OUR FOOD HYGIENE ASSESSMENTS
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One of the most destructive headlines in newspapers, social media or Tripadvisor can be  “Food Poisoning Holiday”.

This negative PR will damage the image of any hotel and restaurant instantly and therefore every hotel manager should ask this question: "When was the last time I visited my kitchen and had a detailed inspection with the Chef"

Responsibility for guest safety and accountability for possible claim lies always with the manager of a hotel or restaurant.
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One step towards food borne illness prevention is the implementation of HACCP (Hazard Analysis and Critical Control Point Systems) Standards and a Control System (Safety Checks). The possible hazards involve various departments and can be caused by:
  • Purchasing  - Unsafe source of food
  • Supplier -  Improper  transportation
  • Receiving -  No product quality checks 
  • Kitchen - Wrong food handling process
  • Management  -  No control systems
  • Human Resource -  Lack of training and personal Hygiene SOP​​

HACCP Standards ensure that measures are taken for food hygiene safety, which includes food handling, food preparation,
​food storage & food distribution. Standardized procedures and guidelines ensure compliance to Food Safety and Standard Regulations. 
Safety in Asia provides Food Hygiene Assessments to assist hotels in implementing the HACCP Standards to avoid exposure to food borne illnesses
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Quick-Check your hotel's status of food hygiene  with a selection of our questions we will be asking during our assessment

A  QUICK CHECK
​Are you safe or do you need us ?

Purchasing & Suppliers
  • Did you check the premises of your suppliers?
  • Do they have HACCP or similar certification?
Delivery & Receiving
  • Is your receiving area clean and safe?
  • Are all items logged on arrival?
  • Are temperatures of chilled produce checked?
 Storage - Freezers and Refrigerators
  • Are temperatures checked and recorded daily?
  • Are the correct units being used for the different food types?
Storage - Dry Stores
  • Are these clean dry and well ventilated?
  • Are foods stored in containers with lids​
Food Preparation Processes
(Critical Point Control)
  • Are separate chopping boards used for different foods?
  • Are food processing procedures and trainings in place?
Sanitation - Pest Control
  • Is a pest control program in place?
  • Are pest sighting forms used?
Sanitation - Garbage Disposal
  • Is garbage removed offsite daily?
  • Is this area tiled/ easy to clean?
  • Is wet garbage stored in a cool room
  • Have you checked your grease trap recently
​Water Quality Management
  • Do you have a filter or RO System for ice machines and drinking water?
  • Do you have regular water tests?
​Utensils & Equipment Maintenance
  • Is all equipment clean and free from rust?
  • Does a competent engineer service equipment regularly?​
Chemical Storage 
  • Are chemicals stored away from food?
  • Is the store  locked
Employee Hygiene
  • Are staff locker provided with hot water and full facilities 
  • Is the staff following the correct SOP’s for personal grooming?