BSA 2017 - Sheraton | Food Safety

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BSA 2017 - Sheraton | Food Safety
Created by Parthian Yogarajah | IT Manager | Sheraton Gateway Toronto

Food Safety

Temperature Logs and Training documentation is completed and available for review External Notes Temperature Logs and Training documentation is completed and available for review Mark N/A if any of the following: Facility is under complete renovation and not available for guest use Hotel provided documentation that an owner or management company change has occurred within the last 90 days Local code prohibits/supersedes any standard, documentation must be provided to verify All associate hire dates within the last 60 days when evaluating hourly food safety training All manager hire dates within the last 60 days when evaluating management food safety certification Restaurant is operated by a third party Review documentation from last inspection, re-inspection, owner/management company change or opening/re-opening date forward Hotel must provide documentation of owner/management company change Select (1) of the following (5) documentation items to review Proof of Food Safety training for all culinary food handling associates All food handlers (e.g. cook) must minimally be: Trained Re-trained every 2 years Food handler is an associate who is involved in the preparation of food/food products either from scratch or convenience items (e.g. cook) Select (1) (GH 5) hourly culinary staff member in current position at least 60 days Ask to see documentation that the selected culinary staff is food safety trained within the last 2 years Any food safety training is acceptable, the most common examples are: Government or local required food handler training Food Safety Training for Food Handlers (TAP Series) ServSafe Starters or ServSafe Food Handlers Safe Food Solutions LLC Essentials of Food Safety and HACCP Principles GFSF (Great Food Safe Food) Management certification program (e.g. National Registry, ServSafe) It is acceptable for management certifications to be valid for the entire length of certificate (e.g. 5 years or 3 years) without re-certifying or additional training every 2 year Documentation may be in any form, the most common examples are: Roster Training certificate Completion documentation Mark NO if any of the following: Training not conducted or documented Training documentation more than 2 years old The appropriate managers are Food Safety Certified through an approved program Review documentation from last inspection, re-inspection, owner/management company change or opening/re-opening date forward Hotel must provide documentation of owner/management company change Management staff must minimally complete management food safety certification Minimum number of Food Safety certified management (positions vary by hotel, equivalents acceptable): FF/SHS/TPS/AC/AH/ELMT - 1 manager CY/RI/MX/FP - 250 rooms/suites or less: Chief Engineer (management or salaried), GM, other manager (or other hourly staff if only (1) management position on property) CY/RI/MX/FP - 251 rooms/suites or more: Chief Engineer (management or salaried), Assistant GM, other managers (or other hourly staff if only (1) management position on property) JW/MH/RH/RC/RCDC/AUTO/DH/Non Branded/GH/SHER/SR/LC/LM/W/WSTN: Assistant Engineer, Banquet Chef, Chief/Executive Steward, Culinary managers, Director of Engineering, Executive Chef, Restaurant Managers, Sous Chefs Current (5 years from validation date), from an approved certification training program (in-person or online) Food handler certification or proof of training (e.g. roster, training documentation) is not acceptable Ask to see certificates of managers in current position at least 60 days: Select (2) management staff from the list above (MH/RH/JW/RC/RCDC/CY/RI/MX/AH/AUTO/DH/Non Branded/FP/SHER/SR/LC/LM/W/WSTN) Select (5) management staff from the list above (GH) Ask to see certificate for the certified manager (FF/SHS/TPS/AC/AH/ELMT) US Management food safety certification must only be from one of the following certifying bodies: NRFSP (National Registry of Food Safety Professionals) Prometric (formerly Experior Assessments) ServSafe (National Restaurant Association/Educational Foundation) Learn2Serve 360 Training.com, Inc. City/County/State certifications may not be substituted unless logos of one of the above certifying bodies is present Documentation must be management certificate AP, EUR, MEA, CALA, CAN Documentation may be from any certifying body ALL CONTINENTS Mark NO if any of the following: Certificates not from approved program (US) Certificates not on file and available for review Certificates older than 5 years Required staff not certified in approved program Refrigerator and freezer temperature logs (HACCP Log A-3) are completed and on file for 90 days Hotel may use any