Page 5 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P1A PREPARATION OF HIGH RISK FOOD (New)
RISKS
Foods that are perishable and ready to eat (RTE) are always considered as high risk. High risk food such as Sashimi/Sushi and fresh produce supports microbial growth (which could lead to food spoilage or risk of food borne incidents) when not handled properly. As both said food items are consumed raw, the challenge would be the protection of customers against microbiological hazards.
FOR SASHIMI/SASHIMI ON SUSHI RICE:
Sashimi is seafood served to the customer raw.
 The raw seafood must be of the highest quality.
 During storage and preparation, the product must not be cross-contaminated by other meat
or seafood that are not supposed to be consumed raw (non sashimi grade). The raw sashimi
must not be allowed to cross-contaminate other ready to eat products.
 Prepare sashimi in specially designated area of the kitchen/Show Kitchen/Sashimi Bar.
 Clean and sanitize knife and cutting board at least once every 30 minutes.
 Wash hands after handling raw fish.
PRODUCE FOR EATING RAW – SALAD, FRUITS, INGREDIENTS, GARNISHES
1. All fresh produce meant for RTE must be thoroughly cleaned before disinfecting, as soil and dirt has an adverse effect on the disinfectant, particularly for those that may carry mud, such as watermelons.
2. Washing sink should be cleaned and disinfected before and between operations.
3. Salads, vegetables and fruits to be eaten raw are to be washed, trimmed and then sanitized. Once sanitized, vegetables and fruits are to be properly covered, handled in the cold kitchen or cold holding or according to similar operating hygiene procedures. (See Cutting Board
Flow Chart)
4. Cut or peeled pieces are to be placed in sanitized containers, and where required, rinsed with
potable water.
5. Vegetables that have been cut on a green cutting board should be sanitized before being
eaten raw.
6. Delicate berries must be spray washed and sanitized (Contact time to follow manufacturer
recommendation), thorough visual check before usage.
7. Dilution of disinfectant used must strictly adhere to the standard dosage instructed from the
chemical manufacturer.
8. Use suitable chemical test kit / test paper to check, record the concentration in the RTE Fruit
& Vegetable Washing and Disinfecting Record at least once a day or when there is a
production.
9. Local regulation must be referred and followed if it is more stringent than this requirement.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED