Page 67 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P52 MANAGEMENT COMMITMENT AND CULTURE (7TH REVIEW)
3
SFS Policy New Hire Training
• 8 hours classroom
training
• Optional 2 hours
OTJ training
(Trainee Assessment must be conducted through 100 Multiple Choice Questions and passing mark is set at 90%. This will be monitored by the Training Manager.)
8 hours Minimum
All Food Handlers (permanent, contractual or trainees) from the following departments:
1. SFS Team Members
2. Culinary
3. F&B Service
4. Stewarding
5. Club Floor
6. Amenity, Minibar,
Housekeeping and
Water Bottling
7. Colleague
Restaurant
8. Purchasing
including Food
Buyers
9. F&B Stores
10. Receiving
11. Training
12. Engineering
13. Allotherareasof
the Hotel that are involved in the preparation and service of High Risk and RTE Food
Within 3 months after commencement of work
Hotel’s Trainers:
• Training
Manager • Hygiene Manager
• Chef
4
SFS Policy Refresher Training
• 4 hours classroom
training
• Optional 2 hours
OTJ training
(Trainee Assessment must be conducted through 100 Multiple Choice Questions and passing mark is set at 90%. This will be monitored by the Training Manager.)
4 hours Minimum
Yearly
Hotel’s Trainers:
• Training
Manager • Hygiene Manager
• Chef
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 2 OF 4 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED