Page 11 - SFS Flipbook

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P6 DISPOSABLE GLOVES
RISKS
Disposable gloves are required to be used more frequently by food handlers, to prevent the hands coming into direct contact with high-risk food, such as Ready-to-eat items, Fruit and Salad. The use of disposable gloves is increasing the effectiveness in reducing the contamination.
DISPOSABLE GLOVES POLICY
a) Disposal gloves are to be used when touching ready-to-eat food.
b) Hands are to be washed before putting on gloves.
c) Gloves are to be changed every 30 minutes when in continuous use.
d) Gloves are to be changed after each task to control cross-contamination.
e) Immediately discard gloves that are torn or have holes.
f) Paper towels are to be used when touching non-food contacts i.e. refrigerator doors, telephone, switches, etc.
g) EnsureShangri-Laisinaccordancetolocalregulations.
HAND WASHING PROCEDURES (BEFORE PUTTING ON GLOVES)
1. Use warm water.
2. Wet your hands.
3. Get a small amount of soap.
4. Rub hands together for 20 seconds.
5. Brush hands and fingernails.
6. Rinse nail brush and return it into the allocated container with sanitizer.
7. Rinse hands with warm water.
8. Dry hands with paper towel or dryer.
9. Put on the sanitizer gel (if any).
FOOD SAFETY MANAGEMENT SYSTEM MANUAL
01-2019
PAGE 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED