Page 71 - Kildare House Hotel EHB Rev.1.2
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We will provide adequate facilities, equipment and staff in order that the catering facility can be
maintained in a hygienic condition at all times and the food that we provide will always be safe for
human consumption. Comprehensive cleaning schedules will be implemented for the premises and
equipment and the cleaning tasks will be allocated to the selected personnel on a weekly basis. We
will engage the services of a pest control contractor and will take immediate corrective action if any
signs of pest infestation should be observed.
All food workers will be trained in good hygiene practices and they will be made aware of public health.
They will be given individual and collective responsibility for ensuring that all their tasks are performed
in a hygienic manner.
The manager will arrange for routine hygienic audits to be carried out. Records of the findings and
prescribed correction action will be maintained. A more informal monitoring system will also be in
place for the day-to-day management of hygiene.
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