Page 3 - SFS Flipbook

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P1 PLASTIC CUTTING & CHOPPING BOARDS AND KNIVES – ALL APPLICABLE AREAS (5th Review)
RISKS
Bacteria can be transferred through a vehicle of contamination. People, animals, equipment and utensils are the most usual vehicles of contamination.
COLOR CODING SYSTEM
Potentially Hazardous Food
Ready–To–Eat Foods
Raw
Meat (Beef, Pork etc)
Red
Salads, Vegetables and Fruits (Sanitized or Peeled)
Green
Raw Seafood
Included Raw Sashimi items
Blue
All Other Ready-To-Eat Foods
White
Raw
Poultry and Game Birds
Y ellow
Bars or beverage outlets new concept categorized
Black Board & Stainless Steel Knife
Remark: New concept bars or beverage outlets are determined and approved by HQ F&B.
SPECIFIC APPLICATION NOTES FOR SASHIMI
Prepare sashimi with a Blue cutting board and knife that is used only for sashimi.
MAINTENANCE OF CUTTING BOARDS AND KNIVES
The surface of cutting boards will develop deep groves during normal use. These cuts are difficult to clean and sanitize. They provide a trap for bacteria to accumulate and possibly grow. The cuts in the surface of cutting boards need to be removed at regular intervals and as needed to keep the surface smooth.
All Shangri-La Kitchens will grind the surface of each cutting board as needed. The time of this interval will be regulated, based on the results of inspection by Kitchen Management or as failed during Food Hygiene Audits.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED