Food Hygiene & Safety

Purpose

To prevent food contamination and protect guests by applying safe food handling practices.

Scope

Applies to all staff who handle, prepare, store or serve food.

Responsibility

Executive Chef is accountable; Kitchen Supervisors enforce; every food handler follows the rules.

Detailed procedure

1. Wash hands for at least 20 seconds before work, after breaks and after handling raw food.
2. Wear clean uniforms, hair covering and gloves where required, and report illness before starting work.
3. Keep raw and cooked foods separate and use colour-coded boards and knives.
4. Cook food to safe core temperatures and measure with a probe thermometer.
5. Store food at the correct temperatures, labelled with date and use-by.
6. Clean and sanitise surfaces and equipment after each use and at the end of the day.

Standards and guidelines

• Cold storage is held at or below 5°C and frozen at −18°C or below.
• Food in the danger zone is never left out beyond the approved time.
• Allergen information is available for every dish.

Required records and documentation

• Temperature log
• Cleaning schedule
• Staff health declaration

Related images

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