Page 15 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P10 FIRST AID - WOUNDS AND SORES (3rd Review)
RISKS
There must be a well-equipped first aid box on the premises and situated where it is easily accessible to all food handlers.
A first aid box should contain waterproof dressings. Waterproof dressings are necessary to prevent blood and bacteria from the cut contaminating the food and also to prevent bacteria from food, especially raw meat or fish, making the cut septic. Furthermore, waterproof dressings do not collect grease and dirt.
 Employees with boils and septic cuts should be excluded from food handling areas, as such plaster should be changed at a regular interval as lesions (wound) may contain Staphylococcus aureus (refer to SFS Ref No. G1.5).
 Staff who reports for work wearing unacceptable dressings must have them changed before they enter a food room or commence food-handling duties.
 Loss of dressings must be reported to the supervisor immediately. FIRST AID POLICY
a) Food handlers should not work with open or infected wounds.
b) Clean cuts should be covered with brightly colored waterproof plaster when in food preparation area.
c) Gloves should be worn over the waterproof plaster during food handling.
d) Plastershouldbechangedevery4hours.
Note:
1. Chef in charge of the food preparation area is responsible for executing this policy.
2. Local regulatory requirement for food handlers must be followed. Where local laws differ
from the policy requirement, compliance with the more stringent standard is required.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED