Page 69 - SFS Flipbook

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P52 MANAGEMENT COMMITMENT AND CULTURE (7TH REVIEW)
6. SFS Management Team must demonstrate an on-going internal auditing program. This must be verified by the active participation of the regular kitchen/outlet internal audit and this internal audit must cover all kitchens/outlets in the hotel once a month at the minimum; with a clear corrective action system on iMap to follow. The Hotel Manager/Resident Manager or Hotel Operations Manager must participate in at least 1 internal audit within a month.
7. Hygiene Manager has the right of entry into kitchens/outlets/food storage/bars at all reasonable hours. If there is a resistance to the right of entry, a notification can be issued by the Hygiene Manager/Human Resource Manager/General Manager to the concerned party. And such incident to be recorded as a Policy 52 non-conformance in the internal audit.
8. All documentation associated with SFS is completed and signed.
9. A Pest Control Audit must be completed and signed off by the appropriate Hotel authority
per agreed schedule. Documents must be on file for 1 year.
10. Engineering must show that preventive maintenance job sheets and logs are being used
and compile to schedule. Documents must be on file for 2 years.
11. Time and Temperature Records must be available for Equipment and Food Preparation /
Storage checked using a calibrated thermometer with an appropriate corrective action
system in place. Documents must be on file for 1 year.
12. Once any food handler colleague has passed the SFS training program, any observed non-
compliance may be subject to disciplinary action.
b) The Hotel Management and or SFS Team Members must be aware of how well their hotel is complying with the 12 above mentioned points. There must be clear evidence of corrective action on the non-compliance issues and documented through the SFS Team Meetings.
c) The 1.
Hotel Management Team consists of the following members: - Area General Manager/ General Manager
Resident Manager /Hotel Manager or Hotel Operations Manager Financial Controller
2.
3.
4.
5.
6.
7.
8.
9.
10. Area Hygiene Manager/Hygiene Leader/Hygiene Manager
11.Director of Housekeeping/Assistant Director of Housekeeping (In-charge of Room
Director of Engineering/Engineering Manager
Head of F&B Operations/Executive Assistant Manager – F&B, Director of F&B Head of Kitchen Operations/Executive Chef/Head Chef
Director of Procurement or Purchasing/Procurement or Purchasing Manager Director of Training/Training Manager
Executive Chief Steward/Chief Steward/Stewarding Manager
Amenity and/or Mini Bar, etc.)
12. F&B/Chef Secretary (SFS Meeting Minutes Taker)
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 4 OF 4 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED