F&B
13 failed, 63.89%
F&B-63.89%
Kitchen
13 failed, 63.89%
Kitchen-63.89% Shangri-La Food Safety Management System practiced by all hotels.
Yes
Hotels are HACCP and/or ISO certified.
No
HACCP certification not obtained, however in line with local regulations Food Safety Hygiene role deployed at each hotel. At the moment Exec Chef is in charge of Food safety Hygiene in lieu of Hygiene Mgr. Shangri-La Supplier Assurance Program ensures suppliers adhere to stringent food safety practices and traceability. Food prep stations sanitised as used. All equipment sanitised after every use including trays, stands, knives etc.
Yes
Yes
Yes
All food items covered during transportation.
No
when transporting food items on trolley some items observed without cover or sling wrap. Color coded bin lids should be used. All dishwasher temperatures checked and recorded at least twice per day. Yes
Photo 15
Photo 16
All waste handled using masks and gloves, which are replaced frequently or upon contamination.
Yes
Restaurant & Bars
11 failed, 60.71%
Restaurant & B-6a0rs.71% All food and beverage colleagues don masks and where relevant wear gloves (food handlers) that are replaced frequently or upon contamination.
No
not all food runners observed wearing gloves. Gloves should be changed every 30 minutes or when contaminated. Use of recognized disinfectants for facilities and equipment and food safe sanitisers for food surfaces. Yes D10 sanitizer is used to clean food and beverage surfaces however contact time is 5 minutes for this solution. Consider changing to Diversey D4.12 which has contact time of 30 seconds.
Private & Confidential
12/36
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