Hotel Audits
Housekeeping & Kitchen / Food Safety
ASI Food Safety Consultants offers two
different audits for hotels. We have a comprehensive kitchen audit based
on Good Manufacturing Practices (GMPs) established in the Code of Federal
Regulations (CFR) 21 part 110, the 2001 Food Code and the ServSafe principles
from the National Restaurant Association. This audit includes Hazard Analysis
Critical Control Points (HACCP) principles as they are applied to the
daily operation of a kitchen. Storage guidelines include the rules from
the National Organic Program. Questions center on proper receiving, storage,
and presentation techniques, as well as proper temperatures for storage,
cooking, serving, cooling and reheating foods. The audit includes a review
of temperature logs and training records for management and associates.
One option we offer is swabbing for microbiological agents, a sign of
poor cleanliness and sanitation.
Another hotel audit is centered around the housekeeping of the common
areas and rooms. A black light is used to observe unclean surfaces in
the hotel bathroom, beds and furniture. The hard- and soft-case goods
are examined for scratches, dirt and defects. The carpets, walls, ceilings
and fixtures throughout the facility are examined for stains and maintenance
issues.
Call ASI at 800-477-0778 to schedule your Hotel Audit today.