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SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P55 OUTSIDE, IN-HOUSE AND ALL DAY DAYING CATERING – FOOD AND BEVERAGE HANDLING
To minimize the potential risk, which may lead to customers’ complaints, severe food poisoning, following practices should be followed strictly.
1. Outside Catering site must be inspected by the Banquet Chef, Banquet Service Manager, Engineer, Stewarding, Event Manager and Hygienist. An Emergency Response Team (ERT) member should be involved too if the event invites more than 500 guests. (Appendix I) An Outside Catering Site Inspection Checklist (Appendix II) should be used to assess feasibility before signing of any service contract with the client. As a guideline, a minimum score of 50 (out of 80) is required to approve a site. Only provide catering service at approved site that has adequate facilities to ensure food preparation can be done in a hygienic and safe environment.
2. All kitchen and service staff (including casuals/ part-time staff) must be trained in SFS/HACCP policy requirement, and meeting local health regulations.
3. Food handling (all steps from receiving to final food service) for any outside catering events must be in compliance with the SFS/HACCP policy requirement; and a checklist must be completed to ensure that all items/task required at outside catering are available and carried out (Appendix III).
4. Stewarding department to provide cleaning and disinfecting of outside catering site including pest control, work utensil and equipment before the event or function and this should be documented.
5. All serving wares must be cleaned and sanitized. No cracked, chipped or dirty serving wares are allowed to be used.
6. Kitchen staffs handling the dish-out and/or plating tasks must wear disposable gloves and face masks. (Please refer to SFS P6)
7. Outside catering food plating must be carried out in a temperature controlled room at a maximum of 20°C or food must be plated within 45 minutes. Plating time monitoring record form must be completed (Appendix IV).
8. Outside catering events that caters for 100 guests and above, and any high profile government related event (both outside & in-house catering) must have food samples including ice cubes (holding food samples) retained of each item (150 grams each) in the menu. These samples are kept in the designated freezer for a minimum of 5 days. Food samples to be collected in at least proper food grade disposable zip bags or reusable sanitized containers. Food samples to be collected just before serving to the guests. Detail temperature records including BEO must be maintained.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 02-2019 PAGE 1 OF 3 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED