Page 10 - SFS Flipbook

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P5 HAND WASH STATION (4th Review)
RISKS
Inadequate resources will reduce the effectiveness of the hand-washing program and increase the risk of cross-contamination. Hand washing facilities MUST be in full accordance to this policy.
HAND WASH STATION POLICY
a) A hand wash station should be located at all kitchen entrances and bar areas and area where room’s amenities are prepared. Exceptions to policy must be documented, i.e. due to water supplies or kitchen lay out (refer to Reference No.: P3 Deviation Form).
b) It is recommended to have additional hand wash sinks near high – risk locations such as cold kitchen, butchery, pastry and sashimi / sushi areas in order to facilitate hand washing.
c) Hand wash sinks need:
s supply of warm water
s must be mechanically (elbow, foot or knee operated) or electronically operated hand sink
to minimize risk of cross- contamination,
s Hand washing instructions posted。 (Please refer to JD’s instructions)
s Supplies of paper towel, disinfecting hand soap, nail brush chained and kept in container
with sanitizer and a dedicated waste bin nearby. s Disposable gloves holder to be installed
d) Sanitizer must be changed at a regular interval and documented.
e) Hand should be washed in accordance with FSMS P43.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED