This NSF Marston's audit checklist supports pubs, restaurants, and hotels in maintaining high standards of food hygiene and safety. It covers purchasing, delivery, storage, defrosting, preparation, cooking and reheating, hot and cold holding, cooling, and final service. Additional sections address probe use, ice handling, personal hygiene, allergens, structural requirements, cleaning, waste, and pest control. It also includes confidence-in-management controls for training, records, temperature management, cleaning schedules, and incident reporting, plus fire safety, general health and safety, licensing, security, environmental practices, and hotel-specific safety checks.
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