La nourriture
\n1. Food Safety Control Program<\/p>\n
Monthly unannounced Food Safety Audit:
\nStaff training on Basic Food Safety (3 hours) 2 time \/ Year for F&B staff in each hotel
\nChecklist based on Food Safety principles and Audit covers the whole food chain:<\/p>\n
Receipt of Delivery
\nDry Storage
\nFrozen Storage
\nRefrigerated Storage
\nFood Preparation
\nDefrosting of frozen foods
\nCooking & Reheating
\nCooling
\nFood display & Service
\nThermometers
\n1Water & ice
\nPersonal Hygiene (Staff training, Medical Screening, Personal Hygiene Facilities, Personal Hygiene Practices)
\nSolid Waste
\nPest Control
\nStructure of food preparation areas
\nCustomer toilets
\nRestaurants & dining areas
\nEquipment
\nCleaning & Sanitation
\nSwimming pools
\nLaboratory Analysis
\nLegionella Control Program
\nFood Safety Control Program (FOOD SAFETY):
\nControl plans
\nProcedures
\nWork instructions
\nCCPs \u201c Critical Control Points plans
\nStaff coaching Training during the Audit tour.<\/p>\n
Document review
\nTemperature controls (Receiving foods, Fridges & Freezers, Defrosting, Cooking,
\nReheating, Cooling, Chilled food display, Hot food display)
\nVegetables & Fruits sanitation log
\nPest identification forms
\nCleaning & sanitation logs
\nAny other form related to Food Safety
\nScoring system,
\n* The audit checklist contains many sections with a number of questions; objective evidence gained during the audit answer these questions<\/p>\n
\u201cConform\u201d or \u201cnon- conform\u201d<\/p>\n
Conform = Two (2)<\/p>\n
Minor non \u2013 conformance = One (1)<\/p>\n
Major non \u2013 conformance = Zero (0)<\/p>\n
* Indication of performance depends on the total score obtained from the audit:<\/p>\n
Audit score
\nResults of microbiological analysis of food and swab & water samples.
\nThe following are considered Major non-conformances under the operational requirements of IQS International certification services.<\/p>\n
For each non-conformance, a penalty of 10% is awarded to the overall score for the section in which the incidence was noted.<\/p>\n
Absence of sanitizer.
\nStaff not wearing headgear in any food prep area.
\nPresence of pests.
\nJewelry (bandages\/ necklaces \/ fancy earrings)
\nBad working habits.
\nIncorrect storage temperature.
\nEating and \/or drinking in food prep. Areas.
\nExpired stock.
\nCloths.
\nAbsence of hand wash commodities at any hand wash basin
\nEvidence of smoking
\nSwab score of Zero
\nThe 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.<\/p>\n
Indication of performance:<\/p>\n
Above 80% – Excellent result with very few items to rectify
\n60-79 % – Food Hygiene \/FOOD SAFETY training for staff together with the implementation of an action plan & FOOD SAFETY system for improvement
\nBelow 60% – Food Hygiene \/FOOD SAFETY training, FOOD SAFETY system Should be implemented & action plan for improvement according to the audit result recommendation
\n**Awarded the Silver IQS International Certificat
\n**After 3 successive awarding the silver certificate the hotel will gain the Golden IQS Internationalt Certificate<\/p>\n
Reporting<\/p>\n
Details of the performance regard the implementation of the FOOD SAFETY system. Report includes:<\/p>\n
Checklist with scores of each item.
\nMajor non-conformities.
\n2. Sampling & Laboratory Analysis<\/p>\n
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<\/p>\n
Food Samples ( fresh, cooked & raw food)
\nWater samples (tap water, purification\/treatment units, ice)
\nSurface swabs ( clean surfaces, cooking utensils, hands of food Covered
\nHand Swabs
\nThroat swabs
\n** Detailed Report of Microbiological test results of samples (food, surface swabs, and water).<\/p>","protected":false},"excerpt":{"rendered":"
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