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10.02 The Food Health Manual, 78 pages

65.00 $

A must have for every F&B Manager and Chef in setting HACCP standards.
Topics are: Food & safety policy, hazard analysis, purchasing food, food deliveries,
Food preparation, cooking food, food service, cooling food, cleaning,
Maintenance, pest control, wastemanagement, fitness for work, fitness for work,
Training, food safety guidance


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Basic Guidelines


Managing Director’s Policy Statement 4
Hotel’s Food Safety Policy Statement 5
Hotel’s Food Safety Policy Statement 6
Hotel’s Food Safety Policy Statement 7


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


4.01 Introduction


5.01 Introduction


6.01 Introduction
6.02 Cold Storage
6.03 Cold Storage
6.04 Food Storage Breakdown
6.05 Temperature Monitoring Procedure
6.06 Blast Chilling & Blast Freezing Of Food


7.01 Sanitary Principles
7.02 Contamination
7.03 Pasteurised Egg
7.04 The Essential Of Food Hygiene

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7.05 The Essential Of Food Hygiene
7.06 Alleged Foreign Material
7.07 Action Require In Case Of Breakage ( Glass / Crockery )
7.08 Analysis Of Alleged Foreign Material
7.09 Use Of Stock Control Labels
7.10 Barbecues
7.11 Barbecues
7.12 Outdoor Catering In Temporary Accommodation
7.13 Outdoor Catering Facilities And Equipment
7.14 Outdoor Catering Facilities And Equipment
7.15 Outdoor Catering Precautions

8.01 Basic Principals


9.01 Basic Principals
9.02 Food Sampling                                                                                                                                                                                                                       10. COOLING FOOD                                                                                                                                                                                                                        10.01 Basic Principals                                                                                                                                                                                                                     11. RE-HEATING OF FOOD 
11.01 Basic Principals

12. CLEANING                                                                                                                                                                                                                                  12.01 Schedules & Training
12.02 Schedules Steps 1-2-3-4
12.03 Schedules Steps 5-6
12.04 Sanitizing Sprays
12.05 Standards To Be achieved
12.06 Standards To Be achieved
12.07 Kitchen Extract Ventilation Cleaning
12.08 Kitchen Extract Ventilation Cleaning

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

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14.03 Pests – What To Look For 57
14.04 Pest Control 58                                                                                                                                                                                                                        15. WASTE MANAGEMENT 
15.01 General Principles                                                                                                                                                                                                                     16. FITNESS FOR WORK  
16.01 General Principles

17. FOOD COMPLAINTS PROCEDURE                                                                                                                                                                                    17.01 Policy
17.02 Allegations Of Food Poising
17.03 Specimen Letter 1
17.04 Specimen Letter 2
17.05 Specimen Letter 3
17.05 Specimen Letter 4
17.06 Appendix D
17.07 Appendix D
17.07 Foreign Material Complaints                                                                                                                                                                                               18. TRAINING                                                                                                                                                                                                                                     18.01 For Food Safety
18.02 The Essential Of Food Hygiene
18.03 The Stages Of Food Hygiene And Table                                                                                                                                                                                19. FOOD SAFETY GUIDANCE NOTES                                                                                                                                                                                         19.01 Untreated Mains Water Precautions

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Chapter: 1 Introduction
Subject: 1.01 Basic Guidelines

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

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

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

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

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

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Chapter: 2 Food And Safety Policy
Subject: 2.01 Managing Director’s Policy Statement


As Managing Director, I accept overall responsibility for Food Safety within …Hotels & Resorts. I commend this statement to all employees. ….Hotels & Resorts firmly believes In the importance to provide safe and wholesome foods for our guests.

It is the responsibility of managers and employees alike to ensure that food safety measures are implemented and observed. All staff must be vigilant and aware of their individual


Under my direction there shall be:

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


The development and implementation of Food Safety Training Policy is the responsibility of my Director Of Human Resources and the Human Resources Department. Line Managers are fully responsible for implementing Food Safety Training Policy and maintaining records for three years.

My Director of Human Resources is also responsible for ensuring that all operating levels are aware of the statutory obligation to operational staff.


The Safety Division provides Specialist advice on Food Safety.

Managing Director

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