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food safety

1. Personal Hygiene

Staff must wash hands frequently, especially after using the restroom and before handling food.

Employees should wear clean uniforms and appropriate hair restraints.

No jewelry, except for plain wedding bands, should be worn while preparing food.

Staff must avoid touching their face, hair, or any other body part while handling food.

2. Food Storage

Store food at appropriate temperatures (cold foods below 40°F and hot foods above 140°F).

Label all food containers with the date of preparation and expiration date.

Keep raw foods separate from cooked foods to prevent cross-contamination.

Ensure that food is stored off the ground and in clean, dry areas.

3. Food Preparation

Use separate cutting boards for raw meat, poultry, seafood, and vegetables.

Cook food to the appropriate internal temperatures (e.g., poultry to 165°F, ground meats to 160°F).

Regularly check food temperature with calibrated thermometers.

Avoid using food that appears spoiled or past its expiration date.

4. Cleaning and Sanitization

Clean and sanitize all food contact surfaces before and after use.

Use approved sanitizers and follow manufacturer instructions for dilution and contact time.

Regularly check and maintain dishwashing equipment to ensure proper sanitization.

Establish a cleaning schedule for kitchen equipment, floors, and storage areas.

5. Pest Control

Implement regular pest control measures to prevent infestations.

Seal cracks and openings in the building to deter pests.

Store food in pest-proof containers and keep waste in sealed bins.

Schedule routine inspections for signs of pests.

6. Training and Education

Provide regular training for staff on food safety practices and regulations.

Update staff on new food safety guidelines and procedures.

Conduct periodic assessments to ensure understanding and compliance.

Encourage a culture of food safety among all employees.

7. Documentation and Monitoring

Maintain records of food temperatures, cleaning schedules, and employee training.

Conduct regular food safety audits and inspections.

Document any incidents of foodborne illness and take corrective actions.

Review and update food safety policies regularly.

This checklist can help ensure that food safety practices are consistently followed in hotel and hospitality operations.

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