{"id":3990,"date":"2021-06-10T09:18:56","date_gmt":"2021-06-10T09:18:56","guid":{"rendered":"http:\/\/iqs-ltd.com\/?page_id=3990"},"modified":"2021-06-10T09:29:47","modified_gmt":"2021-06-10T09:29:47","slug":"food-hospitality","status":"publish","type":"page","link":"https:\/\/iqs-ltd.com\/fr\/food-hospitality\/","title":{"rendered":"De La Nourriture Et De L'H\u00f4tellerie"},"content":{"rendered":"

Food & Hospitality<\/h2>\n

1.\u00a0\u00a0\u00a0F<\/u>oo<\/u>d Safety Control Program<\/u><\/h1>\n

\u00b7\u00a0\u00a0 Monthly unannounced Food Safety Audit:<\/p>\n

\u00b7\u00a0\u00a0 Staff training on Basic Food Safety (2 hours) 2 time \/ Year for F&B staff in each restaurant<\/p>\n

\u00b7\u00a0\u00a0 Checklist based on Food Safety principals and Audit covers the whole food chain:<\/h2>\n

1.\u00a0\u00a0\u00a0\u00a0\u00a0 Receipt of Delivery<\/p>\n

2.\u00a0\u00a0\u00a0\u00a0\u00a0 Dry Storage<\/p>\n

3.\u00a0\u00a0\u00a0\u00a0\u00a0 Frozen Storage<\/p>\n

4.\u00a0\u00a0\u00a0\u00a0\u00a0 Refrigerated Storage<\/p>\n

5.\u00a0\u00a0\u00a0\u00a0\u00a0 Food Preparation<\/p>\n

6.\u00a0\u00a0\u00a0\u00a0\u00a0 Defrosting of frozen foods<\/p>\n

7.\u00a0\u00a0\u00a0\u00a0\u00a0 Cooking & Reheating<\/p>\n

8.\u00a0\u00a0\u00a0\u00a0\u00a0 Cooling<\/p>\n

9.\u00a0\u00a0\u00a0\u00a0\u00a0 Food display & Service<\/p>\n

10.\u00a0\u00a0 Thermometers<\/p>\n

11.\u00a0\u00a0 Water & ice<\/p>\n

12.\u00a0\u00a0 Personal Hygiene (Staff training, Medical Screening, Personal Hygiene Facilities, Personal Hygiene Practices)<\/p>\n

13.\u00a0\u00a0 Solid Waste<\/p>\n

14.\u00a0\u00a0 Pest Control<\/p>\n

15.\u00a0\u00a0 Structure of food preparation areas<\/p>\n

16.\u00a0\u00a0 Customer toilets<\/p>\n

17.\u00a0\u00a0 Restaurants & dining areas<\/p>\n

18.\u00a0\u00a0 Equipment<\/p>\n

19.\u00a0\u00a0 Cleaning & Sanitation<\/p>\n

20.\u00a0\u00a0 Laboratory Analysis<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Staff coaching Training during the Audit tour.<\/h2>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Document review<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 Temperature controls (Receiving foods, Fridges & Freezers, Defrosting, Cooking,<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 Reheating, Cooling, Chilled food display, Hot food display)<\/p>\n

\u00b7\u00a0\u00a0 \u00a0Vegetables & Fruits sanitation log<\/p>\n

\u00b7\u00a0\u00a0 \u00a0Any other form related to Food Safety.<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Scoring system,<\/p>\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\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 = Two (2)<\/p>\n

Minor non \u2013 conformance\u00a0\u00a0\u00a0\u00a0 = One (1)<\/p>\n

Major non \u2013 conformance\u00a0\u00a0\u00a0\u00a0\u00a0 = Zero (0)<\/p>\n

* Indication of performance depends on the total score obtained from the audit:<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Audit score<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Results of microbiological analysis of food and swab & water samples.<\/p>\n

o\u00a0\u00a0 The following are considered Major non-conformances under the operational requirements of\u00a0QI International <\/u>certification services.<\/p>\n

o\u00a0\u00a0\u00a0<\/strong>For each non-conformance a penalty of 10% is awarded to the overall score for the section in which the incidence was noted.<\/strong><\/p>\n

1.\u00a0\u00a0\u00a0\u00a0 Absence of sanitizer.<\/p>\n

2.\u00a0\u00a0\u00a0\u00a0 Staff not wearing headgear in any food prep area.<\/p>\n

3.\u00a0\u00a0\u00a0\u00a0 Presence of pests.<\/p>\n

4.\u00a0\u00a0\u00a0\u00a0 Jewelry (bandages\/ necklaces \/ fancy earrings)<\/p>\n

5.\u00a0\u00a0\u00a0\u00a0 Bad working habits.<\/p>\n

6.\u00a0\u00a0\u00a0\u00a0 Incorrect storage temperature.<\/p>\n

7.\u00a0\u00a0\u00a0\u00a0 Eating and \/or drinking in food prep. Areas.<\/p>\n

8.\u00a0\u00a0\u00a0\u00a0 Expired stock.<\/p>\n

9.\u00a0\u00a0\u00a0\u00a0 Cloths.<\/p>\n

10.\u00a0 Absence of hand wash commodities at any hand wash basin<\/p>\n

11.\u00a0 Evidence of smoking<\/p>\n

12.\u00a0 Swab score of Zero<\/p>\n

Indication of performance:<\/u><\/strong><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Above 80%<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Excellent result with very few items to rectify<\/p>\n

**Awarde the\u00a0Silver<\/strong> QI International <\/u>Certificate<\/p>\n

**After 3 succesive awarding the silver certificate the Restaurant will gain the\u00a0Golden<\/strong> QI International<\/u>\u00a0Certificate<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a060-79 %<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Food Hygiene \/FOOD SAFETY training for staff together with<\/p>\n

implementation of an action plan & FOOD SAFETY system<\/p>\n

for improvement<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Below 60%\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Food Hygiene \/FOOD SAFETY training, FOOD SAFETY system<\/p>\n

should be implemented & action plan for<\/p>\n

improvement according to the audit result<\/p>\n

recommendation<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Reporting,<\/h2>\n

Details of the performance regard the implementation of the FOOD SAFETY system. Report includes:<\/p>\n

\u00b7\u00a0\u00a0\u00a0 Checklist with scores of each item.<\/p>\n

\u00b7\u00a0\u00a0\u00a0 Major\u00a0 non-conformities.<\/p>\n

\n

2.\u00a0\u00a0\u00a0S<\/u>a<\/u>mp<\/u>l<\/u>i<\/u>n<\/u>g & Laboratory Analysis :-<\/u><\/h1>\n

Ensure the actual effectiveness of the system and risk of food contamination is minimized. Interpretation of results of the analysis results and the audit findings, recommendations and Corrective actions<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0 Food Samples ( fresh, cooked & raw food)<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0 Water samples (tap water, purification \/ treatment units, ice)<\/p>\n

\u00b7\u00a0\u00a0\u00a0 Surface swabs ( clean surfaces, cooking utensils, hands of food Covereders<\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0 Hand Swabs<\/p>\n

\u00b7\u00a0\u00a0\u00a0 Throat swabs<\/p>\n

** Detailed Report of Microbiological test results of samples (food, surface swabs and water).<\/p>\n

3. Mystery Guest\u00a0 Service:<\/u><\/h1>\n

Mystery Guest Service a management tool that provides companies with a means of monitoring service from the costumers\u2019 perspective.<\/p>\n

\u201cMeasure smiles\u201d An added value to the consumer<\/p>\n

**The key to success in hospitality industry is setting and maintaining service standards – standards that do not change from shift to shift, from manager to manager.<\/p>\n

**The guidelines in the checklist are based on global standards of service quality and the Restaurant service parameters<\/p>\n

1.\u00a0\u00a0\u00a0\u00a0 Quick preparation of reports and submission to The Management<\/p>\n

2.\u00a0\u00a0\u00a0\u00a0 Ongoing visits for continuous monitoring of service quality<\/p>\n

3.\u00a0\u00a0\u00a0\u00a0 Preparation of graphs for audits with score summery, highlighting weak and strong areas<\/p>\n

\n

S<\/u><\/strong>u<\/u><\/strong>p<\/u><\/strong>po<\/u><\/strong>rtiv<\/u><\/strong>e Services:<\/u><\/strong><\/p>\n

1.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong>M<\/u><\/strong>e<\/u><\/strong>d<\/u><\/strong>i<\/u><\/strong>ca<\/u><\/strong>l Screening tests for F&B staff, Sampling & Analysis:<\/u><\/strong><\/p>\n

\u00b7\u00a0\u00a0\u00a0 Throat swabs<\/p>\n

\u00b7\u00a0\u00a0\u00a0 Urine analysis<\/p>\n

\u00b7\u00a0\u00a0\u00a0 Stool analysis<\/p>\n

\u00b7\u00a0\u00a0\u00a0 Blood sample for Hepatitis A,B,C viruses.<\/p>\n

\n

4.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Food Safety Staff Training:<\/u><\/h1>\n

\u00b7\u00a0 Courses to be delivered at client premises ( Minimum 10 delegates per course) , course includes handbook, workshops, Examinations, assignments and QI International<\/u> certificate.<\/p>\n

\u00b7\u00a0 Other like The accommodation, transportation & visit expenses (Trainig venue, Coffee breaks or lunch breaks & Data Show) will be Covered by the restaurant Management.<\/p>\n

\u00b7\u00a0\u00a0L<\/em>e<\/em>vel 1 Award in\u00a0Basic\u00a0<\/u>Food \u00a0Safety<\/u>\u00a0in work place: 3 hours in half day<\/em><\/p>\n

\u00b7\u00a0\u00a0L<\/em>e<\/em>vel 2 \u00a0Award in\u00a0Intermediate\u00a0<\/u>Food Safety<\/u>: 6 hours in one day<\/em><\/p>\n

\u00b7\u00a0\u00a0Level 3 Award in Internal Auditor\u00a0 12 hours in 2 days<\/em>,<\/em><\/p>\n

\u00b7\u00a0\u00a0L<\/em>e<\/em>vel 3 Award in\u00a0Advanced\u00a0<\/u>Food Safety<\/u>\u00a0(Supervisory Management): 12 hours in 2 days,<\/em><\/p>\n

\u00b7\u00a0\u00a0\u00a0L<\/em>e<\/em>vel 3 \u00a0Award in\u00a0HACCP Awareness & Implementation<\/u>\u00a012 hours in 2 days<\/em><\/p>\n

\u00b7\u00a0\u00a0L<\/em>e<\/em>vel 3 \u00a0Award in\u00a0HACCP Intermediate\u00a0<\/u>12 hours in 2 days,<\/em><\/p>\n

\u00b7\u00a0\u00a0Level 4\u00a0 Award in HACCP Advanced\u00a0 18 hours in 3 days<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Food & Hospitality 1.\u00a0\u00a0\u00a0Food Safety Control Program \u00b7\u00a0\u00a0 Monthly unannounced Food Safety Audit: \u00b7\u00a0\u00a0 Staff training on Basic Food Safety (2 hours) 2 time \/ Year for F&B staff in each restaurant \u00b7\u00a0\u00a0 Checklist based on Food Safety principals and… <\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3990","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/iqs-ltd.com\/fr\/wp-json\/wp\/v2\/pages\/3990","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iqs-ltd.com\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/iqs-ltd.com\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/iqs-ltd.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/iqs-ltd.com\/fr\/wp-json\/wp\/v2\/comments?post=3990"}],"version-history":[{"count":2,"href":"https:\/\/iqs-ltd.com\/fr\/wp-json\/wp\/v2\/pages\/3990\/revisions"}],"predecessor-version":[{"id":4004,"href":"https:\/\/iqs-ltd.com\/fr\/wp-json\/wp\/v2\/pages\/3990\/revisions\/4004"}],"wp:attachment":[{"href":"https:\/\/iqs-ltd.com\/fr\/wp-json\/wp\/v2\/media?parent=3990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}