Page 34 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P28 FREEZER STORAGE AND TEMPERATURE (2nd Review)
RISKS
Bacteria are dormant at freezer temperatures which is why freezing is an effective method of food preservation and shelf-life can be extended, however as food starts to thaw, microbial growth can start. For this reason, freezer temperatures have to be controlled and freezers must be maintained effectively.
Food not wrapped and stored correctly could become contaminated, or damaged by “freezer burn.”
This policy defined the key actions required to ensure that foods stored under freezer conditions can refrain from exposure to food safety hazards, thus maximizing quality and shelf-life of the food items.
FREEZER STORAGE AND TEMPERATURE POLICY
a) b) c)
d)
s s
e)
f) g)
Food wrapped or stored in clean food grade containers.
Clean original boxes/cartons may be stored. (not recommended but tolerated)
To maintain air circulation and hygiene , keep food: s 15cm (6”) off floor.
s 15cm (6”) from ceiling.
s 30cm (12”) from evaporator.
s 5cm (2”) from walls.
s 2.5cm between stacked boxes.
To maintain frozen food under proper temperature,
-18°C or below – Correct temperature to store frozen food
> -15°C – Action must be taken to improve storage temperature conditions e.g. close door, recheck temperature after 30 mins to 1 hour. If still > -15°C, food should be transferred to alternative storage and report defect to Engineering department.
Monitor the freezer internal temperature twice a day. Temperature readings must be read and recorded at least twice, before and after the operations or as required by the local government’s hygiene regulation.
FIFO (First In First Out) must be practiced during stocking. Raw frozen food must be stored below cooked frozen food.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED