SFS 2020 Booklet

SHANGRI-LA
FOOD SAFETY

(SFS)

SHANGRI-LA FOOD SAFETY POLICIES

P1 Plastic Cutting & Chopping Boards and Knives – all applicable areas
P1A Preparation of High Risk Food
P5 Hand Wash Station
P6 Personal Hygiene and Safety Wear
P8 Chilling Hot Food
P11 Ice Machine
P12 Slicers - Rotary
P13 Warewashing
P14 Thawing
P20 Hot and Cold – Transfer and Holding Food
P22 Kitchen Equipment and Tools
P24 Secondary Shelf Life and Color Coding Label
P25 FIFO (First in First Out)
P30 Refrigerator and Freezer Storage
P31 Cooking Temperature Requirements and Reheating Food
P32 Refrigerator Temperature and Maintenance
P34 Awareness on Food Allergens
P38 Bar Counter Inspection
P41 Vacuum Packaging
P42 Dry Storage
P43 Personal Hygiene Habits
P46 Kitchen Waste Handling and Chemical Storage
P47 Ice-Cream Machine and Scoop
P51 Moon Cake Production
P52 Leadership, Training and Discipline
P53 Receiving Inspection
P55 ADD, In-House, Outside Catering - F&B Handling
P56 Raw Egg Awareness
P57 Supplier Assurance Program

Risk Clasification Total
CATEGORY 1 7
CATEGORY 2 11
CATEGORY 3 11
29
TOTAL SFS POLICY

Policy 1 – Plastic Cutting & Chopping Boards and
Knives – all applicable areas

SPECIFIC APPLICATION NOTES FOR SASHIMI
Prepare sashimi with a Blue cutting board and knife that is used only for sashimi.

MAINTENANCE OF CUTTING BOARDS AND KNIVES
IMPORTANT: KEEP CUTTING BOARDS SURFACE SMOOTH.

Surface of cutting board develop deep groves during use – difficult to clean and sanitize, therefore
provide bacteria to accumulate and grow!
Culinary team to schedule a monthly inspection and maintenance check on the cleanliness

CUTTING BOARDS HYGIENE, KNIFE HYGIENE,

STORAGE & CONDITIONS STORAGE & CONDITIONS

 Cleaned and sanitized – boards must be sprayed  Wash and sanitize:

thoroughly or soaked in sanitizer 1) at the beginning and at the end of the shift

2) before and after each task

 Cutting board holders or cabinets must be kept

clean at all times  Hung in designated sanitary condition

(DRAWERS ARE NOT ACCEPTABLE!)

 Must be in good condition, no chip or warp

 Racks, holders or cabinets - kept clean at all

times

 Handles in good condition – no cracks/ deep
grove/ moldy stains

 Blade in good condition – no chip/ warped/ bent/
rusty

Policy 1A – Preparation of High Risk Food

FOR SASHIMI/ SASHIMI ON SUSHI RICE
Prevent cross contamination
Prepare in specially designated area in kitchen/ show kitchen/ sashimi bar
CLEAN AND SANITIZE knife and cutting board (blue colour) at least once every 30 minutes
WASH HANDS after handling raw fish

PRODUCE FOR EATING RAW – SALAD, FRUITS, INGREDIENTS, GARNISHES
Must be thoroughly cleaned before sanitizing (soil and dirt has an adverse effect on disinfectant)
CLEAN AND SANITIZE washing sink before and between operations
FRUIT/ VEGETABLE RECORD MUST BE AVAILABLE

CUTTING BOARD FLOW CHART

Policy 5 – Hand Wash Station

Policy 6 – Personal Hygiene and Safety
Wear

Face Mask
Available in high risk BOH areas
preparing RTE foods

MUST BE WORN when preparing RTE
food

Disposable Gloves First Aid
Use ONLY for ready-to-eat (RTE) foods Wounds may contain Staphylococcus aureus

WASH HANDS BEFORE PUTTING ON First aid box – MUST have brightly colored
GLOVES waterproof plaster

Change gloves: Waterproof plaster - changed every 4 hours
1) Every 30 minutes when in continuous use
2) After each task GLOVES MUST BE WORN OVER
3) when torn/ punctured PLASTERS

X

Policy 8 – Chilling Hot Food

KEEP FOOD OUT OF THE DANGER ZONE!!
Hot food passes through the temperature danger zone (5℃ - 63℃) as it cools,

so temperature should be reduced as quickly as possible.

Use Blast Chiller
OR

Ice Bath

Food must be cooled from
63ºC or above to 10ºC in

90 minutes

Food must be cooled from
10ºC to 5ºC in 2.5 hours

Total cooling time
MUST NOT EXCEED 4

HOURS

During cooling, food in blast chiller or ice bath must be loosely covered
to prevent contamination, and to allow heat to disperse
Cooling temperature must be completed and available

Policy 11 – Ice Machine

Ice machine is:
1) only for storage of ice for consumption.
2) to be kept clean and sanitary at all time.
3) to be kept closed or covered.

Ice scoop:
1) must be in good and sanitary condition
2) must be secured/affixed to prevent from its removal/loss
3) must be stored in a separate sanitary container with sanitizing

solution.

Rubber gasket/ sponge on the lid to be kept clean and in working
condition.

Sanitizing solution should be changed as per
schedule and recorded.

Ice bin must not be used to cool any bottle or container.

Cleaning and sanitizing:
1) ice storage part - done by Stewarding (WEEKLY)
2) ice making part - done by Engineering (MONTHLY)
3) records must be available in plastic files with each ice machine

Policy 12 – Slicers - Rotary

Kitchen employee must clean and sanitize slicer:
1) After each use
2) The end of a production period
3) Between different food item
4) When slicing the same food item more than 1 hour

Slicer must be dismantled by kitchen employee at the end of the
day (Removable parts thoroughly cleaned and sanitized – recorded)

It is the full responsibility of Kitchen employees to clean and
sanitize the slicer during the shift and at the end of each day

All nuts and bolts from slicing machine after dismantled must be
stored away in appropriate container

Rusty parts must be replaced by Engineering

Policy 13 – Warewashing

DISHWASHING POT WASH

General practice: Have 3 sinks (wash-rinse-sanitize)
1) Change water waste tank every 2
Requirement:
hours or after each meal period 1) Hot water supply
2) Separate handling of clean and dirty 2) Pot wash instruction poster
3) Dishwashing detergent supply
items 4) Sanitizer supply
3) Sanitize hands before handling clean 5) Basic cleaning tools

items (brush/ sponge/ scrapper)
6) Waste bin with lid
Temperature: 7) Shelving for pots and pans storage
Wash temperature 55°C - 65°C
Use of steel wool and metal brushes
Final rinse temperature 82°C - 86°C are NOT PERMITTED
(thermo disinfection)
Washing and rinsing kitchen
*Chemical disinfection (manual) for machine that equipment on the floor is not
permitted
cannot achieve 82°C*
All equipmemnt to be stored up-side
Final utensil surface temperature greater down and dry
than 71°C

Required checking:
1) Weekly test on exit temperature at

>71°C (result recorded in
dishwashing machine temperature
record)

HYGIENE TESTS:
Yearly validation swab tests to be conducted on cleaned crockery
Parameter of micro-organism testing to include at least:
1) Total Aerobic Plate Counts (TPC)
2) Total Coliform Count
3) Total E.coli count (only if TPC result is positive)

Policy 14 – Thawing

THAWED
FOOD MUST

NEVER BE

RE-FROZEN

Apart from
refrigerator,

running
water and
designated
microwave,
any other
means of
thawing is
not allowed.

Thawing in
ambient

temperature
is

prohibited.

