Page 59 - SFS Flipbook

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P45 POT WASHING STATION
RISK
A designated pot wash area needs to be separated from food handling areas to prevent physical, chemical and biological cross-contamination. The pot wash area needs to be designed with adequate space and facilities to allow the effective cleaning and sanitation of food processing equipment.
POT WASHING POLICY
a)
b) c)
d) e) f)
s s s s s s s
A pot wash station should be located in all kitchens. Exceptions to policy must be documented i.e. due to kitchen layout and design (refer to Reference No: FSMS –P3 Deviation form).
Pot wash station should have 3 sinks of adequate size for manual pot washing.
Pot wash station needs:
Supply of hot water
Pot wash instructions posted
Supply of dishwashing detergent in dispenser or dosing system Supply of sanitizer in dispenser or dosing system
Basic cleaning tools i.e. brush, sponge and scrapper
Waste bin with lid for disposal of soiled food
Shelving (non-wood) for storing of pots and pans
The use of steel wool and metal brushes are not permitted.
Washing and rinsing kitchen equipment on the floor is not permitted.
All equipment is to be stored up-side down and dry, including: nested bowls, pots, etc and hanging ladles, pots, etc.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED