Hotel Muse

Safe Food & Hygiene Standards Manual

Record:

Checklist To Visit Suppliers Record

NAME OF THE SUPPLIER:

CATEGORY OF SUPPLIES:
DATE AND TIME OF VISIT:
TEAM MEMBERS PRESENT:

Storage conditions
1. Chillers temperatures are 5oC or below for all
potentially hazardous food.
2. Freezers should be below 15oC or colder.
3. Chillers and freezers are not overloaded.
4. Food is stored off the floor and away from walls.
Food is stored on shelves with gaps for air circulation.
5. Proper stock rotation is undertaken.
6. Free from dust, insects, rodents and/or birds.
7. Any spoilt food items or expired food items are not
stored together with current stocks.
8. Premises and refuse are kept in clean and tidy
conditions.

Quality of the products

1. General appearance of the product is fresh and firm.

Hotel Muse Hygiene records version 1

YES

NO

N/A

Hotel Muse
Safe Food & Hygiene Standards Manual
Equipment and transport

YES

NO

N/A

1. Crates and other containers used are clean and tidy.

2. Freezer or chiller truck are clean and tidy with correct
temperature levels.
3. Tables, chopping boards and knives are clean and tidy.

Personal hygiene of food handlers

YES

NO

N/A

YES

NO

N/A

1. Do they possess food handlers certificates?

2. Are sufficient facilities provided for the washing of
hands with detergent?
4. Are sufficient toilet facilities provided?
5. Are sufficient facilities provided for the washing of
hands in the toilets with detergent?

HACCP
1. Does the supplier have a HACCP food safety program
developed and implemented?

GENERAL COMMENTS:

Team Member Signature

Hotel Muse Hygiene records version 1

Suppliers Signature

Hotel Muse
Safe Food & Hygiene Standards Manual

Hotel Muse Hygiene records version 1

Hotel Muse
Safe Food & Hygiene Standards Manual
Record:

Date

Food Delivery Record

Time

Supplier

Temperature Control:
Packaging standards:
If satisfactory

Food Item

Potentially hazardous food is to be 5C or below

All packaging in good condition, no signs of pests

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Temp

Packaging
Standards

Corrective action taken if

food is not up to
standard

Frozen food is to be -15C or colder

Use by or best before date noted
If not satisfactory

Signature

Hotel Muse
Safe Food & Hygiene Standards Manual
Record:

2a

Rejection Sticker

REJECTION STICKER
DATE:
_____________________________________________
PRODUCT:
_____________________________________________
SUPPLIER:
_____________________________________________
OUTLET:
_____________________________________________
ORDER #:
_____________________________________________
REASON:
_____________________________________________
AUTHORISATION:
_____________________________________________

Hotel Muse Hygiene records version 1

Hotel Muse
Safe Food & Hygiene Standards Manual
Record:

Food Storage Temperature Record

Week Commencing:
Unit
No.

_________________________________

Monday
AM

PM

Tuesday
AM

Wednesday

PM

AM

PM

Thursday
AM

PM

Friday
AM

PM

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
Date
Coding
Check
Initials
Corrective
Action
Temperature Control

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Cool rooms and refrigeration units are to be 5C or below

Freezers are to be -15C or colder

Saturday
AM

PM

Sunday
AM

PM

Hotel Muse
Safe Food & Hygiene Standards Manual
If the storage units are not within the above critical limits then either the Executive Chef or Sous Chef are to decide on what action is to be taken
with the food. Engineering are also required to be contacted ASAP.
Record:
4
Cooking/Reheating Temperature Record
Week commencing:
Not all products require checking everyday. The Chef on duty is to use his/her judgement and make regular random checks. Final cooking temperatures
are to be at 74 C or above. Reheating temperatures are to be at 60 C or above. Cooking and reheating food above these temperatures is critical to food
safety. For some cuts of meat, e.g. rare beef, rare lamb and fish, cooking temperatures of 74 C or below are accepted.

Food

Process (tick)
Cook
Reheat

Monday

Tuesday

Wednesday

Thursday
Friday
Temperature Achieved

Corrective Action:
Date:

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Checked by:

Signed:

Saturday

Sunday

Hotel Muse
Safe Food & Hygiene Standards Manual
Record:
DATE

Cooling Of Food Record

PRODUCT

TIME
IN

TEMP
IN

TIME
OUT

TEMP
OUT

SIGNATURE

Corrective
Action:
COOL FOOD AS QUICKLY AS POSSIBLE. DIVIDE LARGE QUANTITIES INTO SHALLOW CONTAINERS.
CLEAN AND SANITISE ALL EQUIPMENT BEFORE USE.
FOOD MUST REACH FROM 60C TO 21C WITHIN 2 HOURS. THEN 21C TO 5C OR BELOW WITHIN THE NEXT 4 HOURS = TOTAL
6 HOURS.
BLAST CHILLING OF FOOD TO 3OC OR BELOW WITHIN 2 HOURS. BLAST FREEZING TO -15oC OR COLDER WITHIN 2 HOURS.

Hotel Muse Hygiene records version 1

Hotel Muse
Safe Food & Hygiene Standards Manual
Record:

Week Commencing:
Food

Food Display Temperature Record

_______________________________

Monday
AM
PM

Tuesday
AM
PM

Wednesday
AM
PM

Thursday
AM
PM

Friday
AM
PM

Saturday
AM
PM

Sunday
AM
PM

Initials
RESTAURANT STAFF ARE TO TAKE THE TEMPERATURE OF EACH POTENTIALLY HAZARDOUS FOOD ON DIPSLAY. COLD FOODS ARE TO BE 5 C OR BELOW / HOT FOODS ARE TO BE 60 C
OR ABOVE.

Corrective Actions:

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Safe Food & Hygiene Standards Manual
Record: 7 Dishwasher / Glass washer Temperature Record
Machine Location_________________________
Date

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

Wash
Rinse
Sign

Date
Wash
Rinse
Sign

Date
Wash
Rinse
Sign

Wash Cycle to be at 140 F (60 C) or above / Rinse Cycle to be at 171 F (77 C) or above. Staff are to record the exact temperature including any
decimal point. Only use black or blue pen. This is to be recorded once per day

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Hotel Muse
Safe Food & Hygiene Standards Manual
Record: 8 Cleaning Schedule Record
AREA__________________________________ WEEK COMMENCING _____________________________________________________
Item requiring cleaning

Frequency
After Use

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Daily

Whom
Responsible
Weekly

Signature Check
MON

TUES

WED

THU

FRI

SAT

SUN

Hotel Muse
Safe Food & Hygiene Standards Manual

Hotel Muse Hygiene records version 1

Hotel Muse
Safe Food & Hygiene Standards Manual
Record 9: Vegetable and fruits chlorination record
Outlet:..
Date

Food

PPM
10-50

PPM
50-100

PPM
100-200

Time

Sign

All ready to eat products which are not cooked must be chlorinated. The safe amount of
chlorine to use when washing foods is between 100ppm to 200ppm

Hotel Muse Hygiene records version 1