INTERCONTINENTAL HOTELS GROUP - Risk Food Safety Self Audit

• Site conducted

  Select

• HOLIDEX Code

• Hotel Name

• Visit Type

• Date of Inspection

  Date

• Prepared By

• Location
  Address

DOCUMENTATION

• Quarterly food safety meetings are undertaken

  Yes

  Partially

  No

  N/A

• The hotel shall have an organizational chart which includes a multi­functional team from different areas of the facility. The chart should also show all levels of management that is communicated to all employess with their responsibilities detailed

  Yes

  Partially

  No

  N/A

• Document control on all food safety documents

  Yes

  Partially

  No

  N/A

• Documentation maintained for 12mths

  Yes

  Partially

  No

  N/A

• Food safety policy has been developed, communicated to all staff and reviewed at least annually. The policy lists all required document controls and records that should be maintained on all food safety issues, production, receiving, etc

  Yes

  Partially

  No

  N/A

• Hazard analysis, risk assessment and HACCP plan developed and reviewed periodically and CCPs and critical limits are identified in food safety procedures and manuals.

  Yes

  Partially

  No

  N/A

• Is there a clear procedure established for visitor entering food preparation area to ensure cross contamination doesn't occur

  Yes

  Partially

  No

  N/A

• Where food has been served take away food/ doggy bags are not permitted

  Yes

  Partially

  No

  N/A

FOOD PURCHASING & RECEIPT

HACCP Purchasing ­ Requirements

• Hotel has a system in place to demonstrate that the hotel suppliers meet requirement as<br>per FSMS or local code

  Yes

  Partially

  No

  N/A

• Hotel team has not conducted mock recall and is not able to identify the products<br>received and used for full tracebility purposes.

  Yes

  Partially

  No

  N/A

HACCP Receiving Food ­ Requirements

• Food receival records being maintained and include batch number, delivery date and<br>product name

  Yes

  Partially

  No

  N/A

• Acceptance and rejection and complaint system implemented and practised

  Yes

  Partially

  No

  N/A

• Appropriately equipped hand wash facility located at receiving zone

  Yes

  Partially

  No

  N/A

• Food receiving standard has been developed and accurate

  Yes

  Partially

  No

  N/A

• High risk food temperatures and packaging standard are being assessed

  Yes

  Partially

  No

  N/A

• Priority of storage is practiced as per policy

  Yes

  Partially

  No

  N/A

• A calibrated probe thermometer is used to monitor food on receipt

  Yes

  Partially

  No

  N/A

FOOD STORAGE

• Food storage standard has been developed for cold foods, frozen foods and dry foods

  Yes

  Partially

  No

  N/A

• All food is stored in such a way that it is protected from the risk of contamination

  Yes

  Partially

  No

  N/A

• Procedures are developed for response to cold storage failure

  Yes

  Partially

  No

  N/A

• All foods appropriately covered

  Yes

  Partially

  No

  N/A

• All foods labeled correctly

  Yes

  Partially

  No

  N/A

• Are all foods clearly dated and consistent with the product With Expire date, Manufacturing or Receiving date.

  Yes

  Partially

  No

  N/A

• All cold stores 5ºC or below and evidenced by supporting records

  Yes

  Partially

  No

  N/A

• All freezers @ ­18ºC or below (hard & solid) and evidenced by supporting records

  Yes

  Partially

  No

  N/A

• Raw/cooked foods and ready­to­eat foods are adequately separated.

  Yes

  Partially

  No

  N/A

• Stock rotation of food in place

  Yes

  Partially

  No

  N/A

• Refrigerated food has not exceeded its "SECONDARY SHELF LIFE"

  Yes

  Partially

  No

  N/A

• Food storage temperatures are recorded twice daily

  Yes

  Partially

  No

  N/A

• All food storage containers in good condition and of food grade.

  Yes

  Partially

  No

  N/A

• Chemical storage is separated from food storage.

  Yes

  Partially

  No

  N/A

• Food is stored >15cm (6 inches) from the floor in approiate shelving.

  Yes

  Partially

  No

  N/A

• Lighting is adequately protected

  Yes

  Partially

  No

  N/A

• Food storage temperatures are monitored twice daily utilising an appropriately<br>calibrated probe thermometer

  Yes

  Partially

  No

  N/A

• Dry food storage temperature <25ºC or as per manufactures recommendations

  Yes

  Partially

  No

  N/A

• Dry food storage humidity < 65% or as per manufactures recommendations

  Yes

  Partially

  No

  N/A

• Colour coded labels or labels depicting date of food preparation, date of original<br>package opening and/or date foods thawed to capture secondary shelf­life

  Yes

  Partially

  No

  N/A

• Expired foods are discarded

  Yes

  Partially

  No

  N/A

THAWING & PREPARATION

HACCP Thawing of Foods ­ Requirements

• Thawing of foods procedure developed

  Yes

  Partially

  No

  N/A

• Correct thawing of foods procedure adhered to.

  Yes

  Partially

  No

  N/A

• Thawing records maintained

  Yes

  Partially

  No

  N/A

• Thawing foods are separated from ready­to­eat foods

  Yes

  Partially

  No

  N/A

• Thawed foods should be labelled with date

  Yes

  Partially

  No

  N/A

HACCP Preparation of Foods ­ Requirements

• Colour coded preparation boards and designated utensils being used

  Yes

  Partially

  No

  N/A

• Designated food storage containers according to food product

  Yes

  Partially

  No

  N/A

• Disposal gloves are worn while handling / preparing all ready to eat food

  Yes

  Partially

  No

  N/A

• Areas for preparation of raw and high risk foods are adequately separated from areas<br>for preparation of ready­to­eat foods.

  Yes

  Partially

  No

  N/A

• Pins are not used for notice boards in food preparation

  Yes

  Partially

  No

  N/A

COOK, COOL & REHEAT

HACCP Cooking of Foods ­ Requirements

• Cooking of foods temperatures are developed

  Yes

  Partially

  No

  N/A

• Cooking of foods temperature records noted

  Yes

  Partially

  No

  N/A

• A core temperature minimum of 60°C is achieved for all high risk foods Note ­ some cuts<br>of meat, e.g. rare beef, rare lamb and fish cooking temperatures below +75°C (unless<br>otherwise specified by local laws) is acceptable.

  Yes

  Partially

  No

  N/A

• Minimum cooking temperatures achieved for Pork (63°C), Ground beef (68°C), Seafood<br>& eggs (63°C), Poultry (74°C), meats with stuffing (74°C); and hamburger patties<br>(>70°C).

  Yes

  Partially

  No

  N/A

• Cooking of foods temperature records corrective actions noted

  Yes

  Partially

  No

  N/A

• Hamburger Policy practiced

  Yes

  Partially

  No

  N/A

HACCP Cooling of Food ­ Requirements

• Food is cooled from 60ºC to 21ºC, within 2 hours and within a further four hours from<br>21ºC to 5ºC

  Yes

  Partially

  No

  N/A

• Cooling of foods temperature records noted No 0 2 0%

  Yes

  Partially

  No

  N/A

• Cooling of foods temperature records corrective actions noted

  Yes

  Partially

  No

  N/A

HACCP Reheating of Food ­ Requirements

• Reheating of foods procedure noted

  Yes

  Partially

  No

  N/A

• Reheating of foods are restricted to products which were freshly cooked or held hot<br>continuously at 63°C and/or below 5°C.

