Page 54 - SFS Flipbook

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P43 HAND WASHING, PERSONAL HYGIENE, HABITS AND MINIMUM MEDICAL CHECK-UP REQUIREMENT OF FOOD HANDLERS (4th Review)
RISKS
Hands are one of the principle agents in transferring bacteria to food and handling should be reduced to the minimum. Proper hand washing is a critical protective measure against contamination and food borne illness. This policy applies to kitchen employees, and any other personnel that handle food or handle food contact surfaces. Employees must be able to demonstrate the correct application of hand washing during related work activities.
HAND WASHING POLICY
a) All kitchen employees must wash their hands and scrub their nails upon arriving in the kitchen for work.
b) All kitchen employees must wash their hands before handling food.
c) All kitchen employees must wash their hands at least every 30 minutes or after any of the following activities:
• Using the toilet;
• Handling raw food;
• Stocking or storing food items;
• Handling garbage;
• Leaving a high risk area such as butchery, pastry sushi, sashimi etc;
• Returning from a break.
HAND WASHING PROCEDURES
1. Use warm water.
2. Wet your hands.
3. Get a small amount of soap.
4. Rub hands together for 20 seconds.
5. Brush hands and fingernails.
6. Rinse nail brush and return it into the allocated container with sanitizer.
7. Rinse hands with warm water.
8. Dry hands with paper towel or dryer.
9. Put on the sanitizer gel (if any).
FOOD SAFETY MANAGEMENT SYSTEM MANUAL
01-2019
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