Page 68 - SFS Flipbook

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P52 MANAGEMENT COMMITMENT AND CULTURE (7TH REVIEW)
5
SFS High Risk Policies Training (Online self- learning)
* Condensed version for casuals
(Trainee Assessment must be conducted through 20 Multiple Choice Questions and passing mark is set at 100%. This will be monitored by the Training Manager.)
3 hours Maximum
All Food Handlers (permanent, casuals*, contractual or trainees) from the following departments:
1. SFS Team Members
2. All Level 1 (EXCOM
Members)
3. Culinary
4. F&B Service
5. Stewarding
6. Club Floor
7. Amenity, Minibar,
Housekeeping and
Water Bottling
8. Colleague Restaurant
9. Purchasing including
Food Buyers
10. F&BStores
11. Receiving
12. Training
13. Engineering
14. Allotherareasofthe
Hotel that are involved in the preparation and service of High Risk and RTE Food
To be completed before commencement of work
Hotel’s Trainers:
• Training
Manager • Hygiene Manager
• Chef
3. A clear Corrective Actions system must be in place with evidence of sign off by the appropriate manager.
4. SFS is the responsibility of the SFS Management Team, the team must be able to demonstrate an understanding of all policies and aware if the Hotel and their departments are in compliance.
5. General Manager and Resident Manager / Hotel Manager or Hotel Operations Manager must attend monthly SFS meeting. (exception only when GM/RM etc is on Holiday or extended leave).
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 3 OF 4 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED