Global HACCP Plan

Marriott International
Global HACCP Plan
Published: June 2010
Questions regarding Marriott’s HACCP Plan can be sent to Global Food Safety at:
[email protected]
Information contained in this document represent Marriott International’s food safety

protocols, global standards and critical limit requirements. Local jurisdiction’s codes that
are more stringent must be followed at all times and supersede the requirements
contained within.
Global HACCP Plan
CONTENTS
ABSTRACT Page
Objectives and Definition 3
Top Food Borne Illness Risk Factors 4
Food Safety Management System Advantages 4
PREREQUISITE PROGRAMS
Standard Operating Procedures 5-7
Food Contamination Control 8-10
CRITICAL CONTROL POINTS/CRITICAL LIMITS
General Receiving 11
Storage and Preparation 11-13
Cooking, Cooling, Reheating, Cold and Hot Food Holding, Time in Lieu of Temp. 14
MONITORING/CORRECTIVE ACTIONS
Sample Logs 15-21
PROCESS HACCP PLANS FOR RESTAURANTS
Food Preparation Process Explanation 22
Food Preparation Process #1 23
Sample HACCP Logs for Process Plans 26-28
VERIFICATION AND RECORD KEEPING
Process 29
GLOBAL FOOD SAFETY BRAND STANDARDS
Cleaning and Sanitizing 30-31
Facility/Controls 32
Food Handling 33-34
Food Safety Documentation 35-36
Food Safety Equipment and Utensils 37-38
Food Storage 39
Personal Hygiene 40-41
Temperature Control 42-43
FOOD QUALITY AND SAFETY STANDARDS
Fresh Beef Steaks 44
Fresh/Frozen Fish 45-46
Frozen Chicken 47
Preparing Melons 48
Leafy Greens and Vegetables 49
Frozen Burgers 50
Fresh Burgers 51-53
Ground Beef Patties Receiving Log 54
Fabricating Ground Beef Patties 55-58
Citrus Fruits for Food and Drinks 59
Gratis Beverages 60-61
Fresh Poultry 62
Fresh Shellfish 63
GLOSSARY
Terms 64
REFERENCE
Web resources 65
2010 Marriott International, Inc. All rights reserved. All contents are confidential and proprietary
and may not be reproduced, disclosed or distributed, in whole or in part, without permission.
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Global HACCP Plan
ABSTRACT
The Global HACCP Plan has been created to consolidate and formalize existing food
safety brand standards and their extensive related tools.
The Plan’s key objectives include:
• Ensure Marriott International has a comprehensive food safety management system

to control risk factors that may lead to food borne outbreaks.
• Protection of guests and associates from public health risks relating to the storage,
handling and consumption of potentially hazardous foods.
• Provide active managerial controls that include training, vendor specifications,

record keeping, employee health policy, quality control, monitoring procedures,
establishment of critical limits and control points.
HACCP Definition:
Hazard Analysis and Critical Control Points (HACCP) is a process control system designed
to identify and prevent microbial and other hazards in food production. It includes steps
designed to prevent problems before they occur and to correct deviations as soon as
they are detected. Such preventive control systems with documentation and verification
are widely recognized by scientific authorities and international organizations as the most
effective approach available for producing safe food. All HACCP plans must contain
seven principles. These principles are included in this plan and are reflected in the Global
Brand Standards.
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Principle 1: Conduct a hazard analysis.

Determine the food safety hazards and identify preventive measures to control these
hazards.
Principle 2: Identify critical control points.

A critical control point (CCP) is a point, step, or procedure in a food process at which
control can be applied and, as a result, a food safety hazard can be prevented,
eliminated, or reduced to an acceptable level.
Principle 3: Establish critical limits for each critical control point.

A critical limit is the maximum or minimum value to which a physical, biological, or
chemical hazard must be controlled at a critical control point to prevent, eliminate, or
reduce to an acceptable level.
Principle 4: Establish critical control point monitoring requirements.

Monitoring activities are necessary to ensure that the process is under control at each
critical control point.
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Global HACCP Plan
ABSTRACT
Principle 5: Establish corrective actions. These are actions to be taken when monitoring
indicates a deviation from an established critical limit.
Principle 6: Establish procedures for verifying the HACCP system is working as intended.
Validation ensures that hotels are successful in ensuring the production of safe product.
Principle 7: Establish record keeping procedures. All hotels must maintain certain
documents, including its records documenting the monitoring of critical control points,
critical limits, verification activities, and the handling of processing deviations.
Top Food Borne Illness Risk Factors

These five broad categories of contributing factors directly relate to food safety
concerns within food service establishments. Marriott International mandates managerial
control of these factors.
1. Food from unsafe sources

2. Inadequate cooking
3. Improper holding temperatures
4. Contaminated equipment
5. Poor personal hygiene
Food Safety Management System Advantages

Reduction in product losses
Increased product quality
Better inventory control
Consistency of preparation
Increased profit
Increased associate awareness and participation in food safety practices
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Global HACCP Plan
Standard Operating Procedures
Approved Vendor Requirement

Foods and ingredients must come from inspected commercial suppliers, be wholesome
and in good condition. All purchases of foods that will be consumed by guests or
associates shall come from suppliers that are audited yearly for sanitation, quality and
hygiene standards.
Allergen Awareness Training

It is recommended that associates whose job it is to provide food and beverage to our
valued guests are encouraged to take this course.
Food Allergens Course
Calibration of Food Thermometers

All thermometers used to monitor critical limits must be calibrated at least two times per
week and more often if necessary. Conditions when re-calibration must occur:
dropping thermometer
using a new thermometer for the first time
Thermometer Calibration Log
ChefTec Recipe Procedure

All hotels must utilize Marriott International’s standard recipe database to ensure product
integrity.
Employee Illness Restriction and Exclusion Policy

Associates diagnosed with Salmonella Typhi, Shigella, Shiga Toxin-Producing E-Coli,
Hepatitis A or Norovirus must be excluded from work and may not return without medical
documentation. Hotels are required to notify the local public health jurisdiction.
Associates with the following symptoms must be restricted from the food preparation
areas.
• Vomiting
• Fever
• Sore throat with fever
• Jaundice
• Open sores on their hands or forearms
• Diarrhea
Associate Illness Policy
Exhaust hoods and ductwork system must be professionally cleaned and maintained
Professional cleaning must be performed at least every 6 months. An inspection sticker
must be affixed to the hood.
Floors, walls and ceilings must be free of excessive dust, debris and standing water
Structures must be kept sanitary using a cleaning schedule. A cleaning checklist must
include the following:
Doors and windows
Under counters
Floor/wall junctions
All hand contact areas
Floor drains
Control of mold
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Global HACCP Plan
Standard Operating Procedures (cont)
Floors, walls and ceilings must be smooth, easily cleanable, and in good repair
Exposed concrete blocks and bricks must be sealed and smooth unless area is used only
for dry storage.
Carpeting in food production areas is prohibited
Floors that are cleaned by water flushing methods must be
coved and sealed at the wall juncture
Food Manager Certification Requirement

A minimum number of food safety managers must be certified in food safety. Positions
and number vary by hotel brand and size and the certification is valid for five years.
Certification must take place within 60 days of initial employment.
Marriott Global Source - Food Safety Certification
Food Safety Training Requirement for Non-Management Associates

All non-management food handlers must be certified every two years using the Great
Food Safe Food training program or the approved management training program.
Training must take place within 60 days of initial employment.
Marriott Global Source - Great Food Safe Food
Food Borne Outbreak Reporting Protocol

A current copy of the Food Borne Illness Notification (FBIN) Procedures must be obtained
by February 28 of each New Year. The procedures contained in the protocol must be
used for the reporting of any suspected food borne outbreak.
Marriott Global Source - Food Borne Illness Notification Procedures
Monthly Food Safety Self-Inspection Requirement

Hotel must minimally conduct a monthly Food Safety self-inspection and document the
deficiencies and corrective action.
Self Audit
Original containers of toxic materials must have a legible manufacturer's label

Working containers of cleaners and sanitizers must be labeled with the common name of
the product.
All chemicals in all containers must be accurately labeled
Original containers must have a legible manufacturer's
label
Working containers such as spray bottles must be labeled
with common names such as "Sanitizer" or "Window
Cleaner"
All unlabeled liquids must be considered a potentially toxic
material
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Global HACCP Plan
Standard Operating Procedures (cont)
Pest Prevention Program Must Be Adopted and Effective

Hotels must minimally use a pest sighting log. The following are signs that the prevention
program is not effective.
Fresh pest droppings
Active cockroaches or rodents in food prep and storage
areas
Trailing ants
Birds inside the hotel or nesting on the outside of the
building if their droppings create a sanitation issue
Pest Sighting Log
Refrigerators
All refrigerated (but not frozen) storage units are required to have thermometers that
accurately reflect the ambient temperature in the warmest part of the unit. If built in
devices are absent or not working, hanging thermometers are adequate. One or the
other must be present and working in each unit.
A3 log
Ventilation must be adequate and vents, fan guards and filters clean
Dirty fans and ceiling vents can be a source of product contamination.
Ceiling air vents and returns must not have dust build-up
Exhaust hood ventilation systems must not have grease
build-up
Air fans must be cleaned regularly
Yearly Food Safety Audit Requirement

All hotels regardless of brand or location shall be subject to an annual food safety review
of all food preparation areas, restaurants, storage areas, back dock areas, banquet
facilities or any other food related operations deemed appropriate.
Audit forms
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Global HACCP Plan
Food Contamination Control
Cutting Board System Requirements

Minimally hotels must use at least two separate boards for the preparation of food. It is
acceptable to use a multiple color cutting board system for non ready-to-eat food items.
• White for ready to eat food only
• One other color for raw food
Wood cutting boards may ONLY be used for:

• Butcher blocks
• Bakery worktables
• Food displays
o Chinese kitchens (International), for general use, provided the following
are met:
Boards are properly maintained and marked for product use
Separate boards used for chicken, fish, raw and cooked products
All blocks must be scraped, washed and sanitized daily
Employee Hygiene Policy

Eating, drinking and tobacco use is restricted to nonfood areas. Tasting food is allowed
from single serve tasting spoons or at formal documented taste panels. Chewing gum
and chewing tobacco are considered eating.
There must be no eating and tobacco use in areas with exposed:
• Food
• Food contact surfaces
• Food-contact packaging
Drinking is allowed in a food production area if:
• Using a cup with lid and straw
• If the container is stored so that it will not contaminate food preparation surfaces
Food workers must not contact ready-to-eat foods with bare hands
All ready-to-eat food (food intended to be eaten without further cooking) must be
portioned and served without contacting bare hands.
• Utensils, gloves, individual wax papers, etc., are appropriate alternatives if used
correctly.
Food and food contact surfaces must be protected from potential microbiological,
physical and chemical hazards at all times
Hazards listed below must be avoided.
• Raw animal products stored above or commingled with ready-to-eat products
• Physical hazards that would present an imminent health hazard, such as push pins
used directly above food prep surfaces.
• Chemicals stored above food or food contact surfaces
Proper storage examples

Where complete vertical separation is not possible, raw poultry must be stored on the
bottom and ready-to-eat items must be stored on top. Items with the greatest internal
required cooking temperatures must be stored on the lowest shelf. All other products
should be stored in between and not commingled.
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Global HACCP Plan
Food Contamination Control (cont.)
Food and food contact packaging must be properly stored

The standard gap is 6 inches (15 centimeters) off the floor. This gap facilitates cleaning,
protects products from spills and allows monitoring for pest activity.
Disposable plastic containers must not be reused for food storage

Cottage cheese tubs, mayonnaise/pickle pails and sour cream containers are some
examples.
Hand Washing Requirement

Hands that may have become contaminated must be washed frequently. Food
handlers must wash hands frequently using warm water and soap for 20 seconds and dry
using disposable towels or a heated- air hand drying device.
Mandatory Use of Sanitizer Test Kits

Test kits must be readily available for each chemical sanitizer used.
• Test kits buried in drawers or in the original aluminum foil wrap are not considered
readily available
• The calibration of automatic dispensing systems should be tested at least daily
• When mixed by hand, each sanitizer batch should be tested prior to use
Original containers of toxic materials must have a legible manufacturer's label

the product.
Original containers must have a legible manufacturer's
label
Working containers such as spray bottles must be labeled
with common names such as "Sanitizer" or "Window
Cleaner"
All unlabeled liquids must be considered a potentially toxic
material
Food contact surfaces must be properly cleaned and sanitized

Surfaces must be cleaned and sanitized at least every 4 hours during continuous use with
a potentially hazardous food at room temperature.
• Times vary if the surface or room is refrigerated.

If held from:
<50°F to 55°F (10°C to 13°C), clean at least every 10 hours
<45°F to 50°F (7°C to 10°C), every 16 hours
<41°F to 45°F (5°C to 7°C), every 20 hours
41°F (5°C), or below, every 24 hours
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Global HACCP Plan
Food Contamination Control (cont.)
Foods must be protected from contamination

Hotel operators must protect all foods from contamination during preparation and
serving including condensation above exposed food or food contact surfaces.
• Foods must be protected from receiving through serving to prevent
contamination
• Foods in freezers and coolers must be covered unless in the process of cooling
• Individual food carts may be bagged or each tray may be covered individually
• Freezers must not have heavy build-up of frost/ice on the exterior of the boxes
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Global HACCP Plan
CRITICAL CONTROL POINTS AND CRITICAL LIMITS
General Receiving
Minimum Receiving Temperature Requirements Quality Attributes of Food Groups
Finfish (Fresh): 38° F (3° C) Firm and elastic flesh. No abnormal odors. Bright red
and moist gills, Clear bulging eyes, Vibrant skin color.
Beef (Fresh): 41º F (5° C) Firm and elastic flesh. No abnormal odors. Bright cherry
red flesh, Bright white fat and marbling.
Pork (Fresh): 41º F (5° C) Firm and elastic flesh. No abnormal odors. Bright pink
flesh, Bright white fat and marbling.
Dairy/Eggs: 45º F (7° C) Is delivered with non-expired “Use-By” date. Yolks do

not break easily. Dairy has fresh, sweet aroma.
Produce: 41º F (5° C) Delivered free of heavy dirt, and with characteristic
color, flavor and aroma of quality ripened products.
Frozen Products: 10º F (-12° C) Solid frozen. No signs of freezer burn or ice crystals. IQF
products should not be frozen together.
Shellfish: 41º F (5° C) Only live products are acceptable. Discard cracked
and dead items. Retain tags for 90 days. Shelf life is 7-10
days.
Storage and Preparation

Beef
Upon receipt, immediately refrigerate fresh beef steaks to 34ºF to 38°F (1ºC to 3°C). Hold
steaks in their sealed packages in the original cases. Check the invoice for accuracy
and record the delivery date on the case if no date is visible. Shelf life for sealed fresh cut
steaks is 10 days. Do not accept steaks that have been cut for more than two (2) days
prior to receipt.
Citrus Fruits
Citrus varieties like lemons, limes, grapefruit and oranges require special treatment.
Upon receiving citrus fruits, store them in the original cases. The outer rind of these fruits
can trap dirt and may contain harmful bacteria from the soil. Fruits must be washed and
sanitized before cutting.
• Rinse the fruits in cold water
• Dip in the approved fruit and vegetable wash for at least 30 seconds
When removing the rind or cutting the fruit for use in cocktails, water or iced tea; use a
clean and sanitized white cutting board. Use a clean and sanitized knife to prevent
cross-contamination when cutting.
• Use food handler’s gloves during preparation
• When storing prepared fruits, use a clean container and do not mix items
• Keep prepared citrus chilled at or below 41°F or 5°C
Fish
Fresh fish is to be received packed in ice. Store fish immediately immersed in flaked or
crushed ice. Internal temperature of fish should be 32º-34ºF (0º-1ºC). Only products from
an approved seafood purveyor may be used. No local sport harvested species may be
used at any time. At no time may any hotel or restaurant foodservice facility vacuum
pack fresh seafood of any kind.
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Global HACCP Plan
Storage and Preparation (cont.)
Frozen Poultry
Purchase chicken from approved vendors only. Frozen chicken must be received with no
evidence of previous thawing. Store frozen chicken immediately upon delivery.
Place on lowest shelves of freezer or refrigerator to prevent possible cross-contamination.
Date product to assure First In, First Out (FIFO) usage. Thaw frozen chicken under
refrigeration 36º-38ºF (2º- 3ºC). Pan production needs to allow sufficient time (up to two
days) for thawing. Remove frozen chicken from box or plastic container and place on a
parchment-lined sheet pan. Keep chicken either covered or placed in food cart with
doors. Never refreeze chicken and rinse thawed chicken under potable (drinkable)
water.
Fresh Poultry
Purchase poultry from inspected, (third party or hotel management inspections), facilities
or a USDA inspected facility. Whole birds should be well-fleshed with no missing skin, cut
marks, blood spots, bruises and other blemishes. Blood spots, bruises and other blemishes
shall not exceed normal grade. The tenderloin should be fully intact. Chicken products
should be delivered at a temperature of 28º-32ºF (-2º-0ºC). Upon delivery, immediately
store on the lowest shelf in the coldest part of the refrigeration unit. Reject delivery of
poultry that is slimy, has a pungent odor, grey or green skin color; and is above the
minimum required temperature. Poultry storage on property should be maintained at
32º-38ºF (0º-3ºC). The maximum shelf life of all raw poultry products is 12-14 days.
Leafy Greens
Upon receiving leafy greens, place under refrigeration at or below 41ºF (5ºC) in the
original cases. Greens and vegetables can trap dirt and bacteria from the soil.
These items have been associated with food borne illness outbreaks and must be
washed before preparation. Fill a clean sink with the approved vegetable wash solution
• Use cold water
• Make sure hands are washed
• Submerge the item(s) for at least 30 seconds
• Drain
If using “Ready to eat (RTE) greens and vegetables that have been previously washed
before packing do not need to be re-washed provided: bags are sealed and labeled
“triple washed”, “washed” or “ready to eat” and the product comes from an inspected
facility. Once prepared and cut, keep out of the danger zone (41-140°F or 5-60°C).
Discard all left over leafy greens and vegetables from salad bars and other service areas.
Melons
Melons, especially the rough-skinned variety require special treatment. Upon receiving
melons, place them under refrigeration at or below 41ºF (5ºC) in the original cases.
The outside of a melon can trap dirt and bacteria from the soil and melons have been
associated with food borne illness outbreaks and need to washed and sanitized before
cutting.
Scrub the rind with a vegetable brush
Rinse melons in cold water
Dip in the approved fruit and vegetable wash
When removing the rind from a melon, use a clean and sanitized colored
cutting board
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Global HACCP Plan
Storage and Preparation (cont.)
Fresh or Frozen Raw Hamburgers

Hotels must use the approved product or grind beef on premise to make hamburgers
using one of the methods below. There are no exceptions. Pre-cooked hamburgers are
acceptable.
Microbiologically Food Safety Tested (MFST hamburgers)
• Fresh or frozen patties must have the MFST sticker affixed to the case
• All other ground beef must be cooked to155°F (68° C)
• Guidance on MFST program
In-house hamburger fabrication must be approved by Global Food Safety Guidance

below:
• Properties must apply and obtain a current year approval letter from GFS
• Fresh beef grinding approval process
• Hamburgers must be made using guidelines from HACCP form A12 OR
• Hamburgers must made using ChefTec fresh beef grinding guidelines
Melons
When cutting or slicing melon for service, use a ready to eat or white cutting board.
Use a clean and sanitized knife to prevent cross-contamination. When removing seeds
from the melon, use a clean and sanitized spoon or scoop. Limit the service time of cut
melon to a maximum of 4 hours. Keep melon out of the danger zone (41-140°F or 5-60°C)
when serving or displaying. Discard all cut melon left over from salad bars and other
service areas and do not mix melon with other fruits until just before serving.
Shellfish
Fresh clams, mussels, oysters and scallops are to be received at a temperature of no
more than 41°F (5°C) and be left in their original containers until ready to prepare.
Shellfish must come from approved harvesting areas with affixed tag containing:
• catch origination
• date of harvest
• dealer’s name
• identification number.
Retain these tags on the original container until empty and thereafter keep on file for 90
days. Shellstock must be reasonably free of mud and dead shellfish or broken shells. All
dead, cracked and broken shellstock must be discarded. Shellstock may be removed
from original container and displayed for sale providing products are:
• washed and cleaned with potable water
• maintained on drained ice
• kept out of standing water
• protected from contamination
• identified and not mixed with differing species
Warm water oysters (oysters from waters above 72°F-22°C) originating from the Gulf of
Mexico or Atlantic Coastal areas in the US, may not be served raw at any time.
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Global HACCP Plan
Cooking
Minimum Internal Temperature for Cooking Raw Foods unless higher temperatures
are required by local regulations.
Poultry (Solid & Ground) 165° F (74° C)
Pork, Game 145° F (63° C)
Roast Beef (hold 2 hrs.) 130° F (54° C)
Veal, Lamb 145° F (63° C)
Ground Meats (except poultry) 155° F (68° C)
Seafood 145° F (63° C)
Stuffed Foods (Meats, Pasta) 165° F (74° C)
Egg Dishes 145° F (63° C)
Cooling
Previously cooked food must be cooled to a temperature of 70°F (21°) within 2 hours from
the starting time. A critical high limit of 41°F (5°C) must be reached within 6 hours of initial
cooling start time. Corrective Actions must only include discarding the out of compliance
product or reheating to a temperature of 165°F (74°) unless higher temperatures are
required by local regulations, one time only.
Reheating
Previously cooked foods must be reheated to a minimum temperature of 165°F (74°)
within 120 minutes of starting the reheating process unless higher temperatures are
required by local regulations.
Cold Food Holding

Cold potentially hazardous foods must be maintained at 41°F (5°C) or below in all cold-
holding devices including walk-in coolers, reach-in refrigerated units, cold-top storage
devices and ice wells even if higher storage temperatures are allowed by local
regulations.
Hot Food Holding

Hot potentially hazardous foods must be maintained at 140°F (60°C) or above in all hot
holding receptacles and devices unless higher temperatures are required by local
regulations.
Time in Lieu of Temperature

No potentially hazardous food can be left in the danger zone, 41°F (5°C) to 140°F (60°C)
for more than 30 minutes.
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Global HACCP Plan
MONITORING AND CORRECTIVE ACTION
Sample Logs
Review A1 log
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Global HACCP Plan
Sample Logs (cont.)
Review form A1 Hot Food
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Global HACCP Plan
Sample Logs (cont.)
Review A1 Cold Food Log
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Global HACCP Plan
Sample Logs (cont.)
Review A2 Cooling Log
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Global HACCP Plan
Sample Logs (cont.)
Review A3 Refrigerator Log
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Global HACCP Plan
P OTENTIALLY H AZARDOUS F OODS R ECEIVING L OG
Delivery Food Group Item Name Internal Weight Accept/Reject Corrective Action Initials
Date (Beef Tenderloin, Temperature of of on Rejected
Cantaloupe, Product Product Products
Tuna Loin) (Except
Dairy
Items)
Produce Accept Reject
Poultry Accept Reject
Beef/Pork Accept Reject
Dairy Accept Reject
Seafood Accept Reject
Dairy Accept Reject
Seafood Accept Reject
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Global HACCP Plan
Sample Logs (cont.)
HACCP Form A11

MFST FRESH GROUND BEEF PATTIES RECEIVING LOG
(Valid thru 12/31/10)
Review one master case of fresh hamburger patties upon delivery checking each sleeve for the temperature sensitive label.
Verify that the product has not been temperature abused. Follow guidelines on Form A10 (Section II)
Determine that there is a minimum of 4 days usable shelf-life left on the product by noting the day of delivery and subtracting
that number from the Use-By date listed on the product
Once a week, take the internal temperature of the product following the guidelines found on Form A10 (Section II)
If the temperature sensitive label is activated, if there is not at least 4 days or more of usable shelf-life, or if the product is
delivered outside of the required temperature parameters; the suspect product should be returned and all other cases of
product delivered at that time should be evaluated.
Use the Action/Comment column to indicate corrective steps taken if the temperatures are not in the required range.
File this document for three (3) months

Temperature Delivery Use-By Amount of Shelf Internal Action/Comment Initials
Sensitive Labels Date Date as Life Temperature of
showing product Labeled Remaining on Product If case was returned for
is usable. on Product Below 38o F credit, date of pick up
Master Use-By Date minus (3oC) and
Yes/No Case Delivery Date Above 32o F
(0oC)
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Global HACCP Plan
Food Preparation Process
Public Health Agencies may require the food service facility or restaurant to develop a
HACCP plan for each menu item or groups of potentially hazardous foods. This is called a
“Process HACCP Plan”.
Most food items produced in restaurants or food service establishments can be

categorized into one of three preparation processes based on the number of times the
food passes through the temperature danger zone between 41° F (5 °C) to 140 ° (60°C):
Process 1: Food Preparation with No Cook Step

Example flow: Receive⇒ Store⇒ Prepare⇒ Hold⇒ Serve
(other food flows are included in this process, but there is no cook step to destroy
pathogens)
• Process 2: Preparation for Same Day Service
Example flow: Receive⇒ Store⇒ Prepare⇒ Cook⇒ Hold⇒ Serve
(other food flows are included in this process, but there is only one trip through
the temperature danger zone)
• Process 3: Complex Food Preparation
Example flow: Receive⇒ Store⇒ Prepare⇒ Cook⇒ Cool⇒ Reheat⇒ Hot Hold⇒
Serve (other food flows are included in this process, but there are always two or
more complete trips through the temperature danger zone)
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Global HACCP Plan
Food Preparation Process 1 / Food Preparation with No Cook Step
Example Flow: RECEIVE⇒ STORE⇒ PREPARE⇒ HOLD⇒ SERVE
Several food flows are represented by this particular process. Raw, ready-to-eat food like
sashimi, raw oysters, and salads are grouped in this category. Components of these
foods are received raw and will not be cooked prior to consumption.
All the foods in this category lack a kill (cook) step while at the food service
establishment. In other words, there is no complete trip made through the danger zone
for the purpose of destroying pathogens. You can ensure that the food received in your
establishment is as safe as possible by requiring purchase specifications. Without a kill
step to destroy pathogens, your primary responsibility will be to prevent further
contamination by ensuring that your employees follow good hygienic practices.
Cross-contamination must be prevented by properly storing your products away from

raw animal foods and soiled equipment and utensils. Foodborne illness may result from
ready-to-eat food being held at unsafe temperatures for long periods of time due to the
outgrowth of bacteria.
In addition to the facility-wide considerations, a food safety management system

involving this food preparation process should focus on ensuring that you have active
managerial control over the following:
• Cold holding to inhibit bacterial growth and toxin production

• Food source (especially for shellfish)
• Receiving temperatures
• Date marking of ready-to-eat PHF held for more than 24 hours to control
pathogens
• Freezing certain species of fish intended for raw consumption due to parasite
concerns
• Cooling from ambient temperature to prevent the outgrowth of spore-forming or
toxin-forming bacteria
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Global HACCP Plan
Food Preparation Process 2 / Preparation for Same Day Service
Example Flow: RECEIVE ⇒ STORE⇒ PREPARE⇒ COOK⇒ HOLD⇒ SERVE
In this food preparation process, food passes through the danger zone only once in the
food service establishment before it is served or sold to the consumer. Food is usually
cooked and held hot until served, i.e. fried chicken, but can also be cooked and served
immediately. In addition to the facility-wide considerations, a food safety management
system involving this food preparation process should focus on ensuring that you have
active managerial control over the following:
Cooking to destroy bacteria and parasites

Hot holding to prevent the outgrowth of spore-forming bacteria
Approved food source, proper receiving temperatures, and proper cold holding before
cooking would also be important. (Refer to prerequisite programs starting on page 5)
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Global HACCP Plan
Food Preparation Process 3 / Complex Food Preparation
Example Flow: RECEIVE⇒ STORE⇒ PREPARE⇒ COOK⇒ COOL⇒ REHEAT⇒ HOT HOLD⇒
SERVE
Foods prepared in large volumes or in advance for next day service usually follow an
extended process flow. These foods pass through the temperature danger zone more
than one time; thus, the potential for the growth of spore-forming or toxigenic bacteria is
greater in this process. Failure to adequately control food product temperatures is one of
the most frequently encountered risk factors contributing to food borne illness. Food
handlers should minimize the time foods are at unsafe temperatures.
A food safety management system involving this food preparation process should focus
on ensuring active managerial control over the following:
Cooking to destroy bacteria and parasites
Cooling to prevent the outgrowth of spore-forming or toxin-forming bacteria
Hot and cold holding or using time alone to control bacterial growth and toxin
formation
Date marking of ready-to-eat PHF (TCS food) held for more than 24 hours to
control the growth of pathogens
Reheating for hot holding, if applicable.
Approved food source, proper receiving temperatures, and proper cold holding before
cooking would also be important. (Refer to prerequisite programs starting on page 5)
25
Global HACCP Plan
Sample HACCP Logs for Process Plans
#1 - Food Preparation with No Cook Step
Food/Menu Items: Leafy greens and lettuces, cut melon, diced tomatoes
Critical
Control Critical Corrective
HAZARD(S) Monitoring Verification Records
Points Limits Action
Salmonella, Refrigerate Hold Monitor Report out Hotel engineer Retain

bacillus upon chilled refrigerators of range checks form A3
cereus, receiving at or for proper temperatu temperature for 90
listeria below temperature res in AM and PM days
monocytoge 41° F 2x daily. Log immediate
nes, E coli (5°C) A3 ly and
0157:H7 record
corrective
action on
form A3
Refrigerate Hold Monitor Continue Cooks checks Retain

after chilled products for to chill temperatures form A1
preparation at or proper rapidly if 2x daily for 90
below temperature limit is not days
41° F 2x daily. met
(5°C) (Log A1)
Keep chilled Hold Monitor Discard if Cooks checks Retain

on station chilled internal critical limit temperatures form A1
at or temperature is not met randomly for 90
below every two days
41° F hours
(5°C) (Record on
log A1)
PREREQUISITE Purchase produce from approved sources and follow standards A7, A8 and
PROGRAMS refrigerator temperature requirements
26
Global HACCP Plan
Sample HACCP Forms for Process Plans
#2 - Preparation for same day service
Facility: Hotel 324 Preparer: John Smith Date: 1/28/2010
Food Item: Scrambled Eggs
Receive ⇒ Store ⇒ CCP 1 Cook ⇒ CCP 2 Hold ⇒ CCP 3 ⇓

Serve
HACCP CHART
Critical Control Points Monitoring Procedures Corrective Actions
(CCPs)
1. Store – eggs are stored Record temperature on form Out of range temps must be
under refrigeration at or below A3 refrigerator log 2X daily addressed immediately
5°C (41°F)
2. Cook- eggs are cooked to Cooks record temp. on A1 log Continue cooking to correct
an internal temp. of 63°C for cooking raw foods temp. or discard
( 145°F)
3. Hold – hot on steam table Cooks record temp. on A1 log Discard product if not at
at or above 60°C (140°F) for holding hot foods every temperature
two hours
Verification: Monitor temperature logs, and or observe temperature monitoring and
calibration.
Equipment Utilized at each Critical Control Point (include type and quantity of each unit)
CCP 1: Refrigerator, reach-in. (1)
CCP 2: Egg pans (4)
CCP 3: Chafing dish (1)
27
Global HACCP Plan
Sample HACCP Forms for Process Plans

Process #3 - Complex Food Preparation
Food/Menu Items: Soups, Casseroles and Sauces
PROCESS CCP CRITICAL CORRECTIVE

HAZARDS MONITORING VERIFICATION RECORDS
STEP (Y/N) LIMITS ACTIONS
Clostridium Y 41° F Check product If product is Receiving Retain A13

perfringens, (5°C) temp. use form temperature manager for 90 days
Receive staphyloco A13 for abused, observed
ccus areus, receiving refuse delivery practices and
Salmonella, attributes
bacillus
cereus, Y 41° F Check Out of range Hotel engineer Retain A3
listeria (5°C) refrigerator refrigerators checks temps for 90 days
Store monocytog temps. 2x daily must be and units 2x
enes, E coli Use form A3 corrected at daily
0157:H7 once
Prepare N
Y 165° F Record cooking Continue Kitchen Retain A1

(74°C) temps. on form cooking to manager for 90 days
Cook
A1 proper temp. verifies log
entries
Y Place in Check internal If product has Kitchen Retain A2

shallow temperature of not reached manager for 90 days
pans > 2”. food at 1.5 and 70°F 21° C) verifies log
Cool to 6 hours. within 1.5 hrs.
entries
70° F (21° Use cooling separate into
C) within 2 from A2 smaller
Cool
hrs. and containers. If
41°F (5° C) food had not
within 6 reached 41°F
hrs. (5° C) within 4
additional
hrs., discard
Y Reheat all Record finish Continue Kitchen Retain A1

food temp. on log A1 cooking until manager for 90 days
within 2 reheating critical limit is verifies log
Reheat
hours to achieved entries
165°F
(74°C)
Y Hot Cooks record Discard Kitchen Retain A1

holding temp. on A1 log product if not manager for 90 days
Hold 140°F for holding hot at verifies log
(60°C) foods every two temperature entries
hours
Serve N
Prerequisite Refrigerated food is to be put away immediately upon delivery. Use of color coded cutting board.
Programs Do not reclaim food that has been holding on a buffet.
28
Global HACCP Plan
VERIFICATION AND RECORD KEEPING
Process
1) All Marriott International hotels globally regardless of ownership or Management

Company must submit to a food safety audit. Audits are done annually and must be
preformed by a qualified entity.
CCP monitoring records will be examined and validated

Food safety training and certification is verified
Corrective actions are noted for any critical limit variance
Equipment calibration is checked as required by the HACCP plan
2) Temperature logs must be correctly filled in and retained for a period of 3 months.
The following procedures apply:
• Hot food logs- two entries per meal period

• Cold food logs- 2 entries per meal period
• Reheating logs- all reheated foods
• Refrigerator logs- 2 readings per day
3) All temperature logs must be signed by a management or supervisor and correct

action measures verified.
4) Food Safety self audits must be completed on a monthly basis and retained for 90
days.
5) Any additional relevant records regarding the flow of the food through the operation
must be verified and retained for 90 days. These documents may include, but are not
limited to:
• Food invoices
• Shellfish tags
• Food allergen documentation
• Laboratory sampling results of potentially hazardous foods
• Microbiologically food safety tested ingredients
• Pest control records
• Receiving and food attribute logs
• Thermometer calibration logs
6) Annually, the director of Global Food Safety must conduct a HACCP Plan review to
evaluate its effectiveness. A gap analysis must be performed to determine if there are
any applicable changes to critical control points, critical limits or other global food safety
standards. The revised plan must be issued to the field by the second week of every new
year.
29
Global HACCP Plan
Name: Cleaning and Sanitizing for Food Safety
Objective
Provide a global standard regarding the proper cleaning and sanitizing of all food
service utensils, equipment and food production areas.
1) Chemical sanitizer solutions must be at proper concentration and temperature per
label instructions: All sanitizer in buckets, spray bottles, chemical sanitizing dishwashing
machines, and dispensing systems in each area must be tested to assure proper levels.
Mandatory sanitizer concentrations:
• Old Quats 200-300 PPM (e.g. Ecolab Pro 144)
• New Quats 150 to 400 PPM (e.g. Ecolab Pro 146)
• Chlorine/bleach 50-100 PPM (low temp. machines)
• Iodine 12.5-25 PPM
2) All non-chemical sanitizing dishwashing machines must reach the proper water
temperature: Dish machines that sanitize with hot water must be maintained to ensure
the critical limits below.
• Final rinse 180°F (82°C))
• Surface of dishes 160°F (71°C)
• Water temperature in a sink compartment 171°F (77°C)
3) Original containers of toxic materials must have a legible manufacturer's label:
the product.
• All chemicals in all containers must be accurately labeled
• Original containers must have a legible manufacturer's label
• Working containers such as spray bottles must be labeled with common names
such as "Sanitizer" or "Window Cleaner"
• All unlabeled liquids must be considered a potentially toxic material
4) Facilities for manual washing and sanitizing of equipment and utensils must be properly
maintained and operated:
• Sinks must be cleaned and properly stocked with detergent and sanitizer
• Wash, rinse and sanitize is the mandatory process (except Germany)
• Sinks must be large enough to accommodate at least half of the largest piece of
equipment being cleaned
• There must be no damage to sinks such as bent drain boards that do not shed
water
• Sinks may be used for dishwashing and for food preparation, but never at the
same time.
o Clean items may not be present on the drain board while food
preparation is occurring
o Sinks must be washed, rinsed, and sanitized between these two tasks
o Pot sink log (PDF)
30
Global HACCP Plan
Cleaning and Sanitizing for Food Safety (cont.)
5) Dishwashing machines must be properly maintained and operated: Surfaces must be

clean, curtains clean and in place, final rinse pressure adequate and wash temperature
meets requirements listed on the machine data plate.
• Machines must be in good repair and stocked with detergent
• The water pressure in machines that sanitize with hot water must read 15 to 25 psi.
• High temp. dish machine log (PDF)
• Low temp. dish machine log (PDF)
6) Food contact surfaces must be properly cleaned and sanitized: Surfaces must be
sanitized at least every 4 hours during continuous use with potentially hazardous food at
room temperature.
Times vary if the surface or room is refrigerated, follow the standards below:
• <50°F to 55°F (10°C to 13°C), clean at least every 10 hours
• <45°F to 50°F (7°C to 10°C), every 16 hours
• <41°F to 45°F (5°C to 7°C), every 20 hours
• 41°F (5°C), or below, every 24 hours
31
Global HACCP Plan
Name: Facility/Controls Food Safety
Objective
Provide mandatory guidelines regarding physical facilities and the control of food
production and restaurant areas to ensure proper sanitation.
1) Exhaust hoods and ductwork system must be professionally cleaned and maintained:
Professional cleaning must be performed at least every 6 months. If UV lights/Ozone
system is installed, the hotel must provide proof of yearly inspections. (International only)
An inspection sticker must be affixed to the hood
2) A pest prevention program must be adopted and effective: Hotels must minimally use
a pest sighting log. The following are signs that the prevention program is not effective.
Fresh pest droppings
Active cockroaches or rodents in food prep and storage areas
Trailing ants
Birds inside the hotel or nesting on the outside of the building if their droppings
create a sanitation issue
(The presence of an occasional fly does not mean the pest program is ineffective)
3) Original containers of toxic materials must have a legible manufacturer's label:
the product.
Original containers must have a legible manufacturer's label
Working containers such as spray bottles must be labeled with common names
such as "Sanitizer" or "Window Cleaner"
All unlabeled liquids must be considered a potentially toxic material.
4) Floors, walls and ceilings must be free of excessive dust, debris and standing water:
Structures must be kept sanitary using a cleaning schedule. A cleaning checklist must
include the following:
Doors and windows
Under counters
Floor/wall junctions
All hand contact areas
Floor drains and mold
Many floors do not drain properly and repairs may not be economically viable. However,
standing water should be mopped up or pushed to a drain with a squeegee
immediately.
5) Ventilation must be adequate and vents, fan guards and filters clean: Dirty fans and
ceiling vents can be a source of product contamination.
Ceiling air vents and returns must not have dust build-up
Exhaust hood ventilation systems must not have grease build-up
Air fans must be cleaned regularly
6) Floors, walls and ceilings must be smooth, easily cleanable, and in good repair:
Exposed concrete blocks and bricks must be sealed and smooth unless area is used only
for dry storage.
Carpeting in food production areas is prohibited
Floors that are cleaned by water flushing methods must be coved and sealed at
the wall juncture
32
Global HACCP Plan
Name: Food Handling Food Safety

Objective
Proper food handling is critical to avoid risk factors associated with food borne illness
among associates and guests.
1) Fresh or frozen raw hamburgers: Hotels must use the approved product or grind beef
on premise to make hamburgers using one of the methods below. There are no
exceptions. Pre-cooked hamburgers are acceptable.
Microbiologically Food Safety Tested (MFST hamburgers
Fresh or frozen patties must have the MFST sticker affixed to the case
All other ground beef must be cooked to155°F (68° C)
Guidance on MFST program (PDF)
In-house hamburger fabrication must be approved by Global Food Safety. Guidance
below:
Properties must apply and obtain a current year approval letter from GFS
Hamburger fabrication approval process
Hamburgers must be made using guidelines from HACCP form A12 (PDF) OR
Hamburgers must made using ChefTec fresh beef grinding guidelines
2) Foods and ingredients must come from commercial suppliers under regulatory control,
be wholesome and in good condition: Hotels must use Marriott International approved
suppliers or minimally buy goods from government inspected facilities.
Home made products are prohibited
Use of non-pasteurized milk products are prohibited
3) Source tags for shellfish must be held at least 90 days after harvest: Hold tags in
chronological order.
4) Date marking is applied at time of preparation to ready-to-eat potentially hazardous
food: Refrigerated, ready-to-eat, potentially hazardous food intended to be held for
more than 24 hours must be dated. This applies to food prepared on site and to
commercial containers opened on site. The requirement does not apply to the following:
Items intended to be used later the same day
Non-potentially hazardous foods, such as cookies or unopened canned products
Deli salads & salad dressings manufactured in an inspected processing plant as
these products typically contain preservatives
Hard and semi-soft cheeses
Cultured dairy products such as yogurt, sour cream and buttermilk
Fluid milk and cream (based on industry practice)
5) Food products must not be held or sold past expiration date: Items prepared on site
are to be given a maximum shelf life of 7 days.
"Use by", "Enjoy by" and "Best by" dates are only recommendations based on quality, not
safety.
6) All foods must be free of all microbiological, physical and chemical contamination:
Foods must be free of Pathogens (bacterial, viral or fungal), and must not contain foreign
objects or have the presence of cleaning or sanitizing chemicals.
7) Potentially hazardous foods must be properly thawed: Only the methods described
below are allowed and thawing at room temperature is strictly prohibited.
Under refrigeration at 41°F (5°C) or below
Completely submerged under cool running water that is 70°F (21°C) or below
In a microwave oven if it is to be cooked immediately after thawing
As part of the cooking process
33
Global HACCP Plan
Food Handling Food Safety (cont.)

8) Foods must be protected from contamination: Hotel operators must protect all foods
from contamination during preparation and serving including condensation above
exposed food or food contact surfaces.
Foods must be protected from receiving through serving to prevent
contamination
Foods in freezers and coolers must be covered unless in the process of cooling
Individual food carts may be bagged or each tray may be covered individually
Freezers must not have heavy build-up of frost/ice on the exterior
34
Global HACCP Plan
Name: Food Safety Documentation
Objective
Ensure Marriott International hotels world wide have the proper food safety training,
conduct self inspections and have the tools needed to investigate potential food borne
outbreaks.
Documentation
1) Food Borne Illness Notification (FBIN) Procedures: A current copy of the document
must be obtained by February 28 of each new year. The procedures must be used for
the reporting of any suspected food borne outbreak.
Marriott Global Source - Food Borne Illness Notification Procedures
2) Food Safety Certification (hourly staff): All non-management food handlers must be
certified every two years using the Great Food Safe Food training program or the
approved management training program.
Marriott Global Source - Great Food Safe Food
3) Food Safety Certification (management staff): The minimum number of managers must
be certified in food safety. Positions and numbers vary by hotel brand and size.
NALO:
FFI/SHS - 1 manager
CY/RI - 250 rooms/suites or less: Chief Engineer (management or salaried),
GM, Other manager (or other hourly staff if only 1 management position on property)
CY/RI - 251 rooms/suites or more: Chief Engineer (management or
salaried), Assistant GM, Other managers (or other hourly staff if only 1 management
position on property)
MHR/JW/RH/RC/RCC - Assistant Engineer, Banquet Chef, Chief/Executive
Steward, Culinary managers, Director of Engineering, Executive Chef, Restaurant
Managers, Sous Chefs
International
CY - 250 rooms/suites or less: Chief Engineer (management or salaried),
GM, Other manager (or other hourly staff if only 1 management position on property)
CY - 251 rooms/suites or more: Chief Engineer (management or salaried),
Assistant GM, Other managers (or other hourly staff if only 1 management position on
property)
JW/MH/RHR- Assistant Engineer, Banquet Chef, Culinary Mangers, Director
of Engineering, Executive/Head Chef, Restaurant Managers, Sous Chefs,Executive
Steward/Chief Steward, Event Operations Manager/Maitre’d.
4) Certifications are valid for 5 years and must be from one of the approved accredited
providers.
CIEH (Charter Institute of Environmental Health)
NRFSP (National Registry of Food Safety Professionals)
Prometric (formerly Experior Assessments)
ServSafe (National Restaurant Association/Educational Foundation)
CRFA-NFSTP (Canadian hotels only)
35
Global HACCP Plan
Food Safety Documentation (cont.)
5) Monthly Food Safety self-inspection:

Hotel must minimally conduct a monthly Food Safety self-inspection and document the
deficiencies and corrective action. Documentation must only be in one of the specific
forms listed below:
Data Entry Form – QA site
Food Safety Review form - Answer Summary – QA site
Marriott Global Source - Forms (Food Quality and Safety Standards/Monthly
Essentials checklist) It is acceptable if the checklist format is adapted for multiple
kitchens
Marriott Global Source - Forms
It is acceptable if the checklist format is adapted for multiple kitchens
QA On-Line Review Form (ORF) for Food Safety
QSSA - Quality Safety Standards Audit (FFI/SHS only)
Self Review (brand specific) - Executive Summary
It is acceptable if multiple form types are use
36
Global HACCP Plan
Name: Food Safety Equipment and Utensils
Objective
Sanitary control and detailed maintenance of food production equipment and utensils is
essential to prevent cross-contamination in the food production environment.
1) A cutting board system must be in place: Minimally hotels must use at least two
separate boards for the preparation of food. It is acceptable to use a multiple color
cutting board system for non ready-to-eat food items.
• White for ready to eat food only
• One other color for raw food
Wood cutting boards may ONLY be used for:
• Butcher blocks
• Bakery worktables
• Food displays
o Chinese kitchens (International), for general use, provided the following
are met:
• Boards are properly maintained and marked for product use
• Separate boards used for chicken, fish, raw and cooked products
• All blocks must be scraped, washed and sanitized daily
2) Food contact surfaces of equipment and utensils must be durable, non-toxic, easily
cleanable and in good condition: All food contact surfaces in the food preparation area
must be made of materials that are safe, corrosion resistant, nonabsorbent, smooth and
easily cleanable.
• Food contact surfaces must be made of food-grade plastic or non-reactive
metals such as stainless steel
• Surfaces must also be in good condition to facilitate cleaning and to prevent
physical contamination of the food.
3) In-use utensils must be properly handled and stored in a sanitary manner: Handles of
utensils stored in the product must not touch the product and extend out of the
container for moist foods.
• For dry ingredients only, scoops may be stored inside the product container; the
handle must extend out of the product
• For moist products, the scoop must extend completely out of the container
• Glasses, cups and bowls with no handle may not be used as a scoop
• Ice scoops, shovels, paddles, etc., stored at the ice machine are considered to
be in use at all times and must be kept sanitary
• Utensils may not be stored in containers of sanitizer
Alternative methods of storing utensils include:
1. Holding on a clean, sanitary surface and wash-rinse-sanitize at least every 4 hours
2. Holding in hot water 140°F (60°C) or above
NOTE: Ice water is not an alternative allowed by the Food Code
37
Global HACCP Plan
Food Safety Equipment and Utensils
4) Non-food contact surfaces of equipment and utensils must be properly cleaned daily:
See examples below:
• Sides of sinks
• Gaskets on coolers
• Freezer doors tracks
• Sliding doors of ice machines
• Exterior of ice machines
• Exterior/sides of food containers
• On/off switches of food processing equipment
• Handles to cooler doors
• Shelves and racks for food
5) Non-food contact surfaces of equipment and utensils must be maintained in good
condition: Equipment and utensils must be durable, non-toxic, and easily cleanable and
in good condition. See examples of acceptable food contact surfaces:
• Corrosion resistant
• Nonabsorbent
• Smooth
• Easily cleanable
6) Hotels must use sanitizer test kits: Test kits must be readily available for each chemical
sanitizer used.
• Test kits buried in drawers or in the original aluminum foil wrap are not considered
readily available
• The calibration of automatic dispensing systems should be tested at least daily
• When mixed by hand, each sanitizer batch should be tested
38
Global HACCP Plan
Name: Food Storage Food Safety
Objective
To protect food from microbiological cross-contamination, physical and chemical
hazards during storage.
1) Food and food contact surfaces must be protected from potential microbiological,
physical and chemical hazards at all times: Hazards listed below must be avoided.
• Raw animal products stored above or commingled with ready-to-eat products
• Physical hazards that would present an imminent health hazard, such as push pins
used directly above food prep surfaces or
• Chemicals stored above food or food contact surfaces
Proper storage examples
• Where complete vertical separation is not possible, raw poultry must be stored on
the bottom and ready-to-eat items must be stored on top. Items with the greatest
internal cooking temperatures must be stored on the lowest shelf.
• All other products should be stored in between and not commingled
• If various items are stored in a cold drawer, raw chicken should be at the front
and ready-to-eat items at the rear so that raw animal juices do not drip onto
ready-to-eat products as they are removed from the drawer
2) Food and food contact packaging must be properly stored: The standard gap is 6
inches (15 centimeters) off the floor. This gap facilitates cleaning, protects products from
spills and allows monitoring of pest activity.
3) Disposable plastic containers must not be reused for food storage: Cottage cheese
tubs, mayonnaise/pickle pails and sour cream containers are some examples.
39
Global HACCP Plan
Name: Personal Hygiene - Food Safety
Objective
Associate hygiene practices are an integral component to any HACCP plan. Pathogens
spread by food workers is the leading cause of food borne outbreaks worldwide.
Hygiene standards must be mandated and managed by stakeholders in all hotels to
mitigate risks.
1) Hands that may have become contaminated must be washed frequently:
Food handlers must wash hands frequently using hot water and soap for 20 seconds and
dried using disposable towels or a heated- air hand drying device. See Hand
Washing brand standard (B-FBC-008)
2) Food workers must not contact ready-to-eat foods with bare hands:
All ready-to-eat food (food intended to be eaten without further cooking) must be
portioned and served without contacting bare hands.
Utensils, gloves, individual wax papers, etc., are appropriate alternatives if used
correctly.
3) Food workers displaying symptoms of illness are restricted from working around
exposed food:
Persons displaying symptoms such as vomiting, diarrhea, jaundice, sore throat with fever
or exposed pustular lesions are restricted from working around exposed food, utensils or
equipment.
Employees with the following symptoms should be restricted from food handling duties:
Diarrhea
Vomiting
Fever
Sore throat with fever
Jaundice
Open sores on their hands or forearms
Employees diagnosed with illnesses due to the following organisms should be excluded
from the food establishment:
Norovirus
Salmonella Typhi
Shigella
Hepatitis A
Shiga toxin-producing E. coli (STEC)
Review Associate exclusion guidelines (PDF)
4) Eating, drinking and tobacco use is restricted to nonfood areas:

Tasting food is allowed from single serve tasting spoons or at formal documented taste
panels. Chewing gum and chewing tobacco are considered eating.
There must be no eating and tobacco use in areas with exposed:
Food
Food contact surfaces
Food-contact packaging
Drinking is allowed in a food production area if:
Using a cup with lid and straw
If the container is stored so that it will not contaminate food preparation surfaces
40
Global HACCP Plan
Personal Hygiene (cont.) - Food Safety
5) Hand washing facilities in food handling areas are used only for that purpose:
Hand sinks must be maintained clean and accessible at all times; supplied with readily
available hot water, soap, disposable towels or heated-air hand drying device. Hand
sanitizer may be available in addition to, but not in place of soap.
In addition, hand sinks must:
Have 100°F (38°C) water at the faucet in at least 60 seconds
Be designated with a sign reminding associates to wash their hands
Have a trash can in the general area
6) Food handler gloves must be changed whenever damaged or torn:
In addition, gloves must be worn over bandages, fingernail polish or artificial nails.
Wearing gloves on only one hand can be done safely and effectively.
41
Global HACCP Plan
Name: Temperature Control for Food Safety
Objectives
1. Use temperature logs to ensure the monitoring of critical control points for
potentially hazardous foods.
2. Maintain holding equipment to ensure hazardous foods are not temperature
abused.
3. To prevent food borne outbreaks by cooking and reheating foods to proper
internal temperatures.
4. To ensure proper handling of hazardous foods during display and when left out of
temperature controlled environments.
1) Temperature logs: Hotels must minimally use the following documents to ensure food is
kept safe. Electronic or paper forms of the documents are acceptable. All forms must be
retained for 3 months.
• Cooking & Holding temperature logs - (HACCP Form A-1) Form A1 (PDF),
International A1 Cold, A1 Hot
• Log must minimally record:
• Date, Food Item, Time, Temperature (cooking and/or holding),
Meal Period and Location (Outlet Name), Corrective Action (if
temperature out of range)
• 2 hot and 2 cold temperatures are required per meal period
• Both cooking and holding temperatures are required
• Holding temperatures above 41°F (5°C) and below 140°F (60°C)
are out of range.
• Re-Heating temperature logs – (HACCP Form A-1)
• Date, Food Item, Location, Time, Temperature, Corrective
Action (if temperature out of range)
• All foods reheated must be recorded
• All fields must be correctly completed
• Temperatures below 165°F (74° C) are out of range
• Refrigerator and Freezer temperature logs (HACCP Form A-3) Sample form
A3 Refrigerator-Freezer log (PDF)
• Date, AM internal temp, PM internal temp, Corrective
Action (if temperature is out of range)
• Refrigerator temperatures above 41°F (5°C) are out of
range
• Freezer temperatures above 5°F (-15°C)are out of range
• Cooling temperature logs (HACCP Form A-2) Form A2 (PDF)
• Log must minimally record
• Date, Food Item, Temp at Start, Temp #1 (after 1 hour),
Temp #2 (after 2 hours), Temp #3 (after 4 hours), Temp #4
(after 6 hours), Corrective Action (if temperature out of
range)
• Temp #2 (after 2 hours) above 70°F (21°C) are out
of range
• Temp #4 (after 6 hours) above 41°F (5°C) are out of
42
Global HACCP Plan
range
Temperature Control for Food Safety (cont.)

• All reheated foods must be recorded
2) Equipment: Hotels must maintain hot and cold holding equipment to ensure
hazardous foods are not temperature abused.
• Cold food stored under refrigeration:
• Cold potentially hazardous foods must be maintained at 41°F (5°C) or
below in all cold-holding devices including walk-in coolers, reach-in
refrigerated units, cold-top storage devices and ice wells.
• All refrigerated (but not frozen) storage units are required to have
thermometers that accurately reflect the ambient temperature in the
warmest part of the unit. If built in devices are absent or not working,
hanging thermometers are adequate. One or the other must be present
and working in each unit.
• Food stored in hot holding equipment
• Hot potentially hazardous foods must be maintained at 140°F (60°C) or
above in all hot holding receptacles and devices.
• All hot holding equipment must be maintained at all times at a
temperature sufficient to keep hot food at the required temperature.
3) Cooking, holding, and reheating temperatures: Hotels must cook, hold and reheat
food to the proper internal temperatures to prevent food borne outbreaks.
• Minimum internal temperatures: Form A1 (PDF)
o Seafood and pork 145°F (63° C)
o Ground beef 155°F (68° C) **
o Poultry 165°F. (74° C)
o Veal and lamb 145° F (63° C)
o Egg dishes 145°F (63° C) ***
o Previously cooked food must be reheated to 165°F (74° C) within 2 hours.
** Hamburgers can be cooked to customer preference in some
jurisdictions
• See form A8 (PDF)
*** Fresh shell eggs can be cooked to customer preference in
some jurisdictions
4) Foods must not be left out at ambient temperature:
No potentially hazardous food can be left in the danger zone, 41°F (5°C) to 140°F (60°C)
for more than 30 minutes.
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Global HACCP Plan
FOOD QUALITY AND SAFETY GUIDANCE
Form A4
STORAGE AND HANDLING OF FRESH BEEF STEAKS
Food Quality and Safety Standards
PROCEDURE:
1) Upon receipt, immediately refrigerate fresh beef steaks to 34ºF to 38°F (1ºC to
3°C). Hold steaks in their sealed packages in the original cases. Check the
invoice for accuracy and record the delivery date on the case if no date is
visible. Shelf life for sealed fresh cut steaks is 10 days. Do not accept steaks that
have been cut for more than two (2) days prior to receipt.
2) Check steaks for broken vacuum-seal packages. Any “leakers” should be
returned to the vendor for credit. Rotate cases of steaks, first in first out. (FIFO)
3) Preparing for service:
o Remove steaks (a one day supply only) from the packaging.
o Discard any juices present.
o Blot dry with a single-use paper towel.
o Allow steaks to “breathe” for 30 to 45 minutes on pans, under refrigeration.
o Lightly brush each steak with a tasteless vegetable oil.
4) Store oiled steaks fat side up, with the cut side of each steak in contact with the
next. Use clean, shallow steam-table pan(s) of one layer.
5) To simplify inventory, it is preferable to store a standard number of each size and
variety of steak per pan. Cover pan(s) with plastic film with 6-8 slit holes, made by
the point of a knife, to prevent smothering and to inhibit spoilage. Label and date
each pan.
6) Store pans of oiled steaks at 34ºF to 38°F (1ºC - 3°C).
7) Use oiled steaks within 72 hours. Steaks that are not used after 72 hours should be
used for other purposes and fully cooked to at least 140°F (60°C).
NOTES:
• Do not reuse vegetable oil; discard after coating procedure.
• Do not add seasonings to oil.
• Do not store steaks flat (cut side down) on pan after coating
procedure.
• Excessive oil can cause flare-up during cooking.
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Global HACCP Plan
Form A5
RECEIVING, STORING AND HANDLING OF FRESH OR FROZEN FISH
PROCEDURE:
1) Fresh fish is to be received packed in ice. Store fish immediately immersed in
flaked or crushed ice. Internal temperature of fish should be 32º-34ºF (0º-1ºC).
Only products from an approved seafood purveyor may be used. No local sport
harvested species may be used at any time.
2) At no time may any hotel or restaurant foodservice facility vacuum pack fresh
seafood of any kind.
3) No raw fresh fish is to be accepted in vacuum packaging or modified
atmosphere packaging (MAP) under any circumstances. Fresh fish packed in
oxygen-permeable bags can be accepted provided the bag is clearly marked
“High OTR or 10K OTR”. This distinction indicates a high oxygen exchange inside
the packaging.
4) Frozen fish can be accepted in reduced oxygen packaging providing the seal is
broken during thawing and the product is stored under refrigeration at 36 -38 °F
(2-3°C). This includes smoked fish, smoked shellfish or mollusks and sushi-grade
frozen fish.
5) Fresh fish is to be received and stored quickly in the coldest part of the
refrigerator or in a fish file.
6) Fish is to be stored:
o In a perforated pan nested in a solid pan with a space between each
pan to hold crushed or flaked melting ice water.
o In a fish file with crushed or flaked ice.
7) Fish is never to come in contact with the sides or bottom of the perforated
container or fish file.
8) Fish fillets are to be placed:
o Skin to skin.
o Wrapped loosely in clean plastic film or butcher’s paper.
o On a layer of flaked or crushed ice, with a thin additional layer of flaked or
crushed ice on top so as not to crush the fillets.
9) Whole fish, skin on, can be immersed in flaked or crushed ice without plastic
packaging with belly facing down.
10) Drain melted ice daily and replenish with fresh flaked or crushed ice. Never allow
fish to soak in water and become waterlogged. It extracts the flavor and makes
the flesh flabby.
11) Store each fish variety in separate pan(s) or fish file drawer. Label and date.
12) Never mix a fresh shipment of fish with older fish.
13) Ensure proper rotation of fish following the FIFO procedures. Hold fish for no more
than 3 days from receipt.
14) Thaw frozen fin-fish and/or shellfish (scallops, shrimp, etc):
o If vacuum packed, take out of original packaging.
o Allow 24 hours thaw time at refrigerated temperatures of 34º-38ºF (1º-3ºC).
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Global HACCP Plan
15) Do not defrost fish in stagnant water or at room temperature. Defrosting under
cold running water is acceptable, but not recommended.
16) Once defrosted, cook and serve immediately. Defrosted fish held for more than
24 hours can become mushy, dry, and fibrous and should be discarded.
17) Clean utensils and surfaces after handling fish, rinse in cold water, wash with hot
soapy water, rinse, and sanitize.
NOTES:
• Fresh fish, properly handled and stored, has a shelf life of
three days from time of receipt.
• Flesh should be firm, elastic & spring back quickly (leaving no
indentation) when pressed with a finger.
• Fresh fish will have no fishy odor.
• Fresh whole fish will have clear eyes and bright red gills.
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Global HACCP Plan
Form A6
STORING, HANDLING AND PREPARATION OF FROZEN CHICKEN
PROCEDURE:
1. Purchase chicken from approved vendors only.
2. Frozen chicken must be received with no evidence of previous thawing.
3. Store frozen chicken immediately upon delivery.
o Place on lowest shelves of freezer or refrigerator to prevent possible cross-
contamination.
o Date product to assure First In, First Out (FIFO) usage.
4. Thaw frozen chicken under refrigeration 36º-38ºF (2º- 3ºC).
o Plan production needs to allow sufficient time (up to two days) for
thawing.
o Remove frozen chicken from box or plastic container and place on a
parchment-lined sheet pan.
o Keep chicken either covered or placed in food cart with doors.
o Never refreeze chicken.
5. Rinse thawed chicken under potable (drinkable) water:
o Be careful that draining water does not drip or splash on surrounding
foods or surfaces.
o Drain chicken thoroughly before preparing.
o Thoroughly wash, rinse, and sanitize all surfaces, equipment, and utensils
that came in contact with the chicken or the rinsing water.
6. Any marinade used for chicken must be discarded after use. Under no
circumstances should marinades be re-used for fresh products or added to the
product later in the cooking process (e.g. for basting).
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Form A7
STORING, HANDLING AND PREPARING MELONS
Procedure:
1. Melons, especially the rough-skinned variety require special treatment.
o Upon receiving melons, place them under refrigeration at or below 41ºF
(5ºC) in the original cases.
2. The outside of a melon can trap dirt and bacteria from the soil.
Melons have been associated with food borne illness outbreaks
and need to be washed and sanitized before cutting.
o Scrub the rind with a vegetable brush.
o Rinse melons in cold water.
o Dip in the approved fruit and vegetable wash.
o Rinse again.
3. When removing the rind from a melon, use a clean and sanitized colored cutting
board.
o Use a clean and sanitized knife to prevent cross-contamination when
cutting melon.
4. When cutting or slicing peeled melon for service, use a ready to eat or white
cutting board.
o Use a clean and sanitized knife to prevent cross-contamination.
o When removing seeds from the melon, use a clean and sanitized spoon or
scoop.
5. Limit the service time of cut melon to a maximum of 4 hours.
o Keep melon out of the danger zone (41-140°F or 5-60°C) when serving or
displaying.
6. Discard all cut melon left over from salad bars and other service areas.
7. Do not mix melon with other fruits until just before serving.
Notes:
● “Victory Wash” (Ecolab) and “Fit” Fruit and Vegetable Wash” are approved washes
for produce. Follow the user instructions. Test Victory Wash once a month to make sure
the correct strength has been calibrated. Contact Ecolab for testing or to purchase
test strips. Strength recommendation is 60-80 parts per million.
● Fit Fruit and Vegetable Wash is available from US Foodservice. Read the label for
mixing the correct strength directions.
● Ozonated water as a vegetable rinse is an approved method as of 2010
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Global HACCP Plan
Form A8
STORING AND HANDLING LEAFY GREENS AND VEGETABLES
Procedure:
1. Leafy greens and vegetables require special treatment.
o Upon receiving these items, place under refrigeration at or below 41ºF
(5ºC) in the original cases.
2. Greens and vegetables can trap dirt and bacteria from the soil.
These items have been associated with food borne illness outbreaks
and must be washed before preparation.
o Fill a clean sink with the approved vegetable wash solution
o Use cold water
o Make sure hands are washed
o Submerge the item(s) for at least 30 seconds
o Drain
3. If using “Ready to eat (RTE) greens and vegetables that have been previously
washed before packing do not need to be re-washed provided:
1. Bags are sealed and labeled “triple washed”, “washed” or “ready to eat”
2. The product comes from an inspected facility
4. Once prepared and cut, produce is potentially hazardous and must be kept out
of the danger zone (41-140°F or 5-60°C)
5. Discard all left over leafy greens and vegetables from salad bars and other
service areas.
Notes:
● “Victory Wash” (Ecolab) and “Fit” Fruit and Vegetable Wash” are approved washes
for produce. Follow the user instructions. Test Victory Wash once a month to make sure
the correct strength has been calibrated. Contact Ecolab for testing or to purchase
test strips. Strength recommendation is 60-80 parts per million.
● Fit Fruit and Vegetable Wash is available from US Foodservice. Read the label to
ensure the correct strength. Purchase test strips.
● Ozonated water as a leafy greens and vegetable rinse is an approved method as of
2010. (7-204.12)
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Global HACCP Plan
Form A9
STORAGE AND HANDLING OF MFST FROZEN
GROUND BEEF PATTIES

PROCEDURE:
1. Upon receiving, each case of frozen (Microbiologically Food Safety Tested)
patties should be clearly marked with the MFST sticker. Check that hamburgers:
o Are hard frozen.
o Show no signs of freezer burn, or ice crystal formation.
2. Place burgers into the freezer immediately upon arrival.
3. Remove for thawing4 a one-day supply of frozen hamburgers from freezer:
o Place one-high on a parchment-lined sheet pan.
o Typically, 24 patties can be shingled on one sheet pan.
4. Cover the sheet pan with plastic wrap, label, and date. Use the date the product
was removed from the freezer. Let the hamburgers defrost under refrigeration. It
takes approximately 24 hours for hamburgers to defrost using this procedure.
5. Do not force thaw hamburgers under running water or at room temperature.
6. When hamburgers are completely defrosted, they are ready to be cooked within
the next 24 hours.
7. Any patties remaining after the 24 hour defrost limit, should be utilized in
completely cooked ground beef recipes such as meat loaf, chili, meat sauce,
etc.
NOTES:
• Current Marriott International Standard requires that all ground beef products be
cooked to a minimum internal temperature of 155°F (68°C)
• Follow all local, county, state and federal food code requirements
regarding the minimum cooking temperatures for ground beef and
menu verbiage alerts regarding the consumption of undercooked
protein products.
• Guests may request that their ground beef patties be cooked
below the 155°F (68°C) and do so at their own risk.
• Service associates/employees should not at any time solicit guests
for “doneness” on ground beef patties.
• If a guest does not request a specific doneness during the order
taking process, then the ground beef patty should be cooked to a
minimum of 155°F (68°C), per Marriott International standard.
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Form A10
PURCHASING, RECEIVING, STORAGE & HANDLING
MFST F R E S H G R O U N D B E E F P A T T I E S
I. Purchasing and Packaging:
Purchase only MFST (Microbiologically Food Safety Tested) product (Note

illustration)
Each master case must be coded with a “PACKED ON” date and “USE BY” date
on the exterior of the packaging (e.g. PKD month/date/year/time EXP
month/date/year/time). The USE BY date must be listed on each cryovac sleeve
of ground beef patties contained in each master case.
Each individual sleeve of ground beef patties must be fitted with a temperature-
management device to ensure adequate cold chain management from the
processor to the end user. (See illustration)
II. Receiving:
(Use Form A-11 for HACCP documentation purposes and initial)
The person receiving a delivery of MFST fresh hamburgers must:
1. Review each master case of fresh hamburgers delivered, by opening it
and viewing the individual cryovac sleeves of ground beef patties and
their temperature sensitive labels to verify that the product temperature
has been maintained throughout the distribution process and delivered at
or below 41°F (5°C).
2. Make sure all temperature-sensitive labels are showing either a “Fresh” or
“Still Fresh – Use Now”. Place the product into refrigeration between 36-
38oF (2-3oC) within 15 minutes of receipt.
3. If any of the temperature sensitive labels are indicating “Freshness NOT
Guaranteed” the entire case must be returned to the vendor immediately
and replaced with product that meets the listed specifications.
4. Once a month, the internal product temperature should be randomly

checked during the receiving process by placing a calibrated stem
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Global HACCP Plan
thermometer, accurate to +/- 2°F (1°C) between two of the internal

cryovac packages of ground beef patties for a minimum of one minute so
that an accurate temperature reading can be taken. The internal
product temperatures must be at or below 41°F (5°C) and above 32°F
(0°C) (Do not pierce beef patty packaging)
5. If the internal temperature is not at or below 41°F (5°C) and above 32°F
(0°C), the product must be returned immediately to the vendor.
6. Any other cases of fresh hamburger patties delivered along with the
inferior case of product should also be evaluated for temperature abuse
and accepted or rejected as necessary.
7. The person receiving the product must also verify that there is a minimum
of 4 days usable shelf life still remaining on the product contained in each
master case. This can be calculated by reviewing the USE BY date and
determining if that date is a minimum of 4 days from the date the product
was delivered.
8. All products determined to have less that 4 days of usable shelf life
remaining, must be immediately returned to the vendor for credit.
III. Storage:
1. Place the master cases of ground beef patties into refrigerated storage at
or below 38°F (3°C) and above 32°F (0°C) within 15 minutes of receipt at
the hotel
2. Do not allow product to sit at room temperature for any given period of
time
3. Ground beef patties must be maintained in storage at or below 38°F (3°C)
and above 32°F (0°C) continually until the product is cooked
4. At no time should the fresh patties be allowed to be frozen or stored
below 32°F (0°C)
5. Do not remove any cryovac packages of ground beef patties from the
master cases until they are taken into production for use.
IV. Handling/Preparation:
1. Cut open enough cryovac packages of ground beef patties for one shift
use by using kitchen shears or pair of scissors. Wearing latex or vinyl gloves,
remove the patties from the cryovac packaging. For ease of use, the
individual patties can be separated and shingled onto a sheet pan or into a
2” (5.1 cm) hotel pan.
2. When the ground beef patties are removed from the cryovac packaging,
they must be prepared, cooked and served within the next 48 hours (2
days).
Never use ground beef patties for any purpose if they are older than the
USE BY DATE listed on the individual cryovac packages.
3. Any patties that have been opened and remain after the 48 hour time
period has elapsed, they must be utilized in completely cooked ground
beef recipes such as meat loaf, chili, meat sauce, etc. that are cooked to
or above 155°F (68°C)
NOTES:
• Current FDA food code requires that all ground beef products be cooked to a
minimum internal temperature of 155°F (68°C)
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• Follow all local, county, state and federal food code requirements regarding the
minimum cooking temperatures for ground beef and menu verbiage alerts regarding
the consumption of raw protein products, i.e. ground beef, seafood, and shell eggs.
• Guests may request that their ground beef patties be cooked below the 155°F
(68°C) and do so at their own risk.
• Service associates/employees should not at any time solicit guests for “doneness”
on ground beef patties.
• If a guest does not request a specific doneness during the order taking process,
then the ground beef patty should be cooked to a minimum of 155°F (68°C), per
Marriott International standard.
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HACCP Form A11

MFST FRESH GROUND BEEF PATTIES RECEIVING LOG
Review one master case of fresh hamburger patties upon delivery checking each sleeve for the temperature
sensitive label. Verify that the product has not been temperature abused. Follow guidelines on Form A10
Determine that there is a minimum of 4 days usable shelf-life left on the product by noting the day of delivery
and subtracting that number from the Use-By date listed on the product
Once a week, take the internal temperature of the product following the guidelines found on Form A10
If the temperature sensitive label is activated, if there is not at least 4 days or more of usable shelf-life, or if the
product is delivered outside of the required temperature parameters; the suspect product should be returned
and all other cases of product delivered at that time should be evaluated.
Use the Action/Comment column to indicate corrective steps taken if the temperatures are not in the required
range.
File this document for three (3) months

Temperature Delivery Use-By Amount of Shelf Internal Action/Comment Initials
Sensitive Labels Date Date as Life Temperature of
showing product is Labeled Remaining on Product If case was returned for
usable. on Product Below 38o F (3oC) credit, date of pick up
Master Use-By Date minus and Above 32o F
Yes/No Case Delivery Date (0oC)
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Form A12
PURCHASING, STORING & FABRICATING FRESH GROUND BEEF PATTIES
CLEANING, SANITIZING & MAINTENANCE OF THE GRINDING MACHINE AND PARTS.
OBJECTIVE:
The grinding of fresh ground beef and its use for hamburger patties has inherent risks.
Due to the nature of the product, certain procedures must be followed by all
properties handling raw ground beef products, fresh or frozen. If the following
procedures are followed, the risks are low and manageable. Good raw product
sourcing is paramount to avoid the potential of a food borne illness outbreak due to
pathogens such as E. Coli 0157: H7, Salmonella and Listeria. Failure to adhere to these
policies may cause monetary and reputation damages to your hotel, Marriott
International and its partners.
The maintenance of refrigeration, equipment and product temperatures throughout

the preparation process, along with the cleanliness and condition of the grinding
machine and equipment will ensure that the end product served to a guest is of the
highest quality and a wholesome product.
You can follow areas of these procedures for the production of other products,
including pork, veal, lamb, or other related meats. The grinding of beef trimmings is
strictly prohibited for use in the production of ground beef patties. Ground beef
produced from beef trimmings is to be used only in products that are to be cooked to
a minimum of 165° F (74°C).
International hotels should utilize these procedures as a guidance document and
should make every attempt to come into complete compliance.
PURCHASING SPECIFICATIONS:
¾ When purchasing beef for use in the production of ground beef, you must
specify:
o Fresh boneless whole steer chucks (NAMPS # 115, North America only)
o Weight from 70 – 80 lbs (31.75 – 36.29 kg)
o Maximum fat of 20–22 %
o Packed in sealed cryovac packaging according to standard boxed beef
cardboard packaging requirements (USDA)
o International hotels should make every attempt to purchase product
meeting the stated specifications
o Frozen beef, meeting the NAMPS #115 specifications, should only be used
if fresh is not available
DELIVERY AND STORAGE:
¾ Beef should be delivered under refrigeration at between 36°- 38°F (2-3°C) with
the cryovac packaging showing no signs of leakage
o Frozen, where used, should be delivered and received at 10ºF (-12ºC) or
below.
o Note that beef that has been placed in cryovac packaging tends to
have a purple color while under vacuum and when initially opened, emits
a slightly sour aroma. This is due to the wet aging process.
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o Store the meat on property in the original packaging for a maximum of 10

days.
o When the cryovac seal is broken, a maximum holding time of 3 days
should be used.
o At international hotels, if non-cryovac (naked) boneless chucks from a
local processor are purchased, they must be fresh on the day of arrival
with no stickiness, odor or uncharacteristic attributes.
o Upon delivery, the beef should be placed in an NSF plastic container,
labeled and dated and stored at 36°- 38°F (2-3°C) and have a maximum
holding time on property of 3 days.
MAINTENANCE AND HYGIENE:
o Grinders should be located in a refrigerator or cooled room at or below
36°- 38°F (2-3°C).
o The grinder head, worm, knife, plates, patty molds, storage tubs and all
other related equipment must be kept refrigerated between uses and
optimally stored wrapped in plastic and within a plastic tub in the coldest
part of the refrigerator until needed for immediate use.
o Culinary associates/employees must wash their hands with an approved
anti-microbial soap before working with the meat and again after leaving
the area to prevent any possible contamination or cross-contamination of
the product.
o Limit the number of employees who are authorized to fabricate the
product. This will minimize training needs and chances of product
contamination.
o Food grade quality vinyl gloves are to be worn throughout the fabrication
and processing steps, including the molding (pattying) of the ground
beef.
FABRICATION:
o Remove all meat from the cryovac packaging as necessary making sure
to keep the residual liquid remaining inside the packaging and not on
work surfaces. The product should be between 36°- 38°F (2-3°C). Remove
any excess liquid from the meat with a clean paper towel.
o Using a cutting board designated for raw products, and a clean sharp
boning knife, proceed to remove any gristle, ligament, or unusable
material from the chuck primal.
o Disassemble and cut enough meat into workable pieces that are small
enough to be gravity-fed into the mouth of the grinder and that will pass
quickly through the knives and machine.
o Large portions that pass through the machine with difficulty will increase
the chances of emulsification and creaming of the fat.
o Prepare only enough portioned raw beef product needed to process
enough ground beef for a maximum of 24 hour usage. 12 hour usage is
optimal if possible.
o If less than a full chuck is to be used, the pieces should be cut from the
chuck under refrigeration to assure keeping all the meat at a constant
cold temperature between 36°- 38°F (2-3°C).
o Store the cut meat in a chilled, NSF approved container.
o It is strongly recommended to re-chill the meat again before grinding until
the internal temperature of the meat is below 38°F (3°C). The colder the
meat during the grinding process, the better final product will result.
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GRINDING:
¾ It is important to remember that when grinding any meat product, especially
beef that contains both lean and fat, that heat is the enemy. Heat is
generated by the simple process of running the grinder, dull grinding machine
knives, and the handling of the product. Even low amounts of heat will melt
the fat within the ground product, causing emulsification and creaming, both
which greatly reduce the quality of the end product.
o Remove grinder head, worm, knife, and plate from the refrigerated
storage and assemble the grinder immediately before starting the
grinding process.
o Feed the well-chilled meat from the hopper into the grinder, catching the
ground product in a clean, chilled and sanitized NSF approved container.
o If a second grind is required, grind the product again into a suitable
chilled and sanitized NSF container.
o Continuous grinding once started, is essential to produce maximum
efficiency of (chilled) machine and reduce the possibility of
contamination.
o Immediately following the grinding process, the ground beef should be
stored refrigerated at or below 36°- 38°F (2-3°C) in a covered, NSF
approved container for later molding, or used immediately.
PORTIONING OF RAW GROUND BEEF:
o All production of ground beef patties should be done under refrigeration
at or below 36°- 38°F (2-3°C).
o Preparation should be done using gloved hands at all times.
o All molds should also be chilled.
o Cover the mold with plastic wrap.
o Place portioned ground beef into the mold and using the heel of the
hand, press firmly to form the meat into the mold being sure edges are
well formed and smooth.
o Do not over-press the ground beef, avoiding over manipulation of the
product.
o Once the patties are formed, remove them individually onto suitable sized
pieces of parchment paper and stack 4 – 6 deep in an appropriate NSF
approved, clean and sanitized stainless steel or plastic storage pan.
o Never mix older product with new and always use a clean and sanitized
storage container.
o Date, label, and cover immediately.
o Refrigerate and use all patties within a 24 hour period.
o Any patties or bulk ground beef not used within 24 hours must be utilized in
products heated to a minimum of 155° F (68°C).
CLEANING AND MAINTENANCE OF THE GRINDER AND ITS PARTS:
¾ An important factor in keeping ground beef wholesome and of the highest
quality is the cleaning and maintenance of the grinder itself.
o Keep grinder and its parts, washed, rinsed, sanitized, air dried and chilled
between uses.
o Break down the grinder after each use and limit its use to as few
production episodes daily as possible. One to two times per day is best.
o When cleaning the machine, make sure to unplug it prior to washing, or if
hard-wired, make sure to shut off the power to the connection prior
washing.
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Global HACCP Plan
o Remove all attachments and parts from the machine and wash, rinse and
sanitize them in a three compartment sink, (two compartment sink and
pot washer for international hotels).
o Avoid washing the parts in a dish machine because the high heat and
washing process can bake the meat onto the plates, worm, and other
attachments.
o Using a compartment sink to wash the equipment will allow the
associate/employee to get the meat residue off of the equipment much
more thoroughly.
o The use of a synthetic scrub brush on the grinding blades versus a
synthetic pad will best maintain their sharpness.
o Since many of the parts are small, it is a good idea to have them washed,
rinsed, sanitized, and returned to the person responsible for the grinding
immediately.
o Air drying can occur in the area where the grinding takes place.
o Knives and plates should be sharpened or replaced with a second sharp
set periodically, (once a month is recommended).
o Dull knives and plates significantly reduce the quality of the final product.
NOTES:
• Ground beef trimmings should be used within 24 hours from time of grinding and
may not be utilized for hamburgers.
Adulterating, (adding of fresh or dried seasonings, herbs, or spices), can
significantly increase the chances of cross-contamination by bacteria and their
growth within the product.
Keep all work surfaces, equipment, and product at the highest possible levels of
sanitation and at the required temperatures throughout production.
Keep limited quantities of ground beef in production at any given time. Do not
freeze product at any time for later use.
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Form A14
STORING, HANDLING AND PREPARING CITRUS FRUITS FOR FOOD AND DRINKS
Procedure:
1. Citrus varieties like lemons, limes, grapefruit and oranges require special
treatment.
o Upon receiving citrus fruits, store them in the original cases
2. The outer rind of these fruits can trap dirt and may contain harmful bacteria from
the soil. Fruits must be washed and sanitized before cutting.
o Rinse the fruits in cold water
o Dip in the approved fruit and vegetable wash for at least 30 seconds
3. When removing the rind or cutting the fruit for use in cocktails, water or iced tea;
use a clean and sanitized white cutting board.
o Use a clean and sanitized knife to prevent cross-contamination when
cutting
o Use food handler’s gloves during preparation
4. When storing prepared fruits, use a clean container and do not mix items.
o Keep prepared citrus chilled at or below 41°F or 5°C
o Do not mix old with new
o View the recommended container for bar use at:
Mini Dome Garnish Center (PDF)
Notes:
● “Victory Wash” (Ecolab) and “Fit” Fruit and Vegetable Wash are the
approved washes for produce. Follow the user instructions. Test
Victory Wash once a month to make sure the correct strength has
been calibrated. Contact Ecolab for testing or to purchase test strips.
Strength recommendation is 60-80 parts per million.
● Fit Fruit and Vegetable Wash is available from US Foodservice. Read
the label for mixing the correct strength directions.
● Mini Dome Garnish Center can be purchased from Wasserstrom (item
#801643)
● If using an ozone wash, test the solution once a month with test strips
provided with the unit.
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Form A15
PREPARATION OF LOBBY AND SPA GRATIS BEVERAGES
1) Lemons, limes, oranges, cucumbers, herbs and other citrus fruits must be stored
under refrigeration when received.
2) Rinse and sanitize all ingredients prior to preparing or cutting.
3) Use a clean knife and prepare ingredients on a white cutting board.
4) Food grade gloves must be worn while cutting fruit, vegetables or preparing
herbs and placing them in the beverage dispenser.
5) Use clean ice that has not been cross-contaminated.
6) All beverages not refrigerated must be discarded after 4 hours.
7) Wash and sanitize drink dispensers between uses.
8) Disposable containers and napkins are to be used with a trash receptacle within
ten feet.
PREPARATION NOTES:
FOR GUEST CHECK-IN AND SPA AREAS

• Citrus-infused water or cucumber water is recommended
• Do not combine citrus with cucumber
• Citrus water may include lemon, lime, or orange
• One citrus ingredient or a combination may be used
Standard recipe
Crushed Ice ………………………………….…..7 quarts

Filtered Cold Water ………….…………………1 gallon
Sliced Citrus or Peeled Cucumber.…………..24 each
Procedure #1:
1) In a clean container, mix 5 quarts of ice with cold water, fruit or
cucumber.
2) Mix ingredients lightly to blend and pour in dispenser.
3) Top with remaining 2 quarts of ice and cover.
4) Taste the beverage and serve.
Procedure #2:
1) Shingle fruit or cucumber slices around the inside of a clean
dispenser.
2) Add 5 quarts of ice to the center of the container.
3) Slowly pour cold water onto the ice making sure slices are left intact.
4) Top with remaining ice and cover.
5) Taste the beverage and serve.
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Global HACCP Plan
• Certain fruits do not work well as their flavor will not infuse without
heat. Do not use strawberries, raspberries, grapes, apples, kiwi,
stone fruit or similar fruits.
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Global HACCP Plan
Form A16
PURCHASING, RECEIVING, STORAGE AND HANDLING OF FRESH POULTRY
Procedure:
1. Purchase poultry from inspected, (third party or hotel management inspections),
facilities or a USDA inspected facility.
o Whole birds should be well-fleshed with no missing skin, cut marks,
blood spots, bruises and other blemishes.
o Boneless single and double breast portions should be free of excess
fat, bone, cartilage, foreign material, and have the rib meat removed.
Blood spots, bruises and other blemishes shall not exceed normal
grade. The tenderloin should be fully intact.
o Bone-in single and double-breast lobe breast portions should be free
of excess fat, cartilage, any foreign material and have the rib meat
removed. Blood spots, bruises, and other blemishes shall be minimal.
The tenderloin should be fully intact.
2. Chicken products should be delivered at a temperature of 28º-32ºF (-2º-0ºC). The
product, though not frozen, will be firm to the touch.
o No ice should be used as a refrigerant during distribution or storage.
o Upon delivery, immediately store on the lowest shelf in the coldest part
of the refrigeration unit.
o Reject delivery of poultry that is slimy, has a pungent odor, grey or
green skin color; and is above the minimum required temperature.
3. Poultry storage on property should be maintained at 32º-38ºF (0º-3ºC).
o The maximum shelf life of all raw poultry products is 12-14 days from kill
date.
o Maximum storage time on property is 3 days from date of delivery.
Notes:
● Handle all raw poultry with care, utilizing gloves for personal
protection and to prevent cross-contamination.
● Cook raw poultry products to a temperature of 165°F (74°C).
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Global HACCP Plan
Form A17
RECEIVING, STORING and HANDLING OF FRESH SHELLFISH
PROCEDURE:
1) Shellfish (in the shell) including clams, mussels, oysters and scallops are to be
received:
at a temperature of no more than 41°F (5°C)
in their original containers until ready to prepare
2) Shellfish must come from approved harvesting areas with an affixed tag
containing:
catch origination
date of harvest
dealer’s name and identification number.
Retain these tags on the original container until empty and thereafter keep on
file for 90 days.
Warm water oysters (oysters from waters above 72°F-22°C) such as those
originating from the Gulf of Mexico or Atlantic Coastal areas in the US, may not
be served raw at any time.
3) Shellfish must be reasonably free of mud, dead shellfish or broken shells. All dead,
cracked and broken shellstock must be discarded. Only tightly-closed shellfish
can be used.
4) Shellfish may be removed from original container and displayed for sale providing
products are:
washed and cleaned with potable water
maintained on drained ice
kept out of standing water
protected from contamination
identified and not mixed with differing species
Best practice for International Hotels: Retain a frozen sample from each batch of shellfish
for future testing if necessary.
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Global HACCP Plan
GLOSSARY
Terms
CCP Decision Tree: A sequence of questions to assist in determining whether a control

point is a CCP.
Control: (a) To manage the conditions of an operation to maintain compliance with
established criteria. (b) The state in which correct procedures are being followed and
criteria are being met.
Control Point: Any step at which biological, chemical, or physical factors can be
controlled.
Corrective Action: Procedures followed when a deviation occurs.
Criterion: A requirement on which a judgment or decision can be based.
Critical Control Point: A step at which control can be applied and is essential to prevent
or eliminate a food safety hazard or to reduce it to an acceptable level.
Critical Limit: A maximum and/or minimum value to which a biological, chemical, or
physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an
acceptable level the occurrence of a food safety hazard.
Deviation: Failure to meet a critical limit.
HACCP: A systematic approach to the identification, evaluation, and control of a food
safety hazard.
HACCP Plan: A preventive approach to food safety that addresses physical, chemical,
and biological hazards as a means of prevention rather than finished product inspection.
HACCP System: The result of the implementation of the HACCP plan.
HACCP Team: The group of people who are responsible for developing, implementing,
and maintaining the HACCP system.
Hazard: A biological, chemical, or physical agent that is reasonably likely to cause illness
or injury in the absence of its control.
Hazard Analysis: The process of collecting and evaluating information on hazards
associated with the food under consideration to decide which are significant and must
be addressed in the HACCP plan.
Monitor: To conduct a planned sequence of observations or measurements to assess
whether a CCP is under control and to produce an accurate record for future use in
verification.
Prerequisite Programs: Procedures, including Good Manufacturing Practices that address
operational conditions providing the foundation for the HACCP system.
Severity: The seriousness of the effect(s) of a hazard.
Step: A point, procedure, operation, or stage in the food system from primary production
to final consumption.
Validation: That element of verification focused on collecting and evaluating scientific
and technical information to determine whether the HACCP plan, when properly
implemented, will effectively control the hazards.
Verification: Those activities, other than monitoring, that determine the validity of the
HACCP plan and that the system is operating according to the plan.
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Global HACCP Plan
REFERENCE
Web Resources
Global Food Safety forms on Marriott Global Source
Food Safety Review by Brand on Marriott Lodging Quality Assurance
Hazard Analysis and Critical Control Point Principles and Application Guidelines
Food and Agriculture Organization HACCP Guidance
FDA Food Code 2009
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What is HACCP and what are its 7 principles?

What is HACCP and what are its 7 principles?

What are some examples of control points mentioned in the document?

What are some examples of control points mentioned in the document?

Marriott International

Global HACCP Plan

Published: June 2010

Information contained in this document represent Marriott International’s food safety

The Plan’s key objectives include:

• Ensure Marriott International has a comprehensive food safety management system

• Provide active managerial controls that include training, vendor specifications,

Principle 1: Conduct a hazard analysis.

Principle 2: Identify critical control points.

Principle 3: Establish critical limits for each critical control point.

Principle 4: Establish critical control point monitoring requirements.

Top Food Borne Illness Risk Factors

1. Food from unsafe sources

Food Safety Management System Advantages

Standard Operating Procedures

Approved Vendor Requirement

Allergen Awareness Training

Calibration of Food Thermometers

ChefTec Recipe Procedure

Employee Illness Restriction and Exclusion Policy

Standard Operating Procedures (cont)

Food Manager Certification Requirement

Food Safety Training Requirement for Non-Management Associates

Food Borne Outbreak Reporting Protocol

Monthly Food Safety Self-Inspection Requirement

Original containers of toxic materials must have a legible manufacturer's label

Standard Operating Procedures (cont)

Pest Prevention Program Must Be Adopted and Effective

Yearly Food Safety Audit Requirement

Food Contamination Control

Cutting Board System Requirements

Wood cutting boards may ONLY be used for:

Employee Hygiene Policy

Proper storage examples

Food Contamination Control (cont.)

Food and food contact packaging must be properly stored

Disposable plastic containers must not be reused for food storage

Hand Washing Requirement

Mandatory Use of Sanitizer Test Kits

Original containers of toxic materials must have a legible manufacturer's label

Food contact surfaces must be properly cleaned and sanitized

• Times vary if the surface or room is refrigerated.

Food Contamination Control (cont.)

Foods must be protected from contamination

CRITICAL CONTROL POINTS AND CRITICAL LIMITS

Dairy/Eggs: 45º F (7° C) Is delivered with non-expired “Use-By” date. Yolks do

Storage and Preparation

CRITICAL CONTROL POINTS AND CRITICAL LIMITS

Storage and Preparation (cont.)

CRITICAL CONTROL POINTS AND CRITICAL LIMITS

Storage and Preparation (cont.)

Fresh or Frozen Raw Hamburgers

In-house hamburger fabrication must be approved by Global Food Safety Guidance

CRITICAL CONTROL POINTS AND CRITICAL LIMITS

Process 1: Food Preparation with No Cook Step

Cooking to destroy bacteria and parasites

CCP monitoring records will be examined and validated