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SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P35 COOLING AND DRYING ANIMALS FOR ASIAN BBQ (3rd Review)
RISKS
When food poisoning, bacteria spend enough time on the right types of food at ambient temperature, they can quickly multiply to dangerous levels. Safe food handling practices and monitoring of temperature are vital as they restrict bacteria from multiplying and causing food borne illness. It is critical that ALL policies regarding personal hygiene, labeling, storage, colour coding etc, are fully adhered to when preparing Asian BBQ items.
COOLING AND DRYING ANIMALS FOR ASIAN BBQ POLICY
a) Restricted area (BBQ Room) must be provided to hang animals.
b) Game birds (pigeons) etc must be stored separately from standard poultry items (duck, chicken etc). Separate storage is required during receiving, transfer, chiller, preparation, right through to final preparation and service.
c) At each stage of the process, BBQ items need to be labeled with both the date and the time of the cooking and drying process. This will enable the BBQ process to be monitored.
d) No other food can be stored in the designated BBQ area.
e) Sufficient containers need to be provided to prevent drip from cross contaminating cooked and Ready to Eat food.
f) Before serving food must be reheated at a minimum of 75°C. (Reheating may not be required if the 4 hours rule applied.)
g) If drying process is more than 4 hours, cooking/roasting temperature must be sufficient. To ensure internal cooking temperature and time comply with P31.
Food lab test must also carried first by hotel out to verify the microbial load is within permitted limits after the cooking process.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED