Fsms - Food System

Food Safety
Management System
2011
Anantara FSMS-v1 July-2011 Confidential Page 1 of 85

FSMS DOCUMENT LIST
Food Safety Management Responsibility
1. Food Purchasing
1.1 Selection of Suppliers
1.2 Supplier auditing
1.3 License checking
2. Food Receiving
2.1 Facility setting in receiving dock
2.2 Receiving Procedure
2.3 Refer to working instruction “Inspection standard for food receiving” for detail sensory
inspection by food category.
2.4 Food storage after receiving
3. Food Storage
3.1 Label Management
3.2 Storing and Using of Chemicals
4. Food Processing
4.1 Food Cooking, Cooling & Reheating
4.2 Food Allergen Control
4.3 The using of food additive
4.4 Food Preparation
4.5 Egg Sanitation
4.6 Personal hygiene and visitor policy
4.7 The requirement of special cold dish room
5. Food Service
5.1 Food Service
5.1.1 Display Food
5.1.2 Take away food
5.1.3 Room service
5.1.4. Fresh juice preparation
5.2 Outdoor Catering
6. Cleaning & Sanitizing

6.1 General
6.2 Cleaning & Sanitizing
6.3 Basic cleaning & sanitizing method
6.3.1 Pot washing
6.3.2 Cleaning surface of food table
6.3.3 Rotary Slicer cleaning
6.3.4 Can opener
6.3.5 Cutting board cleaning
6.3.6 Ice machine cleaning
6.3.7 Juice Blender Cleaning
6.4 Ice Machine
6.5 Dishwasher
7. Equipment & Maintenance

7.1 Facility maintenance scope & operational procedure
7.2 Preventive Maintenance
7.3 Management of glass & wooden materials
7.4 Thermometer

8. Other
8.1 Food Safety Training
8.2 Bar Check
8.3 Pest Control
8.4 Water control Procedure
8.5 Customer complaint
8.6 Food Sampling and Testing
8.7 Waste Management
9. All records
9.1 Daily Receiving Record
9.2 Dry Storage Temperature and Humidity Record
9.3 Food Re-heating Record
9.4 Food Thawing Record
9.5 Vegetable Sanitation Record
9.6 Food Cooking Temperature Record
9.7 Food Cooling Record
9.8 Dishwasher Check Temperature Record
9.9 Food Service Record
9.10 Refrigerator and Chiller Cleaning Record
9.11 Slicer Cleaning and Sanitation Record
9.12 Receiving Dock Cleaning and Sanitizing Record
9.13 Sanitizer Changing Record
9.14 Ice Machine Cleaning and Sanitizer Changing Record
9.15 Ice Machine Weekly and Monthly Cleaning and Sanitation Record
9.16 Thermometer Calibration Record
9.17 Registry of chemical record
9.18 Food Sampling Record
9.19 Food testing result record
9.20 Food testing report
9.21 Room Cleaning and Sanitizing Record (including Loading Bay area)
9.22 Time & temperature record for outdoor service
9.23 Inspection form for outdoor service
9.24 Food borne Illness Related Complaint
9.25 Food Investigation

Food Safety Management Responsibility
Purpose:
This procedure is to clarify the management responsibilities on food safety among various hotel
departments and the Food Safety Committee.
Procedure:
To promote and maintain FSMS system (HACCP based) in hotel, a Food Safety Committee shall be
nominated to manage this project and any food safety related strategy. The committee shall be selected from
various departments as below.
Committee chairman : Hotel GM

Executive chairman : F&B Director/Manager, EAM or Hygiene Manager (if any)
Committee member : Executive Chef or Executive Sous Chef, F&B Manager,
Purchasing Manager, Financial Controller, Training Manager,
Engineering Manager, Executive Housekeeper, Stewarding
Manager, Employee Canteen Manager
Food Safety Committee shall call for food safety review meeting at least once per quarter. However, a monthly
review meeting would be recommended for more effective management. Record (i.e. topic discussed and action
plan) of such review meeting shall be maintained to drive continuous improvement. All minutes shall be shared
among chairman and members.
Food Safety Committee shall organize an internal food safety audit once per month. All audit’s records, such as
reports, action plan & follow up, shall be filed properly.
Responsibility of Food Safety Committee
Hotel GM has the highest authority to manage the food safety project within the organization. His/Her responsibilities
include:
▪ Ensure FSMS implementation successful and provide full support.
▪ Attend at least two food safety review meetings each year.
▪ Conduct at least one food safety internal audit each year.
▪ Deal directly with guest when foodborne illness occurs.
F&B Director/ F&B Manager is responsible for FSMS rollout and implementation.
▪ Organize and participate in food safety review meeting & internal audit according to plan.
▪ Ensure FSMS system running effectively.
▪ Ensure all equipment and facilities in F&B working properly.
Hygiene Manager or Appointed Manager (Executive Chef is preferred) is responsible for daily
project management and coordination.
▪ Support F&B director to plan and organize food safety review meeting and internal audit.
Make necessary record and analysis. Seek for continuous improvement opportunity.
▪ Take charge of daily food safety check. Communicate with senior management for major
non-conformity. Track for effectiveness of corrective & preventive action.

▪ Establish annual microbiological sampling & test plan according to food safety risk
evaluation. Following the plan, conduct daily test for food & food contact surface (i.e.
utensil, hand, processing table).
▪ Take food samples from party and/or banquet according to local hygiene regulation. Store
sample food properly in cold environment.
▪ Supervise the implement of food safety recording and the quality of content.
▪ Manage FSMS document system including follow-up revision.
▪ Establish an internal food safety training plan. Prepare training materials. Organize and deliver
training in timely manner.
▪ In case of foodborne illness case occurs, he/she will help conduct internal investigation and
directly report to GM.
▪ Assist purchasing department to complete food supplier assessment.
▪ Represent hotel for food safety related activities and communicate internally and
externally.
Executive Chef & Executive Sous Chef or Sous Chef are responsible for food safety management
across all kitchens.
▪ Participate in food safety review meeting and internal audit.
▪ Ensure effective implementation of FSMS in each kitchen. i.e. kitchen operations follow
FSMS SOP and staff make record correctly.
▪ Ensure all kitchen equipment and facilities function properly.
▪ Assist Purchasing department in setting food quality standard and complete food
supplier selection & evaluation.
Purchasing Manager is responsible for sourcing safe food and food related products (including
equipment) and active management of the suppliers of such commodity, so as to ensure product resource is
safe.
▪ Participate food safety review meeting and internal audit.

▪ Work together with user department (F&B) to establish product specification. Perform
initial screening for new suppliers against specification. Complete supplier evaluation &
selection with necessary technical support from related experienced chef and hygiene
manager.
▪ Assist hygiene manager to conduct traceability investigation when there is a food safety
related complaint.
Financial Controller
▪ Ensure food and food materials purchased by hotel meet the defined quality requirements
specified by user department from the perspective of costing control.
▪ To ensure food safety, provide sufficient budget to enable food storage condition meet
defined standard and all hardware function properly.
Training Manager
▪ Work with hygiene manager, set up hotel annual food safety training plan for each
department and monitor execution.
▪ Assist hygiene manager to organize staff to attend training according to plan and deliver
training.
▪ Manage all training programs, materials and records in the hotel.
Equipment Engineer
▪ Set and implement preventive maintenance for kitchen equipment to ensure all
equipment & facilities related to food safety are in working condition.
▪ Manage water samples at all food processing area and send for external lab for analysis.
When there is a pollution indication, provide data and recommendation to food safety
committee.

F&B Manager or Outlet Manager
▪ Provide necessary support to successfully establish & implement FSMS in all bars.
▪ Handle food safety related complaints internally and externally.
Executive Housekeeper
▪ Ensure housekeeping associates follow correct cleaning and sanitation procedure on
dishware.
▪ Manage pest elimination program and provide a pest free environment for the hotel.
Chief Steward or Most Senior Stewarding Associate

▪ Participate in food safety review meeting and internal audit
▪ Establish cleaning schedule for each area; ensure correct cleaning and sanitation
procedure is implemented accordingly.
▪ Check food process area to verify if staff applies chemical correctly and performs
cleaning and sanitation according to right procedure.
▪ Ensure food processing area is maintained neat & clean.
▪ Manage chemical stock and provide sufficient cleaning and sanitation chemical to each
kitchen.
▪ Manage all kitchens washing machinery (such as dishwashing & glass-washing
machine) and ensure machine function properly.
Staff Canteen Manager

▪ Provide necessary support to successfully established & implement FSMS in staff
canteen.
▪ Ensure that equipment and facility in staff canteen are in working condition.
Records
Food Safety Review Meeting Minutes
Food Safety Internal Audit Report

1. Food Purchasing
Purpose
To establish standards on how to select the food sources and suppliers and conduct audits on suppliers.
Procedure:
1.1 Selection of Suppliers
1.1.1 Set up supplier documentation and update the system on time.

1.1.2 For high-risk food items such as seafood, meat, poultry, dairy, egg and instant food,
establish << Instructions on Raw Materials >>
1.1.3 Suppliers must provide copies of the following certificates per annex
1.1.4 Provide the hygiene requirements in a written form to the suppliers and get approving signature
from the suppliers for documentation. All food suppliers must be approved by the hotel food safety
committee. (or at least by Chef, Purchasing Manager and F&B Manager)
1.2 Supplier auditing
1.2.1 The hotel’s supplier auditing team includes: Purchasing Manager, Food purchaser, Cost manager,
Chef or Sous Chef, F&B Director or Manager and Hygiene Manager, if applicable
1.2.2 Setting audit plan at least once a year for all suppliers
1.2.3 Random audit of supplier’s premises on high risk food products
1.2.4 If a supplier cannot meet the requirement, the hotel needs to conduct unannounced audits, provide
correction requests and follow up until they satisfy food safety principles.
If, however, the supplier still cannot meet the requirement, it should become a disapproved supplier.
1.2.5 Yearly evaluation on the supplier audit
1.2.6 Application to the new suppliers. Once a supplier passes the audit, it will become an
approved supplier.
1.2.7 If a food supplier has already established a food safety system plan and passed the audit from an
approved 3rd party with supporting documents, the hotel will approve the supplier.
Raw materials records :

Description of raw materials
Supplier documentation
Supplier auditing forms

Description on raw materials (FSMS-01)
Raw material name

Purpose
Code
Supplier
Main ingredient
Origin
Packaging
Outside
Inside
Shelf life
Best before
Delivery
Storage condition
Special requirement
Notice
Muslim certificate Yes No
Are there any certificates on

pesticide residue or import Yes No
inspection, where applicable?

Supplier Documentation (FSMS-02)
Food name
Supplier name
Location
Legal Person Contact
Main contacts
Asset
Staff:
Temporary:
Size
Plant:
Equipment:
Quality □ Excellent □ Good □ OK
Business license
Tax registration number
Health permit
Other certificate
Additional Comments

Supplier Auditing Form (FSMS-03)
Supplier GMP : Y/N

Type HACCP Y/N
ISO Y/N
Eight Ways to audit
Item
Building plan
Equipment
Raw material storage
Cross contamination
Cleaning and Sanitation
Pest control
Personal hygiene
Management control
Marking
A Requirement met, continue to be approved supplier
B The supplier who basically meets the standard, continue to be approved supplier after
corresponding correction.
C Some requirements are not met. The supplier is disapproved during the correction period until it meets
the requirements again.
D: A lot of key requirements are not met. The supplier is dismissed.
Anantara FSMS-v1 July-2011 Confidenti Page 10 of 85

Check List Y N Remarks
Reasonable manufactory structure and layout
Materials & equipments should meet food safety requirement

Proper cold storage
Equipment is well maintained

Delivery truck condition should meet food safety requirement
Water system should be reasonable & the quality of water should meet
national standard
Temperature of refrigerator should be kept between 1 and 5℃.
Frozen food should be kept below -15℃

Dry foods should be kept in good condition
FIFO followed in the food rotate. All food rotation should follow the rule of
FIFO
Food quality should be perfect
Food contact surfaces should be clean

It is unacceptable for any cross contamination within food processing
Cross contamination should not be found in the food storage

Schedule and record of cleaning & sanitization should be documented
Use only approved chemical products

Food processing and storage area tidy and clean
Proper waste disposal

Effective pest control measure
Pest control equipment should be installed at proper location with

enough quantity.
Staff health conditions should be documented
Hand washing equipment should be installed properly and kept in good

condition
Good personal hygiene
Staff lockers’ room should be clean

Staff is trained on food safety and personal hygiene
Food safety committee should be established

Internal audit system should be established
Integrated food safety system should be in practice

Full-time food safety manager is assigned
Auditing evaluation Auditor 1.
2.
Rating of the auditing results 3.

1.3 License checking ( Below is China examples. Please check local authorities for other
countries )
1.3.1 Supplier should provide relevant certificates

1.3.2 Registered business license, Tax Registration and Institutional Code
Business license: to check the

permitted scope and annual valid
stamp.
Tax registration: to check valid period

& the scope
Institutional Code: to check the

annual valid stamp.
1.3.3 Food circulation license issued by local administrative department of industrial and
commercial – Food traders, including retail, agents, should provide this.
Food
Circulation Licenses: to check

1.3.4 Food production License QSissued by administrative department of quality supervision
-- Food production enterprise should provide this. ISO22000HACCP, ISO9000, ISO14001,
ISO18001, etc, certified by a third organization.
Food Production License: to check the

scope, QS number & valid period.
1.3.5 Other relevant certificates & logo
1.3.5.1 Sanitary certificate of import foods, which is issued by CIQ
CIQ sanitary certificate: to check the

batch code or produce date.
1.3.5.2 Halal Certificate, Kosher Certificate (PS: The certificate templates and logos are
differentiated by different authority.
1.3.5.3 Organic food certificate & logo
EU import organic food

1.3.5.4 Green food certificate & logo
1.3.5.5 Pollution-free food certificate & logo
1.3.5.6 Physical and microbial testing reports by qualified labs on instant foods such
as moon cake.
1.3.5.7 Special permit on special food supplies e.g. for alcohol )
1.3.5.8 Animal product
1.3.5.8.1 Pork Must provide quarantine certificate & check the stamp on carcass. The
certificate of vehicle should be provided according to the local government
requirement.
Quarantine certificate Disinfection certificate Stamp on the carcass

for vehicles
1.3.5.8.2 Non-polluted area certificate should be provided for poultry or egg as

local authority request.

2. Food Receiving
Purpose:
To ensure food safety from receiving process and prevent hazardous food entering hotel. The procedure
specifies various requirements for receiving facility accept & reject standards for various food types,
including TCS items (Time and Temperature Control for Safety).
Procedure:
2.1 Facility setting in receiving dock
2.1.1 A designated hand wash sink should be set in receiving dock. The hand wash station should
meet all the requirements as specified in clause 2.1 of procedure “Personal Hygiene & Visitor
Policy”.
2.1.2 A sanitation station should be set in the receiving dock and equipped with,
2.1.2.1 A detergent or all purpose cleaner spray bottle with identification label
2.1.2.2 A sanitizer spray bottle with identification label
2.1.2.3 Sufficient disposable paper towel, or wiping cloth for cleaning
2.1.3 Backing board should be made with food grade plastic material.
2.1.4 Color coding system for food grade material should follow the rule listed below.
Full line color coded system:

■ Blue for aquatic food
■ Yellow for poultry
■ Red for the category of foods that origin from livestock other than poultry, such
as beef, veal and pork.
■ Green for vegetable and fruit
■ White for RTE(Ready to Eat) food
2- color coded system:

■ White for RTE food
■ Beige for Uncooked food
2.4.1 A Sticky tape fly catcher should be installed in the receiving area. An electric light fly
catcher (Zapper) is not acceptable.
2.4.2 For temperature monitor purposes, receiving department should be equipped with at least
one probe (digital or dial) thermometer and one infrared thermometer.
2.5 Receiving Procedure
According to all purchased food lists, receiving department should set a food list for TCS items to
ensure priority receiving.
2.5.1 Associate from receiving department should clean and sanitize all equipment used in receiving
according to cleaning plan, and ensure that the equipment is clean and sanitized before
receiving goods from suppliers.

2.5.2 Before the start of a new week, receiving staff should calibrate probe using freezing point
method to ensure accurate temperature measurement. Calibration activities should be recorded
in designated form “Thermometer Calibrate Record”.
2.5.3 Receiving staff should inspect condition of delivery truck. If temperature monitor device is
installed on the vehicle, associate should check for the record/display to ensure that the
temperature meets the required country standard. In addition, when the cold truck arrives,
receiving staff should immediately take a sample of the delivered foods and measure the
temperature using a probe thermometer and record readings on form “Daily Receiving
Record”.
2.5.4 Receiving staff should inspect hygiene condition of delivery truck. Hygiene condition refers to
the cleanliness & neatness of truck compartment, no seeping on floor, no frost on wall &
ceiling, no personal belongings left in compartment, no chemical or any substance that may be
a hazard to food, no pest evidence. If the delivery truck does not fulfill the above requirement,
receiving staff should reject this delivery and make record on form “Daily Receiving
Record”.
2.5.5 For China - When receiving foods that originate from livestock & poultry, receiving staff
should verify quarantine certification presented by supplier with the delivery. The following
information should be verified: date of certificate issued, weight, and approval stamp by local
animal health inspection authority. For fresh vegetable, supplier should regularly present
positive pesticide residue test report presented by supplier control lab. The Staff should test
vegetable pesticide residue everyday.
2.5.6 Receiving staff should receive food materials according to the following procedures:
■ Check temperature for TCS
■ Check food quality
■ Check food package
■ Check food expiration date
■ Verify food quantity
2.5.7 Receiving staff should inspect to ensure incoming food materials meet the specified
requirements.
■ Verify food material is from the approved supplier
■ Measure temperature of TCS
o For refrigerated food, core temperature of the food should be below 5
ºC.
o For frozen food, the core temperature of the food should not be
higher than -15 ºC. The food is frozen solid and there is no sufficient
ice crystal on surface.
■ Inspect food color, texture and odor.
■ Inspect food package for any visible damage and contamination
■ Verify food expiration date (terminations can be various, such as best before
date, used by, production date & shelf life). As a guideline, the leftover shelf
life of a receiving food material should be at least half of the entire shelf life.
2.5.8 All returned food materials should be either placed in designated area or container for further
returning process, or discarded in designated area for further treatment.
2.6 Refer to working instruction “Inspection standard for food receiving” for detail
sensory inspection by food category.

2.7 Food storage after receiving
2.7.1 For all TCS and temperature sensitive food, action should be taken to ensure that foods are not
left in dangerous zone for more than 30 minutes. Food should be moved to designated storage
area right after receiving completes.
2.7.2 Storekeeper who handles receipt goods should store food according FIFO ( First
in First out ) principle.
2.7.3 Container used for store received food should be clean and sanitized to avoid cross
contamination.
2.7.4 Carton box from food package should be discarded in receiving area and not allowed to bring
to food storage area to avoid introduction of small insects, such as cockroach and its eggs.
2.7.5 For food that requires special care, if the packing box is clean without evident damage, it is
allowed to put food with packing box in food storage area.
2.7.6 When moving food received, it should be loaded on the trolley according to food
category to help protect it from cross contamination.
2.7.7 Before everyday use or if the trolley is contaminated, it should be cleaned and sanitized.
Records
Daily Receiving Record

3. Food Storage
Purpose:
This procedure establishes the requirements for labeling throughout each food process flow, including
receiving, store and food preparation processes. Strictly following this procedure helps minimize potential
cross contamination, and to control microbiological hazard.
Procedure ;
3.1 Label Management
3.1.1 Every kitchen must be able to access the Label Gun.

3.1.2 Apply label to all food products/ingredients/semi-finished products stored in
cold or frozen environment, such as refrigeratorcold/frozen walk-in storage room.
3.1.3 All labels should be posted on containers outside surface and easily identified.
3.1.4 For all food products (including defrost product, semi-product, RTE), the following
information MUST state clearly on the labels.
Production/preparation date shall include,
- PREP/OPEN DATE
when food/product is produced/prepared in kitchen
- EXPIRY DATE
when original package from manufacturer was opened
Sample of good label and gun:

3.2 Storing and Using of Chemicals
Purpose:
To prevent chemical contamination by ensuring proper product use and storing of chemicals is followed.
Procedure:
3.2.1 Selecting chemicals
3.2.1.1 All chemicals should be purchased from approved qualified suppliers. Approved sanitizer is
available.
3.2.1.2 Chemical supplier shall provide product testing report, usage instruction and updated Material
Safety Data Sheets (MSDS) of all chemical products used.
3.2.2 Storing chemicals
3.2.2.1 Chemicals should be labeled with product name, ingredients, using instruction and storage
condition;
3.2.2.2 Chemicals should be stored away from foods, food contact surface and food processing areas;
Store all chemicals in a designated secured area away from food and food contact surfaces
using spacing or partitioning.
3.2.2.3 Adequate shelves are provided (engineering plastics or stainless steel are recommended).
Suitable ventilation and illumination should be provided. Avoid direct sunlight and high
temperature in storage room. Keep in a dry and ventilated location.
3.2.2.4 Liquid chemical should be stored underneath solid & powder to avoid chemical hazard from
leakage.
3.2.2.5 Incompatible chemicals must not be put together such as chlorine chemicals and acidic
chemicals, acidic chemicals and alkaline chemicals.
3.2.2.6 Personal Protective Equipment (PPE) is available: eye protectors, face protection,
protective gloves and apron.
3.2.2.7 MSDSMaterial safety date sheetof each product is available.
3.2.2.8 Do not smoke, eat or drink in the workplace.
3.2.2.9 Chemical storage should be locked and managed by appointed person. Storage
registry should be filled while getting chemical products.
3.2.3 Using of chemicals
3.2.3.1 All employees must be trained on chemical usage prior to commencement of work.
3.2.3.2 Use chemicals properly to avoid chemical risk.
3.2.3.3 Specified container should be used for chemical products and be labeled accordingly with
chemical name and dilution ratio.
3.2.3.4 Do not mix different chemicals to avoid chemical injury.
3.2.3.5 Do not use chemical containers for other purposes such as storing food or water.

3.2.3.6 Use the appropriate chemical test kit to measure the concentration of sanitizer such as
a) QT 40 test paper for Multi Quat Sanitizer

b) QT 10 test paper for Single Quat Sanitizer
c) Chlorine test paper for Chlorine Sanitizer
d) Iodine test paper for Iodine Sanitizer
3.2.3.7 Chemical dispenser should be maintain regularly to ensure good working condition.
Record
Registry of Chemical Product

4. Food Processing
4.1 Food Cooking, Cooling & Reheating
Purpose:
To ensure an acceptable level of microbes in food by time / temperature control during cooking, cooling
and reheating processing.
Procedure:
4.1.1 Cooking
4.1.1.1 Core temperature of cooked products should reach a minimum requirement.
4.1.1.1.1 For A La Carte food products:
Minimum Internal Cooking

Products
Temperature
Poultry (including whole or ground poultry) 74oC for 15 seconds
Stuffed meat 74oC for 15 seconds
Ground meat/sliced meat, eggs that will be hot-held for service 68oC for 15 seconds
Pork, beef, veal, lamb, others 63oC for 15 seconds
Fish and seafood 63oC for 15 seconds
Eggs that will be served immediately and dairy products 63oC for 15 seconds
Cooking in the microwave 74oC for 15 seconds
Other foods (Commercially processed fruits and vegetables) 60oC for 15 seconds
4.1.1.2 Foods served for buffet, should reach a minimum internal cooking temperature of 70oC.
4.1.1.3 Beef hamburger should reach a minimum internal cooking temperature of 68oC.
4.1.1.4 Roasted food should reach a minimum internal cooking temperature of 63oC, and food
surface color meets cooking requirements.
4.1.1.5 Food core temperature should be checked by probe thermometer and record the
temperature in “Food Cooking Temperature Record”.
4.1.2 Hot Food Cooling
Cool hot food as quickly as possible can help reduce the time it takes in the temperature danger zone and
pathogen growth.

Cooling methods: Ice-water bath and Blast chilling.
4.1.2.1 Ice-water Bath Method
4.1.2.1.1 Divide hot foods into shallow stainless steel containers then place in ice bath to
accelerate cooling process. Container should be clean and sanitized prior to use.
4.1.2.1.2 The ice and water shall be at least 3/4 to the external top of the food containers to
ensure effective cooling. The ice and water cannot contact with the food.
4.1.2.1.3 If a specific cooling area is used in the kitchen, this area should be identified.
4.1.2.1.4 Food must cool from 60oC to 21oC within 2 hours, then from 21oC to 5oC within
the next 4 hours.
4.1.2.1.5 To ensure time and temperature control, calibrated and sanitized thermometer and
wall clock should be used to check product core temperature and monitor time.
4.1.2.1.6 Once food temperature drops to 21oC, the food should be labeled, covered and
placed in refrigerator at 8oC or below.
4.1.2.1.7 There is adequate air circulation around containers.
4.1.2.1.8 Do not overload refrigerators, chillers or freezers.
4.1.2.2 Blast Chiller Method
4.1.2.2.1 Pre-chilling: turn on the blast chiller before putting hot food into it to ensure
effective cooling.
4.1.2.2.2 Closed container should not be used.
4.1.2.2.3 Minimum space between containers must be at least 30cm.
4.1.2.2.4 Do not to overfill the container with at least 5cm. to the external top of the food
container.
4.1.2.2.5 Reduce food product thickness to complete cooling process in required time.
4.1.2.2.6 Food that needs to be chilled should be transferred to the blast chiller as quickly
as possible and be recorded on “Food Cooling Record”.
4.1.2.2.7 When checking temperature, the probe thermometer must be inserted into the
centre of the food product.
4.1.2.2.8 Food product should be labeled, dated and placed in the chiller at 5oC or below.
4.1.3 Reheating
4.1.3.1 Food is only to be reheated once and discard after use.

4.1.3.2 Only heat equipment can be used for reheating process. Do not use warmer to reheat
food.
4.1.3.3 Reheat the food to an internal temperature of 74 oC for 15 seconds. This is to be
recorded on “Food Reheating Record”.
4.1.3.4 Let the covered food stand for at least 2 minutes after cooking to let the food
temperature even out.
4.1.3.5 All food core temperature should be checked by probe thermometer in at least 2 places
to make sure that the food is cook through and recorded.
Records
Food Cooking Temperature Record

Food Cooling Record
Food Re-heating Record

4.2 Food Allergen Control
Purpose:
This procedure is to explain normal food allergen and the hazards that could be caused.
Procedure:
4.2.1 Service Staff should be aware of the most common food allergens and the menu items that contain
them.
4.2.2 Service Staff should recognize common symptoms and know what to do in an emergency.
4.2.3 Service staff should be able to tell customers about menu items that contain potential
allergens.
4.2.4 When customers say they have a food allergy, staff should take it seriously and
communicate with the kitchen.
4.2.5 Indicate allergen ingredient(s) on menu and buffet tag(s).
4.2.6 Containers or utensils used for food items that contain potential allergens, cannot be used for other
foods.
4.2.7 If potential allergen in food item is necessary, customers should be informed in advance.
4.2.8 Registration should be maintained if any food-allergic customers are present for a banquet.
Food allergens include:

➢ Eggs and derived products
➢ Seafood fish, crustaceanand derived products
➢ Nuts ( tree nuts, legumes and sesame seeds )
➢ Milk and derived products
➢ Peanut, soybean and derived products
➢ Cereals and derived products

Common
allergen Food ingredients Food items
Eggs and Whole egg (frozen, f Baking powder, bread, dumplings, french toast, muffins,
derived liquid, dried), egg pancakes, popovers, pretzels, waffles
products white, albumin, egg Cakes, cookies, donuts, pies, frostings, candy, glaze, fondant,
yolk, powdered egg, paste, meringue, whips
globulin, ovomucoid, f Coddled foods, creamed foods, cream sauces, devilled
ovomucin, vitellin, foods, hollandaise sauce, puddings, custard, scalloped
ovovitellin, livetin, egg dishes, soups, soufflés, omelettes
mix, filler, binder Croquettes, french frying batter, tartar sauce
f Malted beverages, marshmallows Macaroni,
noodles, spaghetti
Meatloaf, meat jellies
f Simulated egg, yolk replaced egg, salad dressing, mayonnaise
f
Fish/Seafood Any freshwater or f Fish oils
and derived marine animal f Kamaboko (surimi), imitation fish/seafood products
products product, fish protein
Nuts (tree Peanut, peanut flour, f Chili, egg rolls, Chinese and Thai dishes, soups Peanut
nuts and peanut butter, mixed butter, peanut oil
legumes) nuts f Marzipan, baked goods, candy
f
Milk and Milk (whole, f Biscuits, bread, rolls, bakery products, cakes, cookies, donuts,
derived homogenized, 2%, fritters, muffins
products 1%, skim), milk f Caramel colour
derivative, milk solids, Chocolate bars, opaque candies
milk protein, powdered f Condensed milk, sweetened condensed milk, margarine, yogurt,
milk, evaporated milk, ice cream, sherbet, malted milk, chocolate milk, cheese (cottage,
casein, caseinates f cream, natural, processed), some margarines
(ammonium, calcium, Cream pies, cream sauces, some gravies, cream soups,
magnesium, potassium, chowders, bisques, puddings, au gratin foods, scalloped
sodium), curds, whey, dishes
whey protein f Macaroni, noodles, spaghetti
concentrate, whey Mashed potatoes
solids, whey powder, Pancakes, waffles, soufflés, omelettes, scrambled eggs Processed
lactalbumin, lacto f and prepared meats
globulin, lactose, non- Some boiled salad dressings, canned fish
fat milk solids, sour f Some "non-dairy" products
milk solids, butter,
butterfat, buttermilk, f
artificial butter flavour,
cream (regular, half and f
half, whipping, cereal),
filler, binder f

Other Soy flour, soy protein, f Fat substitutes
legumes soy protein isolate, soya f Tofu
lecithin, miso, soy
sauce, vegetable starch,
vegetable gum

Common
allergen Food ingredients Food items
Cereals f Flour (durum, f Baked beans, chili con carne, butter sauce, cheese spreads and
whole wheat, sauces, cream sauces, creamed vegetables, custards, gravy,
whole meal, puddings, salad dressings, scalloped dishes, soups with noodles,
white, enriched bouillon cubes, chowders
white, graham, f Breads, breading, bread crumbs, biscuits, cakes, cake mixes, cake
cracked wheat, flour, candy, cookies, donuts, dumplings, fritters, melba toast,
triticale), durum pancakes, pies, pastry, popovers, pretzels, waffles, yeasts,
wheat, cracked zwieback
wheat, entire f Dry roasted nuts, fruit stewed and thickened with flour Hydrolyzed
wheat, wheat vegetable protein (HVP)
bran, wheat Ice cream cones
f
germ, wheat Macaroni, noodles, ravioli, spaghetti
germ oil, wheat
f Meat substitutes, prepared meats
starch, semolina,
Oats, oatmeal, oatmeal flour, oat bran, oat hulls Breads,
farina, bulgur,
f baked products, cereals, cereal products Malted milk, malt
sprouted wheat,
triticale, triticale beer, malt ale, lager, brewer's yeast Meat substitutes
bran, triticale f
germ
f
f Gluten only:
Oat gum, barley, f
barley flour, pearl
barley, rye, rye f
flour, rye bran,
sprouted rye, f
malted grains,
malt

4.3 The using of food additives
Purpose
Use proper food additives during the processing or practice in order to reduce the risk of food chemical
contamination.
Application scope
It is applicable to Chinese produce and Western pastry and bakery.
Policy
4.3.1 The type of food additives which are used in a hotel include baking powder, custard
powder, high-gluten flour, food pigment & food flavor.
4.3.2 Food additives should be stored in original packaging with clear label and should be
separated from other foods.
4.3.3 Food additives should be used by appointed personnel; the person must be trained & qualified
before operation.
4.3.4 Kitchen should maintain a scale with an accuracy of one gram to weigh food additive. The scale
should be calibrated every 6 months and calibrated to zero before each use.
4.3.5 Foodhandler must strictly follow government requirements & product instruction to use food
additive. To increase or decrease the dosage is strictly prohibited.
4.3.6 Use specific assigned tool to take food additive. Do not mix the tools.
4.3.7 Food additive should be double checked to determine the correct order by special handler after
weighing, before being mixed .
4.3.8 If wrong weight, ensure it is re-weighed if not already mixed; abandon the mixture and start
again if it has been mixed.
4.3.9 Tools & containers which are used for food additive should be sanitized before & after each
use.
Anantara FSMS v1-July 2011 Confidenti Page 27 of 85

4.4 Food Preparation
Purpose:
To ensure food safety of food preparation by avoiding cross contamination.
Procedure:
4.4.1 Color coded cutting boards & knife management
4.4.1.1 The color coded cutting boards should be used in food preparation areas at all times.
4.4.1.2 Different color cutting boards should be used for specific food types.
4.4.1.3 Cleaning and sanitation of cutting boards and knives are required before each use and
every 4 hours if used continuously.
4.4.1.4 The cutting boards should be clean and sanitized after each use and be stored on a
designated storage rack.
4.4.1.5 Regular maintenance of cutting boards is needed.
4.4.1.6 The chopping boards should be cleaned daily and stored vertically. They should be
immersed in salt water and be disinfected on a weekly basis.
4.4.1.7 The knives should be cleaned and sanitized after each use and be stored on a shelf after air
drying. Ultraviolet disinfector is recommended, if available.
The color coding system is as below:
Color Usage
RED Raw meat (pork, beef, mutton)
YELLOW Raw poultry
BLUE Seafood products
GREEN Cleaned and sanitized fruits and vegetables
WHITE Read to eat food
4.4.2 Thawing
4.4.2.1 Recommended thawing methods:
4.4.2.1.1 In a refrigerator
4.4.2.1.2 Under cold running water
4.4.2.1.3 In a microwave oven
4.4.2.1.4 As part of the cooking process
4.4.2.2 Do not leave frozen foods to defrost under ambient temperature.

