Page 89 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
Other Violations
3
Environmental Hygiene Hazard –
Storing or processing of food in unhygienic environment where there are potential sources of contamination from the environment.
Room temperature control in high risk food processing area, e.g. cold food/ pastry preparation areas exceeded 20oC. Note: Observe local regulation and its intent
Risks of biological cross-contamination, condensation inclusive of condensation in the chillers and freezers where foods are not covered, design, process flow, storing of food on floor directly (e.g. hot food container on kitchen floor, crates of fruits on the kitchen floor), dry food item that has been displayed openly on buffet counter is not discarded after service due to inadequate portion control by chefs
Food is not covered and near/under any hazardous items that may cause chemical or physical contamination
Risk of physical contamination, e.g. Broken/damaged equipment, damaged food containers, damaged strainer/sieve, damaged baskets, damaged spatula, use of metal fasteners in the kitchen (pins, staplers, bull- dog clip)
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Reusable Packaging –
Re-usable packaging shall be durable, easy to clean and where necessary, disinfect. Packaging materials must be “food grade” and suitable to use under specified conditions.
Reusing food containers / packaging that are not durable and not easy to clean, not in clean condition.
Reusing disposable containers. (Note: Some take away containers are considered as disposable containers, if being observed in the food preparation areas, please check with Purchasing for the Product Specification to confirm)
Food containers are constructed of non-food grade plastic
Checking the proof of safety and suitability (such as Certificate of Analysis) of the reusable food packaging before it is allowed to be used as a secondary container
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 2 OF 3 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED