This document has all 29 policies and and its overview. This document also has the pictorial representation of the many policies for easy understandings. This policies were modified as per FSSAI regulations which is the local law in India
SHANGRI-LA FOOD SAFETY (SFS)
Direct Food Handlers
Indirect Food Handlers are colleagues who may come into contact with Food & Beverage, including: ▪ Stewarding ▪ Amenity, Minibar, Housekeeping, Water Bottling Plant colleagues ▪ Purchasing ▪ F&B Stores ▪ Receiving ▪ Engineering Direct Food Handlers are colleagues involved in the preparation and service of food: ▪ Culinary / Chefs ▪ F&B Service ▪ Club Lounge colleagues ▪ Colleague Restaurant colleagues ▪ Learning Team (assist to train on SFS) ▪ SFS Team Members (leaders of a food safety culture)
SFS Policies
29 SFS policies are categorized into 8 Key Groups
Personal Hygiene 2
Management and Training 1
Procurement, Receiving and Transport 2
Food Storage 6
Food Preparation & Production 7
Service (Kitchen, F&B and other) 4
Cleanliness, Disinfection and Maintenance 6
Chemical Use, Storage & Waste Management 1
AFTER COMPLETION OF THIS TRAINING YOU ARE REQUIRED TO SIT FOR A 80 MULTIPLE CHOICE QUESTIONS. YOU NEED TO GET A MINIMUN OF 72 CORRECT ANSWERS TO BE CONSIDERED AS COMPLETED AND PASSED THE SFS TRAINING.
Policy by Category (Risk Categories)
Category
Policy
Category
Policy
Category 3 (11 policies)
P14- Thawing P22- Kitchen Equipment and Tools P25- FIFO P38- Bar Counter Inspection P41- Vacuum Packaging P42- Dry Storage P46- Kitchen Waste Handling and Chemical Storage P47- Ice-Cream Machine and Scoop P51- Retail Food Production P55- ADD, In-House & Outside Catering P56- Raw Egg Awareness Local regulations must always be followed. Where SFS policies differ from the policy, compliance with the more stringent is required.
Category 1 (7 policies)
P6- Personal Hygiene and Safety Wear P24- Secondary Shelf Life P31- Cooking Temperature Requirements and Reheating Food P32- Refrigeration Temperature and Maintenance P34- Awareness on Food Allergens P43- Personal Hygiene Habits P52- Leadership, Training and Discipline
Category 2 (11 policies)
P1- Plastic Cutting & Chopping Board and Knives P1A- Preparation of High-Risk Food
P5- Hand Wash Station P8- Chilling Hot Food P11- Ice Machine
P12- Slicers – Rotary P13- Ware washing P20- Hot and Cold - Transfer and Holding Food P30- Refrigerator and Freezer Storage P57- Supplier Assurance Program P53- Receiving and Handling
Please speak with your Hotel Hygiene Manager for details.
Risk Scale: weighs likelihood and severity of consequence
FOOD PREPARATION & PRODUCTION
P1 Plastic Cutting & Chopping Board and Knives
Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2)
RISKS Bacteria can be transferred through a vehicle of contamination. People, animals, equipment and utensils are the most usual vehicles of contamination.
Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd)
Raw Meat
Raw Poultry
SPECIFIC APPLICATION NOTES FOR SASHIMI
Raw Seafood
Prepare sashimi with a Blue cutting board and knife that is used only for sashimi.
Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd)
Ready-to-Eat
Salads Vegetable Fruits
Bar*
*Only new concept bar approved by HQ F&B
Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd)
MAINTENANCE OF CUTTING BOARDS AND KNIVES
What do you think?
Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd)
MAINTENANCE OF CUTTING BOARDS AND KNIVES
➢ The surface of cutting boards will develop deep groves during normal use. These cuts are difficult to clean and sanitize.
➢ They provide a trap for bacteria to accumulate and possibly grow. The cuts in the surface of cutting boards need to be removed at regular intervals and as needed to keep the surface smooth.
➢ Boards: clean & good condition no chip or warp
➢ All Shangri-La kitchens will grind the surface of each cutting board as needed. The time of this interval will be regulated, based on the results of inspection by Kitchen Management or as failed during Food Hygiene Audits.
➢ Culinary team to schedule a monthly inspection and maintenance check on cutting and chopping board cleanliness.
Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd)
CUTTING BOARDS and KNIFE HYGIENE CUTTING BOARDS HYGIENE
➢ Must be cleaned, sanitized and Kept in designated sanitary station. ➢ Must be sprayed thoroughly or soaked in sanitizer as per manufacture instruction on concentration and contact time and local regulations to be applied. ➢ Cutting board holders or cabinets must be kept clean at all times.
Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd)
CUTTING BOARDS and KNIFE HYGIENE
KNIFE HYGIENE
➢ Knives must be washed and sanitized before and after each task and at the beginning and end of the shift.
➢ Knife handles must be kept in good condition (no cracks, deep grove and moldy stains).
Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd)
CUTTING BOARDS and KNIFE HYGIENE
KNIFE HYGIENE
➢ Knife blade must be kept in good condition (not chipped, warped, bent and rusty).
➢ Knife must be cleaned and sanitized and hung in designated sanitary station (drawers are not acceptable).
Policy 1 – Plastic Cutting & Chopping Board and Knives (Category 2) (Cont'd)
CUTTING BOARDS and KNIFE HYGIENE
Only knife used for sashimi and dim sum dough wrap preparation are allowed to have wooden handle. This is only allowed if plastic handle of the same quality knife is not available in the market/local country.
Policy 1A – Preparation of High-Risk Food (Category 2)
RISKS
Foods that are perishable and ready to eat (RTE) are always considered as high risk.
High risk food such as Sashimi/Sushi and fresh produce supports microbial growth (which could lead to food spoilage or risk of food borne incidents) when not handled properly.
FOOD PREPARATION & PRODUCTION
P1A Preparation of High-Risk Food
Policy 1A – Preparation of High-Risk Food (Category 2) (Cont'd)
FOR SASHIMI/SASHIMI ON SUSHI RICE:
Sashimi is seafood served to the customer raw.
➢ The raw seafood must be of the highest quality.
➢ During storage and preparation, the product must not be cross-contaminated by other meat or seafood that are not supposed to be consumed raw (non sashimi grade). The raw sashimi must not be allowed to cross-contaminate other ready to eat products.
Policy 1A – Preparation of High Risk Food (Category 2) (Cont'd)
FOR SASHIMI/SASHIMI ON SUSHI RICE:
➢ Prepare sashimi in specially designated area of the kitchen/Show Kitchen/Sashimi Bar.
➢ Clean and sanitize knife and cutting board at least once every 30 minutes.
➢ Wash hands after handling raw fish.
Policy 1A – Preparation of High-Risk Food (Category 2) (Cont'd)
PRODUCE, SALAD, FRUITS, INGREDIENTS, GARNISHES ➢ All fresh produce meant for RTE must be thoroughly cleaned before disinfecting,
All Fruits & Vegetables Soak 5 minutes
➢ Salads, vegetables and fruits to be eaten raw are to be washed, trimmed and then sanitized. ➢ Once sanitized, vegetables and fruits are to be properly covered, handled in the cold kitchen or cold holding or according to similar operating
All Berries Spray & stay 5 minutes
Dilution / Concentration 50 PPM Chlorine
hygiene procedures. (See Cutting Board Flow Chart)
*Chemical usage must comply with local laws and regulations and supplier instructions. ** Container / Sink for sanitizing purpose must be cleaned & sanitized before & after usage.
Policy 1A – Preparation of High Risk Food (Category 2) (Cont'd)
CLEANLINESS, DISINFECTION AND MAINTENANCE
P5 Hand Wash Station
Policy 5 – Hand Washing Station (Category 2)
HAND WASH STATION
➢ Located at all kitchen entrances and bar areas and area where food amenities are prepared.
➢ Additional hand wash sinks near high – risk locations such as cold kitchen, butchery, pastry and sashimi / sushi areas in order to facilitate hand washing.
➢ Hands should be washed in accordance with SFS P6.
➢ Hotel with only 1 sink available due to space constraint should have separate taps and partition for hand wash and food handling. These two tasks must not be done concurrently.
➢ Hand wash station should be properly set up.
Policy 5 – Hand Washing Station (Category 2) (Cont'd)
Note: Indicate the Contamination Points Due to space limitations, the set-up of the hand wash station will vary. Priority should be on the placement of liquids and dispensers such that liquids do not drip onto other containers and paper towels do not touch or cross contaminate other items.
Standard hand wash station
Hand wash poster
Paper towel
Disinfecting hand wash liquid 1push = 1 - 2ml
Disposable gloves dispenser
Warm water 30 ℃ – 40 ℃
apply hand gel if any
Mechanical / Electronical tap
Waste bin Foot-pedal operated
PERSONAL HYGIENE
P6 Handwashing and Safety Wear
Policy6 – Handwashing and Safety Wear (Category 1)
*Local regulation applies if hand washing procedure is more stringent.
Policy6 – Handwashing and Safety Wear (Category 1)
HANDS MUST BE WASHED WHEN: ➢ Arriving to kitchen
➢ Before handling food
➢ Every 30 minutes
➢ After toilet
➢ After handling raw food
➢ After stocking food
➢ After handling garbage
➢ Return from break
➢ Leaving high risk area
Policy6 – Handwashing and Safety Wear (Category 1) (Cont'd)
Disposable Gloves (Only for Ready to Eat (RTE) Preparation Areas)
Disposable gloves are required to be used more frequently by food handlers, to prevent the hands from coming into direct contact with high-risk foods, such as Ready-to-eat items, e.g. sushi, fruit, salad
The use of disposable gloves helps to reduce food contamination.
➢ Only for ready-to-eat (RTE) foods and cooked food items
➢ Wash hands before putting on gloves
Policy6 – Handwashing and Safety Wear (Category 1) (Cont'd)
Disposable Gloves (Only for Ready to Eat (RTE) Preparation Areas)
➢ Change •
Every 30 minutes – when in-use continuously • After task • When torn or punctured
➢ Use paper towel for non-food surface • Refrigerator doors • Telephone • Switches
Policy6 – Handwashing and Safety Wear (Category 1) (Cont'd)
Face Masks Usage
➢ Face masks will be available in specific high risk BOH areas, i.e. Cold Kitchen and RTE preparation areas, and must be worn when preparing said foods.
Policy6 – Handwashing and Safety Wear (Category 1) (Cont'd)
First Aid Kit/Box
There must be a well-equipped first aid box in all food preparation areas that are easily accessible to all food handlers.
A first aid box should contain waterproof dressings. Waterproof dressings are necessary to prevent blood and bacteria from the cut contaminating the food and also to prevent bacteria from food, especially raw meat or fish, to make your wound septic. Furthermore, waterproof dressings do not collect grease and dirt easily.
Policy6 – Handwashing and Safety Wear (Category 1) (Cont'd)
First Aid Kit/Box
➢ Employees with boils and septic cuts should be excluded from food handling areas.
➢ Plaster should be changed at a regular interval, as lesions (wounds) may contain Staphylococcus aureus (for more information please refer to SFS Guideline G1.5).
➢ Staff who report for work wearing unacceptable dressings must have them changed before they enter a food room or commence food-handling duties.
Policy6 – Handwashing and Safety Wear (Category 1) (Cont'd)
First Aid Kit/Box
➢ Loss of dressings during production must be reported to the supervisor(or manager on duty) immediately. ➢ Food handlers should not work with open or infected wounds. ➢ To contain wounds. ▪ covered with brightly colored waterproof plaster when in food preparation area. ▪ If the cut is not on the hand (i.e. wrist to shoulder) a waterproof dressing (on large wounds) should be applied by the Medical Clinic. ▪ Gloves should be worn over the waterproof plaster ▪ Plaster should be changed every 4 hours.
Policy6 – Handwashing and Safety Wear (Category 1) (Cont'd)
What do you think?
FOOD PREPARATION & PRODUCTION
P8 Chilling Hot Food
Policy 8 – Chilling Hot food (Category 2)
Danger Zone
Prevent time-temperature abuse
Hot food passes through the temperature danger zone (5 ℃ - 65 ℃ ) as it cools, so we should reduce the temperature as quickly as possible. The best method is to cool food quickly in a blast chiller. This shortens the time that food spends at danger zone temperatures.
At or above 65 ℃ to 10 ℃ in 90 minutes
65 ℃
90 mins
Danger Zone
10 ℃ 5 ℃
10 ℃ to 5 ℃ in not more than 2.5 hrs
2.5 hrs
*4 hours rule
Policy 8 – Chilling Hot food (Category 2) (Cont'd)
Rapid Cooling
➢ Shallow pan ➢ Small portion ➢ Loosely covered
Method
➢ Blast chiller ➢ Ice bath
During chilling down, food in blast chiller or ice bath must be Loosely covered to prevent contamination, and to allow heat to disperse
Policy 8 – Chilling Hot food (Category 2)(Cont'd)
Cooling temperature records must be completed and available.
INTERNAL COOLING OF HOT FOOD TEMPERATURE (CCP 4) Standard : 65 ℃ to 10 ℃ in < 90 mins & to < 5 ℃ within 4 hours
ISO22000-KIT-R-04
Internal Food Temperature ℃
Type of Contain er Used
Start Time
Cooling Method Blast Chiller (BC) Ice Water Bath (IWB)
Description of Item
Checked By
Corrective Action
90 min
0 hr 1 hr
3 hr 4 hr
Continue cooling down
SS Tan
Congee
IWB
9:00am
90 48 25 9 3
11:25a m
Mushroom Soup
85 26 9 4
BC
SS
Jess
Continue cooling down
15:13p m
3
19
78
SS
Mark
Chicken stock
BC
CLEANLINESS, DISINFECTION AND MAINTENANCE
P11 Ice Machine
Policy 11 – Ice Machine (Category 2)
ICE MACHINE
➢ Ice machine is only for storage of ice for consumption.
➢ Ice machine is to be kept clean and sanitary at all time.
➢ Ice machine is to be kept closed or covered.
➢ Rubber gasket or sponge on the lid to be kept clean and in working condition.
➢ Ice scoop must be stored in a separate sanitary container with sanitizing solution. Sanitizing solution should be changed as per schedule and recorded.
➢ Ice scoop and sanitizer container must be cleaned every 4 hours. Ice scoop should be secured to the container to facilitate the removal and cleaning of both items.
➢ Cleaning and sanitizing procedures of ice machine and ice scoop must follow manufacturer’s instruction.
Policy 11 – Ice Machine (Category 2) (Cont'd)
ICE MACHINE
➢ Ice scoop must be in good and sanitary condition. Ice scoop must be secured/affixed to prevent from its removal/loss.
➢ Ice bin must not be used to cool any bottle or container.
➢ Cleaning records, or copies, must be available in plastic files with each ice machine.
➢ Cleaning the ice machine:
Which Part
Who
When
Ice Storage Part
Stewarding (including Horizon Club and Canteen)
Weekly
Ice Making Part
Engineering
Monthly
CLEANLINESS, DISINFECTION AND MAINTENANCE
P12 Slicers – Rotary
Policy 12 – Slicers – Rotary (Category 2 )
SLICERS ROTARY
A. Kitchen employee/trained person must clean and sanitize slicer: • Clean (D1/D10), Rinse (Water) & Sanitize (Suma San D10) (Minimum 05 minutes)
➢ After each use ➢ End of a production period ➢ Between different food item ➢ Slicing the same food for more than 1 hour
*Chemical usage must comply with local laws and regulations and supplier instructions.
Policy 12 – Slicers – Rotary (Category 2 )
SLICERS ROTARY
B. Dismantled by kitchen employee/trained person for thorough cleaning & sanitizing end of each day
C. Recorded
D. Responsibility of kitchen employee
E. All nuts and bolts from slicing machine after dismantled must be stored away by kitchen employee/trained person in an appropriate container.
F. Rusty parts must be replaced by Engineering.
Policy 12 – Slicers – Rotary (Category 2)
Did you notice this area?
CLEANLINESS, DISINFECTION AND MAINTENANCE
P 13 Ware washing
Policy 13 – Ware washing (Category 2)
Dishwashing Machine
Final rinse temperature 82 ℃ - 86 ℃
Wash temperature 55 ℃ - 65 ℃
Final utensil surface temperature >71 ℃
If final rinse temperature is below 82 ℃ – chemical sanitizer *For automatic dispensing system; staff should check whether the chemical dispenser is working during operations.
Policy 13 – Warewashing (Category 2) (Cont'd)
Dishwashing Machine
Separate
GENERAL PRACTICE ▪ Separate handling of clean and dirty items ▪ Sanitize hands before handling clean items ▪ Use clean towel to polish dry (if needed)
Clean
Dirty
Water change every 2 hours during meal period
Polish dry if necessary
Policy 13 – Warewashing (Category 2) (Cont'd)
Dishwashing Machine
Weekly
Some hotels are using Dish Temp to check exit temp
Remember this? Thus did this washing meet the required temperature
Weekly test on exit temperature at >71 ℃ with either irreversible thermo-indicator or irreversible temperature registering unit to be conducted, results must be pasted (thermo- label) or recorded onto dishwashing machine temperature record.
Policy 13 – Warewashing (Category 2) (Cont'd)
HYGIENE TESTS Yearly validation swab tests to be conducted on the cleaned crockery, as per cleaning done at manufacturer’s instructed temperatures. Parameter of micro-organism testing to include at least:
CHINA
NON CHINA
SALMONELLA
P
Total Aerobic Plate Counts (< 5 cfu/cm² based on 25cm² surface area sample)
P
P
Total Coliform Count
P
P
Total Escherichia coli Count
P
P
(Only required if the result of Total Coliform Count is positive)
(Only required if the result of Total Coliform Count is positive)
(Non-wood shelving ） stored up-side down anddry
Policy 13 – Ware washing (Category 2) (Cont'd)
Pot Wash Station
Pot wash poster
Hot water
Sanitizer
Detergent
Waste bin with lid
X
*Pot washing procedure
a) A pot wash station should be located in all kitchens. Exceptions to policy must be documented i.e. due to kitchen layout and design (refer to Reference No: SFS – G17.1 Deviation form).
No cleaning on the floor
Policy 13 – Ware washing (Category 2) (Cont'd)
Pot Wash Station
*Pot washing procedure (local regulation must be adhered if more stringent than this policy)
WASH
RINSE
SANITISE
1. Remove soil from item 2. Wet item 3. Soap item 4. Scrub item
5. Rinse item thoroughly
6. Soak item into sanitizer
(Refer to manufacture instruction for the chemical concentration and the duration of soaking)
*Must make sure item is scrubbed until it is free of oil, food residue and or unwanted labels removed, etc.
*Repeat (1-5) if item still have traces of oil and or food residue
Policy 13 – Ware washing (Category 2) (Cont'd)
Pot Wash Station
Did you notice this area?
Shower Head at the pot washing
Rinsing arm at the dishwasher
FOOD PREPARATION & PRODUCTION
P14 Thawing
Policy 14 – Thawing (Category 3)
THAWING IN REFRIGERATOR
THAWING IN RUNNING WATER
Thaw food must not be re- frozen again
Air gap
Thawing in running
Temperature controlled thawing is recommende d for meat, poultry and fish.
water is most applicable to shellfish and seafood.
Refrigerator Label – Date & Time 5 ℃ or lower
Running Water Label – Date & Time Max 2 hours
Completed
Completed
Colour label – 12 Hours ( As per local law)
Colour label – Expiry date & time ： 12 hours
Policy 14 – Thawing (Category 3) (Cont'd)
➢ After thawed, product must be kept in refrigerator until ready for use and it must be used on the same day.
➢ Apart from refrigerator, running water and designated microwave, any other means of thawing is not allowed. Thawing in ambient temperature is prohibited.
ALTERNATIVE LABELLING The use of this one label for defrosting and Shelf life is also permitted as an alternative to the 2 day/date/time label. Label (see below sample) should consists of : ➢ Food Item Name
➢ Defrost Start Date & Time ➢ Defrost End Date & Time ➢ Staff Name
Policy 14 – Thawing (Category 3) (Cont'd)
SERVICE (KITCHEN, F&B AND OTHER RELATED DEPARTMENT
P20 Hot and Cold – Transfer and Holding Food
Policy 20 – Hot and Cold – Transfer and Holding Food (Category 2)
RISKS
Temperature abuse during transfer and hot holding will result in the multiplication of bacteria. Safe food handling practices and monitoring of temperature is vital as they restrict bacteria from multiplying and causing food borne illness.
➢ Time or temperature control
Preparing cold, ready-to-eat foods too early, or stored in the danger zone, may allow multiplication of dangerous bacterial.
➢ Discard at the end of service
➢ No topping up but to change entire plate
Policy 20 – Hot and Cold – Transfer and Holding Food (Category 2)(Cont'd)
• Maximum 4 hours if stored above 70 ° C • Less than 70 ° C; 2 hours • Reheat to 75 ℃ • Another 2 hours OR
Hot
65 ℃
8 ℃ 5 ℃
• Maximum 2 hours if above 5 ℃ • Maximum 1 hour if above 32 ℃ • Maximum 4 hours if below 5 ° C
Cold
Policy 20 – Hot and Cold – Transfer and Holding Food (Category 2)(Cont'd)
SERVICE – HOLDING FOOD TEMPERATURE CONTROL
ISO22000-KIT-R-07
Hot Foods (Hold at 70 ° C or above)
Location Steam Table (ST) Buffet (B) Bain Marie (BM) Food Warmer (FW)
Temperature ° C
Checked By
Corrective Action
Product Category
Description of Item
First Service
Middle Service
End Service
Time 12.30pm
Time _1.30pm
Time _2.30pm
Reheated
Meat
Braised Beef
BM
78 ℃
60 ℃
-
Chef A
-
Poultry (Meat)
Braised Beef
BM
75 ℃
-
Chef A Discarded at end of service
Fish 魚 Seafood
Sweet & Sour Fish
BM
68 ℃
65 ℃
63 ℃
Chef B
NA
• Temperatures meet the requirement no corrective action needed
Soup Stew Fruits / Vegetables Egg / Dairy Product Starch
• Another 2 hours (display maximum up to 2 hours and discard displayed food)
• Less than 70 ° C: 2 hours
• Reheat to 75 ℃
*Note: Do check with your Hygiene Manager/Executive Chef on the format use in your Hotel for recording the Hot and Cold Food Holding temperature
CLEANLINESS, DISINFECTION AND MAINTENANCE
P 22 Kitchen Equipment and Tools
Policy 22 – Kitchen Equipment and Tools (Category 3)
Cleaning and sanitizing of kitchen equipment and utensils must be properly handled as contamination may take place on surfaces and parts.
Equipment cleanliness and sanitization are basic requirement of food safety.
They must be well maintained and in sanitary condition to prevent microbial and physical contaminations.
Sanitize
Wash
Dry
Policy 22 – Kitchen Equipment and Tools (Category 3) (Cont'd)
PREPARATION TABLE
➢ All food contact surfaces must be cleaned and sanitized before operation.
➢ Working surface (table) must be cleaned and sanitized before and after each task, or immediately after contact with raw food.
➢ Storage containers used for mis-en-place must be cleaned and sanitized before and after each use.
➢ Separate raw from ready-to-eat food on preparation table.
Policy 22 – Kitchen Equipment and Tools (Category 3) (Cont'd)
PREPARATION TABLE
➢ Prepare food on cutting boards as per Shangri- La’s policy. (refer to reference no: SFS-P1)
➢ Ready-to-eat food must not touch preparation table.
➢ Spilled food must be cleaned using paper towel followed by a spray of sanitizer and let dry by air. Please refer to SOP for table cleaning.
Policy 22 – Kitchen Equipment and Tools (Category 3) (Cont'd)
WHIPPED CREAM MACHINE
A. Maintain cream at 5 ℃ (max.) in storage containers.
B. Sanitize nozzle at least every 4 hours.
C. Record when nozzle was sanitized (pastry logbook).
D. Always keep cream covered.
E. Clean and sanitize machine daily.
*Discard cream at the end of day.
Policy 22 – Kitchen Equipment and Tools (Category 3) (Cont'd)
CAN OPENER
Only for can opening
•
Must be clean & sanitary (Including the hand held design)
•
Responsibility – User
•
Policy 22 – Kitchen Equipment and Tools (Category 3) (Cont'd)
CAN OPENER
Policy 22 – Kitchen Equipment and Tools (Category 3) (Cont'd)
CAN OPENER
• Cleaning
o Lift up can-opener from steel plate
o Wash blade with detergent solution – bristle brush
o Rinse detergent away with warm water
o Spray sanitizer on blade
o Return can opener into steel plate, air-dry
FOOD STORAGE
P24 Secondary Shelf Life
Policy24 – Secondary Shelf Life (Category 1) (Cont'd)
Food Handling and Storage
The key to keep food safe during storage is to keep it out of the temperature danger zone (5 ℃ to 65 ℃ ) where harmful bacteria, pathogens, can grow and reproduce. Inadequate temperature control is the most common cause of food poisoning.
Control of cooked food and ready to eat food in chillers is critical.
Employees need to demonstrate that they understand the correct application of the date/colour coding system for all foods being handled.
‘Color coded label charts’ should be posted on cold storage facility doors etc. It is highly recommended that shelving in all storage facilities (i.e. dry store through chiller etc) be assigned or dedicated to specific food groups e.g. dairy, salads, thawing meat etc.
Policy24 – Secondary Shelf Life (Category 1) (Cont'd)
Month/Date/hour
Secondary Shelf Life of Refrigerated Products
Secondary shelf life applies to all open food in storage, i.e. open packages & prepared products.
A. Products are to be labeled with colored day code (and actual date), every time when:
Time
➢ Day and / or date the Food Product Produced- chillers/warmers etc. ➢ Food Prepared (for later use/store) chillers/warmers etc. ➢ Day and / or the original Food Product Opened e.g. Opened can of Tomato Juice. ➢ Day/date and time product was thawed.
Policy24 – Secondary Shelf Life (Category 1) (Cont'd)
Shelf-Life Labels
B) Food items should not spend more than 3 days in the chillers after production unless stated in the Secondary shelf-life Table 1.
C) Color-coded sticker MUST be highly visible to allow the employees to identify stickers, which have passed the authorized 3 days. ➢ e.g.: Food items with purple colored label SHOULD have been used or discarded by Thursday.
By 22-1-2021 at 8am products with labels dated on 19-1-2021 at 8am should have been used or discarded
Policy24 – Secondary Shelf Life (Category 1) (Cont'd)
Shelf Life Labels
PLEASE NOTE THAT STICKERS MUST COMPLY WITH THE COLOR SEQUENCE AND BE FULLY COLORED
Policy24 – Secondary Shelf Life (Category 1) (Cont'd)
The following table provides application guidance for raw and prepared food.
Policy24 – Secondary Shelf Life (Category 1) (Cont'd)
D) For food items not covered under this policy, hotel is allowed to reference the follows FDA / other links and manufacturer's instructions e.g. https://www.foodsafety.gov/keep-food-safe/foodkeeper-app
E) Hotel is required to raise deviation with supporting documents if shelf life differs from the list in table 1.
FOOD STORAGE
P25 FIFO
Policy 25 – FIFO (First In First Out) (Category 3)
Rotation of stock / product helps to ensure that food is eaten while it is safe, wholesome and at its best and to prevent the spoilage of food.
Policy 25 – FIFO (First In First Out) (Category 3) (Cont'd)
FIFO ( FEFO ) – Applies to all food (chilled, frozen, dry)
➢ Label on all commercial products •
Product name, ingredients, manufacturer, production and/or expiry date. Should follow local regulations.
➢ All Products are to be identifiable and labeled with opening date.
➢ Stocking of refrigerated, frozen and dry food should allow the oldest products to be selected first.
➢ Out of date products – Discard.
➢ Check before use.
Policy 25 – FIFO (First In First Out) (Category 3) (Cont'd)
Examples of Commercial Sauces: • ketchup • soya sauce • jams • products with vinegar and/or high sugar or salt • requires chill storage after opening should not exceed the shelf life of 1 month in the chiller unless shorter
SECONDARY SHELF LIFE OF SHELF STABLE PRODUCTS
➢ Follow the manufacturer’s instruction.
➢ Not exceed the stated shelf life on the product label. ➢ Examples of shelf stable products:
Flour, Baking Powder, Bread Crumbs, Cake Mixes, Candy - Commercially Made, Dried Herbs & Spices, Seasoning, Molasses, Nuts, Dried Pasta / Noodles, Tea Leaves, Coffee Power.
shelf life is specified as per manufacturer’s instruction.
➢ Shelf stable commercial product that requires chill storage after opening should not exceed the shelf life of 1 month in the chiller unless shorter shelf life is specified as per manufacturer’s instruction.
Shelf stable – secondary shelf life (White Code Label)
➢ Check quality before usage at all times.
➢ Recommendation : store in airtight containers and in a dry environment, away from direct heat source. A clear container is best since it will allow staff to see the contents .
Policy 25 – FIFO (First In First Out) (Category 3) (Cont'd)
SECONDARY SHELF LIFE OF FROZEN PRODUCTS
Do not put date label over the original date on packaging
➢ The secondary shelf life should be controlled within 30 days
➢ Format of the date label (DD MM YYYY)
➢ Check quality before usage at all times.
FOOD STORAGE
P30 Refrigerator and Freezer Storage
Policy 30 – Refrigerator and Freezer Storage (Category 2)
RISKS Failure to ensure satisfactory storing and arrangement of products can reduce shelf life or result in spoiled food. Food not wrapped and stored correctly could become contaminated, or damaged.
REFRIGERATOR & FREEZER STORAGE ➢ Exception can be made for delicate products such as berries may be stored in clean original containers to avoid manipulation and increase chances of spoilage.
➢ Perishable vegetables and fruits to be used and/or stored accordance to its quality or following suppliers’ shelf -life recommendation.
➢ Please refer the next two slides for the storage rules
Policy 30 – Refrigerator and Freezer Storage (Category 2) (Cont'd)
REFRIGERATOR & FREEZER STORAGE
15cm (6”)
Correct label
No raw food above RTE
30cm (12”)
Between boxes (recommended): 2.5cm (1”)
FIFO
No dirty cartons
15cm (6”)
Covered – except bulk vegetables / fruits
5cm (2”) from walls
Policy 30 – Refrigerator and Freezer Storage (Category 2) (Cont'd) REFRIGERATOR & FREEZER STORAGE
Ready to Eat
Cooked food – to be reheated
Raw vegetables
Raw fish
Raw meat
Raw ground meat
Raw poultry
Policy 30 – Refrigerator and Freezer Storage (Category 2) (Cont'd)
FREEZER STORAGE
➢ THAWED FOOD SHOULD NEVER BE RE-FROZEN as food may have been sufficiently warm for long enough to allow harmful bacteria to resume multiplication.
➢ Frozen ready-to-eat desserts, including ice creams, sorbets, yoghurts, parfaits, etc should be stored separately to avoid any risk of cross contamination.
Policy 30 – Refrigerator and Freezer Storage (Category 2) (Cont'd)
ICE CREAM FREEZER BOX
Closed / covered
Food labeled, covered
Temperature check
Designated ONLY for frozen dessert
Cleaned & sanitized weekly
Gasket clean & good condition
FOOD PREPARATION & PRODUCTION
P31 Cooking Temperature Requirements and Reheating Food
Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1)
Improper re-heating of food is a common cause of food poisoning. Problems occur if the food is not heated sufficiently, particularly if the initial cooking, cooling and storage were inadequate.
Handling food safely prior to cooking is very important. While cooking food to the required minimum internal temperature is the only way to kill microorganisms, it does not destroy spores or toxins that microorganisms create. Safe handling of the product before it is cooked is essential to preventing microorganisms from growing and producing spores and toxins .
The minimum internal temperature at which microorganisms are destroyed varies depending upon the food. The temperature must be reached and held for the specified amount of time.
Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1) (Cont'd)
USE OF LEFT OVERS POLICY
➢ It is not encouraged to use left over food with the exception of carving items.
➢ If left over carving is reused the following policy must be strictly adhered to: ▪ Food hot held at 65 ℃ and then cooled to 10 ℃ within 90 minutes or cooled to 5 ℃ in 4 hours and thereafter refrigerated, may be reheated.
Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1) (Cont'd)
USE OF LEFTOVERS POLICY
➢ Reheated food must reach a minimum internal temperature of 75 ℃ .
➢ When using microwave to reheat, food must reach a minimum temperature of 75 ℃ .
➢ Temperatures must be measured and documented to verify reheating procedures.
➢ Reheating temperature records must be completed and available.
Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1) (Cont'd)
COOKING & REHEATING – As per Local Regulation
75 ℃ for 15 Seconds
70
Hot Holding
65 ℃
Danger Zone
5 ℃
Local regulatory requirement on cooking temperature must be followed. Where local laws differ from the policy requirement, compliance with the more stringent standard is required
Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1) (Cont'd)
Food Thermometers
Digital
Analog
• Alcohol Pad for sanitizing the thermometer before and after each use • Check expiry date of pad before usage
Analog thermometer – Whole number (without decimal point) E.g. 2 ° C / 6 ℃ / 75 ℃ Digital thermometer – Number has decimal point E.g. 3.4 ° C / 63.8 ℃ / 74.6 ℃ Insert thermometer to the thickest part of solid food to indentation on stem of thermometer or at least 2 inches from tip
Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1) (Cont'd)
➢ Restaurant employees must note on captain’s order when hamburger is for a child.
➢ Waiters are must be trained with the following phrase: “The Hotel prefers to serve hamburgers cooked well done. However, we are delighted to prepare the hamburger as you prefer.”
OR
Well done – Minimum temperature 75 ℃
Attached to order slip
Only well-done burgers for children!!
Not well-done burgers – must be logged
Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1) (Cont'd)
Cooking – Internal Temperature
Sous Vide Items
Sous Vide Items
Meat 55 ℃ for 89 mins
Poultry 60 ℃ for 16.9 mins
Fish/Seafood 55 ℃ for 112 mins
(China regulations require 70 ℃ or above)
The initial trial runs need to be carried out to validate the combined settings that would be able to achieve the required minimum internal temperature.
FOOD STORAGE
P32 Refrigeration Temperature and Maintenance
Policy 32 – Refrigeration Temperature and Maintenance (Category 1)
CHILLER AND FREEZER MAINTENANCE
Gauge working, calibrated
No exposed wire, lights covered
No ice formation
No rust, no hole
Chiller : Air temperature 1 ℃ – 4 ℃ Food temperature ≤ 5 ℃ Freeze: Air temperature Food temperature ≤ – 18 ℃
Good condition
Clean & sanitary
Monitor the chiller internal temperature twice a day.
Policy 32 – Refrigeration Temperature and Maintenance (Category 1)(Cont'd)
CHILLER AND FREEZER MAINTENANCE
D = Display temperature Read from temperature gauge on the door
A = Actual food temperature Measure by thermometer
HOLDING UNITS – ROUTINE TEMPERATURE CONTROL (CCP 2) Standard : Chilled food temperature < 5 ℃ / Frozen food temperature < -18 ℃
ISO22000-KIT-R-01
AM
PM
Unit No.
Verified By Department Head Corrective Action
A
D
A
D
What you see on the temperature gauge is what you should record
Policy 32 – Refrigeration Temperature and Maintenance (Category 1)
CHILLER AND FREEZER MAINTENANCE
From ceiling:
15cm (6”)
From Evaporator
30cm (12”)
Raw & cooked food: Raw below cooked food
From floor: 15cm (6”)
From walls:
5cm (2”)
Between boxes (recommended):
Practice FIFO
2.5cm (1”)
Policy 32 – Refrigeration Temperature and Maintenance (Category 1) (Cont'd)
- If still > 5 ℃ Transfer to another chiller - Inform Engineering to repair chiller
CHILLER AND FREEZER MAINTENANCE
➢ Maintain mechanical parts. ➢ Door gaskets, door plates must be in good condition. ➢ Door closes tightly. ➢ No build up of frost, condensation or leaking from the fan and fan coil unit. ➢ No exposed wires, and lights must be covered. ➢ Temperature gauges are working. ➢ Calibration of temperature gauges must be included in
>5 ℃
- Chiller temperature more > 5 ℃ - Action must be taken to improve storage temperature conditions - Recheck after 30 mins to 1 hour
5 ℃
0 ℃
- If still >-18 ℃ Transfer to another freezer - Inform Engineering to repair freezer
>-18 ℃
- Freezer temperature >-18 ℃ - Action must be taken to improve storage temperature conditions - Recheck after 30 mins to 1 hour
-15 ℃ -18 ℃
Engineering’s preventive maintenance program.
SERVICE (KITCHEN, F&B AND OTHER RELATED DEPARTMENT
P34 Awareness on Food Allergens
Policy 34 – Awareness on Food Allergens (Category 1)
FOOD INGREDIENTS MOST COMMONLY ASSOCIATED WITH FOOD ALLERGENS
➢ Chefs may receive
special food requests to exclude ingredients that could cause an allergic reaction.
➢ Chefs need full
knowledge of products and ingredients that may contain such allergens. Never claim any
allergen-free environment.
Policy 34 – Awareness on Food Allergens (Category 1) (Cont'd)
➢ Allergenic ingredients and products (e.g. Nuts) should be stored to minimize any risk of cross contamination with other ingredients.
➢ Tools, utensils,
crockery, etc. used in preparing and cooking these dishes must be cleaned and sanitized before usage.
Policy 34 – Awareness on Food Allergens (Category 1) (Cont'd)
Is this ok?
SERVICE (KITCHEN, F&B AND OTHER RELATED DEPARTMENT
P38 Bar Counter Inspection
Policy 38 – Bar Counter Inspection (Category 3)
BAR COUNTER INSPECTION
Mixer, blender, shaker cleaned & sanitized
Ice scoop in sanitizer
Proper storage, label , no expired products
Ice bin door closed
• Tidy, orderly, cleaned & sanitized • Daily check, record
verified by the Manager of the outlet
Hand wash station
6” above floor
Rubbish bin
Refrigerator <5 ℃ , clean
In-house made juice – 12 hrs & production date
Policy 38 – Bar Counter Inspection (Category 3)
Is this ok?
FOOD STORAGE
P41 Vacuum Packaging
Policy 41 – Vacuum Packaging (Category 3)
Vacuum packaging: ➢ Air is removed from a package of food
➢ Package is hermetically sealed so that a vacuum remains inside the package.
Vacuum Packaging Machine : ➢ Sanitary condition
➢ Closed when not in-use
➢ Seal intact, no air bubbles
➢ Repack faulty packages immediately
Note: Vacuum packaging material its Product Specification should be in place
Policy 41 – Vacuum Packaging (Category 3) (Cont'd)
VACUUM PACKAGING FOR RAW MEAT ITEMS
Raw Fish • Avoid cross-contamination • Label • Stored ≤3 ℃ or frozen • In chiller – 3 days • In freezer – 30 days • Label when pack is opened • Not thawed, packed & re-frozen
Raw Meat • Avoid cross-contamination • Label • Stored ≤5 ℃ or frozen • In chiller – 3 days • In freezer – 30 days • Label when pack is opened
In chiller
• Beef / Lamb – 5 days • Chicken / Poultry - 3 days • Pork – 3 days • Smoked fish – 7 days • Paté – 36 hours • In freezer – 30 days • Verified with microbial testing
FOOD STORAGE
P42 Dry Storage
Policy 42 – Dry Storage (Category 3)
DRY STORAGE
➢ Ventilated ▪
15cm (6”) from floor 15cm (6”) from ceiling 5cm (2”) from wall
▪
▪
➢ Cleaned & organized ➢ Glass bottles at the bottom shelf ➢ Product to have manufacturer label and date code & FIFO ➢ Cans – no dent, blown, holed, rust or bloating.
X
Policy 42 – Dry Storage (Category 3)(Cont'd)
DRY STORAGE
X
➢ Food – not opened packages ➢ No personal belonging ➢ No operations equipment
X
➢ Poison bait (e.g. pesticide) is not allowed in food storage area. ➢ Damaged and discolored packaging should be stored in separated “Rejection Area”.
X
Policy 42 – Dry Storage (Category 3) (Cont'd)
DRY STORAGE
Central Dry Store
➢ Internal wall is recommended to be smooth, non-absorbent, and easily cleanable surface.
➢ Plastic pallets shall be used where applicable.
➢ Should be designed and constructed to avoid pest access and harborage. Pest control should be in-place.
➢ Maintain low temperature ≤ 24 ℃ .
➢ Relative humidity at ≤ 65%.
Note: For hotels that do not have central storage, kitchen dry storage area / shelves or temporary storage area should be located away from heat source.
PERSONAL HYGIENE
P43 Personal Habits and Grooming
Policy 43 – Personal Habits and Grooming(Category 1)
RISKS
➢ Food handlers must ensure that food poisoning organisms and other contaminants are not introduced into food by a failure to observe basic principles of good personal hygiene. ➢ Hands are one of the principle agents in transferring bacteria to food and handling should be reduced to the minimum. Proper hand washing is a critical protective measure against contamination and food borne illness. This policy applies to all personnel that handle food or handle food contact surfaces.
Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd)
PERSONAL HYGIENE – GROOMING AND PERSONAL BELONGINGS IN KITCHEN
➢ Food handlers should not wear rings with or without stones as per FSSAI regulation
➢ Food handlers must not wear watches and bracelets as it interfere with hand washing and collect food as per FSSAI regulation
➢ Watch must not be hooked between uniform button and uniform.
➢ Food handlers are not allowed to wear any kind of Loose jewellery as per FSSAI regulation
Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd)
PERSONAL HYGIENE – GROOMING AND PERSONAL BELONGINGS IN KITCHEN
➢ Fingernails need to be trimmed short and easy to clean. Nail varnish is not allowed, even if colourless.
➢ Food handlers must always wear chef hat/hair restraint when preparing or handling food. Employees (Male or Female) with long hair must have them tied back and covered
Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd)
PERSONAL HYGIENE – GROOMING AND PERSONAL BELONGINGS IN KITCHEN
➢ Employees are not allowed to wear false eyelashes, heavy makeup and perfume when preparing or handling food.
➢ All employees must have clean clothing and aprons. Wiping hands on apron is prohibited.
➢ Pens / notebooks must not be placed in any pockets. Spoon and paring knife must be kept at the designated working station.
Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd)
What do you think?
Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd)
PERSONAL HYGIENE – GROOMING AND PERSONAL BELONGINGS IN KITCHEN
➢ All personal belongings must be kept in the locker. No personal belongings can be kept in drawers or cabinets inside food preparation area. No food, cosmetic, medicine, magazine and newspaper to be kept in food and beverage related working areas.
➢ Local regulatory grooming requirements for food handler must be followed.
Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd)
PERSONAL HABITS (CULINARY, BEVERAGE AND SERVICE RELATED AREAS)
➢ No Smoking
➢ No Eating, drinking, chewing gum
➢ No Spiting
➢ No Nail biting, liking fingers
➢ No Coughing, sneezing
➢ No Touching / combing hair
Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd)
PERSONAL HABITS (CULINARY, BEVERAGE AND SERVICE RELATED AREAS)
➢ Food tasting: samples should be removed and tasted in a dedicated area and with separate, single use utensils. Do not use fingers or food contact utensil (ladles) to taste food.
➢ Spoon for food tasting must be used once only and to be properly washed.
Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd)
PERSONAL HYGIENE – GROOMING AND PERSONAL BELONGINGS IN KITCHEN
➢ No wearing of apron: - in toilet
- during meals or breaks - during classroom training
➢ Apron must be properly kept in a designated place.
➢ No talking on mobile phone while preparing food or beverages
Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd)
PERSONAL HYGIENE – ILLNESS
➢ Employees must not work when they are suffering from illnesses. These include gastroenteritis and hepatitis A. Employees must advise his/her supervisor or manager if they are feeling unwell. Employees should not work if they are suffering from symptoms such as Diarrhea, Vomiting, Cough, Flu and Fever. Don’t return to work until symptoms have stopped. Please contact your doctor for advice.
Policy 43 – Personal Habits and Grooming(Category 1) (Cont'd)
PERSONAL HYGIENE – ILLNESS
➢ Employees must follow the medical requirements as outlined in the HR Employment Policy.
➢ Minimum check-up requirement may include: ▪ Pre-employment, applicable to all hotels and HQ employees ▪ Annual check-up for identified hotel positions ▪ Semi-annual check-up for identified hotel positions
Policy 43 – Personal Hygiene Habits (Category 1) (Cont'd)
VISITOR CONTROL
➢ Staff, Visitors and Contractors, entering the F&B areas of an SL Hotel may increase the risk of food poisoning, cross contamination, foreign material and potentially impact SL business and reputation.
➢ They must comply with SFS requirements on personal hygiene and grooming standards.
Policy 43 – Personal Hygiene Habits (Category 1) (Cont'd)
PERSONAL HABITS WHEN ENTERING F&B AREAS
➢ Appropriate Hair covering must be worn at all time (disposable or clean caps are required)
➢ Clean, protective clothing must be worn; disposable or clean jackets are required. (not for hotel staff)
➢ Hands must be washed when entering and leaving F&B areas.
➢ Contractors must remove their own tools, discard material etc, when leaving the premises. 。
➢ No smoking or use of any tobacco product in food handling areas.
➢ No eating, drinking or chewing gum.
Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108 Page 109 Page 110 Page 111 Page 112 Page 113 Page 114 Page 115 Page 116 Page 117 Page 118 Page 119 Page 120 Page 121 Page 122 Page 123 Page 124 Page 125 Page 126 Page 127 Page 128 Page 129 Page 130 Page 131 Page 132 Page 133 Page 134 Page 135 Page 136 Page 137 Page 138 Page 139 Page 140 Page 141 Page 142 Page 143 Page 144 Page 145 Page 146 Page 147 Page 148 Page 149 Page 150 Page 151 Page 152 Page 153 Page 154 Page 155 Page 156 Page 157 Page 158 Page 159 Page 160 Page 161 Page 162 Page 163 Page 164 Page 165 Page 166 Page 167 Page 168 Page 169 Page 170 Page 171 Page 172 Page 173 Page 174 Page 175 Page 176 Page 177 Page 178 Page 179 Page 180 Page 181 Page 182 Page 183 Page 184Made with FlippingBook interactive PDF creator