SFS 1

Shangri-La Food Safety (SFS)

Shangri-La
Food Safety
Training- Module 1

1

Shangri-La Food Safety (SFS)

Introduction

SFS Policies & Other Violations

• Policies 43
• Category 1: 8 policies – High Risk
• Category 2: 9 policies – Medium Risk
• Category 3: 26 policies – Low Risk
• 8 Other Violations

2

Shangri-La Food Safety (SFS) 1

Policy 6 Disposable Gloves 3

• Reduce risk of contamination and
cross-contamination

• Only for ready-to-eat (RTE) foods
• Wash hands before putting on gloves
• Use latex free gloves or request vinyl
• Local regulation applies

Shangri-La Food Safety (SFS) 1

Policy 6 Disposable Gloves 4

Change gloves WHEN ?

• After each task
• Every 30 minutes
• when in-use continuously
• When torn or punctured Use paper towel

for non-food surface
• Refrigerator doors
• Telephone
• Switches

Shangri-La Food Safety (SFS)

QUICK CHECK

Do we need to wear
gloves when peeling
potato meant for soup?

5

Shangri-La Food Safety (SFS)

QUICK CHECK

What kind of disposable
gloves are we using in the

hotel?

6

Shangri-La Food Safety (SFS)

QUICK CHECK

Is this ok?

Pear for salad

7

Shangri-La Food Safety (SFS)

QUICK CHECK

Is this ok?

Broccoli for soup

8

Shangri-La Food Safety (SFS)

QUICK CHECK

Is this ok?

9

Shangri-La Food Safety (SFS) 1

Policy 10 First Aid – Wounds and Sores 10

• First aid kit in the kitchen
• Carry waterproof dressing
• Responsibility of the chef

Shangri-La Food Safety (SFS) 1

Policy 10 First Aid – Wounds and Sores 11

• Wounds carry bacteria

(Staphylococcus aureus)
• Use color waterproof plaster

– Cover with gloves
– Changed every 4 hours
– Do not use skin color
Plaster!

Shangri-La Food Safety (SFS)

QUICK CHECK

Why is fabric
plaster not allowed?

12

Shangri-La Food Safety (SFS)

QUICK CHECK

Why must plaster
be colored,

not skin-toned?

13

Shangri-La Food Safety (SFS)

Policy 24 Secondary Shelf Life and Color Coding Label

• Applies to food in the refrigerator 1
• Label must have:
14
 Produced Time
 Prepared (for later use)
 Opened
 Completed thawing

Shangri-La Food Safety (SFS)

Policy 24 Secondary Shelf Life and Color Coding Label

1

Cold food – 48 hours Hot food – 72 hours

– Thawed food (thawing in Cooked food, cooled,
chiller) meant to be reheated

– Raw food – meant to be
cooked

– Cooked food, cooled,
meant to be eaten cold

15

Shangri-La Food Safety (SFS) 1

Policy 24 Secondary Shelf Life and Color Coding Label

• Day Labels color coding

• Have the poster in the kitchen – refrigerator door

16

Shangri-La Food Safety (SFS)

QUICK CHECK

1. When is the last day & time to use the following
items in the refrigerator?

Tuesday Monday For cooking soup For fried noodle
19/01/2016 18/01/2016
Sunday Friday
9.00am 6.00pm 21/02/2016 22/01/2016

3.00pm 12.00pm
17

Shangri-La Food Safety (SFS)

QUICK CHECK

1. When is the last day & time to use the following
items in the refrigerator?

For salad Saturday Monday To be reheated
19/03/2016 22/02/2016
Wednesday Thursday
24/02/2016 10.00am 3.00pm 22/01/2016

11.00am 12.00pm
18

Shangri-La Food Safety (SFS) 1

Policy 32 Chiller and Freezer Maintenance and Food Temperature

Requirements

No exposed wire, Gauge working,
calibrated
lights covered
灯必须带有灯罩

No ice formation No rust, no hole

Good condition Chiller
gasket
Air temperature
Clean & 1ºC – 4ºC
sanitised
Monitor internal temperature 2 times a day Food temperature
≤ 5ºC
19

Shangri-La Food Safety (SFS)

QUICK CHECK

If the temperature is
measured to be warmer than

5ºC, what is the action?

20

Shangri-La Food Safety (SFS) 1
Fish
Policy 34 Awareness on Food Allergen

• Common Food Allergen

Cereals Crustacean Eggs

Peanuts Soybean Milk Tree nut

21

Shangri-La Food Safety (SFS) 1

Policy 34 Awareness on Food Allergen

• Common Food Allergen

Mustard Sesame Seed

Celery

Sulphur dioxide Lupin Molluscs

22

Shangri-La Food Safety (SFS) 1

Policy 34 Awareness on Food Allergen 23

• Controls during handling of
special request

• Avoid cross contamination
• Proper cleaning and

sanitizing of equipment
• Ask chef if unsure

Shangri-La Food Safety (SFS)

QUICK CHECK

A guest informed of an
allergy to fish, what
should you do?

24

Shangri-La Food Safety (SFS)

QUICK CHECK

Can allergic reaction
result in death?

25

Shangri-La Food Safety (SFS) 1

Policy 43 Hand Washing, Personal Hygiene, Habits and Minimum
Medical Check-up Requirement for Food Handler

Hand washing After handling raw food

• Arriving to • After toilet
kitchen • After handling raw food
• After stocking food
• Before • After handling garbage
handling • Return from break
food • Leaving high risk area
Note: only one plain
• Every 30 wedding band is allowed
minutes

26

Shangri-La Food Safety (SFS) 1

Policy 43 Hand Washing, Personal Hygiene, Habits and Minimum

Medical Check-up Requirement for Food Handler

1 2 3 4

Wet hands with warm Apply soap Rub hands together for Brush hands & finger
water 20 seconds nails

5 6 7 8

Rinse brush then return Rinse with warm Dry hands with paper Put on sanitizer
to sanitizer container. water towel / dryer
27

Shangri-La Food Safety (SFS)

QUICK CHECK

In our hotel, is the following
allowed on food handler?

