Page 65 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P51 MOON CAKE PRODUCTION
RISKS
Failure to ensure proper preparation and handling processes can result in unfit spoiled food.
For production of moon cakes produced in-house, hotel must ensure that the following policy is strictly adhered to.
MOON CAKE POLICY
s Moon cake lotus seed paste, egg yolk and other ingredients must be purchased from
an approved vendor. Approved vendor means recommended by SLIM Procurement, and accredited by the relevant health authority.
s The Purchasing Manager and Hygienist must visit the vendor’s premises prior to the confirmation of the order and acceptance of the products. This is also applicable to the preparation of moon cakes outside the Hotel.
s TPC, Yeast/Mould and Escherichia coli tests report must be submitted to the hotel for verification, by the vendor.
s Additional lab tests should be performed randomly (at least twice) during the supplyperiod and paid for by the supplier as part of the agreement.
s Ensure that the moon cakes are fully baked and the internal core temperature has reached 3 75°C.
s Cool moon cakes in a designated area in compliance with SFS policies.
s The staff preparing the moon cakes must strictly adhere to personal hygiene as per SFS
policies.
s If part-timers are hired, medical check-up needs to be done and appropriate training conducted according to the SFS policies.
s Disposable gloves should be worn during the packaging process.
s Packaging equipment and preparation table must be cleaned and sanitized before operation
and during production as per SFS guidelines.
s Secondary shelf life should be specified on the packaging (best before date). s Correct storage of moon cake must be provided.
s Ensure that the vendors have the appropriate licenses in place.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED