Hygiene Practices in Hotels, Cleaning and Maintenance,Quality Management and environmental policy.

1. Hygiene Practices
Hygiene Policy Formulation-: Hygiene policy identifies the activities which are
critical to food safety and also identifies ways of controlling them. The hazard
analysis critical control point categorized and identifies suitable control methods
required for any type of hazard. The catering industry of food hygiene and food
services details the specific requirement of general food hygiene and the food
safety (temperature control) regulation 1995and advices there implementation
current legislations are
•Food Safety Act 1990
•Food Safety (general food hygiene)regulations 1995
•Food Safety (temperature control)regulations 1995
•Food labeling regulation 1996

2. Aims and Objectives
Action required by management of food hygiene and food services must ensure that
the company adopt the standard of good hygiene practice to current food safety
legislation and watch such standard are monitored as per hygiene standards.
Scope of Food Hygiene Policy
Hygiene policy must be followed by all employees who are involved with preparing
serving, ordering or storing food and beverages.
Accountability and Responsibility
It is a legal requirement that all the staff involved in food handling should receive food
hygiene training and ways of their food handling. Each individual involve with food
handling or ordering is required to certify in writing that they have read and
understood the policy standard and for these staff training is recorded and is done by
the employees manager. The manager of the area should see and observe standard of
hygiene are maintained at all times within the kitchen areas.

3. Legal Rules and Regulations of Food Hygiene Formulation
•Selection of supplier provider of Food and Beverage Services-: They are those who are authorized to provide food and
must illustrate that they have undertaken hazard analysis; identified hazards involve in handling food, implemented
hazards and adhered to effective control.
•Legal Requirements-: All kitchens within premises and their activities undertaken within them should comply with the
standard defined by the food safety act 1990 legislation.
•Personal Hygiene Facilities-: Sufficient suitable facilities ensuring the personal cleanliness of all food handlers should
be provided within the premises and specially the kitchen area the facilities include
•Hand Washing  All staff handling food must wash their hands regularly throughout the working day specially on
entering the food area after using toilet before handling any food or equipment after combing or touching hair, after
eating, smoking or coughing, after handling cleaning chemicals for all these purpose the correct hand washing is
essential.
•Cuts and Lesions  Person with minor cuts burns or soars must be fully covered with a clean waterproof dressing and
should be changed throughout the working day but take care.
Protective Clothing  Clean disposable aprons should be used by persons handling food to reduce the risk of
contamination of food. Staff suffering from symptoms of any type of disease should be reported to the
occupational health department and he should be provided with the medical facility.

4. •Cleaning & Maintenance-: Kitchen and food service areas must be kept
clean and tidy at all times. The person responsible should clean up any
spillages as soon as they occurs, a suitable and sufficient approved cleaning
material should be provided for cleaning single use wiping cloth must be
disposed of after each use and should not be left in sink or work surface. All
cleaning materials in use with kitchen should be colour coded as per policy.
Green is given colour for catering establishments. All cleaning substance
should be stored separately from food items as carelessness can create any
risk of chemical contamination of food. Cleaning of crockery and utensils
should be in accordance with standard from H.A.C.C.P formulation.
•Maintenance of Facilities & Equipment-: Defects arising within the kitchen
should be reported immediately to the department for rectification and
maintenance should be maintained by maintenance department.

5. •Storage of Food Products-: All goods should be stored as per their nature and requirement as they
should be stored and consumed seeing the best before dates and should be discarded as per the
printed dates and should not be consumed. The use of date on perishable food items as considered
being as a guide to safety of food and if eaten after expiry date if consumed can face any sort of
stomach problem. High risk food or ready to eat food should be consumed within the date given.
There are different types of food products which should be stored as per their categorization.
•Dry Goods All dried food items such as cereals, coffee, teabags, sugar, biscuits etc. should be
stored in clean labeled air tight container with proper display of product expiry date. Defective
storage containers should be discarded and out of date should be disposed off.
•Dairy Products Milk and dairy products should be refrigerated after purchasing and their
temperature should be maintained evenly.
Canned Products Cans should be checked if any damage dents, bulges or rust. Such
damaged cans should be discarded and returned to the supplier.

6. •Proper Use of Refrigerator/Freezers -: Refrigerator should always be placed in a well
ventilated area away from heat sources and direct sunlight doors should be sealed properly
and should not be broken or torn. The temperature of the refrigerator should operate
between 0 to 5 degree centigrade and contain thermostat. If required the refrigerator
should be defrosted on a weekly basis for efficiently functioning. The refrigerator should
only be used for the storage of food items and cold beverages. Food stored in the
refrigerator must meet the following points.
•It is within its date code.
•Items should be kept in a clean and airtight container.
•Items should be labeled with the date then put in the refrigerator.
•Whether the food is fit for consumption.
•It does not remain in the refrigerator for over 24 hours unless within its use by date.
•Vaccines should never be stored in domestic refrigerators.

7. Freezers-: Freezer must operate at or below -18 degree centigrade. The temperature should be checked
daily by seeing the thermometer thawed or partially thawed food must not be used it should be
destroyed never refreeze the food stored in the freezer. All food stored in the freezer must display an
expiry date on the food product and also labeled and also the date of putting freezer are mainly for
storing the frozen food under no circumstances they should be used for defrosting items.
•Service and Handling of Food-: It is very important that the time and temperature factors are
controlled to make the food remain safe that food should not be served below 63 degree centigrade
and the food service should be done as soon as possible after the food is ready to maintain the quality
of food. If food service exceed 15 minutes from its delivery time of temperature, check off food items
should be made if found affected should be discarded and reported to the manager prior to serving any
meal, all staff should thoroughly wash and sanitize their hands. Staff assisting with meal service must
wear a clean apron and gloves and dispose or laundry the apron.
•Proper use of water coolers-: It is the responsibility of every staff to ensure the maintenance and
cleaning of water coolers on regular basis all surfaces of water coolers must be cleaned regularly and
check the drip tray is emptied and clean. Take care to purchase the water cooler from the approved
shop only.

8. •Disposable of Waste Food-: Waste food should be disposed immediately after every
each meal or snack using the waste disposable unit or other suitable method. Waste food
should not be left to accumulate inside the kitchen and should be removed frequently
when full food operated waste bins with good fitting lids should be provided for
temporary storage of waste material use of gloves should be made when emptying the
food finally wash the hands after handling the waste.
•Pest Control-: Sufficient measures should be taken to prevent pest accessing food areas
and minimize the risk of pest infection. Effective control of pest activity within the
premises have effective measure also like fly screens on opening windows and doors
should be install. Windows must be kept where there are no fly screens. Sufficient pest
proof storage facilities should be provided good housekeeping practices should be
maintained no food should be left out and uncovered.

9. •Staff Rest Room and Facilities Responsibility-: Staff facilities are for staff to prepare or to
consume their own meals. The facilities are covered by the food hygiene regulations staff
are expected to observe good food hygiene rules and wash up facilities. The management
of these facilities and how they are used by staff lies with the manager of staff groups
who look after all the facilities needed and required by the staff.
•Training and Training Need Analysis-: All staff handling food working with the unit
should hold the foundation certificate in food hygiene given by the manager of the
company. In order to ensure that policies, guidelines are introduced and work effectively
there is a need to provide adequate training and instructions. After training is carried out
a training needs analysis which is identified for the staff that the training delivery was
provided as per requirement further the policy details of these training are pass through
the training and education team for the record to be maintained. This type of training
should be updated every one year so that the staffs who handle food maintain the food
safety loss and level of hygienic standard. It is a compulsory and legal requirement of
HACCP standard.

10. Quality Management Hygiene Policy
Committed of food safety in catering services-: This policy is to protect consumer
health by taking all steps to identify and find potential risk. To achieve goal established
by HACCP procedures are
•A thorough assessment of facility to identify and eliminate possible food hazards.
•Training of employees in personal hygiene and safe food handling procedure.
•The creation of food safety plans which enable to monitor possible biological,
physical, chemical hazards.
•Monitoring the food safety procedure for catering establishment.
•Listening the problems of the customers related to food and hygiene.
•Monitoring the ongoing plan and verifying the entire process.
•Fully committed to the implementation and maintenance of HACCP process is a
mean of protecting the health of our valued customers.

11. Environmental Policy
•Ensure and clean healthy environment.
•Use of environmental friendly chemicals.
•Keep a green area by planting trees all over the compound.
•Recycle water to its full use for a green environment.
•Use of environmental friendly air fresheners and similar products.
•Reduce of or use of less air conditioning.
•Increase purchase usages of recycle products.