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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)
PERSONAL HABITS (CULINARY, BEVERAGE AND SERVICE RELATED AREAS
a) No smoking or use of any tobacco product in food and beverage handling areas.
b) No eating, drinking or chewing gums in food production line (handling areas).
c) No spitting.
d) No nail biting and licking fingers.
e) No picking and scratching of nose.
f) No coughing and sneezing in front of food and beverage. Do not prepare or handle food and beverages if suffering from Diarrhea, Vomiting, Cough, Flu and Fever.
g) No touching or combing of hair in culinary, beverage and service related areas.
h) Food tasting must be conducted with food safety in mind e.g. ideally sample removed and tasted in a dedicated area and with separate, single use utensils. Do not use fingers or food contact utensil (ladles) to taste food.
i) Spoon for food tasting must be used once only and to be properly washed. Clean/New spoon to be used for second tasting.
j) No wearing of apron in toilet, during meals, breaks, and during classroom training. Apron must be properly kept in a designated place.
k) No talking on mobile phone while preparing food or beverages.
RISKS
Employees must not work when they are suffering from illnesses which are likely to be transmitted through food. These include gastroenteritis and hepatitis A. Employees must advise his/her supervisor or manager if they are feeling unwell.
Employees should not work if they are suffering from symptoms such as Diarrhea, Vomiting, Cough, Flu and Fever. Don’t return to work until symptoms have stopped. If they are unsure, they should contact their doctor for advice.
MINIMUM MEDICAL CHECK UP REQUIREMENT FOR FOOD HANDLERS
The following minimum requirement (HR Manual No. P/3.03A) for medical check up has been established. Any deviation must have the written approval of the VP (for Hotel) or CCHRO (for HQ). According to local conditions, hotels may need to expand (not reduced) the minimum requirement as appropriate to their situation. In addition, hotels must comply with the local laws/regulations. Where local laws differ from the Company’s minimum requirement, compliance with the higher standard is required.
Minimum check-up requirement includes:
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 3 OF 5 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED