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Food safety

I. Staff Training

Ensure all staff receive food safety training upon hiring.

Provide regular refresher courses on food safety protocols.

Maintain a record of training sessions and participants.

II. Personal Hygiene

Require employees to wash hands before handling food.

Mandate the use of gloves when preparing food.

Ensure staff wear clean uniforms and hairnets.

III. Food Storage

Store raw and cooked foods separately to avoid cross-contamination.

Label and date all food items in storage.

Monitor refrigerator and freezer temperatures regularly.

IV. Food Preparation

Use separate cutting boards for raw meat and vegetables.

Ensure all utensils and equipment are sanitized before use.

Avoid leaving perishable foods at room temperature for extended periods.

V. Cooking and Serving

Cook food to the appropriate internal temperatures.

Use food thermometers to verify cooking temperatures.

Serve food promptly to maintain safety and quality.

VI. Cleaning and Sanitation

Develop a cleaning schedule for all kitchen surfaces and equipment.

Use approved sanitizers and disinfectants for cleaning.

Ensure that all dishware and utensils are properly washed and sanitized.

VII. Waste Management

Dispose of food waste regularly and appropriately.

Keep waste bins covered and clean.

Train staff on proper waste separation and disposal practices.

VIII. Monitoring and Record Keeping

Implement a system to monitor food safety practices regularly.

Keep records of temperature checks, cleaning schedules, and staff training.

Conduct regular audits of food safety compliance.

IX. Emergency Procedures

Establish protocols for handling foodborne illness complaints.

Have a plan in place for food recalls and allergen management.

Ensure staff know emergency contact information for health authorities.

This checklist can help ensure that food safety standards are met and maintained in hotel and hospitality settings.

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