Page 37 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P31 COOKING TEMPERATURE REQUIREMENTS AND REHEATING FOOD (5th Review)
RISKS
Re-heated food is a common cause of food poisoning. Problems occur if the food is not heated sufficiently, particularly if the initial cooking, cooling and storage were inadequate.
Use of Left Overs Policy
It is not encouraged to use left over food with the exception of carving items.
If left over carving is reused the following policy must be strictly adhered to:
a) Food hot held at 63°C and then cooled to 10°C within 90 minutes or cooled to 5°C in 4 hours and thereafter refrigerated, may be reheated.
b) Reheatedfoodmustreachaminimuminternaltemperatureof75°C.
c) When using microwave to reheat, food must reach a minimum temperature of 75°C.
d) Temperatures must be measured and documented to verify reheating procedures.
e) Reheating temperature records must be completed and available.
COOKING RISKS
Handling food safely prior to cooking is very important. While cooking food to the required minimum internal temperature is the only way to kill microorganisms, it does not destroy spores or toxins that microorganisms create. Safe handling of the product before it is cooked is essential to preventing microorganisms from growing and producing spores and toxins. The minimum internal temperature at which microorganisms are destroyed varies depending upon the food. The temperature must be reached and held for the specified amount time.
INTERNAL COOKING TEMPERATURE POLICY
 The minimum internal cooking temperature and time standards for different foods are shown in the following table.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED