1. Food Safety Control Program

Monthly unannounced Food Safety Audit:
Staff training on Basic Food Safety (3 hours) 2 time / Year for F&B staff in each hotel
Checklist based on Food Safety principles and Audit covers the whole food chain:

Receipt of Delivery
Dry Storage
Frozen Storage
Refrigerated Storage
Food Preparation
Defrosting of frozen foods
Cooking & Reheating
Food display & Service
1Water & ice
Personal Hygiene (Staff training, Medical Screening, Personal Hygiene Facilities, Personal Hygiene Practices)
Solid Waste
Pest Control
Structure of food preparation areas
Customer toilets
Restaurants & dining areas
Cleaning & Sanitation
Swimming pools
Laboratory Analysis
Legionella Control Program
Food Safety Control Program (FOOD SAFETY):
Control plans
Work instructions
CCPs “ Critical Control Points plans
Staff coaching Training during the Audit tour.

Document review
Temperature controls (Receiving foods, Fridges & Freezers, Defrosting, Cooking,
Reheating, Cooling, Chilled food display, Hot food display)
Vegetables & Fruits sanitation log
Pest identification forms
Cleaning & sanitation logs
Any other form related to Food Safety
Scoring system,
* The audit checklist contains many sections with a number of questions; objective evidence gained during the audit answer these questions

“Conform” or “non- conform”

Conform = Two (2)

Minor non – conformance = One (1)

Major non – conformance = Zero (0)

* Indication of performance depends on the total score obtained from the audit:

Audit score
Results of microbiological analysis of food and swab & water samples.
The following are considered Major non-conformances under the operational requirements of IQS International certification services.

For each non-conformance, a penalty of 10% is awarded to the overall score for the section in which the incidence was noted.

Absence of sanitizer.
Staff not wearing headgear in any food prep area.
Presence of pests.
Jewelry (bandages/ necklaces / fancy earrings)
Bad working habits.
Incorrect storage temperature.
Eating and /or drinking in food prep. Areas.
Expired stock.
Absence of hand wash commodities at any hand wash basin
Evidence of smoking
Swab score of Zero
The presence of pests at any indoor Food prep Area or restaurant will lead to not award the IQS International Food Safety Certificate although the score is over the 80%, till the solution of this problem.

Indication of performance:

Above 80% – Excellent result with very few items to rectify
60-79 % – Food Hygiene /FOOD SAFETY training for staff together with the implementation of an action plan & FOOD SAFETY system for improvement
Below 60% – Food Hygiene /FOOD SAFETY training, FOOD SAFETY system Should be implemented & action plan for improvement according to the audit result recommendation
**Awarded the Silver IQS International Certificat
**After 3 successive awarding the silver certificate the hotel will gain the Golden IQS Internationalt Certificate


Details of the performance regard the implementation of the FOOD SAFETY system. Report includes:

Checklist with scores of each item.
Major non-conformities.
2. Sampling & Laboratory Analysis

Ensure the actual effectiveness of the system and the risk of food contamination is minimized. Interpretation of results of the analysis results and the audit findings, recommendations, and Corrective actions

Food Samples ( fresh, cooked & raw food)
Water samples (tap water, purification/treatment units, ice)
Surface swabs ( clean surfaces, cooking utensils, hands of food Covered
Hand Swabs
Throat swabs
** Detailed Report of Microbiological test results of samples (food, surface swabs, and water).