  Yes

  Partially

  No

  N/A

• Reheating of food temperature records corrective actions noted

  Yes

  Partially

  No

  N/A

• Food reheated to a minimum internal temperature of > 74degC for >2 min

  Yes

  Partially

  No

  N/A

• Left­over procedure demonstrated

  Yes

  Partially

  No

  N/A

HOT & COLD FOOD / DISPLAY

• Cold & hot foods display procedure noted

  Yes

  Partially

  No

  N/A

• Food display temperature records noted

  Yes

  Partially

  No

  N/A

• Hot foods displayed at above 60°C

  Yes

  Partially

  No

  N/A

• Cold foods displayed below 5°C

  Yes

  Partially

  No

  N/A

• Food on display is effectively supervised so that any food contaminated by a customer<br>may be removed

  Yes

  Partially

  No

  N/A

• Display food temperature monitored after 2 hours if holding at greater than 60°C

  Yes

  Partially

  No

  N/A

• Foods displayed are disposed of following service if not consumed and held in the TDZ<br>for >2 hr

  Yes

  Partially

  No

  N/A

• Separate serving utensils for each food

  Yes

  Partially

  No

  N/A

• Appropriate food signage / labeling for each food

  Yes

  Partially

  No

  N/A

• Displayed foods should be replaced and not replenished

  Yes

  Partially

  No

  N/A

ROOM SERVICE

• Food items collected immediately from the kitchen

  Yes

  Partially

  No

  N/A

• All food and beverage items are adequately covered while in transit to the guest room

  Yes

  Partially

  No

  N/A

• Prompt collection of discarded food & beverage items and tray from outside guest room

  Yes

  Partially

  No

  N/A

• All food and beverage left over's are disposed of after service to the guest

  Yes

  Partially

  No

  N/A

• All food in the room for sale in the mini bar is within the use by date and adequately<br>labeled

  Yes

  Partially

  No

  N/A

BAR FOOD SAFETY

• Ice machine and ice­bins are cleaned as per SOP.

  Yes

  Partially

  No

  N/A

• Ice scoop is adequately stored in sanitizer to avoid cross contamination

  Yes

  Partially

  No

  N/A

• Wash hand basin available with paper towels and soap

  Yes

  Partially

  No

  N/A

• All glass washers achieving rinse cycle of 82ºC

  Yes

  Partially

  No

  N/A

• Glass washer filters are maintained

  Yes

  Partially

  No

  N/A

• All cut fruit disposed of at end of each day

  Yes

  Partially

  No

  N/A

• All glassware clean and in good condition

  Yes

  Partially

  No

  N/A

• All glassware is stored in such a way that it is protected from the risk of contamination

  Yes

  Partially

  No

  N/A

• All opened 'Wine by the Glass' bottles are dated and labeled

  Yes

  Partially

  No

  N/A

• Beer lines are cleaned frequently ­ verification via cleaning schedule

  Yes

  Partially

  No

  N/A

• All packaged snack foods for sale in the bar/s are in date

  Yes

  Partially

  No

  N/A

• There are no communal bar snacks or alternatively utensils are provided for snacks

  Yes

  Partially

  No

  N/A

• Correct straw dispense equipment

  Yes

  Partially

  No

  N/A

• Condiments including sugar shall be stored in individually sealed containers or single<br>serving packages and labeled.

  Yes

  Partially

  No

  N/A

CLEANING & SANITATION

• Cleaning of all non­food contact surfaces

  Yes

  Partially

  No

  N/A

• Cleaning of all food contact surfaces

  Yes

  Partially

  No

  N/A

• Commercial cleaning chemicals being correctly used (concentrations and contact<br>times)

  Yes

  Partially

  No

  N/A

• Is there a system in place to define different usage for clothes and duster such as a<br>color code system

  Yes

  Partially

  No

  N/A

• Dishwasher / Glass washers ­ rinse cycle 82ºC or above or alternative sanistisation<br>achieved

  Yes

  Partially

  No

  N/A

• All cleaning containers are correctly labeled

  Yes

  Partially

  No

  N/A

• All preparation boards are sanitised after each use

  Yes

  Partially

  No

  N/A

• No steel wool or wire brushes are in use

  Yes

  Partially

  No

  N/A

• Cleaning schedules developed and address each area and fixtures/fittings

  Yes

  Partially

  No

  N/A

• Cleaning schedules adhered to and signed as required

  Yes

  Partially

  No

  N/A

• MSDS sheets are available and up to date, cover all chemicals used on site MSDA ­<br>Material Safety Data Sheet. A form which lists the properties and hazards of a product or<br>a substance.<br>

  Yes

  Partially

  No

  N/A

• hree compartment sink provided for washing, rinsing and sanitizing

  Yes

  Partially

  No

  N/A

• No unsealed wooden surfaces and equipment utilised in food preparation areas.

  Yes

  Partially

  No

  N/A

• Equipment used for cleaning is adequately cleaned and santized/disinfected)

  Yes

  Partially

  No

  N/A

• Chemicals are adequately labelled and separated from food

  Yes

  Partially

  No

  N/A

• Manual Cleaning: Water temperature in the wash sink shall be > 43ºC or in accordance<br>with detergent's label information.

  Yes

  Partially

  No

  N/A

MAINTENANCE & CALIBRATION

• Floors, drains and gullies are maintained and accessible for cleaning.

  Yes

  Partially

  No

  N/A

• All walls in good condition

  Yes

  Partially

  No

  N/A

• All ceilings in good condition

  Yes

  Partially

  No

  N/A

• All ventilation in good condition

  Yes

  Partially

  No

  N/A

• All light fittings are diffused or adequately covered

  Yes

  Partially

  No

  N/A

• Is equipment in good condition & preventive maintenance program for kitchen<br>implemented and conducted

  Yes

  Partially

  No

  N/A

• Yes

  Partially

  No

  N/A

Calibration

• Probe thermometers are digital

  Yes

  Partially

  No

  N/A

• Probe thermometers calibrated monthly & calibration records noted

  Yes

  Partially

  No

  N/A

• All probes can accurately measure the temperature of potentially hazardous food to +/–<br>1ºC.

  Yes

  Partially

  No

  N/A

• Procedure in place if thermometers are out of calibration

  Yes

  Partially

  No

  N/A

• Sterilising wipes available for use

  Yes

  Partially

  No

  N/A

• Yes

  Partially

  No

  N/A

Premises

• Doors entering food prearation areas have kick plates installed

  Yes

  Partially

  No

  N/A

• Drains are clean and debris discarded

  Yes

  Partially

  No

  N/A

FOOD HANDLER & STAFF FACILITIES

HACCP Health Food Handler ­ Requirements

• Staff wearing clean uniforms / aprons (including jackets provided for entering cold<br>storage areas)

  Yes

  Partially

  No

  N/A

• Staff wearing clean head covering

  Yes

  Partially

  No

  N/A

• Staff adhering to jewellery policy as per the Guidance Note

  Yes

  Partially

  No

  N/A

• Staff covering all cuts & band­aids available

  Yes

  Partially

  No

  N/A

• First aid dressings are available and easily detectable

  Yes

  Partially

  No

  N/A

• Glove system implemented

  Yes

  Partially

  No

  N/A

• Report of illness system implemented

  Yes

  Partially

  No

  N/A

• Designated wash hand basin available equipped with warm water, soap and capable of<br>hands­free operation

  Yes

  Partially

  No

  N/A

• Suitable supply of soap & paper towels present

  Yes

  Partially

  No

  N/A

• Warm water from available a single spout

  Yes

  Partially

  No

  N/A

• Staff foods (brought in) labeled

  Yes

  Partially

  No

  N/A

• Staff foods (brought in) labeled

  Yes

  Partially

  No

  N/A

• No bad habits displayed during food preparation

  Yes

  Partially

  No

  N/A

• To ensure Employees are medically fit / annual health check done / Food Handlers<br>certificate or equivalent available

  Yes

  Partially

  No

  N/A

HACCP Staff Facilities ­ Requirements

• Adequate storage for staff personal belongings

  Yes

  Partially

  No

  N/A

• Cleanliness of staff toilets

  Yes

  Partially

  No

  N/A

• Suitable supply of soap and paper towels (toilets)

  Yes

  Partially

  No

  N/A

• “Now wash your hands” sign displayed

  Yes

  Partially

  No

  N/A

Personal Hygiene

• Hand Washing Procedure known/demonstrated

  Yes

  Partially

  No

  N/A

• Personal grooming and hygiene habits demonstrated by staff

  Yes

  Partially

  No

  N/A

PEST CONTROL

• Signs of pest activity

  Yes

  Partially

  No

  N/A

• Pest control measures are described

  Yes

  Partially

  No

  N/A

• List of all pests to be controlled noted

  Yes

  Partially

  No

  N/A

• Pest technician licenses up to date

  Yes

  Partially

  No

  N/A

• Pest sighting book available

  Yes

  Partially

  No

  N/A

• Pest control company insurances up to date

  Yes

  Partially

  No

  N/A

• The facility has a map showing all interior traps, insect lights and outside bait stations.

  Yes

  Partially

  No

  N/A

• Pesticides usage record available

  Yes

  Partially

  No

  N/A

• Pesticide MSDS are available

  Yes

  Partially

  No

  N/A

• What is MSDA? ­ Material Safety Data Sheet. A form which lists the properties and
  hazards of a product or a substance.

STAFF TRAINING

• All food handling staff have completed level 2 food safety training via Merlin

  Yes

  Partially

  No

  N/A

• All F&B attendants have completed 10 minute trainers in Bar & Food Safety and Allergen control

  Yes

  Partially

  No

  N/A

• Food safety training records available with learning outcomes noted

  Yes

  Partially

  No

  N/A

• Future food safety training plan noted and complied with learning outcomes documented

  Yes

  Partially

  No

  N/A

DISPOSAL

• Lids are available for rubbish bins

  Yes

  Partially

  No

  N/A

• Internal waste receptacles are maintained in a clean and hygienic manner

  Yes

  Partially

  No

  N/A

• External waste bins are clean and adequately lined

  Yes

  Partially

  No

  N/A

• Waste receptacle covered and not hand operated

  Yes

  Partially

  No

  N/A

• Compactor area are cleaned and free of pests and debris

  Yes

  Partially

  No

  N/A

• Wet and dry garbage should be separated and the timeframes for collection predetermined

  Yes

  Partially

  No

  N/A

VERIFICATION

• A "Root Cause Analysis" should be conducted for consumer complaints to ensure that the right issue has been determined and a permanent fix found.

  Yes

  Partially

  No

  N/A

• Customer complaint (including alleged food illness/poisoning) records being kept

  Yes

  Partially

  No

  N/A

• Internal audits undertaken at least semi­annually

  Yes

  Partially

  No

  N/A

• Internal audit observations are addressed and verified as per the action plan.

  Yes

  Partially

  No

  N/A

• Microbial testing of foods system developed and implemented

  Yes

  Partially

  No

  N/A

• Microbial testing of foods frequency timetable developed

  Yes

  Partially

  No

  N/A

• Microbial testing conducted six monthly in a third party laboratory

  Yes

  Partially

  No

  N/A

• For any function or buffet with a common menu for 20 or more customers, a sample of all the high­risk foods, such as meat, egg, dairy and gravy, is taken immediately before service and retained for 7 days in a freezer.

  Yes

  Partially

  No

  N/A

• Indemnity forms are completed for any foods brought to the hotel

  Yes

  Partially

  No

  N/A

HACCP Use of Raw Eggs ­ Requirements

• Products made of raw egg have adequate controls in place for ready to eat foods.

  Yes

  Partially

  No

  N/A

HACCP Allergen Controls ­ Requirements

• Allergen practices have been implemented

  Yes

  Partially

  No

  N/A

• Adequate allergen menu identification and design training provided

  Yes

  Partially

  No

  N/A

• Complete recipe cards published for all menu items/ dishes

  Yes

  Partially

  No

  N/A

COMPLETION

• Completed By : (Name & Signature)

  Sign