Page 49 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P38 BAR COUNTER INSPECTION (2nd Review)
RISKS
Food poisoning may occur even when food has been prepared in clean kitchen, if the food is not handled and stored properly.
BAR COUNTER INSPECTION POLICY
a) Daily check should be performed by the barman at the beginning of operation. Check must be documented and verified by the Manager of the outlet.
b) MaintainBarareaincleanandorderlyfashion.
 Refrigerator temperature is < 5°C and clean.
 Mixer, blender and shaker are cleaned and sanitized before and after each use.
 Food items are wrapped or covered, date labelled, and stacked / arranged properly.
 Food items include in-house made juices are labeled with name and production time (not
exceeding 12 hours).
 Expiry date is checked. Expired item is discarded.
 All items are stored 6” above floor.。
 Ice bin door is kept closed all the time and ice scoop is kept in a container with sanitizer.
 Nothing is stored in the ice bin except ice for consumption.
 *Green colored cutting board and knife with green colored handle are used. It is cleaned
and sanitized before and after each use.
 Bar counter is tidy, cleaned and sanitized.
 Sanitizer and disposable gloves are available at all times.
 Chemical or cleaning detergent is labeled and kept at designated area.
 Rubbish is placed in prescribed bin and covered.
* Black Board and Stainless Steel Handle Knife for Concept Bar or beverage outlet Concept Bars or beverage outlets are determined and approved by SLIM F&B
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED