIONS:
1. Change only: Oil changed without deep clean.
2. Change & Clean: Oil change undertaken with full clean.

Page 1 of 1
Reference: CIS47
Title: Glass & Crockery Breakage Record
Version: 01
Location: Month:

DATE ITEMS BROKEN ACTION TAKEN WHO CHECKED

CLEANED BY
UP? (INITIAL)

Weekly Management Check:

Week Commencing: Signature: Date:

Page 1 of 1
Reference: CIS48
Title: Dry Goods Storage Hygiene Record
Version: 01
Date: 1/4/2015

Location: Month:

DAY DATE FIFO FOOD PACKAGES SEALS TEMP OBSERVATIONS CHECK

CODED GOOD OFF SEALED, & (Initials)
FLOOR TINS DOORS
UNDAMAGED CLEAN

Page 1 of 1
Page 2 of 1
Reference: CIS49
Title: First Aid Kit Content Record
Version: 01
Date: 1/4/2015

Location: Month:

All first aid boxes in food production area should contain the following items:
ITEM MINIMUM
QUANTITY

Guidance card 1
Individually wrapped serile adhesive dressings 20
Sterile eye pads 2
Triangular bandages 6
Sterile coverings for serious wounds 6
Safety pins 6
Medium sterile un-medicated dressings 6
Large sterile un-medicated dressings 2
Extra large sterile un-medicated dressings 3
A supply of antiseptic wipes

Where mains tap water is not readily available for eye irrigation, sterile water or sterile normal saline in
disposable containers should be kept near first aid boxes in sealed containers. Each container should
hold at least 300 ml and should not be used once the sterile seal has been broken. At least 900 ml
should be provided altogether. Eye baths/eyecups/refillable containers should not be used for eye
irrigation.

ITEM
Sterile water or saline in disposable containers (where tap water is not available) – AT LEAST 2
Blue Plasters (or other high visibility food production detectable dressings) – AT LEAST 20
Plastic finger stalls – AT LEAST 2

You should NOT give any drugs (such as Aspirin or Paracetamol), creams or ointments of any kind to any
employees or guests. Only qualified doctors are to prescribe drugs.

There should be a box to contain stocks of first aid equipment, which is clearly identifiable, for example,
bright green with white cross on it.

Weekly Management Check:

Week Commencing: Signature: Date:

Page 1 of 1
Reference: CIS50
Title: Food Sample Record
Version: 01
Date: 1/4/2015

Location: Week Commencing:

DAY TIME FUNCTION FOOD SAMPLE OBSERVATIONS CHECK

REF. TYPE REF. (Initials)
MON

TUES

WED

THUR

FRI

SAT

SUN

Weekly Management Check:

Signature: Date:

Page 1 of 1
Reference: CIS51
Title: Generic Shelf Life Chart
Version: 02
Date: 1/4/2015

Location: Month:

TYPE OF FOOD MAX STORAGE TIME NOTES

Fresh Raw Meat 3 days Remove wrapping unless vacuum packed
Vacuum Packed Raw 5 days Ensure vacuum is intact, reject blown packs
Meat
Cooked Meat 3 days Store away from raw foods
Pasteurised Raw Meat 1 month in fridge Check label for storage conditions. Check for rust.
Fresh Poultry 3 days Remove giblets, wash then drain.
Fresh Fish / Shellfish / 3 days Store away from other foods ideally in ice
Seafood
Vacuum Packed Salmon Follow manufacturers Store temperature is critical, keep well below 5°C.
guidance Reject blown packs
Hard Cheeses 10 days (if cut from No limit if uncut
whole)
Soft Cheese (in tubs) Follow manufacturers Example being Philadelphia, Mascarpone etc.
guidance
Soft Cheese (in 10 days (if cut from Limit according to manufacturer’s date labelling if
packaging) whole) uncut
Eggs 10 days
Cooked Rice 2 days
Composite Salads 3 days
Prepared dishes 3 day e.g. Ratatouille
Fresh Cream Cakes 2 days
Dishes with Mayonnaise 3 days

FROZEN PRODUCTS
Bread and Cake Products 3 months
Fish 3 months
Home Produced Products 3 months
Cheese 6 months
Chips 6 months
Pork 8 months
Duck 8 months
Shellfish 10 months
Ice Cream 12 months
Chicken/Turkey 12 months
Beef/Lamb 12 months
Vegetables 12 months

Weekly Management Check:

Week Commencing: Signature: Date:

Page 1 of 1
Reference: CIS52
Title: Food Van Cleaning Record
Version: 01

Location: Week Commencing:

INTERNAL EXTERNAL TEMP. CHECK DELIVERY CHECK

Date Time Comments Comments
CHECK CHECK CHECK (Initials) ACCEPTED (Initials)

Weekly Management Check:

Signature: Date:

Page 1 of 1
Reference: CIS53
Title: Stock Temperatures Record
Version: 01

Location: Week Commencing:

MON PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TEMP TEMP TEMP TEMP CHECK

TUES PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TIME TEMP TEMP TEMP TEMP TEMP CHECK
TEMP

WED PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TEMP TEMP TEMP TEMP CHECK

THUR PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TEMP TEMP TEMP TEMP CHECK

FRI PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TEMP TEMP TEMP TEMP CHECK

SAT PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TEMP TEMP TEMP TEMP CHECK

SUN PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TEMP TEMP TEMP TEMP CHECK

Page 1 of 1
Reference: CIS54
Title: Stores Temperature Monitoring Record
Version: 01

MONTH OF ………………………………….
FRIDGE FREEZER
DATE AM INITIALS PM INITIALS COMMENTS DATE AM INITIALS PM INITIALS COMMENTS
TEMP TEMP TEMP TEMP
1 1
2 2
3 3
4 4
5 5
6 6
7 7
8 8
9 9
10 10
11 11
12 12
13 13
14 14
15 15
16 16
17 17
18 18
19 19
20 20
21 21
22 22
23 23
24 24
25 25
26 26
27 27
28 28
29 29
30 30
31 31

COMPLETION NOTES:
Freezers must be kept between -230c and -180c. Fridges must be kept between 10c and 50c.

Report to Maintenance ASAP if outside these ranges.

Page 1 of 1
Reference: CIS55
Title: Dishwasher Temperature Record
Version: 01
Date: 1/4/2015

Location: Month:

DATE WASH RINSE CHEMICAL COMPLETED BY

TEMPERATURE TEMPERATURE DOSAGE (Signature)
CORRECT?

COMPLETION NOTES:
TEMPERATURES:
1. WASH: Required temperature must be between 550C and 600C, optimum is 600C. .
2. RINSE: Minimum temperature required is 80 0C with 15 seconds contact time.
Optimum temperature is 820C with 15 seconds contact time.

If these temperatures are not being met, please consult Senior Steward for instructions.

Page 1 of 1
GUEST SICKNESS FORM

1) Guest Name - Mr/Mrs/Ms ……………………………………………… Room No…………..

2) Guest Address……………………………………………………………………………………………………
……………………………………………………………………………………………………
……………………………………………………………………………………………………
Postal Code ……………………………

3) Phone Number Home ……………………………..

Work ………………………………

4) Ate In: ----------------------------------------------------------------------------

5) Time of booking: …………… 6) No. in party: ………….. 7) No ill: …………….

8) Have you visited the doctor ? Yes / No (we advise you to do so)

If Yes : Did the doctor give you information as to what the cause of illness might be ?
Details:…………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………

9) Details of Symptoms Vomiting …………………………………………………….

Diarrhoea ……………………………………………………
Rash …………………………………………………………..
Other ………………………………………………………….
10) Time symptoms Commenced: ………………………….
11) Duration of Symptoms: ………………………….

12) Details of Food and Beverages consumed:

12 hrs before symptoms commenced: -----------------------------------------------------------------------------

-----------------------------------------------------------------------------------------------------------------------------
12 hrs after symptoms commenced: -----------------------------------------------------------------------------
-----------------------------------------------------------------------------------------------------------------------------

13) Where did you Travel from: ……………………….

14) Where were Stop over’s taken (Petrol station etc): ……………………….

15) Medication taken the last 24 hrs ? Yes / No (Please detail: …………………………..……………)

16) Guest signature:………………………………………………………. Date: ………………………

Guest must be advised that we recommend that they visit a doctor so that their stool samples are analysed for any harmful bacteria. If any
harmful bacteria is found the doctor is obliged to inform our local EHO office who will then be in touch with us. Guest must be advised that
until this happens their complaint will be filed and no action taken. Guest also needs to be informed of the random hand samples table
samples and food samples that we undertake on a regular basis. Attention also needs to given to the amount of covers eating the same type
of food that was consumed in that particular Restaurant.. Guest can also be informed that we are regularly inspected by an independent
company for all our HACCP procedures.

Name of person taking details ………………………………………..

Telephone No: ………………………….
Date ………………. Time……………….
Copy to:
Page 1 of 1

Reference: CIS57
Title: Pool Water Monitoring Record – Chemical & Visual
Version: 01
Date: 1/4/2015
Pool Location:

TEST TEST SIGNATURE OF WATER pH FREE COMBINED TOTAL WATER ACCEPT

DATE HOUR PERSON RESONSIBLE TEMP. CHLORINE CHLORINE CHLORINE CLARITY (YES OR NO)

All Chlorine results must be registered in mg/l.

Reference: CIS58
Title: Food Wastage Record
Version: 01
Date: 1/4/2015

Location:

DATE PRODUCT DATE REASON FURTHER OBSERVATIONS CHECK

CODE (Initials)

All product should be stored in accordance with Generic Shelf Life requirements

Page 1 of 1
Reference: CIS59
Title: Legionella Protocol Record
Version: 01

TEST TEST TEST AREA PERSON HOT COLD RESIDUAL

DATE TIME TESTING WATER WATER CHLORINE
(Initials) TEMP TEMP READING

DATE DATE
YES NO COMMENTS
STARTED FINISHED
Pre-opening Protocols:
Complete / In progress
Following preventative
maintenance plan?
Completing bi-annual
legionella protocols
(superchlrination)?

Page 1 of 1
Reference: CIS60
Title: Hot Buffet Temperatures Record
Version: 01
Date: 1/4/2015

Location: Week Commencing:

DAY PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP CHECK
LASAGNE 09.00 81 C 10.00 81 C 11.00 80 C 12.00 79 C 13.00 78 C 14.00 76 C 15.00 75 C
MON PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP CHECK

TUES PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP CHECK

WED PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP CHECK

THUR PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP CHECK

FRI PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP CHECK

SAT PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP CHECK

SUN PRODUCT TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP TIME TEMP CHECK

COMPLETION NOTE:
Buffet holding temperature MUST be 630c or above.

Page 1 of 1
Reference: OS00
Title: General Statement of Policy
Version: 01
Date: 07/07/2015

GENERAL STATEMENT OF POLICY

Our policy is to provide high quality, safe food.

The …………………… Hotel recognises that the staff play an integral part in the
production of safe and clean food and undertake to provide such information,
instruction, training and supervision as they need for this purpose.

We also accept our responsibility and will provide adequate resources to ensure
adherence to the policy.

The responsibilities for food safety are important and the particular arrangements
that we have made to implement the policy are set out in this document.

This policy will be kept up to date, particularly as the business changes in nature and
size. To ensure this, the policy and the way in which it is operated, will be reviewed
every year.

SIGNED :

POSITION :

DATE :
Reference: OS01
Title: Contamination
Version: 01
Date: 07/07/2015

RAW FOOD, DIRTY EQUIPMENT AND EVEN FOOD HANDLERS CAN BE A SOURCE OF HARMFUL
BACTERIA. IT IS MOST IMPORTANT TO ENSURE THAT BACTERIA ARE NOT SPREAD
THROUGH THE KITCHEN BY CROSS CONTAMINATION. PHYSICAL CONTAMINATION OF
FOOD BY FOREIGN OBJECTS SHOULD ALSO BE PREVENTED BY SAFE FOOD STORAGE.

1.0 Storage

1.1 Raw and high risk foods should always be stored apart, preferably in totally separate
fridges. Raw items should be stored below those which have already been cooked or are
ready to eat e.g. salads.
1.2 Food should be covered in storage. Tea cloths are unsuitable and cling film should not be
in direct contact with fatty foods. Dry store foods should not be left in unopened bags
but should be kept in sealable containers.
1.3 Foods should not be stored in open cans, but decanted in to lidded plastic containers.
Metal utensils should not be left during storage in acidic foods, to prevent metallic
contamination.
1.4 Food and food containers should not be stored directly on floors. Food should not be
stored in unsuitable containers (e.g. Wood, cardboard or those containing staples) but
decanted in to washable plastic containers.
1.5 Chemicals should always be stored away from food. Chemicals should never be decanted
into old food containers.
1.6 Some final product food service dishes are made from Glass – these are the only items
allowed within the kitchen environment to remove the risk of glass contamination in food.
Items in glass vessels should be decanted in to plastic containers. Glass should not be
used to dispense ice.

2.0 Preparation

2.1 Raw and high risk foods should not be prepared using the same utensils or equipment
unless effective sanitising occurs between uses.
2.2 A supply of sanitiser in easy to use spray bottle should be available in the kitchen at all
times, particularly after raw foods have been prepared.
2.3 Colour coded chopping boards and knives should be available and used correctly. The
use of wooden chopping boards is not recommended because they are absorbent.
Colour coded boards should be used in the following way:
 Red – Raw Meat
 Blue – Raw Fish
 Green – Salad / Fruit
 Brown – Vegetables
 White – Bakery / Dairy
 Yellow – Cooked Meats
2.4 The size and layout of food preparation areas should be such as to avoid wherever
practicable risk of contamination. Wherever possible separate work surfaces should be
reserved for the preparation of raw meat and fish.

Page 1 of 2
2.5 Commercial and domestic kitchen facilities should not be shared. Animals should not be
permitted into or through a food handling or storage area.
2.6 Ultra violet fly control units should not be positioned directly above a food or equipment
handling or storage area.
2.7 Where a premises is suffering from a pest problem, any droppings, bodies etc. should be
cleared away on at least a daily basis. All surfaces and equipment should be thoroughly
sanitised before use and all food must be stored in lidded containers.
2.8 Loose items which could be potential physical contaminants should be kept out of food
areas, e.g. pins, staples.
2.9 Food handlers should wear clean protective over clothing and preferably a head covering
which encloses all the hair to prevent any risk of contamination.
2.10 Raw eggs should not be used as an ingredient of food which will be eaten without further
cooking, e.g. mayonnaise, mousse and other desserts. Pasteurised liquid egg should be
used for this purpose.

3.0 Service / Display

3.1 Food which is on display or being served to customers should be adequately protected
from risk of contamination. The use of display screening and covered trolleys or trays
should be considered wherever necessary.
3.2 To avoid contamination caused by handling of food, tongs or serving implements should
be provided.
3.3 Many people suffer from food allergies or intolerances. This causes their body to react in
a number of ways after consuming the food, from mild rash to death in severe cases.
Foods such as nuts, wheat, cows milk, eggs and fish or shellfish and alcohol can cause
such reactions. You should ensure that all menus are clearly labelled to state the
contents of each dish and ensure precautions are in place within the kitchen to prevent
contamination between different foods.

BE ALERT TO ANY CONTAMINATION RISK

Page 2 of 2
Reference: OS02
Title: Temperature Control
Version: 01
Date: 07/07/2015

KEEPING FOOD AT THE CORRECT TEMPERATURE IS CRUCIAL FOR PREVENTING OR

SLOWING THE GROWTH OF BACTERIA

1.0 Storage / Cold Holding / Display

1.1 High risk and perishable foods should be delivered to site under refrigeration. Chilled
foods should be at or below 5 degrees C and frozen foods at or below – 18 degrees C. If
these standards are not achieved, a responsible manager should consider rejecting the
food. The temperature of the food should be taken using a probe thermometer (which is
sanitised between uses) and recorded on CSF42 Delivery Monitoring Record, together
with the invoice number of the food.
1.2 Deliveries of high risk chilled and frozen foods should be placed in to cold storage units
as a matter of priority and not left at ambient temperature for long periods.
1.3 The following foods which are capable of supporting the growth of pathogenic micro-
organisms are subject to temperature control regulations and must be kept out of the
danger zone (50C to 630C).
 Cooked meats & fish, meat & fish products
 Cooked meats in cans which have been pasteurised rather than sterilised e.g.
catering packs of ham
 Cooked vegetable dishes
 Any cooked dish containing egg or cheese
 Prepared salads & dressings
 Soft cheeses & mould ripened cheeses
 Smoked or cured fish & raw scromboid fish e.g. tuna, mackerel
 Any sandwiches whose fillings include any of these types of food
 Low acid desserts and cream products e.g. dairy desserts, fromage frais
 Fresh pasta & uncooked or partly cooked pasta & dough products
 Smoked or cured meats which are not ambient stable (some salamis and
fermented meats will not require refrigeration)

Additionally it is recommended that eggs are kept in a refrigerator.

1.4 Refrigerators should operate at a temperature of 5 degrees C or below and freezers at –

18 degrees C or below. Refrigerators should not be overloaded or food positioned so that
it blocks the air flow. Food in open display units should not be loaded so that it protrudes
above the chilled air stream (i.e. load line).
1.5 Hot food should not be placed in a refrigerator as it will raise the temperature of the unit
and cause condensation.
1.6 Cold food may be kept above 5 degrees C to accommodate certain practicalities. During
service or display it may be kept for up to 1 hour above 5 degrees C. Only one such
period of display is allowed no matter how short.
1.7 Food which remains at the end of service period must be discarded.
1.8 The amount of food on display must be kept to a minimum and should be appropriately
labelled with the time they went on display.

Page 1 of 3
1.9 Topping up of bulk foods should be avoided.

2.0 Preparation

2.1 During preparation, high risk food should be held for as short a time as possible in the
temperature danger zone, between 5 degrees C and 63 degrees C. This can be achieved
by only bringing out small amounts of food for service and replenishing regularly.
2.2 Defrosting should take place in a refrigerator or, if food is to be cooked immediately, in a
microwave oven. Do not defrost at ambient temperature.
2.3 Cooling of food to a temperature of 5 degrees C should take place rapidly and should be
completed within 90 minutes. Placing food in a cooler area, transferring food into smaller
shallow containers, flushing or standing in cold running water, adding ice where
appropriate or jointing large cuts of meat may help speed up the process. A blast chiller
is recommended.
2.4 Blast chillers should be sited in accordance with the manufacturers recommendations and
used by trained personnel only. Foods should be chilled to 50C within 90 minutes and
then stored under refrigeration. Use CSF45 Blast Chilling Record to record the exit
temperature of food & length of time in chiller.
2.5 Joints of meat to be cooled should not exceed 2.5kg in weight and 100mm in thickness or
height. Large poultry carcasses should be broken down in to sections not exceeding
these measurements. It is recommended that the depth of food in containers for chilling
does not exceed 50mm to allow for rapid cooling. The internal probe in the blast chiller
should be used to monitor food temperature.
2.6 The re-chilling of food which has already been reheated should be avoided.

3.0 Cooking / Hot Holding / Reheating

3.1 Cooked food should reach an internal temperature for a minimum amount of time as
defined within the Food Standards Agency guidelines:
 750c for a minimum of 30 seconds
 700C for a minimum of 2 minutes
 650C for a minimum of 10 minutes
 600C for a minimum of 45 minutes
3.2 Times and Temperatures should be recorded on CSF31 Cooking Temperatures Record.
3.3 Cooking and hot holding equipment should be used correctly. Be aware of the rules
which are specific to certain items of specialised equipment such as certain types of
microwaves and ovens.
3.4 Food should be reheated to internal temperatures of 75 degrees C or more for at least 30
seconds. A sanitised probe thermometer should be used to check the temperature of
reheated food on a periodic basis and the temperature recorded on CSF32 Re-Heating
Temperatures Record.
3.5 A bain marie or hot cabinet should not be used for reheating food; they are designed for
holding pre-heated foods.
3.6 Hot food should be held at 63 degrees C or above. Where this is not possible hot food
may be held for one period of two hours below this temperature.

Page 2 of 3
3.7 At the end of this period it does not have to be discarded but can be eaten provided it is
kept refrigerated or heated to above 63 degrees C.
3.8 The amount of food on display must be kept to a minimum and should be appropriately
labelled with the time. Holding temperatures should be recorded on CSF 33 Hot Holding
Temperatures Record.
3.9 A sanitised probe thermometer should be used to check the temperature of hot food in
such cabinets on a twice daily basis.
3.10 The use of leftovers is not recommended as inadequacies in temperature control may
allow the growth of bacteria or germination of spores. The quality of food will also be
affected. Food should only be reheated once.

4.0 Temperature Monitoring / Records

4.1 Each refrigeration unit should have an accurate fixed thermometer. The accuracy of the
thermometer should be checked regularly by the service engineer.
4.2 Each site should have an accurate, regularly calibrated, probe thermometer and should
be thoroughly sanitised between uses with a sanitising wipe or spray. Glass
thermometers must not be used.
4.3 Temperatures of cold and hot holding units should be taken on a twice daily basis and
recorded on CSF 33 Hot Holding Temperatures Record and CSF 35 Cold Holding
Temperatures Record. Where food is found to be outside the required temperatures, an
assessment should be made on the fitness of the product and the amount of time it has
been stored at that temperature before it is used.
4.4 Thermometers should be calibrated on a weekly basis and recorded on CSF39 Probe
Thermometer Calibration record using the following procedure:
 Cold – Agitate in a mixture of ice and small amount of water until a steady
reading is achieved in the range -1 degrees C to +1 degrees C. If outside of this
range the thermometer should be repaired.
 Hot – Agitate in a mixture of boiling unsalted water until a steady reading is
achieved in the range 99 degrees C to 101 degrees C. If outside of this range
the thermometer should be repaired.

KEEP FOOD OUTSIDE THE TEMPERATURE DANGER ZONE (5 DEGREES C TO 63 DEGREES C)

Page 3 of 3
Reference: OS03
Title: Personal Hygiene
Version: 01
Date: 07/07/2015

HIGH STANDARDS OF PERSONAL HYGIENE ARE FUNDAMENTAL TO GOOD CATERING

PRACTICE. STAFF ARE PERSONALLY LIABLE UNDER THE LAW FOR PERSONAL HYGIENE
FAILINGS.

1.0 Practices

1.1 Food handlers should be clean, well groomed and should not wear jewellery other than
sleepers or plain band wedding rings. Watches should not be worn. They should have
short fingernails, without varnish, and keep long hair tied back.
1.2 Food handlers should wash their hands at frequent intervals, but particularly:
 After using the toilet
 On entering the kitchen to start work
 Between handling raw and high risk food
 After handling rubbish
 After blowing the nose etc.
1.3 They should avoid bad practices such as scratching, smoking, coughing, sneezing, eating
in a food preparation area.
1.4 In order to prevent the transmission of an infection through food handlers they must
immediately report to their manager if they:
 Know or suspect they are suffering from or are a carrier of a disease likely to be
transmitted through food
 Are afflicted with a stomach upset, vomiting, diarrhoea, skin infections, sores, flu,
wounds
1.5 The manager should consult a medical practitioner or EHO for advice on exclusion of the
staff member from food handling and their return to work. In general staff must not be
permitted to return to work after suffering from vomiting & diarrhoea until 48 hours after
the symptoms have subsided. Infection with some agents certain conditions such as
E.Coli 0157 and Typhoid will necessitate exclusion from work until negative faecal
samples have been produced.
1.6 On appointment staff should be instructed that they must notify their manager if they
ever suffered from any of the above ailments. They should be required to complete the
Health Questionnaire for New Staff R8 before they start working. Employees who have
been away from work for more than one week due to illness or injury, or have been
abroad outside the EC should be asked to complete the Health Questionnaire R9. If
problems are highlighted during completion of these forms then professional medical
advice should be sought.

2.0 Overclothing

2.1 Food handlers should wear clean protective overclothing and preferably a head covering
which encloses all the hair.
2.2 Clean overclothing should be kept apart from used items and other potential sources of
contamination. Staff who prepare high risk foods should not travel to work in their
protective clothing. Clothing should be removed when personnel leave the building for
another reason e.g. to smoke.
2.3 Dirty overclothing should be stored in enclosed containers, well away from food.

Page 1 of 2
2.4 Visitors to food areas (including maintenance personnel) should also wear clean
protective overclothing, supplied by the food business.

3.0 First Aid

3.1 First aid materials, including blue washable plasters, should be conveniently accessible to
food handlers in a marked kit.
3.2 First aid kits should not contain medicines and should be kept clean and tidy.
3.3 Eye wash facilities should be available in appropriate work areas.

4.0 Wash Basins / Staff Areas

4.1 Wash basins should be conveniently accessible to food handlers.

4.2 Basins should preferably be knee-operated, have hot and cold water, soap (preferably
liquid bactericidal) and hygienic hand drying facilities (not reusable cloth towelling).
4.3 Basins should be kept clean and unobstructed.
4.4 Basins should be used only for hand washing purposes, and hand washing should not
take place in sinks used for other purposes.
4.5 Food handlers should preferably have their own toilet, changing and rest facilities, which
should be in a clean and tidy condition.
4.6 Toilets should be separated from a food room by a ventilated lobby.
4.7 A notice should be displayed in each WC to remind food handlers to wash their hands.
4.8 Personal belongings should not be stored in a food room, e.g. outdoor clothing unless in
a lockable cupboard.

5.0 Training

5.1 All food handlers should receive training in the principles and practice of food hygiene in
accordance with the training matrix below.
5.2 All employees should not be permitted to start work until they have received instruction
in the essentials of food hygiene. They should also have completed a questionnaire
confirming that they are free of medical conditions that could put food at risk.
5.3 Staff who handle high risk foods or have a supervisory level will require formal training of
at least Level One. This should be organised within three months of commencing work.
5.4 At least one responsible manager should be trained to level 2 or 3.
5.5 Staff who do not directly handle food, for example front of house employees, kitchen
porters etc. will not require formal hygiene training but should still receive hygiene
awareness instruction which should include:
 Simple bacteriology
 Personal health and hygiene
 Avoiding physical & bacterial contamination of food
 Temperature control
 Waste disposal, pest prevention and cleaning
5.6 Additionally staff should be told how to do their particular job hygienically. In particular
they should be instructed in accordance with the Operational Standards. Training should
be recorded on the employees Training Record.
5.7 A training plan and record should be available on site for inspection.

FOOD HANDLERS ARE LEGALLY OBLIGED TO REPORT TO THEIR SUPERVISOR IF THEY ARE
SUFFERING FROM FOOD POISONING SYMPTOMS OR SEPTIC CONDITIONS. INFECTED FOOD
HANDLERS SHOULD NOT WORK WITH FOOD.

Page 2 of 2
Reference: OS04
Title: Stock Control
Version: 01
Date: 07/07/2015

EFFECTIVE STOCK CONTROL IS ESSENTIAL TO ENSURE OPTIMUM FOOD QUALITY. POOR

STOCK CONTROL WILL INCREASE THE RISK OF FOOD POISONING AND PROSECUTION.

1.0 Quality / Rotation

1.1 Businesses should obtain their food ingredients from reputable suppliers who have
provided satisfactory documented assurances of quality and hygiene standards.
1.2 High risk foods should not be purchased if the manager is not completely satisfied
through written assurance and, where appropriate, personal experience (site visit) that
food safety standards at all stages of the food’s production are high.
1.3 Businesses should insist that their suppliers provide foods with clear date markings,
including use-by or best-before dates as appropriate. All food should be used within the
time period marked upon it. If removed from its original packaging the use by or best
before date should be marked on the food container.
1.4 Businesses should carry out checks on all deliveries to ensure the integrity of wrappings,
correct delivery temperatures and adequate shelf life. Food which has exceeded its date,
has damaged wrappings or is at the incorrect temperature should be rejected.
1.5 Batch prepared fresh foods, or items which are frozen on site, should be appropriately
date labelled, for example with dates of freezing, thawing and of use.
1.6 Batch prepared foods should not be kept for long periods to prevent any deterioration in
the quality and safety of the food. High risk foods should be kept for a maximum period
of 72 hours after production unless subsequently frozen.
1.7 Frozen foods should be used with 48 hours of defrosting. It should not be refrozen.
1.8 Food should be stored and used in strict rotation: FIRST IN – FIRST OUT. Regular
checks should be made to ensure that food has not spoiled or decomposed. Indicators of
food spoilage and decomposition include a change in smell, taste, colour or appearance.

2.0 Unsaleable / Unfit Food

2.1 Food which are out of date code should not be used.
2.2 Daily checks of food stocks should identify food which is unsaleable through
deterioration, contamination, age etc.
2.3 Food which is out of date, unsaleable or unfit to eat should be destroyed and disposed of
immediately wherever possible. If this is not possible, it should be stored away from
other food in a sealable container marked “QC – ON HOLD” until it can be disposed of.

UNFIT FOOD CAN LEAD TO A SUBSTANTIAL FINE

Page 1 of 1
Reference: OS05
Title: Pest Control
Version: 01

RODENTS AND INSECTS CARRY HARMFUL BACTERIA AND CONTAMINATE FOOD,

EQUIPMENT AND WORK SURFACES WITH THEIR URINE AND DROPPINGS

1.0 Signs of Infestation

1.1 Premises and food stocks should be free of pest infestation.

1.2 Where a premises is suffering from a pest problem, any droppings, bodies etc. should be
cleared away on at least a daily basis to allow you to monitor for fresh signs of
infestation. All surfaces and equipment should be thoroughly sanitised before use and all
food must be stored in lidded containers.

2.0 Control Measures

2.1 Businesses should have a regular professional pest prevention contractor who gives
advice on housekeeping and proofing measures necessary to prevent or control an
infestation.
2.2 Contractors should have insect and rodent monitoring systems in place and should only
carry out insecticidal spraying where the presence of pests on site has been confirmed.
2.3 A list of the locations of all monitors should be provided to the manager to enable them
to ensure they remain in place. Staff should be instructed not to move monitors or
replace them after cleaning.
2.4 Inspection reports and recommendations should be readily available for examination.
Recommendations should be implemented as soon as possible.
2.5 Premises should be effectively proofed against potential pest access and harbourage,
including fly screens at opening windows and external doors that lead into food
preparation areas where necessary.
2.6 Insect screens should be removable to enable them to be cleaned.
2.7 Food rooms should be protected from flying insects with effective ultraviolet fly control
units which should not be positioned over preparation or food storage areas.

ONCE PRESENT, INSECTS AND RODENTS ESTABLISH THEMSELVES VERY RAPIDLY.

PREVENTION IS ALWAYS BETTER THAN CURE.

Page 1 of 1
Reference: OS06
Title: Refuse Disposal
Version: 01
Date: 07/07/2015

UNSATISFACTORY REFUSE DISPOSAL WILL ATTRACT PESTS AND CAN LOOK AND SMELL
UNPLEASANT TO GUESTS

1.0 Internal

1.1 Internal waste bins should be in sound and clean condition.

1.2 Waste containers should be lined with plastic liners which can be easily removed and
secured.
1.3 Internal Waste bins should be foo-operated with close fitting lids.
1.4 Waste should not be allowed to build up in a food room, but should be removed outside
frequently. Waste should never be left overnight in a food room.
1.5 The collection of food waste separately as swill should generally be avoided, unless bins
are clean, foot-operated and stored on site for as short a time as possible in a
temperature controlled, secure, pest proof area.

2.0 External

2.1 External waste areas should be clean, tidy and provided with a convenient water supply
and surface drainage. Bin storage areas should not be sited next to the main delivery
entrance where food is brought in to the premises.
2.2 Waste bin lids should always be kept in position and the bins themselves should be
regularly cleaned and disinfected.
2.3 Businesses should ensure that waste disposal contractors carry out their “Duty of Care”
under Environmental Protection Legislation.
2.4 Waste collections should be at appropriate frequencies.

Page 1 of 1
Reference: OS07
Title: Cleaning and Cleanliness
Version: 01
Date: 07/07/2015

HIGH STANDARDS OF FOOD ROOM CLEANLINESS ARE ESSENTIAL

1.0 Food Contact Surfaces

1.1 Surfaces with which food comes into contact should be kept clean and free of dirt,
grease, food debris and other potential contaminants, including harmful bacteria.
1.2 Food contact surfaces should be regularly sanitised, especially immediately before and
after use.
1.3 Sanitiser at the correct dilution rate should be readily available at food preparation areas
in easy to use spray containers.

2.0 Structure and Equipment

2.1 Structural surfaces in every food room should be kept clean and free of dirt, grease, food
debris and other build up, particularly where such dirt could lead to contamination of food
and food preparation surfaces or could encourage pests.
2.2 Hand contact surfaces should be kept clean and regularly sanitised, e.g. handles, light
switches.
2.3 Equipment used in the food business should be kept clean and free of dirt, grease, food
debris and other build up, whether in use or not. Equipment such as chopping boards
and slicers should be cleaned immediately after use to prevent any risk of cross
contamination.

3.0 Cleaning Equipment / Chemicals

3.1 Cleaning equipment such as mops, brushes etc. should not be stored in a food room.
3.2 Mutton cloth and other cotton based dishcloths are unsuitable for cleaning in food areas.
Paper based disposable cloths are more appropriate.
3.3 Chefs should be discouraged from using wiping cloths, often tucked into waist bands.
3.4 Mops and brushes should themselves be kept clean and in good condition. They should
preferably not have wooden handles.
3.5 Cleaning equipment should be designated for use in high care and low risk areas and
should be used and stored accordingly. Equipment used for cleaning, for example, toilets
or waste areas should not be used in food areas.
3.6 Cleaning equipment should be disinfected after use and stored in a clean, pest proof area
where drying can take place.
3.7 Commercial cleaning chemicals should be used rather than domestic items. There should
be on site:
 Heavy duty cleaner / degreaser
 Surface detergent
 Sanitiser
 Disinfectant
 Other specialist agents (e.g. dishwash)
3.8 Self mixing of cleaning chemicals is dangerous and should never take place.
3.9 Bleach is an unsuitable chemical for food rooms and its use should be avoided.
3.10 Chemicals should not be stored in a food room and should be kept well away from food,
food preparation surfaces and food containers.

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3.11 The storage, handling and use of cleaning chemicals should be carried out in accordance
with COSHH Regulations and other appropriate legislation. Protective equipment should
be available for use as specified in Chemical Hazard Data Sheets, which are provided by
suppliers and which should be available on site.
3.12 The dishwasher wash temperature should be around 550C: the rinse temperature around
820C.

4.0 Schedules

4.1 Cleaning schedules are an invaluable aid to maintaining high standards. They should be
in use and detail all parts of the structure and equipment. CSF36 Cleaning Schedules in
this manual may be used.

CLEAN AS YOU GO IS THE BEST POLICY

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Reference: OS08
Title: Structure
Version: 01
Date: 07/07/2015

GOOD STRUCTURAL FINISHES ARE EASIER TO CLEAN AND DISCOURAGE PESTS.

CONTAMINATION RISKS ARE LESS

1.0 Walls, Floors and Ceilings

1.1 Walls in food handling areas must be smooth and constructed of impervious, non-
absorbent, washable, non-toxic materials. Light colours are recommended and suitable
finishes include:
 Gloss painted hard plaster, or plasticised paint in damp areas, e.g. beer cellars
 White ceramic tiles which are not “spot bonded” and which have waterproof
grouting
 Resin bonded fibre glass
 Welded plastic or polypropylene sheeting
 Stainless steel cladding (particularly in cooking areas)
1.2 Cavities should be avoided and corners should be protected against impact damage.
Floor and wall angles should be coved for ease of cleaning. Window sills should ideally
slope to prevent their use for storage.
1.3 Walls in lower risk areas should still be washable but eggshell emulsion, for example, may
be acceptable
1.4 Pipework and ducting should stand proud of walls to permit cleaning. Boxing in pipework
should generally be a last resort, and access should be available to all dead spaces.
Where pipes pass through walls they should be sealed to prevent pest access or
harbourage.
1.5 Floors and food handling areas must be constructed of impervious, non-absorbent,
washable, non-toxic materials. They should be non-slip. Suitable finishes include but are
not limited to:
 ALTRO welded granolithic vinyl sheeting
 Ceramic or quarry tiles
 Epoxy sealed concrete
1.6 In high temperature areas where hot cooking trays etc. may be accidentally dropped,
vinyl flooring can melt. In these areas a more durable finish is recommended, but the
join between different finishes should be effectively sealed.
1.7 The jointing between floor tiles is often a weak point. This should be non-porous and not
too deep, in order to avoid dirt and grease build up.
1.8 Floor finishes should be in such good repair that they are not a trip hazard or porous and
are capable of being effectively cleaned and kept clean.
1.9 Ceilings should be constructed and finished to prevent build up of dirt and to reduce
condensation, the growth of moulds and the shedding of particles.
1.10 Solid plaster ceilings should be crack-free and easily cleaned. Light coloured washable
emulsion is suitable for most areas.
1.11 Suspended ceiling panels have advantages over solid construction (better thermal
insulation, space to hide services, ability to be taken down for cleaning), but the space
above needs to be accessible for pest control, cleaning and maintenance.

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2.0 Lighting and Ventilation

2.1 All parts of food premises should be well lit, particularly where food is prepared.
2.2 Fluorescent lighting is preferred in food rooms, but should be fitted with shatterproof
tubes or protective diffusers.
2.3 Ventilation should be sufficient to maintain reasonable working conditions and remove
heat, water vapour, cooking fumes and grease laden air. It should permit the
replacement of such “dirty” air with a clean supply from outside, which may need
filtering.
2.4 Ventilation should be sufficient to provide 10-20 air changes per hour in a kitchen, and
this will usually involve mechanical ventilation equipment.
2.5 A canopy, extractor and filters will usually be required above cooking and steam-
generating equipment, as well as above large dishwashers.
2.6 Canopies should preferably be made of stainless steel and should have accessible
drainage points to collect grease. Filters should fit securely and should not in themselves
be potential sources of physical contamination. Disposable filters are an alternative to
washable units. Fumes froma canopy should be discharged so as to avoid causing
nuisance to neighbours.
2.7 If open windows are used for ventilation, they should be fitted with insect screens where
necessary.

3.0 Sinks / Drainage / Water Supply

3.1 Wash-up facilities should ideally include a mechanical dishwasher as well as a double
deep sink and draining area.
3.2 Sinks and dishwashers should have a clean water supply, including water heated to at
least 80 degrees C for the rinse cycle.
3.3 The drainage system is a potential source of harmful bacteria, pests and filth and should
therefore be kept clean and in good order and repair. Flooding through inadequate
drainage is never acceptable.
3.4 Surface drainage of floors should be into a covered gully or channel. The cover should
be secure but removable for regular cleaning and disinfection. Flow should wherever
possible be from “clean” area through a “dirty” area.
3.5 Grease traps may be required, but since these are usually foul they should be positioned
outside the food rooms. They should be emptied frequently.
3.6 Inspection chambers should be positioned outside food rooms, although where this is not
possible they should be airtight. Tops should be bedded in silicon, double sealed and
brass screwed in place.
3.7 Cellar drainage is often difficult. Floors should fall to a covered sump whose water is
automatically pumped into the main foul drainage system.
3.8 Machinery such as potato rumblers and dishwashers, as well as sinks and wash basins,
should be connected directly into the drainage system and should be trapped to avoid the
acting as sewer vents.
3.9 Water which is used for washing or as an ingredient of food should be taken directly from
the rising water main and not from a storage tank, unless it is chlorinated. Ice should
also be from a potable water source.

