2. Hand Washing ***
■ It is a critical protective measure because
of bacterial cross-contamination (20%)
■ When to wash our hands:(30%)
■ Upon arrival to work
■ Every after a procedure
■ After hands are made dirty
■ After doing unsanitary activity
■ Demonstrate the correct procedure (40%)
■ Wash hands every 30 minutes (10%)
3. Hand Wash Station **
■ Adequate in all areas of operation & ideally located
at the kitchen entrance (10%)
■ More units in high risk areas like cold room, pastry,
butchery, sushi areas (10%)
With complete set up: (80%)
� Disposable paper towel
� Instruction poster
� Sanitizing soap and warm water
� Chained nail brush in sanitizer
� Sanitizer changed frequently / doc
� Mechanically operated faucet
� Disposable waste paper bin
4. Disposable Gloves ***
■ Used when handling ready-to-eat
food (20%)
■ Wash hands prior to use gloves
(20%)
■ Change gloves every after task
(20%)
■ In long use: change gloves every
30 minutes (20%)
■ Discard gloves when torn (10%)
■ Use paper towel to handle non-
food items (10%)
5. Chilling Hot Food ***
■ Chilled food internal temperature:
4°C - 8°C (50%)
■ Cool food as quickly as possible (10%)
■ Chill hot food to 10°C in less than
90 mins but shall not exceed 4 hours
to reach 5°C (20%)
■ Store food at 5°C with label and
cover (10%)
■ Cooling temperature records must
be completed and available (10%)
6. Rotary Slicer ***
■ Use properly & service regularly (20%)
■ Sanitized by: spray every, after use or
at end of production period (50%)
■ Dismantled at the end of the day
(10%)
■ Existing parts – cleaned &
sanitized by culinary staff (10%)
■ Nuts & bolts - cleaned, sanitized &
stored by kitchen staff (10%)
7. Dish Washing Machine ***
■ Record each function at beginning of shift (40%)
■ Wash temperature: 55 – 65°C
■ Final rinse temperature: 82 – 86°C
■ Exit temperature of a plate: greater than 71°C
■ Sanitize hands before handling clean items (10%)
■ Use clean towels to polish & dry (10%)
■ Machine that can’t achieve 82°C: chemical
sanitation is applied (10%)
■ Change water every 2
hours (20%)
■ Clean & dirty items:
held separately (10%)
8. Transfer & Hot Holding Food ***
■ Hot hold food at 63°C or more
during transfer, display or
service (20%)
■ Hot food may be held above
63°C for a maximum of 4
hours (10%)
9. ■ When refilling chaffing
dish, DON’T add new
food to the existing food
(10%)
■ Equipment temperature:
greater than 63 °C to
maintain food
temperature at 63 °C (10%)
Transfer & Hot Holding Food ***
(cont’n)
10. ■ OPTION: hold hot food at 54°C to
60°C for up to 2 hours then reheat
at 75°C, and…
Transfer & Hot Holding Food ***
(cont’n)
replace on the
buffet for 2 more
hours & discard
remaining food
(20%)
11. Transfer & Hot Holding Food ***
(cont’n)
■ Water level in baine maries must be high
enough to ensure good heating of the chaffing
dish (10%)
■ Time/temperature keeping system: in place
(10%)
■ When service period ends, all remainder food
must be discarded regardless of its
temperature (10%)
12. Cooking Temperature Requirements and
Reheating Food ***
■ Cook & reheat food
properly (10%)
■ Food can be reheated
when it’s held at 63°C,
cooled to 10°C within 90
mins & stored at 5°C in 4
hours (40%)
13. Cooking Temperature Requirements and
Reheating Food ***
(cont’n)
■ Reheating is applicable to
carving items (10%)
■ Reheated food must reach
an internal temperature of
75°C (both fire &
microwave) (20%)
■ Reheating temperature
records: complete (20%)
14. Temperature (holding for 15 secs)
- Poultry & Stuffed Meat 74°C 77°C
- Food Cooked in Microwave 74°C 77°C
- Hamburger Patty (Well done) 70°C 73°C
- Processed & Ground Meats 70°C 73°C
- Beef/Veal/Lamb & Other Red Meat 63°C 66°C
- Pork 63°C 68°C
- Fish / Seafood 63°C 66°C
- Egg / Dairy Dishes 63°C 66°C
- All Other Foods 63°C 66°C
P 31 – Cooking Temperature
Requirements and Reheating Food
***
(cont’n)
15. Animals For Asian Barbecue **
■ Rack must have drip pans to
collect drippings (10%)
■ If food is kept more than 4
hours, it must be reheated to
750 C prior to serving (20%)
■ Room must be restricted
for to cool & dry animals only (20%)
16. Transfer & Cold Holding Food ***
■ Prepare ready-to-eat cold near
serving time & store properly (10%)
■ Hold cold food separately at 8°C
or less (20%)
■ If temperature is more than 8°C,
hold food not more than 1 hour
(20%)
■ Portion food size to allow turn
over every 1 hour (20%)
17. Transfer & Cold Holding Food *** (cont.)
■ Set cooling equipment below 8°C (10%)
■ At the end of service period, all
remaining food must be discarded
regardless of its temperature (10%)
■ Temperature keeping system must be in place (10%)
18. Management Commitment & Culture ***
MAJOR REQUIREMENT:
■ A minimum of 1 FSMS Team meeting every
month
■ Employees attend FSMS Training as scheduled
■ Records of the training subject, attendees and
results must be on file.
19. Management Commitment & Culture *** (cont’n)
MAJOR REQUIREMENT:
■ A clear Corrective Actions system must be in
place with evidence signed off by the
appropriate manager
■ All employees at all levels must be able to
demonstrate an understanding of the
■ High Risk policies
■ Medium Risk policies
■ Low Risk policies
20. MAJOR REQUIREMENT:
■ Employees must be aware where the policies
are applicable and how well the outlet/section/
hotel is in compliance with them.
■ SFSMS team must demonstrate an on-going
internal auditing program. This will be verified
by active use of Quality Audit Tool (QAT).
Management Commitment & Culture *** (cont’n)
21. MINOR REQUIREMENT:
■ All documentation associated with SFSMS is
complete and signed.
■ A Pest Control Audit must be completed and
signed off by the appropriate Hotel authority per
agreed schedule.
P 52- Management Commitment & Culture ***
(cont’n)
22. MINOR REQUIREMENT:
■ Records must be available showing that
refrigerators (chillers) and freezer temperatures are
being checked weekly using a calibrated
thermometer and that an appropriate corrective
action system is in place
P 52- Management Commitment & Culture ***
(cont’n)
23. ■ The Hotel Management Team must be aware of
how well their hotel is complying with the 11
above mentioned points identified, including their
compliance with the High, Medium and Low Risk
policies in every outlet.
P 52- Management Commitment & Culture ***
(cont’n)
24. ■ There must be clear evidence that inconsistencies
or non-compliance with the 13 above mentioned
points are being raised and addressed through the
SFSMS Team Meetings
P 52- Management Commitment & Culture ***
(cont’n)
25. ■ Non compliance to Points 1, 2, 3, 4, 5 and 6 will
result in a Major Non Compliance being recorded.
■ These will have the same effect as a High Risk
Policy Non Compliance with written corrective
action being required within 7 working days for a
Certificate of FSMS Compliance to be
recommended.
P 52- Management Commitment & Culture ***
(cont’n)
26. ■ Non Compliance with points 7, 8, 9, and 10 will
result in a Minor Non Compliance being recorded
and Corrective Action will be required within 20
working days for a Certificate of FSMS
Compliance to be recommended.
P 52- Management Commitment & Culture ***
(cont’n)
27. ■ RECEIVING INSPECTION
■ Packing inspection / integrity (packaging must not be damaged in
any way
■ Use by or best before
■ Food Temperature: Frozen items < -120C
: Chilled items < 50C
■ Food must be from SL approved suppliers
■ Quantity checked
■ Person receiving goods to check, sign the record sheet
■ High risk food items must be transferred from receiving as per
Policy 9
P 53- Receiving Inspection *** (cont’n)
28. ■ FOOD REJECT CRITICAL ITEMS
■ Out of date, damaged, leaking or contaminated products
■ Chilled food warmer than 50C
■ Frozen food warmer than -120C
■ Canned food that is leaking, badly dented, pitted with rust or has
swollen or puffy ends
■ Fruits and vegetables that is wilted or rotten
■ Fish with a strong odor or sunken, cloudy eyes
■ Dead shellfish / crustaceans / seafood etc.
■ Products that do have no label or which has an imperfect label
■ Rejected food items must be separated, labeled “rejected” and
recorded when returned to supplier or if disposed
P 53- Receiving Inspection *** (cont’n)
29. ■ VISITOR / CONTRACTOR ENTRY
All Visitors / Contractors must:
1. “Sign in” at the appropriate location (Receiving, Security, etc.) at
the Hotel
2. Upon “signing in” the Visitor / Contractor agrees to abiding to P54
3. Policy must be displayed at the point of entry
4. Must be escorted during the time of their visit
5. Must wear the visitor’s / contractor’s badge / sticker during the visit
6. Must “sign out” and return the contractor / visitor identification tag
upon departure
P 54 – Visitor and Contractor Policy *** (cont’n)
for the entire F&B areas Kitchens / Storage / Refrigeration / Receiving etc.
30. ■ VISITOR / CONTRACTOR ENTRY
Personal habits when entering F&B areas:
1. Appropriate hair covering must be worn at all times (Disposable or
clean caps are required
2. Clean, protective clothing must be worn (Disposable or clean
jackets are required)
3. Hands must be washed when entering and leaving F&B areas
4. Contractors must remove their own tools, discard material etc,
when leaving the premises
5. No smoking or use of any tobacco product in food handling areas
6. No eating, drinking or chewing gum
7. No spitting
P 54 – Visitor and Contractor Policy *** (cont’n)
for the entire F&B areas Kitchens / Storage / Refrigeration / Receiving etc.
31. ■ VISITOR / CONTRACTOR ENTRY
Personal habits when entering F&B areas:
1. No nail biting and licking fingers
2. No picking and scratching of nose
3. No coughing and sneezing in front of food
4. No touching or combing of hair in the kitchen
5. Do not touch food items at any time
6. Every effort must be made to minimize potential contact with
food and food preparation areas
P 54 – Visitor and Contractor Policy *** (cont’n)
for the entire F&B areas Kitchens / Storage / Refrigeration / Receiving etc.
32. ■ Hazard Analysis and Critical Control Point
Q1: What does HACCP stand for?
33. ■ a. Food borne illness should not occur any more.
■ b. HACCP certification should be passed before
the end of this year.
Q2: What is HACCP GOAL?
34. ■ Receiving bay: Chilled and frozen food can be accepted
at the correct level of HACCP requirements only.
■ Kitchen: All critical control points should be followed
strictly.
■ F&B: All F&B staff have to attend the regularly
scheduled training sessions. New hires have to
participate in food safety training within the first month
of hire.
■ Stewarding: To ensure that cleaning and sanitizing
schedule is strictly followed.
■ Back of the house: All kitchen and F&B service
facilities have to be cleaned and well maintained at all
times.
Q3: What is the target for every department?
35. ■ It is our responsibility to implement the HACCP
system and procedures.
■ The prerequisite program of essential hygiene
foundations.
■ Commitment to supply safe food for customers.
Q4: What is our food safety policy?
36. ■ a. Conduct a hazard analysis
■ b. Determine the critical control points (CCP)
■ c. Establish critical limit (s)
■ d. Establish a system to monitor control of the CCP
■ e. Establish the corrective action to be taken when
monitoring indicates that a particular CCP is not under
control
■ f. Establish procedure for verification to confirm that the
HACCP system is working effectively
■ g. Establish documentation concerning all procedure and
records appropriate these and their application
Q5: What are HACCP seven principles?
37. ■ A step in the process where control can be
applied and is essential to prevent or eliminate a
food safety hazard or reduce it to a n acceptable
level.
Q6: What is CCP?
38. ■ A monitored criterion which separates the
acceptable from the unacceptable.
Q7: What is critical limit?
39. ■ Control criterion that is more stringent than the
critical limit, and which can be used to reduce the
risk of deviation.
Q8: What is target level?
40. ■ a. Biological hazard including pathogenic
bacteria, etc.
■ b. Chemical hazard including cleaning chemicals,
etc.
■ c. Physical hazard including glass, etc.
Q9: What are Hazard Types?
41. ■ a. Receiving Internal Temperature for Chilled, Potentially Hazardous Food (PHF)
■ b. Storage Internal Temperature for Chilled, potentially Hazardous Food (PHF) (Target
Limit is 5℃, Critical Limit is 8℃)
■ c. Cooking Internal Temperature for Raw Food (Poultry 74℃, Hamburger Patty &
Ground Meat 70℃, Beef/Veal/Lamb & All Other Food 63℃)
■ d. Cooling of Hot Potentially Hazardous Food (PHF) 63℃ to 10℃ ＜ 90 mins & to ＜
5℃ in＜ 4 hrs
■ e. Reheating Internal Temperature for Potentially Hazardous Food (PHF) (Center
Temperature of Food 75℃)
■ f. Plating of Hot and Cold Potentially Hazardous Food (PHF) in room temperature ＞
8℃ (Target Limit is 60 mins,
■ Critical Limit is 90 mins)
■ g. Hot Holding Temperature for Potentially Hazardous Food (PHF) Keep Food
Temperature ＞ 63℃ in ＜ 4 hrs
■ h. Cold Holding Temperature for Potentially Hazardous Food (PHF) (Target Limit 5℃,
Critical Limit 8℃. If ＞8℃, discard cold PHF after 1 hr, by Staff.
Q10: What are the eight critical control points?
42. ■ e. Reheating Internal Temperature for Potentially
Hazardous Food (PHF) (Center Temperature of Food
75℃)
■ f. Plating of Hot and Cold Potentially Hazardous Food
(PHF) in room temperature ＞ 8℃ (Target Limit is 60
mins,
Critical Limit is 90 mins)
■ g. Hot Holding Temperature for Potentially Hazardous
Food (PHF) Keep Food Temperature ＞ 63℃ in ＜ 4
hrs
■ h. Cold Holding Temperature for Potentially Hazardous
Food (PHF) (Target Limit 5℃, Critical Limit 8℃. If ＞
Q10: What are the eight critical control points?
43. ■ Supplier Control Procedure
■ Using & Calibration of probe Thermometer
■ Plating Procedure
■ Cleaning and Sanitation Procedure
■ Preventative Maintenance Procedure
■ Recall Procedure
■ Corrective Action Procedure
■ Customer Complaint Procedure
■ Glass Control Procedure
Q11: What are the ten procedures?
44. ■ The action to be taken when results of monitoring
at a CCP indicate loss of control, i.e. a critical
limit is breached.
Q12: What is corrective action?