• Plain wedding band
• Stud earrings

28

Shangri-La Food Safety (SFS)

QUICK CHECK

A chef is bald, does he
need to wear hair
restraint?

29

Shangri-La Food Safety (SFS) 1

Policy 52 Management Commitment & Culture 30

• Minimum 1 meeting per month

• GM: Attendance every 4 months

• RM: Attendance monthly. Where
there is no RM, attendance by GM
monthly

• SFS Training at different level
• Corrective action system to be in-

place

Shangri-La Food Safety (SFS) 1

Policy 52 Management Commitment & Culture 31

• SFS team member – understanding
on policies

• Associate documents – completed &
signed

• Pest control program in-place
• Preventive maintenance program from

engineering
• Time-temperature records in place –

with calibrated thermometer

Shangri-La Food Safety (SFS) 1

Policy 52 Management Commitment & Culture 32

• SFS training – New hire

All: Orientation (30 minutes)
– Hygienist: SFS Training (32 hrs)
– SFS team members, food-related personnel:
– SFS Training (8 hrs) + OJT

• SFS training – Refresher

Hygienist: SFS Training (16 hrs every 2 years)
– Food-related personnel: SFS Training (8 hrs

every year)+ 2 Hrs OJT

Shangri-La Food Safety (SFS)

QUICK CHECK

Who is responsible for
ensuring that corrective
actions are taken, with
evidence in-place?

33

Shangri-La Food Safety (SFS) 1

Policy 53 Receiving Inspection 34

• Intact packaging, not damaged
• Labeled: Use by / expiry date.
• Labeled: information on storage

condition
• Food quality controller to be available
• From approved supplier

Shangri-La Food Safety (SFS) 1

Policy 53 Receiving Inspection 35

• Frozen food ≤ -12ºC;
Reject if warmer than -
12ºC

• Chilled food ≤ 5ºC; Reject
if warmer than 5ºC

• Use thermocouple
Thermometer

• Check quantity

• Records to be signed

Shangri-La Food Safety (SFS) 1
Dead
Policy 53 Receiving Inspection

• Reject if

Damaged / leaking Wilted

Puffed, dented, rusted Cloudy, sunken eyes No label, no date

36

Shangri-La Food Safety (SFS)

QUICK CHECK

Chilled milk that was received
had a temperature of 8ºC,
should we accept or reject?

37

Shangri-La Food Safety (SFS)

QUICK CHECK

Frozen chicken for banquet
kitchen was received at
temperature of -9ºC, what
should we do?

38

Shangri-La Food Safety (SFS)

Policy 1 Plastic Cutting & Chopping Boards & Knives – All Kitchens

2

• Cutting & chopping boards & knives

– Color-coded: Prevents cross-
contamination

– Boards: clean & good condition
• No deep groves

• Grinded every 6 months

39

Shangri-La Food Safety (SFS)

Policy 1 Plastic Cutting & Chopping Boards & Knives – All Kitchens

2

Raw Meat Raw
Poultry

Raw Sashimi –
Seafood designated

40

Shangri-La Food Safety (SFS)

Policy 1 Plastic Cutting & Chopping Boards & Knives – All Kitchens

2

Salads Ready-to-
Vegetable Eat
Fruits

Bar*

*Only new concept bar approved by SLIM

41

Shangri-La Food Safety (SFS)

Policy 1 Plastic Cutting & Chopping Boards & Knives – All Kitchens

2

• Cutting & chopping boards &
knives

– Knives: washed & sanitized
Beginning & end of shift

• Before & after each task

• Not allowed: Black handle with
masking tape

• Not dented, chipped, rust

42

Shangri-La Food Safety (SFS)

Policy 1 Plastic Cutting & Chopping Boards & Knives – All Kitchens

2

• Cutting & chopping boards & knives

– Sashimi boards & knives

• Cleaned & sanitized every 30 minutes
• Avoid cross-contamination

43

Shangri-La Food Safety (SFS)

Policy 1 Plastic Cutting & Chopping Boards & Knives – All Kitchens

2

• Ready to eat raw produce

– Must be washed & sanitized

– Use D44

– Protected after sanitizing

• Produce meant to be cooked
would not need sanitizing

44

Shangri-La Food Safety (SFS)

QUICK CHECK

What is the color code
knife and board for?

• Sandwiches
• Salmon sushi

45

Shangri-La Food Safety (SFS)

QUICK CHECK

When should cutting boards
and knives be cleaned and

sanitized?

46

Shangri-La Food Safety (SFS)

QUICK CHECK

What is the chemical that we
use (in this hotel) to sanitized

fruits and vegetables?

47

Shangri-La Food Safety (SFS)

QUICK CHECK

Is this ok?

For Soup

48

Shangri-La Food Safety (SFS) 2

Policy 5 Hand Washing Station 49

• Entrance of all kitchens, bars,
amenities center

• Additional hand washing sink in
high risk area, where necessary

• Sanitizer (for nail brush) to be
changed at regular intervals –
documented

Shangri-La Food Safety (SFS) 2
Paper towel
Policy 5 Hand Wash Station
Disposable
Hand wash poster gloves
dispenser
Disinfecting hand Warm water
wash liquid
Waste bin
Nail brush, chained
and in sanitizer 50

Mechanical /
Electronical tap