Page 62 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P47 ICE CREAM MACHINE
RISK
Machinery must be properly cleaned and sanitized before each use to prevent cross contamination of ready-to-eat ice cream. It is essential to ensure that the correct process time and temperatures are reached in auto-pasteurization ice cream machines to kill all pathogenic bacteria in raw ice cream mixes.
ICE CREAM MACHINE POLICY
a) The ice cream recipe must state the pasteurization time and temperature.
b) Ice cream machine must be kept in clean and good working condition.
c) Lid rubber washer should be maintained in good conditions.
d) No rust, peel or foreign matter on ice cream scrapper.
e) The assembled machine mush be sanitized just prior to each use.
f) All moving pieces, gaskets and valves must be dismantled from the machine for cleaning and sanitation after each use. Store disassembled and dry.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED