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Published by kristi.grotsch, 2019-03-12 09:45:48

SFS 4

SFS 4

Shangri-La Food Safety (SFS)

Shangri-La
Food Safety
Training- Module 4

1

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

5

Shangri-La Food Safety (SFS)

QUICK CHECK

Why is steel wool not allowed?

6

Shangri-La Food Safety (SFS)

QUICK CHECK

If a kitchen pot wash has only 2
sinks, what should be done?

7

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

8

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?

10

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?

12

Shangri-La Food Safety (SFS) 3
Closed / covered
Policy 48 Ice Cream Freezer Box
Temperature check
Designated ONLY for frozen dessert
13
Food labeled, covered

Cleaned & sanitized weekly

Shangri-La Food Safety (SFS)

Policy 48 Ice Cream Freezer Box

3

Gasket clean & good condition

Running water

Cleaned & sanitized every 4 hrs

14

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?

17

Shangri-La Food Safety (SFS)

QUICK CHECK

What would this indicate in
terms of safety gear?

18

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

20

Shangri-La Food Safety (SFS) 3

Policy 51 Moon Cake Production

Clean equipment and prep table
for packaging

Best before date

Proper storage

21

Shangri-La Food Safety (SFS)

QUICK CHECK

What is the minimum internal
baking temperature
for moon cake?

22

Shangri-La Food Safety M (SFS)

QUICK CHECK

What information must be
included on the label of the

packaged moon cake?

23

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

25

Shangri-La Food Safety (SFS)

QUICK CHECK

Can an external equipment technician
carry out preventive maintenance
work on his own, without escort?

26

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?

27

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?

32

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?

33

Shangri-La Food Safety (SFS)

THANK YOU
QUIZ TIME!

34


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