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SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P27 WHIPPED CREAM MACHINE (1st Review)
RISKS
Dairy product like whip cream is classified as high-risk product and easily support bacterial multiplication when conditions are favorable (food and moisture, plus warmth and time). Machinery must be properly handled as contamination may take place.
POLICY
a) Maintain cream at 8°C (maximum) in storage containers.
b) Sanitize nozzle at least every 4 hours.
c) Record when nozzle was sanitized (pastry log book)
d) Always keep cream covered.
e) Discard cream at the end of day.
f) Clean and sanitize machine daily.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL
01-2019
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