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4.0 External / Other

4.1 External yards and other areas should be in a structurally sound condition in order to
enable regular cleaning and avid harbourage for pests.
4.2 If food handlers have to walk outside to reach stores etc., then their route should be
sound and easily cleaned, to avoid dirt being brought into food rooms.
4.3 Food room doors and windows should be non-absorbent and easily cleaned. UPVC doors
and windows are preferred, but light coloured gloss painted woodwork is a more common
alternative.

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Reference: OS09
Title: Equipment
Version: 01
Date: 07/07/2015

EQUIPMENT SHOULD BE DURABLE AND EASY TO CLEAN, AS WELL AS PERFORMING ITS

FUNCTION EFFICIENTLY

1.0 Cold Holding

1.1 Equipment should be regularly serviced and maintained in efficient working order, so that
it holds food at the correct temperature.
1.2 Walk-in chillers should be in good structural condition, the principles being those which
apply to high risk food rooms themselves. They should be well lit and may need plastic
strip curtains where located in a warm area.
1.3 Free-standing fridges and freezers should be commercial and not domestic quality. Fan
assisted units are better than those which have a refrigerated back plate because they
return to temperature faster during use.
1.4 Stainless steel is the best material for refrigeration units. Internal and external surfaces
should be sound and easily cleaned. The units should be subject to regular planned
maintenance to avoid any breakdowns.
1.5 Door seals should be in a sound condition.
1.6 Shelving and racking should be easily cleaned. Beware flaking plastic covering to shelf
racking.

2.0 Cooking / Hot Holding Equipment

2.1 Hot holding and cooking equipment should operate safely and correctly, and should have
accurate thermostats and controls. This is particularly important for the lower
temperature type roasting ovens.
2.2 The physical condition of ovens, fryers, steamers, microwaves, hot holding cabinets and
bain marie should be sound and easily cleaned.

3.0 Food Preparation Surfaces / Equipment

3.1 Wooden utensils should not be used particularly where the wood is split and absorbent.
3.2 Mixers and other equipment should have sound surfaces which are not flaking or loose.
3.3 Surfaces should be in a sound condition and free of cracks and joints. Stainless steel
should be used wherever possible.
3.4 Shelving should preferably be stainless steel. Wood surfaces should be gloss painted or
varnished, although these finishes will wear, flake and chip in time. Absorbent edges
may be a problem.
3.5 Equipment should be easily moved wherever possible, to help cleaning. Flexible service
pipes are recommended.
3.6 Domestic equipment is usually unsuitable in a commercial environment.

4.0 Other Equipment

4.1 Containers should be in a sound condition and should have fitted lids. Glass should be
avoided and chipped crockery should be replaced immediately.

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4.2 All kitchen equipment should be in sound physical and operational condition to avoid
build up of dirt and enable it to operate safely and properly.
4.3 Vending machines must be sited in a well ventilated area to avoid condensation. Drinks
vending machines must be connected to a portable water supply. The quality of the
water stored in the machine should not deteriorate and any filters must be changed
regularly. Pipes and tanks must be kept clean.

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Reference: OS10
Title: Front of House
Version: 01
Date: 07/07/2015

FRONT OF HOUSE AREAS SHOULD MIRROR THE EXCELLENT STANDARDS THAT YOU HAVE
ACHIEVED BEHIND THE SCENES

1.0 Cleanliness / Structure / Equipment

1.1 All areas of the premises which are visible or accessible to guests or customers should be
in a clean condition, particularly:
 Food display counter fronts
 Bar servery beer dispensers
 Carpeting in customer areas
1.2 The condition of structure, equipment, fittings and furnishings in front of house areas
should be such that the premises are safe and easy to keep clean.
1.3 A wash hand basin should be provided behind the bar reserved exclusively for hand
washing, have hot and cold water, soap (preferably liquid bactericidal) and hygienic hand
drying facilities (not reusable cloth towelling). Basins should be kept clean and
unobstructed.

2.0 Customer Toilets

2.1 Customer toilets should be clean and fresh smelling at all times. Stocks of soap and
towelling should be available.
2.2 Urinals should not be open-jointed and all fittings and structural finishes should be in a
sound condition.
2.3 Toilets with external access should be upgraded.
2.4 Toilets should be well ventilated and, if artificially so, should have a timed overrun of at
least 20 minutes.

REMEMBER THE ADAGE – IF YOU WANT TO KNOW WHAT THE KITCHEN IS LIKE, LOOK IN
THE TOILETS!!

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Reference: OS11
Title: Management of Food Safety
Version: 01
Date: 07/07/2015

1.0 Management of Food Safety

1.1 Managers should have a positive and responsible attitude to food safety issues. They
should provide encouragement to staff through personal example.
1.2 Managers should ensure that the systems in place for managing food safety standards
are applied consistently and fairly.
1.3 Managers should take responsibility for ensuring that those steps in the operation of the
business which are critical to the safety of food (Critical Control Points) are effectively
monitored and controlled.
1.4 The E-Cristal system sets down a number of recommendations for monitoring and
recording safe systems of food production. The General Manager should ensure that the
recommendations are put into effect and maintained.

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Common questions