form (electronic or paper) If hotel cooks, holds, re-heats, refrigerates, freezes, or cools food the proper logs/forms must be completed Log must minimally record: Date AM internal temp PM internal temp Corrective Action (if temperature out-of-range) Refrigerator temperatures above 41F (5C) are considered out-of-range Freezer temperatures above 5F (-15C) are considered out-of-range Select (1) refrigerator and (1) freezer Select (1) week (7 consecutive days) within the past 3 months Mark NO if any of the following: Corrective action field not completed Documentation not available for review Documentation not 90%+ complete Log entry(s) not filled out correctly Temperatures out of guidelines have not corrective actions Temperature Logs (HACCP Log A-1) for cooking, holding and reheating food items are completed and on file for the past 90 days Do not select this item is hotel does not cook, hold or re-heat food items Hotel may use any form (electronic or paper) If hotel cooks, holds, re-heats, refrigerates, freezes, or cools food the proper logs/forms must be completed Log must minimally record: Date Food item Time Temperature Corrective Action (if temperature out-of-range) For cooking temperatures: temperatures below minimal internal cooking limits listed on Log A-1 are considered out of range For reheating temperatures: below 165F (74C) are considered out of range For holding temperature: hot holding below 135F (57C) or cold holding above 41F (5C) are considered out of range Select (1) kitchen and (1) meal period for 1 week (7 consecutive days) within the past 3 months Review documentation and check all fields are correctly completed for selected entries Mark NO if any of the following: Corrective action field not completed for out-of-range temperatures Documentation not available for review Documentation not 90%+ complete Log entry(s) not filled out correctly Temperatures out of guidelines have no corrective actions Food Cooling Logs (HACCP Log A-2) are completed and on file for the past 90 days Do not select this documentation item if hotel does not re-heat food Hotel may use any form (electronic or paper) If hotel cooks, holds, re-heats, refrigerates, freezes, or cools food the proper logs/forms must be completed Log must minimally record: Date Food item Temp at start Temp #1 (after 1 hour) Temp #2 (after 2 hours) Temp #3 (after 4 hour) Temp #4 (after 6 hours) Corrective Action (if temperature out-of-range) Temp #2 (after 2 hours) above 70F (21C) are considered out-of-range Temp #4 (after 6 hours) above 41F (5C) are considered out-of-range Select (3) cooling log entries within the past 3 months Review documentation and check all fields are correctly completed for selected entries Mark NO if any of the following: Corrective action field not completed for out-of-range temperatures Documentation not available for review Documentation not 90%+ complete Log entry(s) not filled out correctly
Personal hygiene procedures are followed External Notes Personal hygiene procedures are followed Mark N/A if any of the following: Facility is under complete renovation and not available for guest use Local code prohibits/supersedes any standard, documentation must be provided to verify This item will be evaluated whenever it is encountered or observed during the BSA process, including the evening service experience (e.g. if an unsanitary practice was observed during the evening Lounge experience, this would be evaluated and scored as part of the food safety evaluation) Personal hygiene must include: No eating, drinking, smoking, or tobacco use in areas with exposed food, food contact surfaces, food contact packaging All dedicated hand washing sinks being stocked, functional and accessible All associates washing hands following: Touching face, hair Using restrooms Touching raw food product Changing gloves No bare hand contact with ready-to-eat-foods No associates working who display symptoms of illness: Diarrhea Vomiting Fever Sore throat with fever Jaundice (yellowing of the eyes) Mark NO if the above criteria is not met
Ice Machines are clean and in good condition External Notes Ice Machines are clean and in good condition Mark N/A if any of the following: Facility is under complete renovation and not available for guest use Local code prohibits/supersedes any standard, documentation must be provided to verify Randomly select (1) ice machine in the food and beverage area (All brands except GH) Randomly select (3) ice machines in the food and beverage areas (GH) Ask Engineering associate to remove inspection panel of ice machine to observe cleanliness of all ice/water contact surfaces Check ice contact areas of bins, doors, drop guards, interior of ice machine, gaskets and ice scoops Mark NO if any of the following: Interior of ice machine dirty Mold, mildew or fungus on ice contact areas Rust on the inside of ice machine or ice contact areas
Cold potentially hazardous foods maintained at 41F (5C) or below in all cold holding devices External Notes Cold potentially hazardous foods maintained at 41F (5C) or below in all cold holding devices Mark N/A if any of the following: Facility is under complete renovation and not available for guest use Local code prohibits/supersedes any standard, documentation must be provided to verify Cold foods must be held at or below 41F Select cold unit/units (walk-in, reach-in, cold holding units, salad bars, ice wells): (1) Refrigerator (RI/FF/SHS/TPS/AC/AH/ELMT) (2) Refrigerators/cold holding units (CY/JW/MX/FP/MH/RH/RC/RCDC/AUTO/DH/Non Branded/SHER/SR/LC/LM/W/WSTN) (2) Refrigerators/cold holding units per kitchen (GH) If multiple kitchens, check (2) units per kitchen Bakery/Pastry Shop/Butcher/Garde Manager, cafeteria/canteen are considered separate kitchens Check (2) temperatures per unit If hotel uses optional Time in Lieu of Temperature procedures: When potentially hazardous food products are on display (e.g. buffet (boiled eggs, salmon), omelet cooking station (ham, bacon)) and temperature is out-of-range: Ask to see HACCP Form A-20 Verify food product evaluated is: Listed on HACCP Form A-20 "Time item is displayed" listed is less than (4) hours from current time Mark NO if any of the following: (2) or more products are 42-55F (6-13C) Any product is over 55F (13C) Time in Lieu of Temperature is used and no food items are documented Time in Lieu of Temperature is in place and HACCP Form A-20 is not used Time in Lieu of Temperature is in place and log entry not filled out correctly Time in Lieu of Temperature is in place and documentation not 90%+ complete
Facility is clean and in good condition External Notes Facility is clean and in good condition Mark N/A if any of the following: Facility is under complete renovation and not available for guest use Local code prohibits/supersedes any standard, documentation must be provided to verify This item will be evaluated whenever it is encountered or observed during the BSA process, including the evening service experience (e.g. if an unsanitary practice was observed during the evening Lounge experience, this would be evaluated and scored as part of the food safety evaluation) As you walk through the facility evaluate the food contact surfaces, equipment and non-food contact surfaces Check baseboards, cabinets, ceilings, counters, doors, drains, drain covers, floors (grout lines), equipment, grease traps, hardware, mats, outlet covers, switch plate covers, tables, vents, walls, and windows in all food production, food service, food storage and food transportation areas of the operation There should be no evidence of pests including: Active cockroaches or rodents (5) or more pests in a small area (e.g. (6) fruit flies in drain) Evidence of pests breeding Birds nesting inside building Trailing ants in food preparation area Dead pests Mark NO if any of the following: More than (4) cleanliness or conditional issues are observed or encountered Any evidence of pests
Dishwashing machines properly maintained and operated External Notes Dishwashing machines properly maintained and operated Mark N/A if any of the following: Facility is under complete renovation and not available for guest use Local code prohibits/supersedes any standard, documentation must be provided to verify Hotel does not have a dishwashing machine Test using a thermometer or strips that are not damaged For Low temp machines: Test only once using non-damaged strips Verify concentration of chemical sanitizer is at proper level (e.g. Chlorine: 50-100 ppm) Run machine with full rack of equipment, plates or glasses Immerse strip for exactly the specified time in water on plate, glass or equipment Do not agitate the test strip Do not contact foam on top of the solution For High temp machines: Test only once using a thermometer or strips Non-chemical sanitizing in a dishwashing machine must be at 160F (71C) on dish surface If machine has not been used recently, run it through a cycle or (2) before testing Test High temp machines: Attach a 160F (71C) test strip, heat tape using a plate or fork or use a waterproof thermometer. Run tape or waterproof thermometer through the machine Check heat tape for activation or thermometer for correct temperature of the food contact surface in the machine Randomly select (1) dish machine in the food and beverage area (All brands except GH) Randomly select (3) dish machines in the food and beverage areas (GH) Mark NO if any of the following: High temp machine - heat tape is not activated or required temperature is not achieved Low temp machine - chemical sanitizer not in correct range Low temp machine - hotel does not have a method to test the dish machine sanitizer (e.g. test strip) Dish machine is not functioning or out of order
Cutting board policy meets standards External Notes Cutting board policy meets standards Mark N/A if any of the following: Facility is under complete renovation and not available for guest use Local code prohibits/supersedes any standard, documentation must be provided to verify Restaurant is operated by a third party Hotel does not offer ready-to-eat or non-ready-to-eat food items that require the use of cutting boards during food preparation Cutting board system must be in place if hotel offers ready-to-eat or non-ready to eat food items that require the use of cutting boards during food preparation (e.g. chicken, fruit, or drink garnish all require a cutting board system): White plastic, polypropylene or acrylic, used for preparing only ready-to-eat food items (including Sushi and Sashimi) Second/other color used for food items that are not ready-to-eat It is acceptable to use a multiple color cutting board system for non-ready-to-eat food items Wood cutting boards may only be used for: Butcher blocks Bakery work tables Food displays Kitchens in Asia and other specialty kitchens may use wooden boards for general use, provided that: Boards must be properly maintained and marked for the proper product use Separate boards for chicken, fish, raw and cooked products Blocks are to be scraped, washed and sanitized daily A culinary associate is able to describe the cutting board use policy Mark NO if any of the following: White cutting boards not used for ready-to-eat products Preparing non ready-to-eat and ready-to-eat food on the same cutting boards Using only one-color cutting boards if both ready-to-eat and non-ready-to-eat food items are prepared Using wooden boards for applications other than those approved Culinary associate in Asia/specialty kitchen not able to describe the wooden cutting board use policy
Cross-contamination prevention procedures are followed External Notes Cross-contamination prevention procedures are followed Mark N/A if any of the following: Facility is under complete renovation and not available for guest use Local code prohibits/supersedes any standard, documentation must be provided to verify This item will be evaluated whenever it is encountered or observed during the BSA process, including the evening service experience (e.g. if an unsanitary practice was observed during the evening lounge experience, this would be evaluated and scored as part of the food safety evaluation) Hotel must store items with the highest cooking temperature requirement on the bottom shelf, and place food items with lower cooking temperature requirements above these items Examples of such hazards include but are not limited to: raw animal products above ready-to-eat foods, commingling raw animal species, and thumb tacks/staples Mark NO if any of the following are observed or encountered: Raw animal products stored above or commingled with ready-to-eat products Food items with higher cooking temperature requirements stored over food items with lower-cooking temperature requirements Physical hazards that would present an imminent health hazard, such as push pins used directly above food prep surfaces Chemicals stored above food or food contact surfaces Cross-contamination or potential for cross-contamination exist with food or food contact surfaces Food stored or thawing in a dedicated hand washing sink
Quarterly Global Food Safety Audit (GFSA) is completed and documented External Notes Quarterly Global Food Safety Audit (GFSA) is completed and documented Mark N/A if any of the following: Facility is under complete renovation and not available for guest use Hotel provided documentation that an owner or management company change has occurred within the last 90 days QA website was unavailable due to technical issues Hotel open less than one complete quarter Restaurant is operated by a third party Hotel must complete a Global Food Safety Audit (GFSA) self-inspection each calendar quarter Quarters are as follows: 1st Quarter: January-March 2nd Quarter: April-June 3rd Quarter: July-September 4th Quarter: October-December GFSA must be completed and uploaded to the QA website A printed GFSA will not be acceptable A printed GFSA will be acceptable for 2017 Q1 & Q2 (W, SR, LC, SHER, WSTN, TRB, AH, FP) Ask to see documentation of most recent GFSA Verify quarterly GFSA was completed and uploaded for the most recently completed quarter Documentation must only be in one of the specific electronic forms listed below: Global Food Safety Audit - Summary Results (electronic) Global Food Safety Audit - Detail Results (electronic) It is acceptable to use the prior year's form during Q1 only Q2, Q3, Q4 must use current form Mark NO if any of the following: Documentation not available Paper forms only available Incorrect form used Requested GFSA not conducted or documented GFSA not uploaded to QA website

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