Purchasing, Receival & Food Storage
Is there an up to date list of approved food suppliers available for 2016?
Does the hotel have in date copies of all government certificates / HACCP / ISO 22000 certificates?
Are the food receival records being completed correctly and include assessment of temperature, packaging and date coding?
Are foods being rejected if the foods do not meet the company's requirements and is this being recorded?
Are all coolrooms and refrigeration units operating at the correct temperature?
Are all freezer units operating at the correct temperature?
Are the food storage temperature records completed correctly and recorded daily?
Are all foods covered?
Are all foods dated?
Are all foods labelled?
Was there any risk of cross contamination between raw and cooked foods?
Were all foods in date and satisfactory FIFO stock rotation system being used?
Are food storage containers in good condition? Are foods decanted from wooden and cardboard boxes before entering the kitchen areas?
Were all foods stored off the floor to a minimum of 15cms?
Food Handling & Temperatures
D1 Is the defrosting record completed correctly?
D2 Is the correct thawing of foods procedure being followed?
D3 Is there a defined defrosting area or are defrosted foods clearly identified?
E1 Was there any risk of cross contamination between raw and cooked foods including the incorrect use of the colour coded boards?
E2 Is there a sign within each kitchen explaining the colour coded board system?
F1 Are cooking/reheating potentially hazardous food temperatures being recorded for breakfast / lunch and dinner to each venue and kitchen?
F2 Does the hotel have a suitable control of guests requesting undercooked beef burgers?
G1 Is there at least 1 potentially hazardous food per day being recorded daily and the cooling of foods temperature records being completed correctly?
G2 Is a blast chiller available for use within the hotel?
H1 Are hot potentially hazardous foods being held at the correct temperature before service?
I1 Are hot and cold potentially hazardous foods being displayed at the correct temperature? If time control is used, then the hotel must display a system to monitor and record the time process.
I2 Are there separate serving utensils for each food on display?
I3 Are there signs identifying foods on display?
I4 Is there a “use the utensils” sign visible at every food island where guests or associates can serve themselves?
I5 Are the food display temperature records being completed correctly?
I6 Are all eating utensils, plates and cups in a clean condition with no defects?
I7 Are there sneeze guards or food covering available to all potentially hazardous foods displayed? (Only required if mandatory by local laws).
J1 Are there only digital probe thermometers (in good working condition) available for use?
J2 Are the digital probe thermometers clearly identified for traceability purposes?
J3 Are the probe thermometers calibrated & recorded on the calibration record?
J4 Are there individual single use sterilising wipes available for use at a strength of 70% alcohol?
Bar & In Room Dining
K1 Is there a sterilising gel available to each bar area?
K2 Are all ice scoops in good condition.
K3 Are all ice machines clean and in good condition and the ice machine filters being checked and recorded?
K4 Are ice machines on a cleaning schedule?
K5 Were all glass washers operating at the correct wash and rinse cycle temperature?
K6 Is the hotel recording the glass washer wash and rinse cycle temperature daily?
K7 Are there 3rd party preventative maintenance reports on all glass washers undertaken?
K8 Are beer lines being cleaned and recorded? Are keg storage rooms cleaned?
K9 Are all glasses clean, in good condition and stored correctly?
K10 Are there individually wrapped straws or are straws located in an enclosed dispensing unit?
K11 Are all fruit garnishes cut fresh daily on a cutting board in good condition?
K12 Are all bar snacks labelled, dated and decanted into a rodent proof container?
L1 Are all foods covered during transportation from the kitchen to the guest room?
Good Hygiene Practices
M1 Are all food contact surfaces thoroughly cleaned and sanitised?
M2 Are all non food contact surfaces thoroughly cleaned?
M3 Is a sanitiser at 100ppm or above being used for the cleaning of all food contact surfaces?
M4 Does the hotel have testing strips to measure the ppm?
M5 Are all cleaning cloths in good condition?
M6 Are all chemical containers correctly labelled and in approved containers?
M7 Is all cleaning equipment in good condition and stored correctly when not in use?
M8 Are there two (2) or three (3) compartment sinks for washing, rinsing and sanitising? Is the water in the sanitiser sink at 82ºC or the chemical at the correct strength? (100ppm or above). Are the sinks labelled for correct operational use?
M9 Were all dishwashers operating at the correct wash and rinse cycle temperature?
M10 Is the hotel recording the dish washer wash and rinse cycle temperature daily?
M11 Have cleaning schedules been developed and do they cover all fixtures and fittings to every food area?
M12 Does every chemical used on site have an in date SDS?
N1 Are all floors in good condition?
N2 Are all walls in good condition?
N3 Are all ceilings in good condition?
N4 Are all other structures within kitchens, bars, receival or storage areas in good condition?
N5 Is there a written maintenance defect system implemented? Is there a log of uncompleted and completed work orders kept, available and up to date?
N6 Are all light fittings diffused to receival area, food storage areas and food preparation areas.
N7 Is all food contact equipment in good structural condition?
O1 Were associates, including steward staff, wearing clean clothing and appropriate head covering?
O2 Were associates adhering to the hotel's jewellery policy?
O3 Did associates cover all cuts whilst working with open foods?
O4 Were there blue waterproof band-aids available for the associates to use?
O5 Were associates wearing disposable gloves whilst handling ready to eat foods?
O6 Is there a reporting of illness system implemented with appropriate signage to the associates' noticeboard?
O7 Are the wash hand basins only being used for hand washing and are hand washing reminder signs at all basins?
O8 Were the wash hand basins accessible with clear access noted?
O9 Were the wash hand basins available with warm water within a 30 second time period from a single spout? This includes associate toilets.
O10 Were there designated wash hand basins available in each kitchen.
O11 Was there a suitable supply of antibacterial soap?
O12 Was there a suitable supply of paper towels and waste bins?
O13 Were there any bad habits displayed during food preparation?
O14 Is there a “now wash your hands” sign displayed in each associate toilet and locker room?
O15 Are the associates' changing facilities clean and tidy?
O16 Were all toilets adequately ventilated?
O17 Were all personal items being stored correctly?
P1 Were there any signs of pest activity? (Includes any signs of rodent activity of 5 or more insects in one area).
P2 Are all electrical insect machines cleaned, fitted with shatterproof tubes and at least three (3) metres from open foods?
P3 Are all external doors tight fitting and do they impede the ingress of pests? Are all windows to kitchens flyscreened or permanently closed?
P4 Is the pest control contract available and in date together with the pest controller’s licenses (photo) and in date?
P5 Are the pest control company’s professional insurances available and in date?
P6 Is there a bait map for the site? No rodent baits to be located in any food area excluding loading dock.
P7 Are all pesticides used on site covered with a SDS? Are the SDS in date?
P8 Are pest control service records being completed correctly?
Q1 Are all internal refuse bins clean, fitted with internal liners, tight fitting lids and pedal operated (optional)?
Q2 Are all waste storage rooms cleaned, free from pests and have refuse bins with tight fitting lids? Are the bins in the waste rooms in a clean condition?
Q3 Is the hotel recycling its waste? Is there separation between general waste, plastics, glass and paper? Is there a colour coded bin system implemented?
R1 Have all associates been trained in food safety on an annual basis?
R2 Are there satisfactory food safety training records available including learning objectives?
S1 Is external water testing being undertaken by the hotel and records kept, alternatively can the hotel provide validation that the water used is potable?
T1 Have all food poisoning physical contamination or chemical contamination allegations been correctly investigated, recorded and reported?
T2 Are internal food safety audits being undertaken? Are there suitable internal action plans developed from internal food safety audits?
T3 Has microbial food testing of foods been taken with records kept?
T4 Have microbial surface swabs been taken with records kept?
T5 Has the hotel technical results from the pH levels of the rice used in the sushi preparation?
T6 Have food samples been taken and kept frozen for 14 days where the hotel has managed a function of 100 people or over?
T7 Are food safety monitoring records being completed in accordance with the TFE Hotels guidelines?
T8 Are corrective actions for non conformances completed?
U1 Is an approved sanitation system being used by housekeeping to clean and sanitise the glasses and crockery located in the guest rooms?
U2 Are internal or external verification methods being used to assess the cleanliness of the glasses and crockery in guest rooms with suitable records kept?
V1 Is the hotel either using a pasteurised egg or pre made product in relation to ready to eat foods (sauces, desserts, salad dressing, cocktails)?
W1 Is there a food allergy warning sign at the correct dimensions available to the guest restaurant?
W2 Is there a food allergy warning statement on every menu within the hotel including in room dining?
W3 Are original food containers being disposed of after use and not being re-used?
X1 Is the hotel thoroughly washing foods in a designated sink or a designated container?
Y1 Is only approved glass (in good condition) present within the food areas?
Y2 Is only approved wood (in good condition) present within the food areas?
Z1 Has the hotel removed the use of drawing pins for the erection of notices in food areas?
Z2 Are there regular food safety meetings?
Z5 Are all signs laminated in kitchen areas?
Z6 Does the hotel have a food safety program based on the principles of HACCP? Does it include flow diagrams, hazard analysis, HACCP audit tables, food safety procedures and food safety monitoring records?
Z8 Is the hotel controlling the issue of "doggy bags"? Is the hotel controlling guests bringing food to functions or requesting the hotel to store outside food?
Z9 The most recent Health Department Inspection report is available and the license from the Health Department is available and in date.