+ As per the IHG FSMS booklet + Tracking system for control of supplier operating licenses + Daily checklist by shift for chiller temperature control + Control of dry store food rotation + Specification / quality / delivery records for perishable food items + Items to be removed from delivery packaging and transferred in washable containers + Sufficient and well-maintained refrigeration equipment functioning at correct temperatures + Daily spot check on storage conditions and holding temperatures + Food stock rotation practices are adhered to + Segregation of all raw and cooked food procedures are strictly observed + To carry out sanitizing / disinfection procedures + Temperature and time controls are in place to ensure all cooking is thorough and properly carried out + To ensure rapid chilling after cooking + Appropriate holding for at hot temperatures until serving + Food not consumed must be disposed of imm...