Policy 20 – Hot and Cold – Transfer and
Holding Food

≥63ºC:
Display maximum 4 hours

54ºC – 63ºC: 2hours
Reheat to 75ºC

Display another 2 hours

≤ 8ºC:
Display maximum 4 hours

> 8ºC:
Display maximum 2 hours

> 32ºC:
Display maximum 1 hour

New food must not be
added to existing food

At the end of serving
period, all remainder food

at display should be
discarded regardless of

temperature

Service time and
temperature records
must be completed and

available

Policy 22 – Kitchen Equipment and Tools

PREPARATION TABLE

Clean and Clean and Clean and Separate RTE food Clean
sanitize sanitize sanitize raw from must not spilled food
before before and ready-to-eat touch table using paper
operation after each after towel and
contact with sanitized,
task let air dry
raw food

WHIPPED CREAM MACHINE

Maintain Sanitize Record Always keep Clean and
cream at 8°C nozzle every when nozzle cream sanitize
covered machine
in storage 4 hours was
container sanitized daily

CAN OPENER

Clean and Clean and
sanitize - sanitize blade
responsibility
of kitchen and mount
employee after each use

Policy 24 – Secondary Shelf Life and Color
Coding Label

Color coding label

Food prepared &
to be served COLD

Food prepared &
to be served HOT

Policy 25 – FIFO (First In First Out)

Secondary shelf life of = Follow manufacturer’s
opened shelf stable instruction
commercial product
*(Reminder to label product

with opening date once opened)

= 30 daysSecondary shelf life of frozen products

Policy 30 – Refrigerator & Freezer Storage

Food arrangement in walk-in chiller/ freezer:
15 cm (6”) off the floor
15 cm (6”) from ceiling
30 cm (12”) from evaporator
5cm (2”) from wall

63°C
63°C

70°C

74°C

NEVER STORE RAW Storage of
FOOD ABOVE READY
FROZEN
TO EAT FOOD DESSERTS only

Ice cream freezer box Clean and sanitize -
WEEKLY

Policy 31 – Cooking Temperature
Requirements and Reheating Food

Minimum reheating temperature

for ALL FOOD = 75°C

Reheating temperature records –
complete and available

NEVER serve RARE HAMBURGERS to
CHILDREN!!

Orders for hamburgers cooked other
than well done need to be recorded

Please note on captain’s order when
hamburger is for a child

Hamburger min cooking temp = 70°C

Policy 32 – Refrigerator, Chiller & Freezer
Temperature & Maintenance

Freezer Temperature Policy Refrigerator/ Chiller Temperature Temperature
Policy checked
≤ -18°C  2X
≤ 5°C  daily
> -18°C and ≤ -15°C
Air temperature (1-4°C)
Close door and recheck temperature
after 30mins – 1hour >5°C

>-15°C Close door and recheck
temperature after 30mins –
Transfer food to alternative
storage & report to Engineering 1hour

If still >5°C, transfer food to
alternative storage & report to

Engineering

Policy 34 – Awareness On Food Allergens

Store allergenic ingredients
and products separately to
minimize risk of cross
contamination with other
ingredients.

Special food requests =
Chefs need full

knowledge of products/
ingredients that may
contain allergens.

CLEAN
AND
SANITIZE

tools/ utensils/ crockery
etc. used in preparation
of special food requests

Never claim any allergen-free
environment.

Policy 38 – Bar Counter Inspection

Maintain Daily check by
cleanliness and tidyness bartender

verified by
Outlet Manager

Available at all times Clean and sanitize before & after
each use

Policy 41 – Vacuum Packaging

Ensure seal is No visible air Repack faulty
intact bubble packages

RAW ITEMS COOKED ITEMS

Secondary shelf life: Secondary shelf life
Chiller – 3 days (chiller):
Freezer – 30 days
Beef/ Lamb – 5 days
Keep vacuum packs Poultry – 3 days
at
Smoked fish – 7 days
≤ 5°C Pates – 36 hours
or FROZEN
Secondary shelf life
Except raw fish (freezer):
≤ 3°C 30 days

Production date available on each packaging

Policy 42 – Dry Storage

Items stored in clean and organized
manner

Cans – no dent, blown, holed, rust or bloating

No open package/ tin/ bottle/ bag

No evidence of pests and droppings
- poison bait not allowed -

Practice FIFO

No personal belonging

Glass items on lower shelves to
reduce effect of glass breakage

Keep food: Maintain low
temperature
15cm (6”) off floor
15cm (6”) from ceiling ≤24°C

5cm (2”) from walls Relative Humidity

≤65%

Policy 43 – Personal Hygiene Habits

Hands are
one of the
principle
agents in
transferring
bacteria to

food!!

→ Fingernails trimmed short
→ Wear hair restraint when handling food
→ Wear clean clothing & apron
→ Keep spoon and paring knife at working station
→ Keep personal belongings in locker
→ Use tasting spoon only once

Visitor/ Contractor:

→ Sign in when entering BOH & sign out upon departure
→ Escorted during visit
→ Practice proper personal habit when entering F&B areas

→ Wear any jewellery and watches
→ Wear false eyelashes
→ Eating & drinking in food handling areas
→ Spitting, nail biting, licking fingers
→ Picking & scratching of nose
→ Coughing & sneezing in front of food/ beverages
→ Talking on mobile phones
→ Wear apron in toilet, during meals, breaks, & classroom

training

→ Come to work when sick or have any symptoms such as

diarrhea, vomiting, cough, flu and fever

Policy 46 – Kitchen Waste Handling &
Chemicals Storage

Garbage/ Compactor Room

→ Clean and sanitary (including drainage)
→ Well lit and ventilated
→ Washing point available for cleaning purpose
→ Hand wash sink available
→ Insect killing device available
→ Has door/ plastic curtain at entrance
→ Compactor machine clean and operational
→ No storage of food containers, racks or idle

equipment

CHEMICAL STORAGE

Policy 51 – Moon Cake Production

Moon cake/ ingredients must be purchased
from approved vendor (licence in place)

Vendor’s premises to be visited by
Purchasing Manager & Hygienist prior
to confirmation of orders and purchase

Vendor to submit TPC, Yeast/Mould and E.coli
tests report to hotel (at least twice) during

supply period

Internal core temperature for

baking of moon cake = 75°C

Cool moon cakes in designated area

All staffs (including part-timers) with
good personal hygiene

*part-timers with complete medical check-up and SFS
training*

Wear disposable gloves during
packaging process

Secondary shelf life specified on
the packaging (best before date)

Policy 52 – Leaership, Training and
Discipline

Policy 53 – Receiving Inspection

Policy 55 – ADD, In-house & Outside
Catering – Food & Beverage Handling

Outside Catering

 Conduct site inspection before any

outside catering event

 ALL kitchen & service staff trained

in SFS/ HACCP, and medical check
in place

 Clean and sanitize all serving wares
 Kitchen staff must wear disposable

gloves and face masks during
plating

 Plating at controlled temperature of

20°C OR plating within 45 minutes

 Sample taken for event that caters

100 guests and above, or high
profile event

ADD & In-house Catering

 Sample taken for:
→ event that caters 100 guests

and above, or high profile
event, and

→ All-day-dining buffet for high

risk RTE items (eg. RTE raw
oyster, RTE sashimi, RTE cold
seafood, sushi)

 CCP records maintained

 Food sampling:
→ Samples (150 gram) kept in designated freezer

for minimum 5 days

→ Food samples to be collected just before serving

to the guest

→ DO NOT TOUCH sampling bag mouth (prevent

cross contamination)

Policy 56 – Raw Egg Awareness

Raw eggs can be naturally contaminated
with Salmonella bacteria!

Use pasteurized egg
products to make
sauces, dressings,
desserts or similar
products that are
prepared without
any heat treatment

Purchase commercial mayonnaise from approved
suppliers

Policy 57 – Supplier Assurance Programme

All suppliers for high and medium risk product must be approved against
one of the following:

1. ISO22000 certification (accredited) or Global Food Safety Initiative
(GFSI) recognized certification systems (for example, BRC, IFS,
SQF2000, FSSC22000), or

2. SL Supplier Audit (conducted by Shangri-La Nominated Third Party Audit
Service Provider (TPA), or

3. Hygiene audit conducted by hotel Hygiene Manager and Hotel Chef (for
small stalls and suppliers with small spend from hotel).

Low risk product supplier may
be audited upon the request
from Regional Procurement
Director (RPD)/Assistant Vice
President (AVP) and Hotel
Procurement Manager (HPM).

Procurement team will work with the hygiene manager and chef to
establish a list for smalls and suppliers with small spend from Hotel.
These suppliers are to be audited by the hotel Hygiene Manager and
Executive Chef annually. Audit evidence and records should be retained
for a minimum of 3 years.