Page 23 - SFS Flipbook

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P22 PREPARATION TABLE (2nd Review)
RISKS
Cleaning and sanitizing of preparation table is vital, as most food is prepared on it. Reluctance to clean equipment will result in a lowering hygiene standard and possible cross contamination.
PREPARATION TABLE POLICY
a) All food contact surfaces must be cleaned and sanitized before operation.
b) Working surface (table) must be cleaned and sanitized before and after each task, or immediately after in contact with raw food.
c) Storage containers used for mis-en-place must be cleaned and sanitized before and after each use.
d) Separate raw from ready-to-eat food on preparation table.
e) Prepare food on cutting boards as per Shangri-La’s policy. (refer to reference no: FSMS-P1)
f) Ready-to-eat food must not touch preparation table.
g) Spilled food must be cleaned using paper towel followed by a spray of sanitizer and let dry by air. Please refer to SOP for table cleaning.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED