A comprehensive food safety and hygiene audit document designed for hotels, covering six major sections: Purchasing, Receival & Food Storage; Food Handling & Temperatures; Bar & In Room Dining; Good Hygiene Practices; Support Documents; and Special Circumstances. The audit checklist includes detailed evaluation criteria for approved suppliers, food storage conditions, temperature monitoring, sanitization procedures, staff hygiene, pest control, waste management, and regulatory compliance. It features a point-based system with RED and ORANGE flag indicators for critical violations, ensuring thorough assessment of all food safety aspects in hotel operations. The document includes verification requirements, training records, and specific guidelines for special circumstances such as allergen management and raw egg handling.
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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.