Shangri-La Food Safety (SFS)
Shangri-La
Food Safety
Training- Module 4
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Shangri-La Food Safety (SFS) 3
Policy 42 Dry Storages 2
• Ventilated
– 15cm (6”) from floor
– 15cm (6”) from ceiling
– 5cm (2”) from wall
• Cleaned & organized
• Glass bottles at the bottom shelf
• Labeled & FIFO
Shangri-La Food Safety (SFS) 3
Policy 42 Dry Storages 3
• Cans – not bloated, rusted, damaged
• Food – no opened packages
• No personal belonging
• No operations equipment
• No pests
Shangri-La Food Safety (SFS) 3
Policy 42 Dry Storages 4
• Central Dry Storage
– Internal wall facilitate cleaning
– Temperature ≤ 24ºC
– Relative Humidity ≤ 65%
– Plastic pallets if possible
Shangri-La Food Safety (SFS) 3
Policy 45 Pot Wash Station
Pot wash poster
Hot water
Detergent Sanitizer
No cleaning on the floor
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Shangri-La Food Safety (SFS)
QUICK CHECK
Why is steel wool not allowed?
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Shangri-La Food Safety (SFS)
QUICK CHECK
If a kitchen pot wash has only 2
sinks, what should be done?
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Shangri-La Food Safety (SFS) 3
Policy 46 Kitchen Waste Bin and Garbage / Compactor Room
• Kitchen bin
– Clean and in good condition
– Lined
– Mobile
– Not overfilled
– Weekly washing & sanitizing
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Shangri-La Food Safety (SFS) 3
Policy 46 Kitchen Waste Bin and Garbage / Compactor Room 9
• Garbage / compactor room
– Clean & sanitary
– Well lit, ventilated
– Water point
– Hand wash sink
– No pest – insect killing device
– Door or plastic curtain
– Good drainage
– Instruction on compactor
– No food containers
Shangri-La Food Safety (SFS)
QUICK CHECK
How often should garbage bin in
the kitchens be cleaned and
sanitizer in our hotel?
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Shangri-La Food Safety (SFS) 3
Policy 47 Ice Cream Machine 11
• Clean & good condition
• Lid rubber washer in good condition
• No rust, peel, foreign matter on scrapper
• Sanitized prior to use
• Dismantle parts for cleaning
Shangri-La Food Safety (SFS)
QUICK CHECK
Ice cream machine should be
dismantled for cleaning & sanitation.
Would cleaning & sanitation be
required before use again?
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Shangri-La Food Safety (SFS) 3
Closed / covered
Policy 48 Ice Cream Freezer Box
Temperature check
Designated ONLY for frozen dessert
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Food labeled, covered
Cleaned & sanitized weekly
Shangri-La Food Safety (SFS)
Policy 48 Ice Cream Freezer Box
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Gasket clean & good condition
Running water
Cleaned & sanitized every 4 hrs
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Shangri-La Food Safety (SFS) 3
Policy 49 Chemical Storage 15
• Separate from food, food packaging
or other operating equipment
• Clean, dry, cool, ventilated, out of
sunlight
• Systematic placement of stock
• Alkaline separated from Acidic
Shangri-La Food Safety (SFS) 3
Policy 49 Chemical Storage 16
• All chemicals labeled
• Chemical SDS available
• Safety gear
• No smoking
• Restricted access
Shangri-La Food Safety (SFS)
QUICK CHECK
What is the purpose of
Chemical SDS?
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Shangri-La Food Safety (SFS)
QUICK CHECK
What would this indicate in
terms of safety gear?
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Shangri-La Food Safety (SFS) 3
Policy 51 Moon Cake Production 19
• Approved vendor, license in-place
• Vendor visit prior to purchase
Shangri-La Food Safety (SFS)
Policy 51 Moon Cake Production
3
Internal temperature 75ºC
Proper personal hygiene
Disposable gloves when
handling
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Shangri-La Food Safety (SFS) 3
Policy 51 Moon Cake Production
Clean equipment and prep table
for packaging
Best before date
Proper storage
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Shangri-La Food Safety (SFS)
QUICK CHECK
What is the minimum internal
baking temperature
for moon cake?
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Shangri-La Food Safety M (SFS)
QUICK CHECK
What information must be
included on the label of the
packaged moon cake?
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Shangri-La Food Safety (SFS) 3
Policy 54 Staff, Visitor and Contractor Policy 24
• Visitors
– Sign in
– Must be escorted
– Display P54 at entrance area for
visitor
– Sign out
Shangri-La Food Safety (SFS) • Smoking 3
• Eating, drinking
Policy 54 Staff, Visitor and Contractor Policy • Spitting
• Nail biting
• Personal Behavior when • Picking nose
entering food preparation area • Coughing / sneezing to
– Hair restraint food
– Clean protective attire • Touching hair
– No unhygienic behavior
– No / minimal touching of food
– Contractors – Clean up before
leaving
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Shangri-La Food Safety (SFS)
QUICK CHECK
Can an external equipment technician
carry out preventive maintenance
work on his own, without escort?
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Shangri-La Food Safety (SFS)
QUICK CHECK
If you see someone entering your
kitchen area, wearing a visitor tag, but
alone, what should you do?
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Shangri-La Food Safety (SFS) 3
Policy 55 Outside Catering – Food and Beverage Handling 28
• Site inspection by Banquet Chef, Banquet
Service Manager, Engineer, Stewarding,
Event Manager and Hygienist.
• SFS Training for ALL kitchen & service
employee
• A checklist to ensure that SFS requirements
are met
• Stewarding – cleaning & sanitizing, pest
control
Shangri-La Food Safety (SFS) 3
Policy 55 Outside Catering – Food and Beverage Handling 29
• Serving ware cleaned &
sanitized, good condition.
• Disposable gloves, face mask –
dishing out food
• Plating in temperature of max
20ºC within 45 mins - record
• Event above 100 guest, retain
food sample
Shangri-La Food Safety (SFS) 3
Policy 55 Outside Catering – Food and Beverage Handling 30
• Time-temperature control:
preparation, cooking, transfer,
hot & cold holding.
• Control on ice, container and
scoop
• Refer to “Outside catering site
approving procedure”
Shangri-La Food Safety (SFS) 3
Policy 56 Raw Egg Awareness
• Raw eggs – risk of salmonella
• Pasteurized eggs – sauces, dressing, dessert • Mayonnaise
without heat treatment. • Béarnaise sauce
• Hollandaise sauce
• Commercial mayonnaise – from approved • Salad dressing
supplier • Other dessert 31
Shangri-La Food Safety (SFS)
QUICK CHECK
Must pasteurized eggs be used
in baking butter cake?
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Shangri-La Food Safety (SFS)
QUICK CHECK
If there was no pasteurized egg
supplies in the country, what should
we do for sauces such as hollandaise
and béarnaise sauce?
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Shangri-La Food Safety (SFS)
THANK YOU
QUIZ TIME!
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