Safe Food Standards Manual

Starwood Safe Food & Hygiene Standards Manual
Record 1: Checklist to Visit Supplier’s Record
NAME OF THE SUPPLIER:
CATEGORY OF SUPPLIES:
DATE AND TIME OF VISIT:
TEAM MEMBERS PRESENT:
Storage conditions YES NO N/A

o
1. Chillers Temperatures are less than 5 C for all
potentially hazardous food.
o
2. Freezers should be below – 15 C.
3. Chillers and Freezers are not overloaded.
4. Food is stored off the floor and away from walls.

Food is stored on shelves with gaps for air circulation.
5. Proper stock rotation is done.
6. Free from dust, insects, rodents and/or birds.
7. Any spoilt food items or expired food items are not

stored together with current stocks.
8. Premises and refuse are kept in clean and tidy

conditions.
Quality of the products

1. General appearance of the product is fresh and firm.
Safe Food and Hygiene Standards Manual – Version 4 Page 1 of 31

Document Dated – 18th February 2009
Equipment and transport YES NO N/A

1. Crates and other containers used are clean and tidy.
2. Freezer or chiller truck are clean and tidy with correct

temperature levels.
3. Tables, chopping boards and knives are clean and tidy.
Personal hygiene of food handlers YES NO N/A

1. Do they possess food handlers’ certificates?
2. Are sufficient facilities provided for the washing of

hands with detergent?
4. Are sufficient toilet facilities provided?
5. Are sufficient facilities provided for the washing of

hands in the toilets with detergent?
HACCP YES NO N/A

1. Does the supplier have a HACCP food safety program
developed and implemented?
GENERAL COMMENTS:
Team Member Signature Suppliers Signature

Record 2: Food Delivery Record
Packaging
Corrective action taken if
Date Time Supplier Food Item Temp Standards Signature
food is not up to standard

Temperature: - Potentially hazardous food is to be 5°C or below. Frozen food is to be -15°C or colder
Packaging Standards: - When checking the packaging standards ensure that the packaging is in good condition, there is a ‘use by” or “best before” date
noted on the packaging. If it is satisfactory please , if it is unsatisfactory please .
Staff are to record the exact temperature taken with the probe thermometer including the decimal point. Only use black or blue pen. If the food delivery is not
within the hotel’s standards then complete the corrective action column, complete record 2 A Rejection record and send the food back with the supplier.

Record: 2a Rejection Record
REJECTION RECORD
DATE:
_____________________________________________
PRODUCT:
_____________________________________________
SUPPLIER:
_____________________________________________
OUTLET:
_____________________________________________
ORDER #:
_____________________________________________
REASON:
_____________________________________________
AUTHORISATION:
_____________________________________________

Record 3: Food Storage Temperature Record
Week Commencing: _________________________________ Area / Outlet: ______________________________
Unit Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Date
Unit Number AM PM AM PM AM PM AM PM AM PM AM PM AM PM
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
Initials
Corrective
Action
All refrigeration, coolrooms and freezer units are to temperature checked using a probe thermometer and temperature testing the water or the cooking oil containers
within the cold storage units. Refrigeration units and coolrooms are to be at 5°C or below. Freezers are to be -15°C or colder.
Staff are to record the exact temperature taken with the probe thermometer including the decimal point. Only use black or blue pen. If the temperature measured is
unsatisfactory contact the executive sous chef or the executive chef who in turn should contact the Chief Engineer immediately.

Record: 4 Cooking/Reheating Temperature Record

Date__________________________________ Area / Outlet: _________________________________
Process (tick) Food Temperature Corrective Action Sign

Cook Reheat
BREAKFAST

Cook Reheat
LUNCH

Cook Reheat
DINNER
3 foods that have been either cooked or reheated are to be recorded per service. Final cooking temperatures are to be at 75°C or above. Reheating temperatures
are to be at 60°C or above. For some cuts of meat, e.g. rare beef, rare lamb and fish, cooking temperatures of 75°C or below are accepted. Staff are to record the
exact temperature taken with the probe thermometer including the decimal point. Only use black or blue pen.

Record 5: Cooling Of Food Record

Date__________________________________ Area / Outlet: _________________________________
Date Food Start Start Temp Temp Corrective Action Signature

Time Temp after 2 after 6
hours hours
Cool food as quickly as possible. Divide large quantities into shallow containers.
Food is to commence cooling when it reaches 60°C. Food must cool from 60°C to 21°C within 2 hours, then from 21°C to 5°C or below within the next 4 hours =
total 6 hours.
Blast chilling of foods is to cool food to 5OC or below within 2 hours. Staff are to record the exact temperature taken with the probe thermometer including the
decimal point. Only use black or blue pen.

Record 6: Food Display Temperature Record

Date__________________________________ Area / Outlet: _________________________________
Food Temperature Corrective Action Sign
BREAKFAST
HOT FOODS
BREAKFAST
COLD FOODS
LUNCH
HOT FOODS
LUNCH
COLD FOODS
DINNER
HOT FOODS
DINNER
COLD FOODS
Record the temperatures of 2 hot foods and 2 cold foods that are potentially hazardous and on display per service. Hot food display temperature is to be at 60°C or above.
Cold food display temperature is to be at 5°C or below. Staff are to record the exact temperature taken with the probe thermometer including the decimal point. Only use black
or blue pen.

Record: 7 Calibration Record
Month________________________________________________
Date Probe Identification Temp’ Achieved Corrective Action Tester’s

(Optimum 0°C) Signature
The result of the ice slurry test should be 0°C. There is a +/- 1°C tolerance. If the ice slurry test result is outside the critical limits required the probe
thermometer either needs to be sent back to the manufacturer or replaced. This is to be undertaken every month. Staff are to record the exact temperature
taken with the probe thermometer including the decimal point. Only use black or blue pen.

Record 8: Internal Audit/Review Record

1. Receiving area Yes No Observations
Are all suppliers on the approved supplier list?
Have the receiving area staff been trained and made
aware of the required standards?
Have the staff been provided with probe thermometers
to check delivery temperatures?
Are product temperatures monitored when produce is
received?
Are product deliveries checked for “best before”, “use
by” and “expiry” dates?
After receiving are all products stored in their
appropriate storage areas?
Are products checked for signs of pest infestation?
Are the receiving areas clean, free from clutter and
pests?
Is there a regular cleaning schedule in place for the
receiving area?
Are hand wash basins provided with detergent and hot
water?
Are deep sinks provided for washing and sanitising fruit
and vegetables?
Corrective action required:
Date:
Completed by:

2. Storage Yes No Observations

Are all food products stored 30cm off the ground, on clean Chilled
shelves and not in contact with walls? Frozen
Dry
Are the storage areas overstocked? Chilled
Frozen
Dry
Are temperatures of storage areas operating in the correct Chilled
range? Frozen
Cool rooms and refrigeration units 5°C or below and
freezer units -15°C or below
Are temperature control logs of freezer units and cool Chillers
rooms completed regularly? Freezers
Is there a risk of cross contamination from raw to cooked foods in storage
areas?
Are foods stored in clean containers and covered where necessary?
Are all foods packaged adequately? Vacuum packed etc.
Have foods been stored in rotation of “use by” dates? Chilled
Frozen
Dry
Are cleaning agents and chemicals clearly labelled and stored
separately?
Have the staff been provided with probe thermometers to check food
temperatures?
Are there any signs of pest infestation in the storage areas?
Are ice machines free of soil and lime scale build up?
Are separate containers provided for the transportation of ice?
Are proper ice scoops provided and attached to the machine?
Is there any evidence of ceramic or glass with the ice?
Is the water provided for the ice machines potable and filtered?
Date:
Completed by:

3. Preparation Areas Yes No Observations

Are all food products stored 30cm off the ground, on clean Chilled
shelves and not in contact with walls? Frozen
Dry
Are the storage areas overstocked? Chilled
Frozen
Dry
Are temperatures of storage areas operating in the correct Chilled
range? Frozen
Cool rooms and refrigeration units 5°C or below and
freezer units -15°C or below
Are temperature control logs of freezer units and cool Chillers
rooms completed regularly? Freezers
Is there a risk of cross contamination from raw to cooked foods in storage
areas?
Are foods stored in clean containers and covered where necessary?
Are all foods packaged adequately? Vacuum packed etc.
Have foods been stored in rotation of “use by” dates? Chilled
Frozen
Dry
separately?
Are colour coded chopping boards in use?
Are work surfaces, utensils and equipment clean and sanitised
regularly?
Are cleaning schedules in place and regularly completed?
Is thawing of food protected from contamination and done in a cold storage
area?
Is there a risk of contamination from foreign bodies (physical items)?
Is there a separate waste receptacle for the disposal of empty glass
bottles, glass and ceramic?
Are there adequate hand wash basins with detergent and drying
facilities?
Is equipment working and well maintained?
Is equipment installed to facilitate cleaning?
Are pest control measures adequate and effective in this area?
Are food wastes disposed of appropriately in waste receptacles with
lids?
Are waste receptacles emptied regularly?
Are staff wearing the appropriate protective clothing?
Have the staff been provided with probe thermometers to check food
temperatures?
Are staff aware that they must not be at work when they may be suffering
from a food borne illness or condition?
Date:
Completed by:

4. Cooking/Post Cooking Handling Yes No Observations

Are staff provided with probe thermometers to check food
temperatures?
Are cooking times and temperatures monitored by staff?
Is there a risk of post cooking cross contamination? Raw to
Cooked foods
Physical
Chemical
Are equipment and utensils cleaned and sanitised prior to use?
Are final rinse temperatures from dish washers checked regularly?
When food is being cooled to be used on a later date, is it done in
line with temperature control practices?
Are food holding facilities adequate? Hot
Cold
Is there a risk of cross contamination from uncooked to ready to eat foods in
storage areas?
Are there adequate hand wash basins with detergent and drying
facilities?
Are staff aware that they must not be at work when they may be suffering
from a food borne illness or condition?
Are all foods packaged adequately?
Have foods been used in rotation of “use by” dates? Chilled
Frozen
Dry
Do staff record the temperature of holding equipment? Cold
Hot
Frozen
Are food displays operating effectively? Hot
above
60°C
Cold
below
5°C
Frozen
- 15°C
Have staff been sufficiently trained to be made aware of the risks of
contamination?
Are display units clean prior to use?
Are sufficient utensils available for use is display units?
Are pest control measures adequate and effective?
separately?
Date:
Completed by:

5. Customer Food Poisoning Complaints Yes No Observations

Are customer food poisoning complaints recorded?
Is there a procedure in place to handle complaints?
Are staff aware of the procedures to handle a complaint?
Are investigation procedures in place to investigate a complaint?
6. Premises, Equipment, Pests and Waste Yes No Observations

Are the premises in good repair, are there are any Storage Area
areas where pests may enter the premises or Preparation
breed? Cooking
Serving/display
Transport
vehicle
Is all equipment in good repair and facilitated in cleaning?
Is the maintenance and equipment record sheet completed?
Has the pest control record been completed?
Have actions been taken where pest evidence has been recorded?
Do externally stored waste receptacles have lids?
Are the waste storage areas and receptacle cleaned regularly?
Are waste receptacles in the food preparation area emptied
regularly?
Are waste display receptacles identifiable from food storage bins?
Date:
Completed by:

Record 9: Food Poisoning Allegation Record

Guest Questionnaire
Name:
Address:
Daytime contact number:
Date of alleged incident:
Time of arrival to the restaurant:
Time of departure from the restaurant:
Restaurant visited:
Number of persons in the party
and relationship (friend, relative etc):
Number of persons alleging illness:
Each person is to complete the following details:-
Name:
Age:
Known food allergens:
Have you had any sickness in the last 7
days? (If yes, please give details)
Have you been overseas in the last 12

months? (If yes, please state where)
List all foods consumed during dining
(including any alcohol):
List symptoms of alleged illness:
State the incubation period (length of time

till the onset of symptoms of alleged illness):
Duration of alleged illness:

Have you visited a doctor?
If yes, was a stool sample provided?
(Part of the investigation into any allegation
requires a stool test to be undertaken)
List all foods consumed over the past 72

hours (split foods into meals including
breakfast, lunch, dinner and snack)
Signature: _________________________________________ Date: ___________________________________

Record: 10 Food Poisoning Allegation Record

Food Handling Staff Questionnaire
This record is to be completed by food handlers that have prepared food in the last 24 hrs.
Name:
Address:
Daytime contact number:
Have you had any symptoms of

gastrointestinal illness within the last 7
days?
If the answer to the previous question is

yes, what were your symptoms & the
duration of illness?
Did you report this illness to your

supervisor?
Have you been to the doctor and

completed a stool teat?
I confirm by signing this record, that all the information given in the questionnaire is true and accurate.
Signature: ______________________________________ Date: __________________________________________

Record 11: Initial Staff Food Safety Information Declaration

The hotel is committed to ensuring that the foods that are purchased, accepted, stored, prepared, and served
are safe & wholesome.
To support the development & implementation of the hotel’s food safety system based on HACCP principles
and as a follow up to the initial food safety training that the hotel carried out, the Executive Chef is to provide a
reminder sheet for all staff.
If there is anything explained to you that you do not understand, please ask. Our system in food safety will only
work if we have the commitment from ALL of our staff.
1. Limit the amount of jewellery to be worn during the preparation of food.

2. Ensure that you are wearing suitable protective head covering when preparing foods.
3. Ensure that your clothing and footwear are clean daily.
4. Wash your hands regularly, e.g. after preparing raw foods, handling waste, after a break, before you start work,
after coughing, sneezing, touching your hair, after eating & drinking and after going to the toilet.
5. Do not use the hand wash basins for anything else but hand washing. Keep access clear at all times.
6. Cover all cuts, open wounds or burns with waterproof band aids. Fingernails are to be kept clean and short. Do not
display bad habits such as placing fingers in food to taste.
7. Report any symptoms of food poisoning such as nausea, vomiting, stomach pains, diarrhoea or fever. DO NOT
WORK IF YOU ARE SUFFERING FROM THESE SYMPTOMS.
8. Do not smoke in the kitchen toilets.
9. Clean as you go. Don’t leave spillages for someone else to clean. Clean all food contact equipment after EVERY
use. This includes items such as the can opener and the meat slicer.
10. Change the water and the detergent regularly when cleaning.
11. Make sure that the food contact equipment you are about to use is clean.
12. Keep raw materials and finished products separate to avoid cross contamination. e.g. the storage of garnishes
must be kept above raw foods.
o o
13. The danger zone is 5 C – 60 C. Keep potentially hazardous food either hot or cold. Do not leave potentially
hazardous food such as sushi at ambient temperatures for long periods of time.
14. Use a sterilising wipe to clean the probe thermometer before each use.
15. Do not use items such as tea towels to cover food. Use plastic lids, glad wrap or aluminium foil. This includes
plates of butter and desserts. Label and date all stored foods without exception. Do not use tea towels for the
draining of juices from plates. Ensure all foods being transported to or from room service is completely covered.
16. Dispose of any cleaning cloths that are old, dirty and cannot be used effectively to clean surfaces.
17. Ensure that all bags of rubbish are tied correctly before placing them into a waste receptacle.
18. Practice first in/first out (FIFO) principles of stock rotation. Ensure that all food containers are clean and dry foods
are decanted into rodent proof containers and clearly labelled after being opened.
19. Report any worn or broken food contact equipment or any structural defects to machines or the fabric of the
building.
20. Do not leave half finished glasses of drinks in the kitchen at any time.
21. Use the blast chiller correctly and cool food down within 90 minutes and store. Do not use the blast chiller for the
storage of food.
22. Report any signs of pest activity or infestation.
23. Do not use glass jars for the storage of foods such as coffee. Use proper containers that are non-shattering.
Name: _______________________________ Date: _______________________________
Signature: ________________________________________________________________________

Record 12: Defrosting Record
Area / Outlet: _________________________________
Food Start Start Start Sign Finish Finish Finish Corrective action Sign
Date Time Temp Date Time Temp
Foods being defrosted are to be monitoring and recorded on this form. Foods are deemed to be defrosted or thawed when the core temperature reaches
between 1°C. to 5°C. Once the food is defrosted then it must be used within 48 hours.
Staff are to record the exact temperature taken with the probe thermometer including the decimal point. Only use black or blue pen.

Record 13: Dishwasher / Glasswasher Temperature Record

Machine Location_________________________________________________
Month Date 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Wash
Rinse
Sign
Month Date 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Wash
Rinse
Sign
Month Date 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Wash
Rinse
Sign
Wash Cycle to be at 60°C to 65°C / Rinse Cycle to be at 82°C or above. Staff are to record the exact temperature including any decimal point. Only use black or blue pen. This is to be
recorded once per day.

Record 14: Foreign Matter Record

TO BE COMPLETED WITH INSURANCE COVER REPORT
In the event of a complaint of foreign material in food, the Food & Beverage Manager or Senior Manager on
duty should deal with the matter and take action as follows:-
1. Write down codes and batch numbers from delivery packaging.
2. Retain the foreign material for analysis (do not touch unnecessarily).
3. Write to the customer using specimen letter – adapt as necessary.
4. Complete the “Insurance Cover Report” form and fax both forms to the nominated insurance company.
5. Enter information into accident book.
6. DO NOT SEND ANY SAMPLES TO THE LABORATORY UNTIL INSTRUCTED.
Customers name: Date of meal:

Address: Time of meal:
Any injury? YES / NO
Type of Injury:
Doctors name and telephone number if attending:
Tel No.:
Type of food: Batch numbers of implicated food:
Delivery date:
“Use by” or “best before” date:
Manufacturer of food: Supplier of food:
Address: Address:
Tel No.: Tel No.:

Nature of foreign material: Found by: customer/hotel
Metal; plastic; stone; cardboard; hair; Found: on food; embedded in food; during preparation;
paper; bone; jewellery; glass; crockery. whilst eating.
Specify if other: Specify if other:

Food handlers involved: (name, department)
Is the EHO involved? YES / NO

EHO’s name and telephone number:
Notes:
Report completed by: Date:
Accident book number:
For EHC use only Date press office, legal and insurance departments
Date received: informed:
Date final report:

Record: 15 Pesticide Usage Record
Date of Visit
Company
Technician
Area Treated
Chemical Used
Amount of Chemical Used
Method of Application
Batch Code of Chemical
Signed
Date of Visit
Company
Technician
Area Treated
Chemical Used
Amount of Chemical Used
Method of Application
Batch Code of Chemical
Signed

Record: 16 Pesticide Approved List

Primary Target Pesticide Common/ Active Ingredient Comments
Pest(s) Class/Application Trade Name
Flying Insects Non-Residual / Fogging ULD BP-50 / ULD BP-100 Pyrethrins These chemicals are primarily used
in fogging equipment for the control
of flying insects. Label permitting,
can use in crack and crevice
applications as a flushing agent.
Wasps, hornets Direct contact Wasp Freeze Allethrin, Phenoxybenzyl Used to kill exposed wasp and
hornet nests.
Wasp & Hornet Jet Freeze Pyrethrins, piperonyl
butoxide, carbaryl
Cockroach, ants, stored Residual / Crack & Crevice, Tempo Ultra WP Cyfluthrin, Short-lived residual with broad label
product pests, etc. Spot & General Surface Tempo Betacyflurin applications.
Tempo SC Ultra
Dursban Chlorpyrifos
Conquer Benzeneacetate Good chemical to rotate usage with

Tempo 20 WP.
Demand CS Benzeneacetate Micro-encapsulated product: long

residual for exterior use.
Coopex Insecticidal Permethrin Powder used to kill injsects.

Dusting Powder
Cockroach, ants, etc. Non-residual / C&C Aerosol P.I. Pyrethrins Good inspection tool for crack and
crevice flushing.
Cockroaches Bait / Crack & Crevice Maxforce or Maxforce FC Hydramethylnon or Fipronil Long lasting control.
(Roach Bait Gel)
Cockroaches Bait / Crack & Crevice Avert Abamectin Long lasting control. Inedible
product areas only.
Cricket ,Cockroach, Ant Granular/Exterior Niban Orthoboric Acid Control for ants, roaches, crickets &
silverfish.
Ant, Cockroach, Cricket Granular Bait/Exterior MaxForce Fine Granule Hydramethylnon Control of numerous outside pests.
Insect Bait Exterior use only.
Cockroach, ants, stored Residual / Crack & Crevice, Perma-Kill Dichlorvos Short-lived residual with broad label
product pests, etc. Spot & General Surface applications.
Ants Granular Bait/Exterior Advance Granular Ant Bait Abamectin Control of many ants. Exterior use
only.

Record: 16 Pesticide Approved List
Primary Target Pesticide Common/ Active Ingredient Comments
Pest(s) Class/Application Trade Name
Ants Granular Bait/Exterior Award Fire Ant Bait Fenoxycarb Insect Growth Regulator control of
ants. Exterior use only.
Ants Bait/Placement Advance Dual Choice Sulfluramid Bait station for many ants – two food
types.
Ants Bait/Placement Maxforce Ant Bait Stat Hydramethylnon Bait station for use with many ants.
Flying insects Non-Residual / Fogging Cypermethrin These chemicals are primarily used
Stored Product Pests & Residual/Crack & Crevice Gentrol Hydroprene IGR for long-term control. Good for
Roaches tank mixing with other residuals.
Various Insect Pests Pheromone Traps/ Interior All Brands Non-toxic Attractants Used to monitor for the presence of
insects (Predominantly Stored
Product Pests). Used to determine
source location. All Pheromones
used in our facility must be mapped
and inspected on a scheduled
frequency. Fly pheromones are
authorized for outside use only.
Rodents Bait/Exterior All Brands Non-toxic Monitor Bait stations: Detects rodent activity
area requiring change to toxic.
Rodents Bait/Exterior WeatherBlok XT with Brodifacoum Used in bait stations as a first

Talon defense in rodent control.
Rodents Bait/Exterior Difethialone and Used in bait stations as a first

Coumatetralyl defense in rodent control.
Rodents Bait/Exterior Contrac Blox Bromadiolone Used in bait stations as a first

defense in rodent control.
Flying Insects ULD BP-50 / ULD BP-100 Pyrethrins These chemicals are primarily used
Rodents Bait/Exterior Maki Paraffin Block Bromadiolone Used in bait stations as a first
defense in rodent control.

Record: 17 Cleaning Schedule Record

AREA__________________________________ WEEK COMMENCING _____________________________________________________
Item requiring cleaning Frequency Whom Signature Check
Responsible
After Use Daily Weekly MON TUES WED THU FRI SAT SUN

Record: 18 Food Poisoning / Foreign Object Initial Response Letter
Dear
Re:
I refer to your (telephone call / letter of ………………..) and I was most concerned to learn of your illness.
May I take this opportunity to assure you that the circumstances of your complaint will be most carefully
investigated and that I will be in contact with you again in the near future.
Thank you for having contacted me on this matter and I trust that you (and your wife / husband / family/ party)
are now fully recovered.
Yours sincerely

Record 19: Food Poisoning / Foreign Object Investigation Letter – Final Result
Dear
Re:
With reference to my (letter / telephone call) of (date) regarding your recent illness, may I say again how sorry I was to learn
that you (and your wife / family / party) had been indisposed.
Immediately on receipt of your (letter / telephone call), our Food Safety Committee was instructed to carry out a full
investigation into the points that you raised and I am now in receipt of their report.
Samples of the food that you identified have been tested, the results of which were satisfactory with no pathogens being
identified.
Following a detailed investigation of the methods of storage, preparation and service of food, the practises at the hotel were
found to meet our normal high standards. No evidence has emerged which would indicate that the Hotel was at fault in any
way. Our hotel has an international standard food safety program implemented based on the principles of HACCP. This is
rd
reviewed annually to ensure we are up to date. Our hotel is also externally audited by a 3 party food safety auditor on an
unannounced basis to verify our food safety standards. All our food safety monitoring records were completed as per the
requirements of our food safety program and also indicated that the foods you consumed at our restaurant were at the
correct temperature.
May I take this opportunity to assure you that (enter name of Hotel) always seek to maintain the very highest standards of
quality and service and it is my sincere hope that your recent experience will not deter you from visiting the Hotel /
Restaurant when you are next in (town).
We look forward to welcoming you to (enter name of Hotel) and being of service to you on many occasions.
Yours sincerely

Record 20: Kitchen Audit Checklist

Date of Audit Kitchen Name
This has been developed to provide an extra internal audit tool for hygiene champions of the hotels. It is also developed for
General Manager’s to undertake a food safety audit for a particular kitchen. This is a requirement in version 4 and must be
done by the GM at least 2 times per year.
Question or observation to be made Answer

(Y/N)
1. Are all floors, walls and ceiling surfaces clean?
2. Are food contact surfaces such as meat slicers, can openers, food mixers, hand whisks clean?
3. Are door seals to all coolrooms, refrigeration units and freezer units clean?
4. Is there a sanitiser solution available?
5. Are all chemicals correctly labelled?
6. Are cleaning cloths in good condition and clean?
7. Does the dish washer work get cleaned regularly?
8. Does the dish washer achieve 60°C for wash cycle and 82°C for rinse cycle?
9. Are staff wearing clean clothing?

10. Are staff wearing protective head covering?
11. Are staff wearing and using gloves correctly?
12. Are there blue band aids available for use by staff in the kitchen?
13. Have staff covered all cuts and wounds?
14. Is there a wash hand basin in the kitchen?
15. Does the wash hand basin have hot water to 41°C within 1 minute, soap and paper towels to dry hands?
16. Are wash hand basins only being used for hand washing?
17. Does the wash hand basin have direct access with nothing blocking regular use?
18. Is there a waste bin for staff to use in the kitchen?

19. Is there a lid for bin when the kitchen is not in use?
20. Are all coolrooms and refrigeration units operating at 5°C or below?
21. Are all freezer units operating at -15°C or below?
22. Are all foods covered?
23. Are staff only using plastic, stainless steel or aluminium foil to cover foods?
24. Are all foods labelled?
25. Are all foods date coded?
26. Are all foods stored within the area in date?
27. Are all raw foods stored separate or below cooked foods or ready to eat foods?
28. Are all ceilings, walls and floors in good structural condition with no holes, damage or disrepair?
29. Are all the lights diffused (covered)?
30. Are all food contact equipment in good condition?
31. Are door seals to all coolrooms, refrigeration units and freezer units in good condition and not damaged?
32. Have all wooden equipment been removed from the kitchen?
33. Have all unnecessary glass been removed from the kitchen?
34. Are there any obvious signs of pest activity?

Question or observation to be made Answer
(Y/N)
35. Is there a designated cooling of food location?
36. Are staff cooling foods correctly?
37. Are colour coded boards being used?
38. Are staff using the correct colours for the foods in relation to the colour coded boards?
39. Is there a cutting board rack?
40. Are there sterilising wipes for the cleaning of the thermometers used within the kitchen?
41. Is there at least 1 operating probe thermometer for staff to use within the kitchen?
42. Are there cooking/reheating temperature records?

43. Are there cooling temperature records?
44. Are there calibration records for the thermometers used within the kitchen?
45. Are there temperature records for coolrooms, refrigeration units and freezer units?
46. Is there a cleaning schedule for this area including every fixture and fitting?
47. Do all records appear to be completed correctly – with black/blue pen, temperatures measured tom the
decimal point and not made up?
48. Have the staff been trained in food safety within the last 12 months?
49. Have all staff completed record 11?
50. Is the dishwasher / glass washer temperature record completed daily?
Actions required from this audit
Number Action required When by? Who by? Completed on?
Name: Signed:
Date:

Record 21: Outdoor Catering Temperature Record
Date of Function
Name of Function Function Number
Temperature of Vehicle (°C)
Food Temp Leaving Hotel (°C) Temp Arrival - Venue (°C) Temp Before Service (°C)
Record the temperatures of at least 2 hot foods and 2 cold foods that are potentially hazardous and are transported,
held and then served. Hot food display temperature is to be at 60°C or above. Cold food display temperature is to be
at 5°C or below. Staff are to record the exact temperature taken with the probe thermometer including the decimal
point. Only use black or blue pen.

Record 22: Event Organiser / Individual Diner Doggy Bag / Leftover Food Take
Away Waiver Form
Applicable for: Food served at Private functions and from a la carte restaurant menus.
Not applicable for: Restaurant Buffet food.
Available to: Individual restaurant diners; Private function Event Organizers

Copy provided to the Guest and one copy kept on record at the Hotel.
The food I have requested to take away from the hotel was serviced from either an a la carte menu or private
function. In doing so, I, the undersigned, remove this food with full understanding that there may be certain
food safety risks involved that I assume responsibility for. As a result of my decision, I agree that I shall defend,
indemnify and hold harmless the _______________________ (hotel name), Starwood Asia Pacific Hotels and
Starwood Hotels & Resorts Worldwide and its Affiliates and their respective trustees, beneficiaries, directors,
officers, employees and agents, and the successors and assigns of each of the foregoing (collectively, the
“Indemnified Parties”) for, from and against any and all Claims except to the extent such Claims are caused by
Licensor’s Gross Negligence or Wilful Misconduct
I understand that this is a legal document. I have read and understood this document and I understand all the
terms stated within this document. I sign this document with full knowledge of its meaning and significance.
Please check all that apply
I am a registered Hotel Guest I am the Event Organizer I am a local resident
Hotel Guest Check-in Date: ___________ Check-out Date: ___________ Rm.#:__________
Legal Name (Print):_____________________________________________________________
Legal Name (Sign) ______________________________________________________________
Date: __________________________________ (dd/Mmm/yy)
Hotel Manager / Witness:
Name (Print):_____________________________________________________________
Name (Sign) ______________________________________________________________
Position: _________________________________________________________________
Date: __________________________________ (dd/Mmm/yy)

Record 23: Training Record
Date of Training Number of

Participants
Name of Session Trainer’s Name
Learning Outcomes
No. Associate Name Employee Number Signature


Safe Food Standards Manual

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Starwood Safe Food & Hygiene Standards Manual

Record 1: Checklist to Visit Supplier’s Record

NAME OF THE SUPPLIER:

DATE AND TIME OF VISIT:

TEAM MEMBERS PRESENT:

Storage conditions YES NO N/A

3. Chillers and Freezers are not overloaded.

4. Food is stored off the floor and away from walls.

5. Proper stock rotation is done.

6. Free from dust, insects, rodents and/or birds.

7. Any spoilt food items or expired food items are not

8. Premises and refuse are kept in clean and tidy

Quality of the products

Safe Food and Hygiene Standards Manual – Version 4 Page 1 of 31

Equipment and transport YES NO N/A

2. Freezer or chiller truck are clean and tidy with correct

3. Tables, chopping boards and knives are clean and tidy.

Personal hygiene of food handlers YES NO N/A

2. Are sufficient facilities provided for the washing of

4. Are sufficient toilet facilities provided?

5. Are sufficient facilities provided for the washing of

HACCP YES NO N/A

Team Member Signature Suppliers Signature

Safe Food and Hygiene Standards Manual – Version 4 Page 2 of 31

Record 2: Food Delivery Record

Safe Food and Hygiene Standards Manual – Version 4 Page 3 of 31

Record: 2a Rejection Record

Safe Food and Hygiene Standards Manual – Version 4 Page 4 of 31

Record 3: Food Storage Temperature Record

Week Commencing: _________________________________ Area / Outlet: ______________________________

Unit Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Safe Food and Hygiene Standards Manual – Version 4 Page 5 of 31

Record: 4 Cooking/Reheating Temperature Record

Process (tick) Food Temperature Corrective Action Sign

Process (tick) Food Temperature Corrective Action Sign

Process (tick) Food Temperature Corrective Action Sign

Safe Food and Hygiene Standards Manual – Version 4 Page 6 of 31

Record 5: Cooling Of Food Record

Date Food Start Start Temp Temp Corrective Action Signature

Safe Food and Hygiene Standards Manual – Version 4 Page 7 of 31

Record 6: Food Display Temperature Record

Food Temperature Corrective Action Sign

Food Temperature Corrective Action Sign

Food Temperature Corrective Action Sign

Safe Food and Hygiene Standards Manual – Version 4 Page 8 of 31

Record: 7 Calibration Record

Date Probe Identification Temp’ Achieved Corrective Action Tester’s

Safe Food and Hygiene Standards Manual – Version 4 Page 9 of 31

Record 8: Internal Audit/Review Record

Safe Food and Hygiene Standards Manual – Version 4 Page 10 of 31

2. Storage Yes No Observations

Safe Food and Hygiene Standards Manual – Version 4 Page 11 of 31

3. Preparation Areas Yes No Observations

Safe Food and Hygiene Standards Manual – Version 4 Page 12 of 31

4. Cooking/Post Cooking Handling Yes No Observations

Safe Food and Hygiene Standards Manual – Version 4 Page 13 of 31

5. Customer Food Poisoning Complaints Yes No Observations

6. Premises, Equipment, Pests and Waste Yes No Observations

Safe Food and Hygiene Standards Manual – Version 4 Page 14 of 31

Record 9: Food Poisoning Allegation Record

Have you been overseas in the last 12

List symptoms of alleged illness:

Week Commencing: ___ Area / Outlet:

Signature: _______ Date: _

Signature: Date: ____

Name: _ Date: _

Hotel Guest Check-in Date: _____ Check-out Date: _ Rm.#:______