Our food safety consultants visit your site to carry out thorough, practical assessments of your food hygiene and Health & Safety standards, benchmarking everything against current legislation — including the National Standards for Healthcare Food and Drink and CQC Regulation 14. We provide a detailed report with prioritised recommendations and are on hand to help you work through every action. Our ongoing compliance membership includes guidance ahead of both EHO and CQC inspections, so you’re always prepared.

Managing Food Safety across multiple service points — restaurants, room service, banqueting, and breakfast — is a constant pressure. Fire safety is especially critical given overnight guests. Allergen management has become increasingly demanding following Natasha’s Law. Water hygiene (including Legionella control for spa and pool facilities) is another key area. Multi-site complexity and high staff turnover add further challenge. Food Alert’s Compliance Membership addresses all of these through a single, managed service.

A typical hotel kitchen is divided into distinct work zones to minimise cross-contamination risks. These include separate preparation areas for raw meat, fish, and vegetables; cooking areas; pastry and bakery sections; cold storage; plating and service areas; and wash-up zones. Larger hotels may also have dedicated banqueting prep kitchens and staff canteen facilities. Each zone requires its own HACCP procedures, temperature controls, and cleaning schedules — all of which can be managed through Alert65.

Hotel catering operations must comply with the Food Safety Act 1990, retained UK food hygiene regulations (including HACCP-based food safety management), and allergen information requirements under Natasha’s Law. This means documenting critical control points, maintaining temperature records, implementing cleaning schedules, training all food handlers appropriately, and keeping accurate allergen information for every dish. Hotels running buffets must also manage food temperature and display times carefully to prevent bacterial growth.

Environmental Health Officers assess three main areas: food hygiene compliance (HACCP documentation, temperature records, cleaning schedules, allergen management), the physical condition of the premises, and management’s confidence in their own food safety systems. They want to see clear, up-to-date records and a team that understands its own procedures. Food Alert helps hotels prepare thoroughly — and with Alert65, all your documentation is instantly accessible when an inspector arrives unannounced.