This document outlines a food safety management system program from Shangri-La. It covers topics like HACCP, foodborne illness outbreaks, hazards, and developing an HACCP-based food safety plan. The program introduces concepts such as biological, chemical, and physical hazards. It explains why food safety is important to protect customers, especially high-risk groups, from food poisoning. It also discusses common foodborne pathogens like bacteria and how they can contaminate food if proper controls are not followed. The overall goal is to ensure the highest food safety standards through employee training and implementing an effective HACCP-based food safety management system.

1. Shangri-La Food Safety
Management System

2. Program Outline
• Introduction to food
Safety Management
System (FSMS),
HACCP
• FSMS Policies &
Documentation
• Intro Microorganism
• Food Safety Basics
• The Food Handler
Personal Hygiene
• Premises &
Integrated Pest
Management
• Purchasing,
Receiving & Storage
of Food
• Food Preparation &
Cooking
• Food Transport &
Service
• Cleaning &
Sanitizing

4. We Will be looking into
• Origins of HACCP
• What is HACCP- based Food Safety
Management System (FSMS)?
• How is it achieved?
• What are the benefits?

5. THE WORLD TODAY ………

6. Food Safety in the News
1. Nationwide outbreak caused Salmonella typhimurium since
Nov 2008, resulting in 714 human infections, and may have
contributed to 9 deaths. (US FDA, 20 April 2009)
2. Nationwide Salmmonellosis outbreak from raw tomatoes,
caused by a rare salmonella serotype Saintpaul, which
resulted in 145 reported cases, 23 hospitalization, 1 death
outbresk spread trough April – June. (US FDA, 7 June 2008)
3. Alert on cantaloupes on salmonella contamination, resulted in
59 reported illness, 16 hospitalization across the USA and
Canada. (US FDA, 22 March 2008)
4. Nationwide recall of seeds and seed products due to
contamination of salmonella. (US FDA, Feb – Mar 2008)

7. 5. Spinach implicated outbreak in the USA, 199 cases of illness
due to E.ciki 0157:H7 infection, including 31 cases of
Hemolytic Uremic syndrome, 102 hospitalization and 3 deaths.
(US FDA, 6 Oct 2006)
6. Cadbury recalled 7 own-brand products due to possible
salmonella contamination. (US FDA, 23 June 2006)
7. McDonald’s US being sued for not declaring wheat and milk as
ingredient in their fries. (US FDA, 21 Feb. 2006)
8. Nestle’ SA China recalled infant formula and baby milk powder
in 2 separate occasions as both products were found to
contain excessive iodine. ( Forbes, June 2005)
9. Contamination of Listeria monocytogenes in Sara Lee’s hotdog
and deli meat caused the death of 21 people, whilst more than
100 people were ill, the outbreak spread through the period of
October 1998 to January 1999. (Wastington Post, Jan. 2000)

8. To reduce risks of foodborne incidents:
• Plan
• Develop
• Implement and Maintain
• Check
A HACCP based food safety management system
• To be documented and recorded
• Controls on operations (receiving, storage, preparation,
until delivery and serving)

9. HACCP – Hazard Analysis Critical Control Point
• Proactive and preventive system to identify and control
food safety hazards
• Designed for space travel at the request of NASA in the
USA in 1959.
• Widely used in the food manufacturing in the USA since
1980s.
• In 1997, the joint FAO/ WHO Codex Alimentarius
developed a guideline for the application of HACCP. Now
in use trough out the world.
• In 2005, ISO standard for food safety management system
was published.

10. ADVANTAGES OF A HACCP –BASED FSMS
• Suitable to be applied from farm to fork.
• Designed to be flexible and accommodate changes and
new menus.
• Due “Diligence” with respect to be food safety provides a
sound basis to demonstrate that all reasonable steps have
been taken to prevent food poisoning, each and every day.
• Ensure that the business meets the legal/ regulatory
requirements
• Increase confidence
• Prevents fines or closures of food premises
• Reduce loses (food, funds, management time)

11. Developing a HACCP- based
FSMS
Planning
Assemble Team
Flow Chart
List hazards identify
controls identify CCP
Monitoring
Implement
Check
Training all staffs
Full system checks
Review, Periodic audits
On-going training

13. Raw Materials Storage Preparation Cooking
Holding Service
Supplies
control
Personal
Hygiene
Hygiene
Design
Cleaning
Hygiene
Training
Waste
Disposal
Water
Supplies
Pest
Control
Process
Control
Health
of food
Handler
s
Hygienic food
preparation and
serving

14. SHANGRI-LA FOOD SAFETY MANAGEMENT SYSTEM
(SFSMS)
• Objective
To ensure that we have the highest level of standards in food
sanitation
• Policies
# Applies to any SLIM employees
# Duty and responsibility of all to fully support and
implement in the hotel
# Employees to embrace the program, play an active role
# Service exec and service leader to lead in every aspect
of FSMS
# Food safety and hygiene is a professional and moral
obligation which cannot be compromised. Severe
consequences, including termination, will be enforced for
non-compliance

15. Updated on policies
• P1 – P54
• Policies deleted:
P7,P15, P17, P19, P21, P26, P33, P39 and P44
• Total policies: 45
High risk 4, 5, 6, 8, 12, 13, 20, 31, 32, 35, 52, 53, 54
Medium risk 1, 9, 10, 11, 14, 16, 22, 23, 24, 25, 27, 30, 34,
37, 38, 40, 41, 43, 45, 46, 47, 50, 51
Low risk 2, 3, 18, 28, 29, 36, 42, 48, 49

17. Responsibilities of the SFSMS Team
• Executive management team:
To build people’s support for the success of the implementation of the
culture
• Working team
To review and address all matters related to Shangri-La Food Safety
Management System
– Development
– Implementation
– Maintenance
– Continual improvement
• Verify effectiveness of SFSMS through periodic review and follow up
training.
• Ensure high quality supplies – through vendor assurment program

19. Why food safety?
• To provide safe quality food to our customers.
• People die from bacterial food poisoning and from other
contaminations.
• Bacteria are the most common causes of food poisoning.
• It happens all over the world.
• More than 3 million deaths each year.
Of the people who get sick,
• 61% ate food prepared by food service
• 32% ate food prepared at home
• 7% ate food commercially prepared.

20. Why food safety?
High Risk Group
• Elderly
• Young
• Pregnant
• Immuno-compromised
– AIDS
– Kidney Damage
– Diabetic
– Cancer Patients
– Ulcers

21. Food Poisoning
• An acute disturbance of the gastro-intestinal tract
• Symptoms
– Vomiting
– Abdominal pain, diarrhoea
– Sometimes nausea and fever
Food Borne disease
• Similar symptoms to food poisoning but normally much
more servere for prolonged period
• Symptoms
– Diarrhoea – often bloody
– Abdominal pain
– Vomiting, nausea, fever
Caused by pathogenic microorganisms

22. Food Borne illness
• When a person gets sick from eating contaminated food.
Food Borne illness outbreak
• When 2 or more people, not related, eat the same food
and exhibit the same symptoms
Infection
• When the bacteria gets us sick
Intoxication
• When the poison or toxin from the bacteria gets us sick

23. Hazard
Anything that may cause harm to the
customer

24. A Hazard may be:
• Biological (eg. Saimonella in chicken)
• Physical (eg. Glass chips in a food)
• Chemical (eg. Cleaning chemical in food)

25. Biological Hazards
Microorganisms
• Bacteria
• Fungi (Yeasts and Molds)
• Parasites
• viruses

26. Physical Hazards
The agent causes physical damage / injury to the
consumer.
• Stones
• Glass fragments
• Metal fragments / wire
• Paint flakes
• Bone fragments

27. Chemical Hazards
The agent causes poisoning / illness to the
customer.
• Cleaning chemical
• Pesticides
• Toxins (Cigutera toxin, scombrotoxin)
• Heavy metal
• Additives

29. AGENDA
• What is HACCP is?
• What it requires?
• The history of HACCP
• The 7 Codex HACCP
Principles
• HACCP Certification
• CCPs

30. Hazard Analysis Critical Control Point
“a system which identifies, evaluates and controls
hazards which are significant for food safety”
• Preventive management tool
• Follows a defined sequence of steps
• Protects the consumer from harm
• Aim of HACCP is to produce safe food
Safe food
• Food which is free from contaminants (Hazards) and will
not cause illness of harm.

31. Micro biological
Food poisoning
food borne
disease
Sources
-Present in raw
materials
-Cross-contamination
-Multiplication/toxins
Survival (spores and
toxins)
Chemical
Food poisoning
chronic illness
Sources
-Present in raw
materials
-Cleaning agents
-Pesticides
-Weedkillers
-Allergens
-Excess additives
-Poisonous food
Physical
Cuts to mouth
choking broken
teeth internal
injury burning
Sources
-Present in raw
materials
-Foreign bodies
introduced during
production/preparatio
n

32. • Full commitment and involvement of management
and workforce
• A multi-disciplinary approach
• Detailed scientific knowledge
• A consistent, standard process.

33. – Commissioned by NASA in 1959
– Launched publicly in 1971
– First required by law in the USA for low-acid canned
foods in 1974
– Codex Alimentarius recommend the use of HACCP
– Now required by law in some counties.

34. • Prevents food safety incidents
• Proactive not reactive
• Structured and systematic
• Focuses on the critical food safety areas
• Recognized internationally
• Legal compliance and due diligence defence
• Training involves all food handlers
• Customer/enforcer/consumer confidence
• Safety introduced in product development.

35. • Conduct a hazard analysis
• Determine the critical control points (CCPs)
• Establish critical limit(s)
• Establish a system to monitor control of the CCP
• Establish the corrective action to be taken when monitoring
indicates that a particular CCP is not under control.
• Establish procedures for verification to confirm that the
HACCP system is working effectively
• Establish documentation concerning all procedures and
records appropriate to these principles and their application.

37. Bacteria
• Bacteria are unicellular organisms that have the
ability to multiply very quickly when the conditions
are right
• Exist everywhere
Soil, water, air, organic matter
Animals, insects
Humans (on hands, in intestine)
Movement
Limited-use of flagella
Hitch a ride
People, pests, utensils, equipment, air
ON EVERYTHING

38. Bacteria
The Good
Useful Bacteria
manufacture food and drink (definitely good)
procedure antibiotics, genetic modified products,
etc,
decay natural and man-made waste
The Bad
Spoilage Bacteria
also a form of natural decay
only an economic loss to us
The Ugly
Pathogenic Bacteria

39. Bacteria
All raw food are contaminated by bacteria, some
may be pathogenic, especially meat and seafood.
Therefore,
Proper cooking to kill bacteria.
Prevent cross-contamination
Raw meats or seafood away from ready to
eat (RTE) foods.
Always be very careful when handling raw
meat not to allow the bacteria to be transported.

40. Bacteria
Are always ready for a free ride Bacteria will hitch a
ride to your customers on anything it can

41. Microorganisms growth limiting factors
F Food food debris
A Acidity (pH) slightly acidic to neutral
T Temperature danger zone 5 – 63ºC
T Time
O Oxygen aerobic or anaerobic
M Moisture (water) available water
P Preservatives absence of preservatives

42. FOOD
Certain foods provide a very suitable
environment for bacteria to grow.
These foods are potentially hazardous
or high risk food.
Special attention is required.
Potentially Hazardous food
Generally high in protein.
High in moisture.
Low acid foods.
Need to be canned, retorted or under
refrigeration.

43. FOOD
•Potentially hazardous food
Tofu
Potatoes (boiled, baked)
Cooked rice
Cooked beans
Sauces and gravies
Milk and mil products
Eggs and egg products
Meat and poultry
Fish and shellfish
Edible crustacean

44. ACIDITY
Bacteria enjoy a slightly acidic to neutral pH with the right
conditions bacteria multiply quickly

45. ACIDITY
Growth Factors – pH
Low pH (high acid) inhibits growth
Fermentation: reduces pH
e.g, yoghurt
High Acid Foods
Pickles, concentrated lemon juice
To Lower pH – Increase Acidity
Add vinegar
Add lemon juice
Add lime juice
Ferment

46. TEMPERATURE
Bacteria enjoy basking in warm
temperature
At freezer temperature bacteria are
dormant but not read
At room temperature they are very
alive and multiply
At thorough cooking temperature
they die but may leave spores and
toxins
100ºC
5ºC – 63ºC
-18ºC

47. Spores
As the cooking temperature rises bacteria are killed.
Bacteria can form spores under unsuitable conditions.
When the temperature is right the spore case breaks
and bacteria be activated to start growth
Resistant, inactive form towards
Heat
Low moisture
Antimicrobial agents
To destroy, require retorting or “sterilization”

48. Life-Cycle Thermometer for Pathogenic Bacteria
100ºC
Hot Holding
63ºC
5ºC
8ºC
10ºC
37ºC
4ºC
60ºC
0ºC
Body Temperature
Refrigeration
Increasingly Rapid Death
Slow Death
Rapid Growth
Slow Growth
Very Slow Growth
Bacteria Survive
Bacteria Dormant
Spore and Toxins can Survive Normal Cooking
(Limit Hot Holding)
(Target Cold Holding)
(Limit Cold Holding)
(Some May Die)

49. TIME
With the right conditions bacteria multiply quickly
Bacteria multiplication under ideal conditions
Bacteria reproduce by dividing – Binary fission
Cells cannot be
seen with the
naked eye
20 min. 40 min. 1 hr. 1 hr. 20 min. 10 – 12 hrs.
Billions
Colonies may be visible to the
naked eye

50. OXYGEN
Most bacteria oxygen to survive
Significant exception
eg. Clostridium botulinum
(anaerobic)
Anaerobic (requires oxygen)
Anaerobic (require no oxygen)
Anaerobic bacteria can be
controlled through
Vacuum packaging
Modified atmosphere
packaging (MAP)

51. Summary – Controlling Growth
Barriers that control the growth of Microorganisms
Make the food more
acidic
Lower the water activity
Raise or lower the
temperature of the food
Lesson the time in the
TDZ

53. FOOD HANDLER
Employee are the company’s greatest assets
Most problems in an unsafe kitchen are caused by poorly
trained and unsupervised staff
All employees must be trained
to the appropriate level
match the respective job function
records of all training must be kept
only employees who are trained can carry out food
handling tasks
Employee hand washing is the most single important food
safety practice to eliminate microbes

54. Hand Washing
Policy 4
1. All kitchen employees must wash their hands and scrub their nails
upon arriving in the kitchen
2. All employees must always wash their hands before handling food.
3. All kitchen employees must wash their hands every 30 minutes or
immediately following:
Using toilet
Handling raw food
Stocking or storing food items
Handling garbage, chemicals, cleaning, repairing equipment or
sharpening knives
Leaving a high risk area such as butchery, pastry and sushi
or sashimi
Returning from a break

55. Hand Washing
Policy 4 (cont.)
Hand Washing Procedure:
Use warm water
Wet your hands
Get a small amount of soap
Rub hands together for 20 secs
Brush hands and fingernails
Rinse with warm water
Dry with paper towel or dryer
Put on sanitizer gel if provided

56. Hand Washing Station
Policy 5
1. A hand wash station should be located at all kitchen
entrances and bar areas and area where room’s
amenities are prepared. Exceptions to policy must be
granted a deviation, i.e. due to water supplies or kitchen
lay out.
2. It is recommended to have additional hand wash sinks
near high-risk locations such as cold kitchen, butchery,
pastry and sashimi/ sushi areas in order to facilitate
hand washing.

57. Hand Washing Station
Policy 5
3. Hand wash sinks need:
• Supply of warm water
• Must be mechanically (elbow, foot or knee operated) or
electronically operated hand sink to minimize risk of cross-
contamination
• Hand washing instructions posted (refer to JD’s instruction)
• Supplies of paper towel, disinfecting hand soap
• Nail brush chained and kept in container with sanitizer and a
dedicated waste bin nearby.
• Disposable gloves holder to be installed.
4. Sanitizer must be changed at a regular interval and documented.
5. Hand should be washed in accordance with SFSMS P4.

58. Employee Health
• Nobody should handle food or supplies: if he or she
has:
– A communicable disease
(shigella, salmonella, E coli 0157: H7, Hepatitis A)
– Is a carrier (Hepatitis B, Salmonella)
– Uncovered or infected sore (staphylococcus aureus)
– Flu
– Food poisoning (diarrhea, vomiting, stomach upset)
– Sore throat with fever
– Respiratory problem
• Always report illness to service leader HoD

59. Disposable Gloves
Policy 6
1. Disposal gloves are to be used when touching ready-to-
eat foods (including sashimi and sushi)
2. Hands are to be washed before putting on gloves
3. Gloves are to be changed every 30 minutes when in
continuous use.
4. Gloves are to be changed after each task to control
cross-contamination.
5. Discard gloves immediately that are torn or have holes.
6. Paper towel are used when touching non-food contact
i.e. refrigerator doors, telephone, switches, etc.
7. Ensure Shangri-La is in accordance to local regulations.

60. Disposable Gloves Guidelines
• Disposal gloves are not
recommended for any other foods
– Change gloves when handling
different foods
• A different colored disposable
glove could be used to handle raw
foods if required by law.
• Disposable gloves should not be
used to carry out cleaning task.

61. Personal Hygiene & Habits in Kitchen
Policy 43
Personal grooming and personal belongings in kitchen
1. Employees may wear plain wedding band (without stone and limited to
one only). Local hygiene regulation may superimpose this policy.
2. Kitchen employees must not wear not watches and bracelets as it
interfere with hand washing and collect food.
3. Watch should not be hooked between uniform button and uniform.
4. Kitchen employees may wear stud earrings. Local hygiene regulation
may superimpose this policy.
5. Fingernails need to be trimmed short and easy to clean. No varnish is
allowed (even colorless).

62. Personal Hygiene & Habits in Kitchen
Policy 43 (cont.)
Personal grooming and personal belongings in kitchen
6. Kitchen employees are to wear hair restraint. Employees with long hair
are to have them tied back.
7. All employees are to have clean clothing and aprons. Wiping hands on
apron is prohibited.
8. Spoon, paring knife should not be placed in any pockets.
9. All personal belongings should be kept in the locker that is provided by
the hotel. Personal belongings is not allowed to keep may not be kept in
drawers or cabinets inside food preparation area. No food, cosmetic,
medicine, magazine and newspaper to be kept in food production area
etc.

63. Personal Hygiene & Habits in Kitchen (Policy 43 (cont.))
Personal Habits (kitchen and Service Areas)
1. No smoking or use of any tobacco product in food handling areas.
2. No eating, drinking or chewing gums in food production line (handling areas).
3. No spitting.
4. No nail biting and licking fingers before picking up sheets or wrapping paper.
5. No picking and scratching of nose.
6. No coughing and sneezing in front of food. No touching or combing of hair in
the kitchen.
7. No touching or combing of hair in the kitchen.
8. Do not use fingers or food contact utensil (ladles) to taste food. Use
secondary spoon.
9. Spoon for food tasting must to be used once only. New spoon to be used for
second tasting.
10. No wearing of apron in toilet, during meals and break. Apron must e properly
kept in a designated place.

64. Staff, Visitor and Contractor Policy
(for entering F&B areas/ kitchens/ storage/ refrigerator/ receiving,
etc)
Policy 54
Visitor/ Contractor Entry
All visitors / Contractors must:
1. “Sign in” the appropriate location (Receiving, security, etc) at the
hotel.
2. Upon ‘singing in’, the visitor/contractor agrees to abiding to P54. (It
is recommended that this policy is readily displayed so that all
visitors/contractors can read the documentation).
3. Must be escorted during the time of their visit. It is recommended
that they wear a visitors/contractor color coded to indicate area of
visit badge/sticker during the visit.
4. Must ‘sign out’ upon departure.

65. Staff, Visitor and Contractor Policy
(for entering F&B areas/ kitchens/ storage/ refrigerator/ receiving,
etc)
Policy 54
Personal Habits When Entering F&B Areas
a) Appropriate hair covering must be worn at all time (disposal or
clean caps are required).
b) Clean, protective clothing must be worn, disposable or clean
jackets are required. (Not for hotel staff)
c) Hands must be washed when entering and leaving F&B areas.
d) Contractors must remove their own tools, discard material etc,
when leaving the premises.
e) No smoking or use of any tobacco product in food handling areas.
f) No eating, drinking or chewing gum.

66. Staff, Visitor and Contractor Policy
(for entering F&B areas/ kitchens/ storage/ refrigerator/ receiving,
etc)
Policy 54
Personal Habits When Entering F&B Areas
g) No spitting.
h) No nail biting and licking fingers.
i) No picking and scratching of nose.
j) No coughing and sneezing in front of food
k) No touching or combing of hair in the kitchen.
l) Do not touch food items at any time.
m) Every effort must be made to minimize potential contact with food
and food preparation areas.

67. First Aid – Wounds and Sores
Policy 10
There must be a well-equipped first aid box on the premises and situated
where it is easily accessible to all food handlers, inclusive or waterproof
dressing.
• Refer G1.5 employees with boils and septic cuts should be excluded from
food handling areas, as such plasters should be changed at a regular
interval as lesions may contain Staphylococcus aureus.
•Staff who reports for work wearing unacceptable dressings must have them
changed before entering a food room or commence food-handling duties.
•Loss of dressings must be reported to the supervisor immediately.
•Food handlers must not work with open or infected wounds.
•Clean cuts should be covered with brightly colored waterproof plaster and
gloves must be worn over the waterproof plaster.
•Plaster should be changed every 4 hours.
Executive Sous Chef is responsible for the exercise of this policy.

68. First Aid – Wounds and Sores Guidelines
•Staff with unacceptable wound dressings must have them
changed, before entering a food preparation area of
beginning their food-handling duties.
•Any loss of a wound dressing must be reported to the
supervisor immediately.
•Discard any food coming in contact with an open wound or
exposed wound dressing.

69. What have we discussed
All employees are important!!
•We have now discussed about the basic principles of personal
hygiene
•The importance of correct and frequent hand washing avoids
contaminating food with harmful substances including
pathogenic (poisoning) bacteria.
•We are food professionals, we must be concerned in the
quality and safety of food for our customers.
•If in doubt, seek out Supervisor.

71. Purchased Only From Approved Suppliers
• Set procedures to approving suppliers
– Identify and file specification for each product
– Agreed specifications, requirements and terms
– Vendor assessment
• Purchase only wholesome, safe products and within shelf-
life products
• Assure the traceability of raw materials through the supply-
chain process
• All copies of official certificate to be kept.

72. Receiving Inspection
Policy 53
Hotels are required to schedule a food quality controller at
receiving to ensure food arrives comply with both food
safety and quality.
When food arrives at receiving, the following criteria needs
to be changed & recorded
a) Packaging inspection/ integrity (packaging must not be
damaged in any way).
b) Use by or best before.
c) Food temperature.
• Frozen food < -12’C
• Chilled food < 5’C

73. Receiving Inspection
Policy 53
d) Food must be from SL approved suppliers.
e) Quantity
f) The person who is checking needs to sign name on the
record sheet/s.
g) High-risk food item etc. Frozen and chilled and other
perishable foods must be transferred from receiving as
per policy 9.

74. Receiving Inspection
Policy 53
Food Reject Critical Items
a) Out of date, damaged, leaking, or contaminated products
b) Chilled food warmer than 5’C
c) Frozen food warmer than 12’c
d) Canned food that is leaking, badly dented, pitted with rust or has
swollen or puffy ends.
e) Fruit and vegetables that is witted or rotten.
f) Fish with a strong odor or sunken, cloudy eyes
g) Dead shellfish/ crustaceans/seafood etc.
h) Products that do not have a label or which has an imperfect label.
i) Rejected food items must be separated, labeled “reject” and
recorded when returned to supplier or if disposed.

75. Receiving Inspection Guidelines
Check temperature of perishable products
Ensure that what we receive is correct in good condition and at the correct
temperature
Reject deliveries that do not meet requirement
Check remaining shelf life
Check appearance of product
Check quantity of product
Ensure no risk of cross-contamination
Closed, dry and intact
Labeled
With production lot code identification
Shelf life or use by date

76. Receiving Inspection Guidelines
• Never accept:
– Out of date (expired) or spoiled products.
– From non-approved suppliers
– Home canned products.
• Vehicle inspection
– Cleanliness
– Condition, odor
– Interior temperature
– Check for hitchhikers (pests)
• Date all food on receipt.
• Put all food in storage rapidly, order of food to be stored:
– Frozen first
– Refrigerated next
– Dry storage last

77. Receiving Meat & Poultry Guidelines
• Accept meat if:
Color Texture odor
Beef Bright cherry red Firm & elastic No pronounced odor
Pork pink Firm & elastic No pronounced odor
Lamb Red Firm & elastic No pronounced odor
Poultry Bright pink Firm & elastic No pronounced odor
Skin: bright white/
bright yellow

78. Receiving Meat & Poultry Guidelines
• Reject meat if package is torn, ripped or punched
• Reject also if:
Temp. Color Texture odor
Beef Frozen: Green, Brown Slimy surface Sour,
acidic
Pork > - 12’C purple musty,
chemical
Lamb Chill:>5”C
(unless freshly
slaughtered)
Poultry Frozen: Green or Soft & flabby Abnormal
odor
> - 12’C Brown tinge meat, sticky
Chill:>5’C around joints &

79. Receiving Fresh Whole Fish Guidelines
• Check frozen fish for signs of thawing and re-freezing.
• Check fresh fish for internal signs of decay and for parasites.
• Always store fish on self-draining containers (crushed ice)
• Advisable to freeze fish for 24 hours to kill parasites, before it is served raw
(sashimi, sushi)
• Visual checks:
Flesh Eyes Gills Odor
Accept Vibrant, Clear Bright red No off odors
bright bulging moist
Reject Flabby, soft Dull, sunken Greyish Off odors

80. Receiving Shellfish & Crustacean Guidelines
• Clams, Mussels, Scallops, Oysters, Crab, Lobster,
Shrimp
• Receive at < 5’C
• Do not receive or use dead lobsters, crabs or shellfish
• Shellfish should have shells that are tightly closed
• Store in original container
• Store at less than 4’C
• Never remove tags from shellfish until eaten
• Never place ice on life shellfish as fresh water will kill
them

81. Receiving Fresh Eggs Guidelines
• Fresh shell eggs:
– White clings to yolk
– There are 2 layers of white
– Yolk not easily broken
– Yolk stands up well
– Preferably no more than 2 weeks old
• Accept eggs at < 5’C
• Discard cracked, checked or dirty eggs
• Store on bottom shelf
• Use date on carton to determine the age.

82. Receiving Daily Products Guidelines
• Deliver before “use by” date
• Do not accept or use after “use by” date
• Sealed container/packaging
• UHT and sterilization kills 99.9% microorganisms
– May be stored at room temperature if un-opened
• Pasteurization kills most pathogens, but not all
microorganisms
– Store < 5’C
• Refrigerate dairy products after reconstituting/ opening

83. Receiving Dry Products Guidelines
• Dry and undamaged cartons
• No punctures or slashes in package
• Normal color or odor
• Labeling
• Not tiny insects or insect eggs
– Remember dry foods must be kept dry.
– Identify all bulk items by common name when stored
in ingredient bins.

84. Receiving Canned Food Guidelines
Always reject cans that are:
– Rusty
– Dented on seams
– Swelled or swollen
– Swelling of cans is caused by gas produced by
bacteria in the can
– Penetrating rust
– Without labels
• Clean and sanitize the can opener after opening a
swollen can and all other surfaces
• Never taste suspected food products

85. Receiving Freshly Slaughtered Meat
Policy 40
1) Meat may be received above 8’C if within 6 hours of
slaughter
2) Purchasing must pre-approve suppliers of freshly
slaughtered meat to assure above delivery
requirements are specified
3) Product must be labeled as fresh slaughter meat and
labeled with date and time of receiving
4) Fresh meat should not be received after 11 am
5) Fresh meat must either be cooked within 4 hours, or
reach an internal temperature of 8’C or less within 4
hours

86. Food Porters, Hygienic Transfer from Receiving and priority
of Product storage
Policy 9
Food Porters
1) No unauthorized persons i.e vendors are to be allowed into
Hotel’s food storage, handling or preparation areas
2) For specific reason that the above cannot be achieved,
deviation form to be raised and endorsed by GM or RM of
the Hotel and send to the GDFB for approval.
3) Kitchen porters must be trained in basis food hygiene and
meet local health regulations for food handlers.

87. Food Porters, Hygienic Transfer from Receiving and priority of Product
storage
Policy 9
Receiving Transfer Storage
1) Transfer products received at the loading dock to sanitized containers to
minimize risk of cross contamination
2) Dirty and abused outer cartons are not allowed in chillers.
3) Clean, original cartons may be stored in the Central storage chillers only.
4) Delicate fruits, i.e. mangoes, pears, berries, etc. may be stored in original
containers to protect the product.
5) Ensure that trolley are cleaned and sanitized when contaminated.
6) Transport raw meats, poultry and seafood in separate containers to avoid
cross contamination.

88. Food Porters, Hygienic Transfer from Receiving and priority
of Product storage
Policy 9
Priority of Product Storage
1) Frozen and critical refrigerated food must be transported to
storage within 20 minutes after delivery. i.e. meat, poultry,
fish, dairy, pastry, prepared refrigerated food
2) Purchasing to provide a list of perishable food to receiving
3) Respect FIFO (First in first out) by stocking new product in
back of products received earlier

89. Hygienic Transfer from Receiving Guidelines
• Juices and blood contain bacteria that may contaminate
– Containers
– Trolleys/ push cards
– Hands
– Clothes
– Everything and anything it comes into contact with
allowing the bacteria to be transported
• Always be very careful when handling /transferring raw
foods
• Colour coded containers may be use for transfer

90. Secondary Shelf Life
Policy 24
Secondary shelf life of Refrigerated products
• Second shelf life is applied to all open foods stored in a refrigerator
,i.e. open package, preparations & products
• Products are to be labeled with production date:
– Day food product was produced in the kitchen;
– Day original package from the manufacturer was opened;
– Day product was thawed
• Secondary shelf life for prepared cold food should not exceed 48
hours, unless specified by SFSMS
• Secondary shelf life of prepared hot food should not exceed 72
hours, unless specified by SFSMS.
Refer to the table attached on the policy on the policy for secondary shelf
life guidance and exceptions.

91. Secondary Shelf Life
The secondary shelf-life helps to limit the time a food can be
stored and therefore.
Limiting the chance for bacterial multiplication
Limiting the chance for cross-contamination

92. Color Coding Label
Policy 50
Color-coded stickers must be strictly followed as per
the color designation established by the HACCP as
below:
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday

93. Color Coding Label
Policy 50 (cont.)
Products are to be labeled with colored day code (and actual
date), every time when:
Day food is product in the kitchen.
Food is being prepared for later use and is to be stored
either in chillers/warms etc
Day original package is opened, e.g, Opened can of
tomato juice.
Day product is thawed in refrigerator.
Food items should not spend more than 72 hours in the
chillers after production unless stated in the secondary shelf
life policy p24

94. Color Coding Label
Policy 50 (cont.)
Color-coded sticker must be highly visible to allow the Sous
Chef to identify stickers, which have passed the shelf life.
“Color coded label charts” should be posted on
cold storage facility doors etc. It is highly
recommended that shelving in all storage facilities be
assigned or dedicated to specific food groups.

95. FIFO (First in First Out)
Policy 25
All products are to be labeled with manufacture or
production date.
Stocking of refrigerated, frozen and dry food should allow
the oldest products to be selected first.
Discard out of date product.

96. Freezer Storage
Policy 28
Food wrapped or stored in clean food grade containers.
Clean original boxes/cartons may be stored. (not
recommended but tolerated)
To maintain air circulation and hygiene, keep food:
15cm (6”) off floor.
15cm (6”) from ceiling.
30cm (12”) from evaporator.
5cm (2”) from walls.
205cm between stacked boxes.
FIFO (First In First Out) must be practiced during stocking.

97. Freezer Temperature
Policy 29
-18ºC or below- Correct temperature to store frozen
food.
Between -15ºC to -18ºC- Action must be taken to
improve storage temperature condition.
-15ºC and above- Food must be immediately
transferred to alternative storage.
Thawed food should Never be re-frozen!!

98. Refrigerator Stocking
Policy 30
All the products must be stored correctly with labels for shelf
life control.
Never store raw food above ready to eat food.
All food must be stored wrapped with cling film, aluminum foil
or in covered food grade containers.
Bulk fruits and vegetables can be stored without been
covered.
Whenever possible, raw food and cooked food must not be
stored together.
Fruits/Vegetables, seafood, poultry and meat should be
stored separately.

99. Refrigerator Stocking
Policy 30
No dirty outer cartons are allowed in refrigerators.
Exception can be made for delicate products such as berries may be stored
in clean original containers to avoid manipulation and increases chances of
spoilage
To ensure appropriate air circulation, the following minimum space is
required.
All stock is to be 15cm (6”) off the floor.
All stock is to be 15cm (6”) from ceiling.
All stock is to be 30cm (12”) from evaporator.
All stock is to be 5cm (2”) from walls.
Practice FIFO (First In First Out)

100. Chiller and Freezer Maintenance & Food Temperature
Policy 32
Chiller and Freezer Maintenance Policy
Must keep in clean and good condition at all the time.
Door gaskets, door plates must be in good condition.
Door must close tightly.
No build up of frost, condensation or leaking.
No exposed wires and lights must be covered.
No holes, rust or foreign matter on shelving, floors and walls.
Temperature gauges in good working conditions.
Temperature readings must be read and recorded at least twice, before
and after the operations or as required by the local government’s hygiene
regulation
Calibration of temperature gauges must be included in the Engineering’s
preventive maintenance program.

101. Chiller and Freezer Maintenance & Food Temperature
Policy 32 (cont.)
Refrigerator and Chiller Temperature Policy
Monitor the refrigerator internal temperature twice a
day.
The air temperature must be in between 1ºC – 4ºC in
order to maintain the food temperature at ,5ºC.
<5ºC- Food must be immediately transferred to
alternative storage and report defect to Engineering
Department.

102. Dry Storage
Policy 42
Items stored in a clean and organized manner (dedicated shelving is
recommended).
Maintain low temperature<24ºC
Relative humidity at <65ºC
Product to have manufacturer label and date code.
Cans- no dent or bloating.
No open package/tin/bottle/bag.
Proper shelving to maintain air circulation and hygiene, keep food:
15cm (6”) off floor.
15cm (6”) from ceiling.
5cm (2”) from walls.

103. Dry Storage
Policy 42 (cont.)
No evidence of pests and droppings.
Personal belongings prohibited
Practice FIFO (First In First Out)
No operation equipment should be stored.
Glass items/bottles should be stored on the lower shelves (to
reduce effect of glass breakage).

104. Dry Storage Guidelines
All items to be stored in an organized and easy to find
ststem.
Labels should be attached showing use by date.
Discard any cans that are rusty, damaged or swollen.
If you see any sign of pests, eggs or droppings report this
immediately to your supervisor.
Never store any chemicals or cleaning materials.
Only authorized personnel may enter the dry store.

105. What have we discussed
The importance of from reputable suppliers purchasing food in
good condition
This is important for the quality and safety of our customer’s
food.
The correct storage temperature and methods
The correct 2nd shelf-life.
To always use by the recommender date
Never take short cuts !!

107. Food Preparation
It is our responsibility to handle food safety
during
Preparation
Cooking
Cooling
Reheating
We will look into the proper practices in the
kitchen.
Food safety requires team work.

108. Plastic Cutting & Chopping Boards &
Knives- All Kitchens
Policy 1
Color Coding System
Potentially Hazardous Food Ready-To-Eat (RTE) Foods
Raw
Meat
Red
Blue
Yellow
White
Green
Salads, Vegetables and Fruits
(Sanitized or peeled)
Raw
Seafood
All other ready-To-Eat Foods
Poultry and game birds

109. Plastic Cutting & Chopping Boards & Knives-All Kitchens
Policy 1 (Cont.)
Specific Application Notes for Sashimi
Sashimi is seafood served to the customer raw.
The raw seafood must be the highest quality.
The product must not be cross-contaminated by other meant
or fish.
The raw sashimi must not be allowed to cross-contaminated
other ready-to-eat products.

110. Plastic Cutting & Chopping Boards & Knives-All Kitchens
Policy 1 (cont.)
Cut Sashimi on a Blue Cutting Board
Prepare sashimi in specially designated area of the kitchen
Prepare sashimi with a Blue cutting board and knife that is used
only for sashimi
Clean and sanitize knife and cutting board at least once every 30
minutes
Wash hands after handling raw fish.
Do not prepare sashimi next to other ready-to-eat products.

111. Plastic Cutting & Chopping Boards & Knives-All
Kitchens
Policy 1 (cont.)
Produce for Eating Raw – Salad, Fruits, Ingredients,
Garnishes
• Salad, vegetables and fruits to be eaten raw are to be
trimmed, then sanitized. Once sanitized, vegetables and
fruits are to be handled in the cold kitchen or according
to similar operating hygiene procedure. (See Cutting
Board Flow Chart).
• Cut or peeled pieces are to be placed in sanitized
containers and rinsed under tap water.
• Vegetables that have been cut on a green cutting board
should be sanitized before being eaten raw.

112. Plastic Cutting & chopping Boards & Knives-All Kitchens
Policy 1 (Cont.)
Cutting Board
Example
Potato Bean Carrot Lettuce Fruit &
Vegetables
Peel Trim
Rinse
Peel
Trim
Rinse Rinse Rinse Sanitize
Sanitize Sanitize
Cut
Cut
Peel
Cook Cook Cut Cut Cut

113. Plastic Cutting & Chopping Boards & Knives-All Kitchens
Policy 1 (cont.)
Maintenance of Cutting Boards and Knives
The surface of the plastic cutting & chopping board must be grind every
six months.
To avoid development of grooves that are difficult to clean and sanitized
that could be potential for micro organism to grow.
Cutting Board and Knife Hygiene
Must be washed and sanitized in the beginning and at the end of the shift.
During the shift, must be washed and sanitized before and after each task.
Knife handles must be kept in good condition (no cracks, deep groove, and
moldy stains)

114. Raw Fruit & Vegetable Production
Always wash raw vegetables, salads and fruits in potable water
To remove any existing contaminants before being:
Cut
Combined with other ingredients
Cooked
Served
Harmful bacteria – usually found on the outside of fruit and vegetables
Disinfection – should be followed by a potable water rinse
Proper cooking
Vegetables and fruit that are eaten raw: trim, sanitize.
Always use clean disinfected equipment

115. Preparation Table
Policy 22
All food contact surface must be cleaned and sanitized before operation
Working surface (table) must be cleaned and sanitized before and after each task,
or immediately after in contact with raw food
Storage containers used for mis-en-place must be cleaned and sanitized before
and after each use
Separate taw from read-to-eat food on preparation table
Prepare food on cutting boards as per SFSMS policy 1
Ready-to-eat food must not touch preparation table
Spilled food must be cleaned using paper towel followed by a spray of sanitizer
and let dry by air. Please refer to SOP for table cleaning

116. Preparation Table
Policy 22
a) All food contact surface must be cleaned and sanitized before operation
b) Working surface (table) must be cleaned and sanitized before and after each task,
or immediately after in contact with raw food
c) Storage containers used for mis-en-place must be cleaned and sanitized before
and after each use
d) Separate taw from read-to-eat food on preparation table
e) Prepare food on cutting boards as per SFSMS policy 1
f) Ready-to-eat food must not touch preparation table
g) Spilled food must be cleaned using paper towel followed by a spray of sanitizer
and let dry by air. Please refer to SOP for table cleaning

117. Thawing in Refrigerator
Policy 14
a) Temperature controlled thawing is recommended for meat, poultry and fish
b) Thaw food at 8’C or less.
c) Items being thawed should be labeled with defrost date to indicate the
beginning of the 2nd shelf life of product.
d) Any other mean of thawing apart from running water and microwave is not
allowed.
e) Thawing in ambient temperature is prohibited.

118. Thawing in Running Water
Policy 16
a) Thawing in running water is most applicable to shelf fish and seafood.
b) Thawing in running water should not exceed maximum 4 hours.
c) Ensure air break between tap and water container to prevent back siphonage
d) Use sanitized plastic food grade container.
e) Sink must not be used for other purposes during thaw.
f) After thawed, product must be used within 12 hours.

119. Thawing Guidelines
a) Planning is essential for proper thawing
b) Decide what you need and safety defrost in a refrigerator.
c) Always use drip trays to collect thawing juices.
d) Always clean and disinfect trays after use.
e) Rinse all thawing juice away
f) Always store thawed food below 5’C
g) Never refreeze thawed food.

120. Cooking
a) Cooking must be sufficient to kill food borne pathogens. A heating step that
reaches a sufficient temperature for critical length of time will kill most of the
infectious bacteria or virus.
b) Both temperature and time are important.
c) Cook through to achieve a uniform internal temperature
d) Cook to higher temperature in a microwave to compensate for the shorter
cooking time.
Kill Time For Salmonella
Cook Temp. Hold Time (minutes)
54 121
60 12.1
66 1.21
72 0.12

121. Cooking Temperature Requirements and r=Reheating Food
Policy 31
Internal Cooking Temperature Policy
• The minimum internal cooking temperature and time standards for different
foods are shown in the following table.

122. Product Minimum internal cooking
temperature for minimum time
Poultry (solid & ground) 74’C for 15 seconds
Stuffing, stuffed meats, casseroles and dishes
combining raw and cooked food
74’C for 15 seconds
Ground/ Flaked meats (Hamburger, ground pork,
flaked fish, ground game animals, sausage, injected
meats)
70’C for 15 seconds
Pork 63’C for 15 seconds
(preferred to cook at 68’C)
Beef/ Veal/ Lamb / Other Red meats 63’C for 15 seconds
Fish and seafood 63’C for 15 seconds
Shell eggs / pasteurized eggs/ eggs dishes 63’C for 15 seconds
Foods cooked in microwave 74’C for 15 seconds
All other foods 63’C for 15 seconds

123. Cooking Temperature Requirements and r=Reheating Food
Policy 31(cont.)
a) Toasted items may be cooked to 54’C However, the surface temperature will
be cooked on both the top and bottom to surface temperature of 63’C or above
and cooked color change is achieved on all external surfaces.
b) The quality of the raw meat is controlled through the purchase from approved
supplier and controlling from receiving, and all other good sanitation and
hygiene practices.

124. Cooking Temperature Requirements and r=Reheating Food
Policy 31(cont.)
Use of Left Overs Policy
It is not encourage using left over food with the exception of carving items. If left
over carving is reused the following policy must be strictly adhered to:
a) Food hot held at 63’C and cooked to 10’C within 90 minutes or cooled to 5’C in
4 hours and thereafter refrigerated may be reheated.
b) Reheated food must reach a minimum internal temperature of 75’C.
c) When using microwave to reheat, food must reach a minimum temperature of
75’C
d) Temperatures must be measured and documented to verify reheating
procedures.
e) Reheating temperature records must be completed and available.

125. Hamburger Cooking and Service
Policy 23
a) Never serve rare hamburgers to children, these must be cooked well done.
b) Restaurant employees must note on captain’s order when hamburger is for a child
c) Hamburgers for adults must be automatically cooked to an internal temperature of
70’C
d) Hamburger temperature strips or pocket thermometer must be used to determine if
70’C is attained. Attach the strip to the order slip for safekeeping.
e) Orders that are taken for hamburgers to be cooked other than well done are to be
logged.
f) Waiters are must be trained with the following phrase: “The hotel prefers to serve
hamburgers cooked well done. However, we are delighted to prepare the hamburger
as you may have preferred”.
If an adult customer requires their hamburger a specific way…… they may have it.

126. Egg Preparation Practice Guidelines
a) Cooked to 63’C for immediate serving
b) Cook until yolks are gelatinous and whites are firmed.
c) Cook egg dishes such as scrambled eggs and fried eggs in small batches – ensures
complete cooking.
d) Always use clean utensils.
e) Wash hands after handling raw eggs
f) Always be careful when preparing eggs as it easy to cross-contaminate other
utensils and foods
• Include items that will not be cooked such as bread served with eggs
g) Use pasteurised eggs (where possible) to prepare any egg dish that will not be
cooked completely.

127. Mayonnaise Awareness
Policy 36
1. All mayonnaise for sauces, salads, sandwiches, etc. shall be commercially packaged
from approved suppliers. The recommended brands are Chef, Kraft, Heinz,
Hellmann’s, QP and Best Foods.
2. All food prepared with commercial mayonnaise shall comply with the secondary shelf
life Policy – 95 hours (held at below 5’C).
3. Hotel made mayonnaise, using raw eggs, shall be listed as a banned product.

128. Preparation Of Complex Salads guidelines
• Never use raw eggs in mayonnaise or other cold/ uncooked sauces.
• Always serve salads on the day of preparation.
• Any salad left to marinate must be below pH 4.6 and held at below 5’C.

129. Moon Cake Production
Policy 51
• 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.
• 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.
• TPC, Yeast/ Mould and Escherichia coli tests report must be submitted to the
hotel for verification, by the vendor.
• Additional lab tests should be performed randomly (at least twice) during the
supply period and paid for by the supplier as part of the agreement.

130. Moon Cake Production
Policy 51 (Cont.)
• Ensure that the moon cakes are fully baked and the internal core
temperature has reached  75C.
• Cool moon cakes in a designed area in compliance with SFSMS policies.
• The staff preparing the moon cakes must strictly adhere to personal hygiene
as per SFSMS policies.
• If part-timers are hired, medical check up needs to be done and appropriate
training conducted according to the SFSMS policies.
• Disposable gloves should be worn during the packaging process.

131. Moon Cake Production
Policy 51 (Cont.)
• Packaging equipment and preparation table must be cleaned and sanitized
before operation and during production as per SFSMS guidelines.
• Secondary shelf life should be specified on the packaging (best before
date).
• Correct storage of moon cake must be provided.
• Ensure that the vendors have the appropriate licenses in place

132. Piping Bag
Policy 18
a) Use disposable piping bag for all high-risk food and pastry.
b) Disposal bag has a 4-hour shelf life.
c) Label the disposable bag with date and time.
d) Cloth bags may only be used for dough or other heavy food.
e) Reusable bags are to be washed and soaked in sanitizer each night and
then hang to dry in clean location.
f) Reusable bags must be hung to dry on a dedicated rack in a clean
location.

133. Chilling Hot Food
Policy 8
a) Chilled food has an internal temperature of 4C to 8C.
b) Cool all food as quickly as possible (use blast chiller or ice bath).
c) Hot food at above 63 should be chilled to 10C in less than 90 minutes,
but shall never exceed a 4 hour limit to reach 5C.
d) Once chilled, all food must be labeled, kept covered and immediately
stored at 5C.
e) Cooling temperature records must be completed and available.

134. Chilling of Hot Food Guidelines
• Cool large amounts of hot liquids in :
– Ice bath with stirring
– In small portions
– Then in refrigerator
• Always use a thermometer
• Never cool at room temperature
• Do not cover during cooling
• Ice used for cooling not for human consumption.
• Use small containers/ shallow trays
• Container depth of 4(10cm), food depth of 2(5cm) max.
• The thicker the meat, the longer it takes to cool
2 thick : 4 hours to cool
4 thick : 16 hours to cool

135. Chilling of Hot Food Guidelines
Policy 35
a) Restricted area (BBQ Room) must be provided to hang animals.
b) Game birds (pigeons) etc must be stores separately from standard
poultry items (duck, chicken etc). Separate storage is required during
receiving, transfer, chiller, preparation, right through to final preparation
and service.
c) At each stage of the process, BBQ items need to be labeled with both the
date and the time of the cooking and drying process. This will enable the
BBQ process to be monitored.
d) No other food can be stored in the designated BBQ area.

136. Cooling and Drying Animals for Asian BBQ
Policy 35 (cont.)
e) Sufficient containers need to be provided to prevent drip from cross
contaminating cooked and Ready to Eat food.
f) Before serving food must be reheated at a minimum of 75. (Reheating may
not be required if the 4 hours rule applied).
g) If drying process is more than 4 hours, cooking/ roasting temperature and
time must be sufficient to ensure internal food temperature complies with
P31 (minimum 74C).
Food lab test must also first be carried out by hotel to verify the microbial
load is within permitted limits after the cooking process.

137. Remember !!!
• Prevent Cross-contamination!!
– Bacteria will hitch a ride to our customers on anything it can
• Protect Ready-to-eat Food!!
– No more further processing

138. Remember !!
• Prevent Microbial Growth
• Keeping foods out of danger zone (5C to 63C) could prevent most
outbreaks!
– Growth rates increase rapidly in the TDZ
– Prevent bacterial growth in foods and on food contact surfaces.
– Discard food if kept in the TDZ for longer than 4 hours
• Rate of cooling
– Foods are poor thermal conductors, they cool slowly
– Large volumes cool slower
– Many C. perfringens outbreaks due to slow cooling
– Temperature recovery time depends on: seals, open & closing, hot
foods, poor air circulation, and overloading.

140. Food Service
We will be exploring on:
• Importance of time and temperature control. Even though food has been
correctly and safely prepared, while it is waiting during service bacteria can
become active.
•Opportunity for cross-contamination can occur.
•Extra special care taken for parties/ groups and banquets where food can be
kept waiting for guests to arrive.

141. Hot and Cold – Food Transfer and Holding
Policy 20
Transfer and Hot Holding Food Policy
a) Hot food must be held > 63’C during transfer, display and service.
b) Hot food may be held above 63’C for a maximum up to 4 hours.
c) Option: Hot hold food at 54’C – 60”C for up to 2 hours, then reheat to 75’C,
and replace on buffet for an additional 2 hours only, then discard
remainder.
d) When refilling chaffing dishes, new food must not be added to existing.

142. Hot and Cold – Food Transfer and Holding
Policy 20 (cont.)
Transfer and Hot Holding Food Policy
e) Equipment temperature should be greater than 63’C to maintain food
temperature at the minimum of 63’C
f) Maintain water levels in bains-marie high enough to ensure good heating
of chaffing dishes.
g) At end of the serving period, all remainder food on display must be
discarded regardless of temperature.
h) A time / temperature keeping system must be in place and working.

143. Hot and Cold – Food Transfer and Holding
Policy 20 (cont.)
Transfer and Hot Holding Food Policy
Prepare cold, RTE food too early, or stored in the danger zone, may allow
multiplication of dangerous bacteria.
a) Ready to eat seafood, smoked fish, shellfish, cold cut, mixed salads
prepared with seafood, fish, meat or egg-based dressing and pastry items
prepared with cream served on the buffet must be held at < 8’C.
b) New food must not be added to existing food.
c) Equipment temperatures should be set lower than 8’C to maintain food
temperatures at < 8’C.
d) At end of serving period, all remainder food at display should be discarded
regardless of temperature.
e) Service temperature records must be completed and available.

144. Holding Foods for Service Guidelines
• When holding foods
– Keep cold foods cold and hot foods hot
– Measure internal temperature at least every 2 hours
– Choose food safety over food quality
• All dishes must be kept flat
• Frequency check bain-marie water levels
• Set all equipment to temperatures well within required food temperatures
• Remember – monitoring food temperature
– Check hygienically with a probe thermometer.

145. Foods Transport for Buffet Service Guidelines
• Always use a designated food cart with temperature control.
• This cart must not be used to transport other materials other than foods.
• After each use sanitize the cart.
• Ensure that there is never an opportunity for cross-contamination to occur.
• Never transport raw and ready to eat foods on the same cart at the same
time

146. Bar Counter Inspection
Policy 38
Daily check should be performed by the barman at the beginning of operation.
Check must be documented and verified by the Manager of the outlet (SFSMS
Form No. 12 Version 1).
•Maintain Bar area in clean and orderly fashion.
•Refrigerator temperature is <5’C and clean
•Mixer, blender and shaker are cleaned and sanitized before and after each use.
•Food items are wrapped or covered and stacked properly
•Food items include in-house made juices are labeled with name and production
time (not exceeding 12 hours).
•Expiry date is checked. Expired item is discarded.
•All items are stored 6” above the floor.

147. Bar Counter Inspection
Policy 38(cont.)
•Ice bin door is kept closed all the time and ice scoop is kept in a container with
sanitizer.
•Nothing is stored in the ice bin.
•Green colored cutting board and knife are used. It is cleaned and sanitized
before and after each use.
•Bar counter is tidy, cleaned and sanitized.
•Sanitizer and disposable gloves are available at all time.
•Chemical or cleaning detergent is labeled and kept at designated area.
•Rubbish is placed in prescribed bin and covered.

148. Drinks Service / Preparation Guidelines
•Always use clean equipment for the preparation of both hot and cold drinks
•Always handle and clean equipment by following the manufacture’s instructions.
•By planning ahead limit the stock of fresh juices to maximum 12 hours need.
•Discard all remaining juice after 12 hours.

149. Ice Cream Freezer Box
Policy 48
a) Use a designated freezer box for storage of frozen deserts only.
b) Products are to be labeled with production or expiry date upon receiving.
c) Products must be wrapped or covered after open.
d) Ice-cream freezer box must not be used to freeze other item.
e) Ice-cream freezer box is to be kept closed or covered.
f) Ice-cream scoop should be kept in container under running water. The
container must be washed and sanitized every 4 hours.
g) Rubber ring or gasket on the lid to be kept clean and in working condition.
h) Cleaning and sanitizing of ice cream freezer box to be done weekly.

150. What have we discussed
a) Policies related to food preparation and services that protect customers
from the dangers of food poisoning.
b) It is essential that you and your colleague practice these policies at all times
when preparing foods.
c) Remember you are a professional working in a team to produce safe quality
food for your customers.

152. Cleaning and Sanitizing
We will be exploring on the importance of:
• Having a cleaning plan
• Following the manufactures’ instructors
• The 6 point cleaning plan.
It is important to clean kitchen utensils, equipment and the room clean and
sanitized to:
• Keep dirt, grease and grime from accumulating on surfaces, between
objects and in cracks, holes, joints, etc. maintain general kitchen hygiene.
• Prevent bacteria and moulds from colonising the surfaces and cracks, etc.
• Remove all debris that can cause physical contamination, dirt, flaking paint,
rust wire, etc.
• Rinse away any cleaning or maintenance chemicals.

153. The Kitchen Hygiene Plan
• Maps the locations and equipment that need cleaning maintenance in the
kitchen.
• Describes how to do each job
– Prepare the area and disassemble equipment
– Cleaning tools, chemical and safety equipment
– Cleaning steps and how to finish each job
• Plan the schedule for
– General cleaning through the day and closing
– Deep cleaning of equipment, kitchen and installations
– Technical cleaning of special equipment & installations

154. Method to Manage Hygiene Plan Effectiveness
• Schedule and presentation materials to train staff in effective cleaning
methods, health and safety.
• Validation of cleaning methods
• Verify methods are properly applied.
– Daily monitoring scheme with corrective action response.
– Audit of hygiene plan implementation.
• Documentation for Hygiene Plan and record keeping

155. Point Cleaning
1.Pre-clean
Remove all debris and loose dirt.
2.Main clean
Remove grease and waste using a detergent and recommended cleaning
materials with hot water.
3.Rinse
Remove detergent and leave clean.
4.Disinfect
Use recommended solution.
5.Final rinse
To remove traces of disinfectant
6.Dry
Air dry or use disposable towel if necessary.

156. Remember………….
Rinsing…
Always use potable water
Chemicals…….
Always read and follow the manufacture’s advice
• Always clean behind – underneath and in those places you cannot see
Always…..
• Move equipment and furniture
• Clean behind and underneath
• Dismantle apparatus (when training)
• Clean completely

157. Ice Machine
Policy 11
a) Ice machine is only for storage of ice for consumption.
b) Ice machine is to be kept clean and sanitary at all time.
c) Ice machine is to be kept closed or covered.
d) Ice scoop is stored with a chain in separate sanitary container with
sanitizing solution. Sanitizing solution should be changed as per schedule
and recorded.
e) Ice bin must not be used to cool any bottle or container.
f) Rubber gasket or sponge on the lid to be kept clean and in working
condition.
g) Cleaning and sanitizing of ice machine to be done weekly.
h) Cleaning records, or copies, must be available in plastic files with each ice
machine.

158. Slicers - Rotary
Policy 12
a) Kitchen employee must clean slicer with spray sanitizer after each use or
the end of production period. i.e when the same food item is being sliced for
no more than 1 hour.
b) Slicer must be dismantled by kitchen employee at the end of the day.
Removable parts must be cleaned and sanitized. Daily dismantling/
cleaning/ sanitizing records must be kept.
c) It is the fully responsibility of the kitchen employees to clean and sanitize
the slicer during the shift and at the end of each day.
d) All nuts and bolts from slicing machine after dismantled must be stored
away by kitchen employee in an appropriate container.

159. Can Opener
Policy 37
Can opener policy
a) Can openers is only for opening tin cans.
b) Can opener is to be kept clean and sanitary at all times.
c) Kitchen employee must clean and sanitize the can opener’s blade and
mount after each use
Can opener Cleaning Procedure
a) Lift up can opener from steel plate.
b) Wash blade with detergent solution using a bristle brush to clean
c) Rinse detergent away with warm water
d) Spray sanitizer on blade
e) Return can opener into steel plate and allows blade to be air-dried.

160. Chemical Storage
Policy 49
a) Chemicals to be stored separately from food, food packaging or other
operating equipment.
b) All chemical to be properly labeled with name of product.
c) Chemical store must sufficient racking to allow systematic placement of
stocks.
d) Store to be clean, dry, cool, well lit, ventilated and out of sunlight.
e) Material safety data sheets on file for each chemical readily available.
f) Acidic and alkaline products should be stored separately. Mixing chlorine
and acid forms toxic gas.
g) Safely gear (Goggles, hand gloves and lab coat) should be available in
chemical store.
h) Smoking strictly prohibited.
i) Access to chemical store should be restricted.

161. Storing Cleaning Chemical & Tools
• Always follow suppliers instructions for safe
handling.
• Always use different coloured coded
equipment for use in toilets.
• All materials and equipment used for food
areas must not be used for other purposes.
• Store reactive chemicals securely and
separately.
• Hang mops and brooms; store mop buckets
upside down
• Never store chemicals in food containers

162. Pot Washing Station
Policy 45
a) A pot wash station should be located in all kitchens. Exceptions to policy
must be documented i.e. due to kitchen layout and design (refer to SFSMS
Policy 3 Deviation Form).
b) Pot wash station should have 3 sinks of adequate size for manual pot
washing.
c) Pot wash station needs:
• Supply of hot water
• Pot wash instructions posted
• Supply of dishwashing detergent in dispenser or spray bottle dosing
system
• Supply of sanitizer in dispenser or dosing system
• Basic cleaning tools i.e. brush, sponge, scrapper
• Waste bin with lid for disposal of soiled food
• Shelving (non wood) for storing of pots and pans

163. Pot Washing Station
Policy 45 (cont.)
d) The use of steel wool and metal brushes are
not permitted.
e) Washing and rinsing kitchen equipment on
the floor is not permitted.
f) All equipment is to be stored upside down
and dry, including: nested bowls, pots, etc.:
and handling ladles, pots, etc.

164. Manual Cleaning and Sanitizing
• Pre-clean by scraping and rinsing to remove food debris.
• Soak items in detergent solution. Use brush or other cleaning tools to remove
all grease and clean thoroughly
• Thoroughly rinse in potable water.
• Soak in sanitizer for at least 15 sec.
• Rinse sanitizer away as required by chemical manufacturer and local
regulations.
• Allow to air dry.

165. Learning Points
• Cleaning to remove soil
• Sanitizing to remove pathogens
• It is not enough for a kitchen to appear clean it must be deeply cleaned to be
safe.
• Safe from bacteria, foreign objects and chemical that can contaminate food
and cause harm to customers.
• Good cleaning is element of food quality that can prevent numerous customer
complaints.

167. Integrated Pest Management
• Pests carry harmful diseases that can kill
• Pests like warm wet places with food/ dirt
• Immediately inform the supervisor on any signs of infestation
• To maintain premises free from pest:
– Maintain cleanliness
• Never invite pests by leaving food debris/ dirt
• Always clean as you go
• Clean in all hard to reach places and dry thoroughly.
– Proper food storage
• Never leave food open/ exposed in the kitchen.
• Immediately store, cover or serve after preparation.
– Keep plants out of the kitchen
– Inspection of good during receiving

168. The Cockroach
• Carries many different types dangerous bacteria on its legs
• Can walk over our food dropping lethal bacteria from their legs and in their
faeces
• Breeds very fast each egg case contains more than 30 eggs
– Mote than ½ million from one adult in a year
Signs of Cockroaches
• Musty smell of decay when there is a major infestation
• Sighting of cockroach
• Empty cockroach egg cases
• Cast skins
• Faeces (pepperish)

169. The Cockroach like
• Warmth
• Moisture
• Grease
• Dirt
• Food debris
• To chew gum from cardboard boxes
• To arrive into our kitchen with supplies
• To live in cracks and crevices in poorly maintained premises

170. The Cockroach Prevention
• Sanitation
– Keep all surfaces clean
– Keep equipment free of grease & food debris
– Sweep under equipment & hard-to-reach areas
– Clean sink and floor drains regularly
– Cover and store all foods properly
• Control of Cockroaches
– Eliminate food sources – proper food storage, cleaning
– Eliminate shelter – crack and crevices
– Examine incoming goods

171. Rats & Mice
• Rodents
– Rats and mice carry lethal diseases
– Mice enter through 0.25’ holes
– Excellent climbers
– Breed very quickly
– Contaminate a lot of food
Rodents must be professionally exterminated

172. Signs of rodents
Droppings Gnawing
Track / Rub Marks
Holes on ceiling & walls
Dead rodents
Nesting materials
Strong bad odour
Outside Burrows
Visible sightings

173. Internal Rodent Control
• Snap traps
• Glue boards
• Poison in bait boxes ( but not inside a food preparation area)
External Rodent Control
Bait stations place:
• Tamper resistant bait station (TRBS)
– Tamper proof, anchored and checked periodically
– Every 12 m next to building
• External bait station (EBS)
– Semi covered, anchored and checked periodically
– Along the fence area

174. Flies
• Enter through small holes
• Spread diseases
• Have many off springs
• Feed on human and animal waste
• Feed by “throwing up”
1. As the fly dances it drops the bacteria from its legs, the
bacteria that was collected from walking on dead animals
and feaces
2. Flies don’t have teeth, they vomit digestive juices onto the
food.
3. They dance on the vomit to work it into a liquid
4. Then they suck it up and defecate.
5. And when they have finished, it’s our turn to eat the “food”.

175. Fly Problem Prevention
Don’t let them into your kitchen
• Fly traps
• Screened opening
• Closed doors/ windows
• Curtain strips
• Air curtains
– More effective if installed on the outside of the door
No pesticides to be used in the food preparation area during operations !!

176. Kitchen Waste Bin and Garbage / Compactor Room
Policy 46
Kitchen Waste Bin Policy
1. Waste bin should be clean and in good working condition
2. Waste bin must be covered with a bin at all times includes in transit.
3. Must install foot pedal to allow free contact from hands and bin lid in high-
risk kitchens like Butchery, GardeMange, Cold kitchen, Plating room, Sushi
counter. Pastry production and in all areas.
4. Waste bin should be lined with a polythene bag.
5. Waste bin should be fitted with casters for mobility
6. Should not be over-filled with food waste.
7. Cardboard cartons should not be thrown into waste bin.
8. Regular washing and sanitizing schedule to be in place.

177. Kitchen Waste Bin and Garbage / Compactor Room
Policy 46
Garbage / Compactor Room Policy
1. Garbage room must be clean and sanitize condition at all times.
2. Must be well lit, and ventilated and properly sealed to prevent entrance of pests.
3. Washing point must be available for cleaning purposes.
4. Hand wash sink must be available outside the garbage room.
5. No presence of pest at all times.
6. Insect killing device must be available and in working condition.
7. Door or plastic curtain install at entrance to garbage room
8. Drainage system to be clean and functional.
9. Instruction signage to be put up for proper use of compactor machine and
general cleanliness of room.
10.No storage of food containers, rack or and idle equipment.
11.Compactor machine must be kept clean and operational.
12.Compactor machine must be in an enclosed area.
13.Filled garbage bag must be dumped in compactor or kept in garbage chiller (if
any).

178. Remember……..
• Cleanliness helps prevent pests.
• Always clean as you go.
• Always think of the risk where cross-contamination can happen
• Proper waste management is important to ensure food safety and is part of
pest control.