Page 13 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P9 FOOD PORTERS, HYGIENE TRANSFER FROM RECEIVING AND PRIORITY OF PRODUCT STORAGE (3rd Review)
FOOD PORTERS
RISKS
All food (raw or cooked) is to be handled with care when transferring from one area to another. Food is considered contaminated when it contains hazardous substances and these can be classified as physical, chemical or biological contamination.
POLICY
a) No unauthorized persons i.e. vendors are to be allowed into Hotel’s food storage, handling or preparation areas.
b) For specific reason that the above cannot be achieved, deviation form to be raised and endorsed by GM or RM of the Hotel and send to the SLIM F&B for approval.
c) Kitchen porters must be trained in basic food hygiene and meet local health regulations for food handlers.
HYGIENE TRANSFER FROM RECEIVING
RISKS
The transfer of food from receiving is essential. Containers, trolleys, push-carts are the main sources of contamination.
RECEIVING TRANSFER STORAGE POLICY :
a) Transfer products received at the loading dock to sanitized containers to minimize risk of cross contamination.
b) Dirtyandabusedoutercartonsarenotallowedinchillers.
c) Clean, original cartons may be stored in the Central storage chillers only.
d) Delicatefruits,i.e.mangoes,pears,berries,etc.maybestoredinoriginalcontainerstoprotect the product.
e) Ensure that trolley are cleaned and sanitized when contaminated.
f) Transport raw meats, poultry and seafood in separate containers to avoid cross contamination.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED