Page 4 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P1 PLASTIC CUTTING & CHOPPING BOARDS AND KNIVES – ALL APPLICABLE AREAS (5th Review)
CUTTING BOARDS STORAGE
 Cutting boards must be cleaned and sanitized and kept in designated sanitary station.  Cutting board holders or cabinets must be kept clean at all times.
All Shangri-La Kitchens will ensure that cutting boards are managed to provide observable proof that opportunities for cross–contamination are eliminated. Kitchen Management will regulate the method for hygienic use of cutting boards. Improper use of hygienic cutting board procedures is a critical failure during Food Hygiene Audit.
The Knives must be kept in good condition, no chip or warp.
Only knife used for sashimi and dim sum dough wrap preparation are allowed to have wooden handle. This is only allowed if plastic handle of the same quality knife is not available in the market/local country.
KNIFE HYGIENE
 Knife should be washed and sanitized at the beginning and at the end of the shift.
 During the shift, knife must be washed and sanitized before and after each task.
KNIFE STORAGE
 Knife must be cleaned and sanitized and hung in designated sanitary station (drawers are not acceptable).
 Knife racks, holders or cabinets must be kept clean at all times.
KNIFE CONDITION
 Knife handles must be kept in good condition (no cracks, deep grove and moldy stains).
 Knife blade must be kept in good condition (not chipped, warped, bent and rusty).
 Note: Black handle knives with masking tapes are not acceptable.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 2 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED