Page 21 - SFS Flipbook

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P20 HOT AND COLD – FOOD TRANSFER AND HOLDING (4th Review)
RISKS
Temperature abuse during transfer and hot holding will result in the multiplication of bacteria. Safe food handling practices and monitoring of temperature is vital as they restrict bacteria from multiplying and causing food borne illness.
TRANSFER AND HOT HOLDING FOOD POLICY
a) Hot food must be held ≥ 63°C during transfer, display & service.
b) Hot food may be held above 63°C for a maximum up to 4 hours.
c) Option: Hot-hold food at 54°C - 60°C for up to 2 hours, then reheat to 75°C, and replace on buffet for an additional 2 hours only, then discard remainder.
d) When refilling chaffing dishes, new food must not be added to existing.
e) Equipment temperature should be greater than 63°C to maintain food temperature at the
minimum of 63°C.
f) Maintain water levels in bain-marie high enough to ensure good heating of chaffing dishes.
g) At end of the serving period, all remainder food on display must be discarded regardless of temperature.
h) Atime/temperaturekeepingsystemmustbeinplaceandworking.
RISKS
Preparing cold, ready-to-eat foods too early, or stored in the danger zone, may allow multiplication of dangerous bacterial.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED