Page 17 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P12 SLICERS – ROTARY (3rd Review)
RISKS
To ensure that the best results are obtained, it is important that machines are serviced regularly and operated in accordance with manufacturers’ instructions.
Where the machine is of a type that has a removable blade, a blade guard must be fitted before the blade is removed. Staff must be properly trained.
SLICERS ROTARY POLICY
a) Kitchen employee must clean and sanitize slicer: 1) After each use;
2) The end of a production period;
3) Between different food item;
4) When slicing the same food item more than 1 hour.
b) Slicermustbedismantledbykitchenemployeeattheendoftheday.Removablepartsmust be thoroughly cleaned and sanitized. Daily dismantling / cleaning / sanitizing Records must be kept.
c) It is the full responsibility of the Kitchen employees to clean and sanitize the slicer during the shift and at the end of each day.
d) All nuts and bolts from slicing machine after dismantled must be stored away by kitchen employee in an appropriate container.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED