Page 53 - SFS Flipbook

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P42 DRY STORAGES (2nd Review)
RISKS
"Dry storage” area means a room or area designated for the storage of shelf-stable food. Correct storage of food is fundamental to the hygienic and profitable operation of hotels. Failure to ensure satisfactory condition of temperature, humidity, FEFO stock rotation, taking appropriate pest control measures, and the integrity of packaging can result in problems of unfit or spoiled food but will, at the very least; result in a considerable reduction in shelf-life.
A well ventilated storage area will prevent growth of mould. These areas should be well protected from natural light (direct sunlight should not be on food item).
A bloated can contains bacterial and deadly toxin. Dented cans may have a broken seam allowing bacterial growth and toxin production, without the warning signs of bloating.
DRY STORAGE
a) Ventilation is in place.
b) Proper shelving to maintain air circulation and hygiene, keep food:
• 15cm (6”) off floor.
• 15cm (6”) from ceiling.
• 5cm (2”) from walls. (China: 10 cm (4”) from walls.)
a) Items stored in a clean and organized manner (dedicated shelving is recommended). b) Product to have manufacturer label and date code.
c) Cans – no dent, blown, holed, rust or bloating.
d) No open package/tin/bottle/bag.
e) No evidence of pests (rodents and insects) and droppings.
f) Personal belongings prohibited.
g) Practice FIFO (First In First Out).
h) Glass items/bottles should be stored on the lower shelves (to reduce effect of glass breakage). i) No operation equipment should be stored.
j) Damaged and discolored packaging should be stored in separated “Rejection Area”. k) Poison bait (e.g. pesticide) is not allowed in food storage area.
CENTRAL DRY STORAGE
a) Internal wall are recommended to be smooth, non-absorbent, and easily cleanable surface. b) Plastic pallets shall be used where applicable.
c) Should be designed and constructed to avoid pest access and harborage. Pest control should
be in-place.
d) Maintain low temperature ≤ 24°C. e) Relative humidity at ≤ 65%.
Note: For hotels that do not have central storage, kitchen dry storage area / shelves or temporary storage area should be located away from heat source.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED