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
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