4.4.2.3 No refreezing.
4.4.2.4 Thawing in a refrigerator
4.4.2.4.1 Suitable for all types of foods.

4.4.2.4.2 In a refrigerator, at 1-5oC.
4.4.2.4.3 Foods under thawing should be placed on bottom shelf or in a refrigerator
separately.
4.4.2.4.3 The food is considered as thawed when the core or the thickest part of the
food has reached the temperature of 1-5oC.Record in “Food thawing record”
4.4.2.4.4 The thawed food should be labeled and be used within 24 hours.

4.4.2.5 Under cold running water
4.4.2.5.1 Suitable for seafood

4.4.2.5.2 Do not use the thawing sink for any other purpose other than food
defrosting. Clean and sanitize the sink before commencement.
4.4.2.5.3 At a water temperature of 21oC or below.
4.4.2.5.4 With sufficient water velocity to agitate and float off loose particles in an
overflow.
4.4.2.5.5 Prevent cross connection and back siphonage occurring by air gaps
between tap water faucet and thawed food.
4.4.2.5.6 The period that food needs to be thawed including exposure to the
running water is not more than 4 hours.
4.4.2.5.7 The food is considered as thawed when the core or the thickest part of the
food has reached the temperature of 1-5oC.
Record in “Food thawing record”.
4.4.2.5.7 The thawed food should be labeled and to use within 24 hours.
4.4.2.6 In a microwave oven
4.4.2.6.1 Suitable for small pieces of food.

4.4.2.6.2 Follow manufacturer’s recommendations for thawing.
4.4.2.6.3 Rotate foods during thawing.
4.4.2.6.4 Immediately transferred to cooking process after being thawed.
4.4.2.7 As part of the cooking process
4.4.2.7.1 Food would be thawed as a part of cooking process.

4.4.2.7.2 Check the final internal food temperature with a thermometer to
determine appropriate core temperature.
4.4.3 Vacuum packaging foods
4.4.3.1 Although vacuum packaging can reduce the oxygen amount in packaging and increase the
shelf life of products, in certain circumstances anaerobic bacteria may grow and produce
toxin in foods. Improper handling of vacuum packaging foods is a risk for foodborne
illness.
4.4.3.2 Ideally be used for raw meat, poultry, seafood and cooked meats.
4.4.3.3 The vacuum packaging machine and tools should be thoroughly cleaned and
disinfected. The process must be undertaken under hygienic conditions.
4.4.3.4 Different color cutting board and knife should be used for specific food types.
4.4.3.5 The vacuum packaging machine should be in good condition for use.
4.4.3.6 Cooked meats should be produced in designated food preparation area.
4.4.3.7 Cooked meats must be packed after cooling.
4.4.3.8 The vacuum packed foods should be labeled with shelf life that is no longer than 10
days.
4.4.3.9 The vacuum packed products must be chilled or be frozen
4.4.4 Cleaning of fruits and vegetables
4.4.4.1 Ensure screening and discard rotten fruits and vegetables.

4.4.4.2 Wash the products by running tap water to remove soiled matter.
4.4.4.3 Prepare a sanitizer with 100 mg/L of chlorine.
4.4.4.4 Immerse in sanitizer within 5 minutesRecord in “Vegetable sanitized record”.
4.4.4.5 A final rinse with potable water.
4.4.4.6 Air drying should be followed. All sanitized fruits and vegetables should be stored in a
refrigerator, and be used within 24 hours.

4.4.5 Preparation of sashimi and sushi
4.4.5.1 The preparation of sushi and sashimi should be well supervised as they are high risk
foods.
4.4.5.2 The raw materials for sushi should be fresh and free from contamination.
4.4.5.3 White color cutting boards and knives should be used for sashimi and sushi produce and
be sanitized every 30 minutes.
4.4.5.4 All utensils used are clean and sanitized prior to use.
4.4.5.5 The pH of all rice used in sushi is at a pH of 4.6 or lower, which discourages the growth
of bacteria.
4.4.5.6 Finished products, Sushi and sashimi should be labeled.
4.4.5.7 Sashimi should be stored in a refrigerator at 1-5oC, and be served within 4 hours.
4.4.5.8 Sushi should be stored in a refrigerator at 10-15oC, and be served within 12 hours.
4.5 Egg Sanitation
4.5.1 Most raw eggs have Salmonella, a risk of foodborne illness.

4.5.2 Cleaning and sanitizing is required for raw eggs prior to entering food processing
Egg cleaning and sanitation procedure
4.5.2.1 Wash eggs under running water to remove soils and dirt.
4.5.2.2 Immerse in sanitizer solution for 15 seconds (follow supplier’s instruction).
4.5.2.3 Rinse off under potable water
4.5.2.4 Leave them air dry. All sanitized eggs should be stored in a refrigerator at 1-5oC
4.5.3 Washed eggs should be used within 48 hours

4.5.4 Fresh eggs can be used for frying, boiled and poached eggs. Poached eggs should be served
immediately and no overnight storage.
4.5.5 Ready-to-eat foods with raw eggs should not be served.
4.5.6 It is recommended that mayonnaise and salad dressing are purchased from an approved supplier.
Records
Food thawing record

Vegetable sanitation record

4.6 Personal hygiene and visitor policy
Purpose:
To prevent foodborne illness and the possibility of cross contamination by establishing a personal hygiene
standard and visitors policy.
Procedure:
4.6.1 Hand wash sink
4.6.1.1 All entrances of kitchen and preparation area should be equipped with hand wash sinks
4.6.1.2 At least one hand wash sink should be installed for each food premises. Additional
facilities should be equipped if necessaryCold kitchen, Butcher, Pastry, Sushi room
4.6.1.3 Do not use the hand wash sink for any other purpose other than hand washing
4.6.1.4 Handwash sink should be equipped with
4.6.1.4.1 Warm running water (water temperature should be minimum at 38 ºC.)
4.6.1.4.2 Use hand touch free faucet (mechanical or motion sensor) type to
minimize the possibility of cross contamination
4.6.1.4.3 Post hand wash procedure wall chart at each hand wash sink
4.6.1.4.4 Provide hand sanitizer in dispenser (optional)
4.6.1.4.5 Provide disposable paper in dispenser
4.6.1.4.6 Use foot-pedal waste bin for the disposal of used towels
4.6.2 Washing hands
4.6.2.1 All kitchen staff should wash their hands before commencing work.
4.6.2.2 All kitchen staff should thoroughly wash their hands and exposed portion of their arms
before:
4.6.2.2.1 Handling food
4.6.2.2.2 After a break time which could include personal duties, i.e. smoking,
eating, drinking, coughing
4.6.2.2.3 After using the toilet
4.6.2.2.4 After handling raw food materials, i.e. meat, eggs, fresh produce
4.6.2.2.5 After each task involved with handling different foods
4.6.2.2.6 After packing up and storing foods
4.6.2.2.7 After handling waste, using chemicals, carrying out cleaning duties,
equipment repair, knife sharpening
4.6.2.2.8 After leaving a high food safety risk kitchen, i.e. butcher room, pastry
kitchen, sushi or sashimi room
4.6.2.2.9 After touching body, e.g. hair, nose, face, etc.
4.6.2.2.10 After touching anything that can be a source of contamination, e.g.
telephone, money, soiled linen.
4.6.2.3 Hand washing procedure

4.6.2.3.1 Wet hands and forearm with warm running water
4.6.2.3.2 Apply “Anti-bacterial” hand soap
4.6.2.3.3 Rub hands vigorously for approximately 10-15 seconds
4.6.2.3.4 Wash all surfaces including back of hands, wrists, between fingers and under
fingernails
4.6.2.3.5 Rinse hands thoroughly with warm running water
4.6.2.3.6 Dry hands and arms with disposable paper
4.6.2.3.7 Thrown used paper towel into foot-pedal waste bin
4.6.2.3.8 Apply hand sanitizer, if provided.

4.6.3 Proper use of disposable gloves
4.6.3.1 Only use single use gloves;

4.6.3.2 Make sure to provide a variety of glove sizes;
4.6.3.3 Disposable gloves shall be used when handling ready-to-eat foods and food
products that have been cooked and will not receive further heat treatment;
4.6.3.4 Staff is not required to wear disposable gloves when handling raw material.
4.6.3.5 Proper hand washing is required before wearing disposable gloves;
4.6.3.6 Change gloves once every 4 hours if used continuously;
4.6.3.7 Discard gloves when leaving the work area. When returning to the work area,wash
hands properly according to 4.6.2.3 and change for a new pair of gloves.
4.6.3.8 Gloves should be discarded and changed when they become soiled or when the product
being handled changes, to control cross contamination.
4.6.3.9 Discard damaged gloves immediately;
4.6.3.10 Disposable gloves should be worn over the top of blue bandage. (see 4.6.4)
4.6.3.11 Disposable gloves should be worn during the preparation of sushi and sashimi, with the
exceptions of following conditions:
4.6.3.11.1 With one designated wash hand sink near preparation area that meets
the facility requirements and is provided with sanitizer.
4.6.3.11.2 Wash hands every 30 minutes during continuation of the same
preparation.
4.6.4 Cuts and wounds
4.6.4.1 When personnel with a minor injury are permitted to continue working, any cuts or
wounds shall be completely covered by a suitable waterproof dressing. Blue waterproof
bandage or non flesh color is recommended for use as it is easy
for visual detection.
4.6.4.2 The disposable gloves should be worn over waterproof bandage.
4.6.4.3 Both the bandage and gloves should be changed every 4 hours.
4.6.5 Appearance
4.6.5.1 Do not wear jewelry while working in kitchen and food preparation area, as
jewelry could hinder hand wash and be a risk of physical contamination source.
4.6.5.2 Keep fingernails short, clean and trimmed. False fingernails and nail polish must not be
worn.
4.6.5.3 Staff with long hair must tie their hair back and wear hair nets or caps.
4.6.5.4 Uniforms should be changed daily for work and worn in designated areas only.
4.6.5.5 Uniforms should be changed only in the locker room.
4.6.5.6 Remove the apron when leaving kitchen or food preparation area.
4.6.5.7 Do not wipe hands on an apron.
4.6.5.8 All the personal belongings should be kept in locker room cabinet. No personal
belongings, personal foods, cosmetics, medicaments, magazines and news papers are to
be stored in food preparation area.
4.6.6 Personal habits
4.6.6.1 No smoking in food areas

4.6.6.2 Eat & drink only in designated break areas where food or food contact surfaces may
not become contaminated
4.6.6.3 No spitting or nose picking in food service area
4.6.6.4 Staff should not bite their nails or taste food with finger
4.6.6.5 No sneezing while handling foods
4.6.6.6 Do not touch or brush hair in food preparation area

4.6.6.7 Use separate spoons when tasting foods. A new spoon should be used before re-tasting
the food.
4.6.7 Health of food handlers
4.6.7.1 All food handlers must have annual health check up with a certificate to proof of
healthy physical condition. A test for Hepatitis A is recommended.
4.6.7.2 If food handling staffs are suffering from any of the following symptoms, they are
required to inform the supervisor and see a doctor. Symptoms include:
4.6.7.2.1 Stomach pains;
4.6.7.2.2 Diarrhea;
4.6.7.2.3 Nausea, Vomiting
4.6.7.2.4 Sore throat with fever;
4.6.7.2.5 Infected wounds.
A food handler who has been excluded from food handling must not recommence work
until their symptoms have disappeared for 24hours
4.6.7.3 Adequate toilets are available for use, which should be equipped with suitable hand
washing and ventilation facilities.
4.6.7.4 Foodhandler who has illness diagnosed with below must report manager and local health
authority
4.6.7.4.1 Norovirus
4.6.7.4.2 Hepatitis A virus
4.6.7.4.3 Shigella spp.
4.6.7.4.4 Enterohemorrhagic or Shiga Toxin-producing Escherichia coli
4.6.7.4.5 Salmonellosis
4.6.8 Visitor policy
4.6.8.1 Any visitors entering hotel are required to register and carry “Visitor Card” by the
security guard at the staff entrance, and return the “Visitor Card” when leaving.
4.6.8.2 Relevant department assigned person shall accompany the visitors during
entering food preparation area.
4.6.8.3 All visitors should follow the relevant requirements of “Employee Personal
Hygiene Procedure” if entering food preparation area.
4.7 The requirement of special cold dish room
4.7.1 Special cold dish room include: Chinese & west cold processing room, pastry processing room, sushi
& sashimi processing room and fresh juice processing room.
4.7.2 The special cold dish room should be an individual room which should set up private cleaning &
sanitizing systems and an air sanitizing system. The room temperature should be under 18℃ with
private air-conditioning.
4.7.3 The entrance area should have a pre-enter area which includes hand washing & sanitizing station,
cloth changing station.
4.7.4 For China - The UV-light is used as air sanitizing system. the requirement of UV-light is: wavelength
(200275nm), power≥1.5Wm3intension≥70µW/cm2 & should installer reflector cover. The UV-
light should be installed in less than 2 meter from the floor & uniform distributed. It should turn on at
least 30 minutes during non-working period every day.
4.7.5 The special cold dish room should have a private cooler; the water needs to go through a purification
facility when it is used for RTE or final products.

4.7.6 The special cold dish room can only have one door & the window should be closed (except for food
transportation). The transported food should only go through the window with corresponding size.

5. Food Service
Purpose
Use time temperature control to ensure that show, take-away and room service food are safe.
Procedure & Policy
5.1 Food Service
5.1.1 Display Food
5.1.1.1 The cold food must be stored below 5 ºC or replace the food every one hour if under
room temperature, and recorded on the "Food Service Record"
5.1.1.2 The hot food must be stored over 60 ºC degree and recorded on the "Food Show
Record"
5.1.1.3 Check the water level of hot food containers and the heating conditions to ensure
the temperature of hot food
5.1.1.4 Food stored at 5-60 ºC for 4 hours or above must be discarded
5.1.1.5 When adding food on buffet tables, do not top up over the old portion.
5.1.1.6 Supply small batches of food to limit food waste, and also accelerate the food
turnover.
5.1.1.7 All the food must be discarded (except for individual wrapped bread and BBQ) after
buffet is finished.
5.1.1.8 To ensure the food is not contaminated, it is recommended to install a transparent
cover (or sneeze guard) to protect the food
5.1.1.9 The buffet table must have special tools and assign specific person to manage it.
5.1.1.10 Buffet table decorations must be kept clean and tidy with no damage.
5.1.1.11 Buffet table utensils should be clean and sanitized before use. If the utensils are
contaminated they must be change immediately.
5.1.1.12 Ensure all the foods on the buffet tables have name tags which indicate the major
components.
5.1.1.13 Buffet table should place tag, marked: "If you have allergy to certain food, please
inform us".
5.1.2 Take away food
If the Guests do not handle the take away food properly, it will create potential biological risk.
5.1.2.1 Package food only for banquet
5.1.2.1.1 Do not advocate the guest’s take-away food
5.1.2.1.2 Disposable packaging boxes should be stored upside down in a closed
environment
5.1.2.1.3 Use the tools to put the food in the packaging box
5.1.2.1.4 Clear identifiable labeling should be visible on the packaging box .
5.1.2.1.5 Record the packaged food
5.1.2.2 Tag content

Dear customers for your packaging food safety, please follow the below rules:
5.1.2.2.1 Store the food in the refrigerator at 0-5 ºC and consume as soon as
possible.
5.1.2.2.2 Reheat the food over 74 ºC before consume.
5.1.2.2.3 The food stored after 24 hours is not edible.
_
Date Time

5.1.3 Room service
5.1.3.1 Staff must ask customers for any special requirement when taking order over the phone.
5.1.3.1.1 Hamburger maturity
5.1.3.1.2 If allergy to some food
5.1.3.2 Use assigned elevator to deliver food from room service.

5.1.3.3 Serving trolley must be clean and sanitized.
5.1.3.4 The insulation box must be fully cleaned and sanitized before each use and
preheated to ensure the correct temperature of the food.
5.1.3.5 Food (including beverages) must be covered with a special stainless steel lid during
transportation process if possible or at minimum an air tight cover and opened when
delivered to the guest room.
5.1.3.6 The cold food must be insulated below 5 ºC, the hot food must be insulated over 60 ºC and
all the food must be delivered within 30 minutes.
5.1.3.7 The food allergen material ,if used, must be explained to the customer
5.1.3.8 The tableware must be clean and sanitized, sealed and stored in the transportation process.
5.1.3.9 Recommend package condiments individually wrapped or sub package in small
containers, sealed, store and shipping.
5.1.3.10 The left over food from guest must be discarded.
5.1.3.11 Replace the tableware in mini-bar regularly and put them through the dishwashing
machine for cleaning and sanitizing.
5.1.4. Fresh juice preparation
5.1.4.1 Clean and sanitizer the juicer extractor before each use.
5.1.4.2 The fruit and vegetables must be clean.
5.1.4.3 The operator must clean their hands before operating.
5.1.4.4 Use the green cutting board and knife to process the fruits and vegetables.
5.1.4.5 The Operators must wear disposable gloves when processing the juice.
5.1.4.6 Make fresh juice only when a customer orders.
5.1.4.7 The juice used for banquets should be prepared in advance. Fresh juice should be stored in
the cleaned and sanitized container with label and sealed for storage in the refrigerator
below 5 ºC. The juice should be used within 12hours.
Record
Food service record

5.2 Outdoor Catering
Purpose
Due to the complexity of venue where outdoor catering service usually is held, controlling of related equipment
and facility, process and food storage condition are essential to ensure food served outdoor are free from
external contamination.
Procedure
5.2.1 Preparation of off-site service
5.2.1.1 When preparing a menu for the guest, if they do not raise special request, hotel should not
list any raw and high risk foods on the menu.
5.2.1.2 Executive Chef, F&B Manager, Hygiene Manager, Banquet Manager and Stewarding
Manager shall conduct an on-site survey and define an off-site service plan.
5.2.2 Facility requirement on off-site service
5.2.2.1 Facility provided by off-site service venue

5.2.2.1.1 Only one single purpose entrance is allowed to be set for the off-site service
venue. This is to ensure that food, facility and waste materials enter the
venue from different entrances.
5.2.2.1.2 Thoroughly clean the ground area where off-site service will be held to
remove soil and dirt. Spray with sanitizer after cleaning.
5.2.2.1.3 Make sure the venue ground is dry. For grassland, install a false floor layer.
5.2.2.1.4 Call for pest service to control the surrounding environment. Add pest
control equipment in the food processing and storage area.
5.2.2.1.5 Set protective facility to separate the storage areas for food, equipment
and waste materials, so as to avoid cross contamination caused by food
handlers.
5.2.2.2 Water supply & drain system

5.2.2.2.1 Sufficient quantity of sinks with extension pipes and portable water must
be available in the venue.
5.2.2.2.2 When conditions allow, provide hot water connected to those sinks for
the operation.
5.2.2.2.3 A Three-compartment sink must be installed. Sink drain pipe shall be
connected to drainage system or drain water pond.
5.2.2.2.4 Assign a designated sink to wash vegetable only. Place signage on the
sink.
5.2.2.2.5 Set a big three-compartment sink to wash big cooking ware or
kitchen utensil.
5.2.2.2.6 Bar shall be set in a separate area with separate water supply and
drainage system.
5.2.2.2.7 Suitable pipe shall be available for drainage system.
5.2.2.2.8 If it is not possible to install pipe drainage system, a drain water tank shall
be set up in the location away from food processing, storage and serving
area. The tank shall be designed for a capacity that holds at least one
day’s drainage discharge. The tank shall be covered properly and remain
empty. No garbage is allowed to be stored and dumped in the tank at any
time.

5.2.2.3 Power supply
5.2.2.3.1 Uninterrupted power supply shall be available for cold storage, heating
and holding equipment. Ensure no power failure occurs or power cuts
during night or voltage fluctuation.
5.2.2.3.2 Sufficient light source shall be available when the event is held in an
outdoor dark place.
5.2.2.3.3 Power cord and socket must be fixed in relative safe location.
5.2.2.4 Garbage handling

5.2.2.4.1 Appoint a designated site for garbage storage. The site must be away
from food storage and processing areas.
5.2.2.4.2 Ensure sufficient stock of polypropylene plastic garbage bags. Place
enough pedal type garbage bins to collect waste materials in the food
processing area.
5.2.2.4.3 Garbage shall be removed in timely manner and in a way that no garbage
leakage occurs. When loading garbage bags, make sure bags are closed
tightly. When moving garbage bins, make sure lids are covered properly.
5.2.2.5 Tents
5.2.2.5.1 Select those tents that are bright in color and made with waterproof and
fireproof materials.
5.2.2.5.2 Separate vent shall be set for the storage area of food, wine and dry goods
and the food preparing & processing area.
5.2.2.5.3 Sufficient ventilation system shall be installed in food cooking area to
prevent dangers caused by extreme high temperature and thick smoke. If
it is not possible to install, open one side or the front & back of tent as
alternative solution.
5.2.2.5.4 Tents must be pitched firmly
5.2.2.6 Cooking Equipment

5.2.2.6.1 Cook ware and cooking equipment materials must be easy to clean. All
equipment on-site shall be cleaned and sanitized before use.
5.2.2.6.2 All food prep table surfaces must be smooth, non-absorbent and easy to
clean. To provide more area for food prep, it is allowed to fix a hard
plastic board on table.
5.2.2.6.3 According to requirements on banquet, all equipment, fixtures and tables
must install as fixed and non-removable.
5.2.2.6.4 Process utensils must be heat-proof.
5.2.2.6.5 Cooking equipment is not allowed to be placed close to tent edge.
5.2.2.6.6 Use color coded cutting board, knife and container according to
various usage conditions.
5.2.2.7 Hand wash facility

5.2.2.7.1 Set up enough separate hand wash stations with cold and hot water
supply.
5.2.2.7.2 Place signage on each hand wash station with clear message to remind
hand wash.
5.2.2.7.3 Supply with antiseptic hand wash soap and paper tower.
5.2.2.8 Cleaning tool, cleaner and sanitizer

5.2.2.8.1 Provide sufficient cleaning tool.
5.2.2.8.2 Label chemical container with clear description. Put chemicals in
separate storage that is far from food.
5.2.2.8.3 Cleaning stations shall be set up in each of the food processing, service
and bar areas. Three spray bottles with cleanser, sanitizer and water
shall be equipped in each station.
5.2.2.8.4 Clean and sanitize food contact surface before and after each use.

5.2.3 Other requirements for outdoor service
5.2.3.1 Personal hygiene & First aid

5.2.3.1.1 Refer to personal hygiene policy for detail requirements.
5.2.3.1.1 Have first aid case available in food processing area. Provide bright color
elastic bandages (suggest using blue bandages).
5.2.3.1.1 All food handlers must know the location of first aid kit and use them
correctly.
5.2.3.2 Transportation of food

5.2.3.2.1 Appoint designated vehicle to transport food. Clean and sanitize interior of
carriage before loading food.
5.2.3.2.2 Food shall be stored in closed condition during transportation so as to avoid
contamination.
5.2.3.2.3 Use cold truck to transport food that requires cold storage.
5.2.3.2.4 Use hot holding cart to transport food that requires hot holding.
5.2.3.2.5 Dishware must be stored in closed condition during transportation.
5.2.3.3 Food Storage

5.2.3.3.1 Perishable food must be stored in a cooler below 5 oC.
5.2.3.3.2 RTE vegetable and fruit must be stored separately in closed condition.
5.2.3.3.3 Do not leave food directly on floor. Store food at least 15 cm above the floor.
5.2.3.3.4 All dishware must be stored in closed container.
5.2.3.4 Food Service

5.2.3.4.1 Cover food and dishware with protective cover to prevent from cross
contamination.
5.2.3.4.2 Reduce food display duration as short as possible to ensure cold food is
maintained below 5 ºC and hot food above 60 ºC.
Records
Time & temperature record for outdoor service Food

service record
Inspection form for outdoor service

6. Cleaning & Sanitizing
Purpose
Establish procedure to ensure correct cleaning & sanitizer SOP to reduce cross contamination.
Procedure
6.1 General
6.1.1 The deep cleaning and sanitation of kitchen equipment and facilities is under the
responsibility of Stewarding department.
6.1.2 The cleaning and sanitation of kitchen equipment during operation will be
conducted by each user.
6.1.3 Establish cleaning schedule for food stored area, kitchen and food services area.
6.1.4 The cleaning schedule is based on SOP, timetable and checked.
6.1.5 The schedule includes: cleaning area, the equipment & facility of cleaning, the
frequency of cleaning, the method of cleaning, the tools of cleaning and type of
chemical to use for cleaning.
6.1.6 Use approved chemical & cleaning tools in hotel
6.1.7 In food preparing area and service area there should be sanitizer station set up detergent
spray bottle, sanitizer spray bottle, water spray bottle and paper towel.
6.1.8 The stewarding staff must be knowledgeable on detergent, cleaning tools used and
comprehensive cleaning SOP.
6.1.9 The stewarding staff should pay attention to self-protection during cleaning work.
6.1.10 Chemical must be stored in designated area.
6.1.11 Cleaning tool must be hung to dry and stored in a designated area.
6.2 Cleaning & Sanitizing
6.2.1 Cleaning Definition: To remove food and other types of dirt form the surface.
6.2.2 Choose the right cleaning tools and detergent bases for the different type of dirt.
6.2.3 Sanitizing Definition: To reduce the number of harmful micro-organisms to a safe range
on surfaces
6.2.4 Choose proper sanitizer bases on type of material and purpose.
6.2.5 Steps of Cleaning & sanitizing
6.2.5.1 Pre-wash : Remove soils from surface

6.2.5.2 Wash : Use detergent to remove fat & protein soils from surface.
6.2.5.3 Rinse : Remove the detergent residue and soiled residue from
surface
6.2.5.4 Sanitizing : Use sanitizer to reduced harmful micro-organisms to a
safe range on surfaces
6.2.5.5 Air-dry : Evaporate water form surface
6.2.6 Hotel should have a designated washing area. A three compartment sink in washing area
which are wash sink, rinse sink and sanitizing sink ,in which labels should be made
clearly. Some kitchens may have only two-compartment sinks. As such, there will be a
separate container specially for sanitizing.
6.2.7 Use appropriate sanitizer for food contact surfaces.
6.2.8 Use test paper control time of changed sanitizer, recorded from changed sanitizer record.

6.3 Basic cleaning & sanitizing method
6.3.1 Pot washing
6.3.1.1 Post the SOP poster in washing area

6.3.1.2 Use approved cleaning tools
6.3.1.3 Washed pots should be stored in a designated area and allow to air dry
6.3.1.4 Wash flow
6.3.1.4.1 Remove soils and residues from the utensils

6.3.1.4.2 Soak in the detergent solution and wash off the soil
thoroughly.
6.3.1.4.3 Rinse with running water to remove chemical residues and soil
from its surfaces.
6.3.1.4.4 Immerse in sanitizing solution (follow supplier instruction).
6.3.1.4.5 Place on a clean shelf and allow to air dry.
6.3.2 Cleaning surface of food table
6.3.2.1 Clean and sanitize after and before each use.

6.3.2.2 Every four hours repeat the same procedure as above.
6.3.2.3 If raw food falls on the table, it should be cleaned and sanitized
6.3.2.4 Cleaning flow
6.3.2.4.1 Remove all soils by paper form surface of table

6.3.2.4.2 Spray detergent onto the surface of table
6.3.2.4.3 Wipe/Rinse surface of table by paper with cleaned water
6.3.2.4.4 Apply sanitizer to surface of table
6.3.2.4.5 Wipe off with cleaned cloth and leave air-dry
6.3.3 Rotary Slicer cleaning
6.3.3.1 Kitchen staff must clean and sanitize the slicer after each use or at the end of
production period, every four hours this process should be carried out or when
preparing different food.
6.3.3.2 Slicer must be dismantled by kitchen employee at the end of the day for deep
cleaning. Removable parts and hidden parts must be cleaned and sanitized. All
nuts and bolts from slicing machine after dismantled must be stored away in an
appropriate container to prevent physical contamination to food
6.3.3.3 After each work day, stewarding staff are in charge of deep cleaning the rotary
Slicer
6.3.3.4.1 On-demand cleaning

6.3.3.4.1.1 Turn off electric power.
6.3.3.4.1.2 Remove soils and residues with paper towel
6.3.3.4.1.3 Spray detergent evenly on the surface and allow
5 minutes agitations.
6.3.3.4.1.4 Rinse thoroughly with clean water 6.3.3.4.1.5
Apply sanitizer evenly and allow to air dry.
6.3.3.4.1.6 Pay special attention to press and slicing blade as
these parts make direct food contact
6.3.3.4.2 Parts cleaning

6.3.3.4.2.1 Dismantle the parts from the slice machine
6.3.3.4.2.2 Rinse in running water to remove soils

6.3.3.4.2.3 Soak in Wash Detergent and allow 5 minutes
agitation.
6.3.3.4.2.4 Rinse off with running water to remove soils and
cleaner.
6.3.3.4.2.5 Immerse those removable parts in sanitizer and allow
contact time as recommended by supplier and leave
air dry.
6.3.4 Can opener
6.3.4.1 The can opener blade must be clean, sanitized and mounted after each use.
6.3.4.2 Can opener is to be kept clean and sanitary at all times.
6.3.4.3 Cleaning flow:
6.3.4.3.1 Remove can-opener from stand
6.3.4.3.2 Spray detergent to bland and whorl
6.3.4.3.3 Use bristle brush to clean, removed dirt
6.3.4.3.4 Rinse off with water to clean blade
6.3.4.3.5 Wipe off with clean paper
6.3.4.3.6 Apply sanitizer to blade
6.3.4.3.7 Air-dry blade
6.3.5 Cutting board cleaning
6.3.5.1 After and before each shift cutting boards should be clean and sanitized
6.3.5.2 After every four hours the cutting boards should be cleaned and sanitized
6.3.5.3 Cleaning Flow
6.3.5.3.1 Remove soils and residues from the surface of cutting board
6.3.5.3.2 Soak in the detergent solution and wash off the soil thoroughly.
6.3.5.3.3 Rinse with running water to remove chemical residues and soil from
its surfaces.
6.3.5.3.4 Immerse in sanitizer with contact time for effective sanitation.
Follow manufacturing instruction.
6.3.5.3.5 Place on a clean cutting board shelf and allow to air-dry.
6.3.6 Ice machine cleaning
6.3.6.1 The stewarding staff is responsible for cleanliness of all inner surface of ice
machine.
6.3.6.2 The engineer dept. is responsible for cleanliness of the ice system of ice
machine.
6.3.6.3 Daily cleaning flow
6.3.6.3.1 Apply detergent evenly on external surface
6.3.6.3.2 Wipe with cloth or paper towel evenly on surfaces of ice
machine with focus on rubber gasket.
6.3.6.3.3 Rinse off with clean water on external surface and wipe with
another clean cloth or paper towel.
6.3.6.3.4 Apply sanitizer evenly and allow to air dry.
6.3.6.4 Weekly cleaning flow:

6.3.6.4.1 Empty excess ice cube
6.3.6.4.2 Check for internal water stain.
6.3.6.4.3 Apply acid solution on water stain and allow 5 minutes soaking
time.

6.3.6.4.4 Rinse off with clean water and inspect if water stain has been
removed.
6.3.6.4.5 Apply sanitizer evenly and allow to air dry
6.3.7 Juice Blender Cleaning

6.3.7.1 Juice Blender must be completely dismantled, washed and sanitized after each
used.
6.3.7.2 After every four hours carry out same routine
6.3.7.3.1 Turn off electric power.
6.3.7.3.2 Remove soils and residues with paper towel
6.3.7.3.3 Dismantle the interior parts from the machine
6.3.7.3.4 Wipe off interior and exterior of machine with paper towel and
water.
6.3.7.3.5 The exit value of the Juice extractor must be cleaned thoroughly
using a small clean bristle brush.
6.3.7.3.6 Apply sanitizer to interior of machine and air-dry.
6.3.7.3.7 For the parts - remove soils and residues
6.3.7.3.8 Soak in the detergent solution and wash off the soil thoroughly.
6.3.7.3.9 Rinse with running water to remove chemical residues and soil from
its surfaces.
6.3.7.3.10 Sanitized all the parts and place on a clean surface of table and
allow to air dry.
Records
Sanitizer changing record

Ice machine daily cleaning & changing sanitizer record Ice
machine deep cleaning record
Rotary Slicer cleaning record
Loading bay cleaning record

6.4 Ice Machine
Purpose:
This procedure is to avoid ice being contaminated by human factor (external) and poor machine cleanliness
(internal).
Procedure:
6.4.1 Ice machine’s purpose is to produce edible ice as well as for storing or cooling.
6.4.2 Keep interior and exterior clean. Cleaning and sanitizing job should follow the cleaning
schedule and be recorded.
6.4.2.1 Stewarding is in charge of daily cleaning & sanitizing outside surface of ice
machine.
6.4.2.2 Stewarding is in charge of weekly cleaning & sanitizing internal surface of ice
machine.
6.4.2.3 Engineering is in charge of monthly cleaning & sanitizing the ice system of ice
machine.
6.4.3 Ensure ice machine is in good working condition.
6.4.4 Water filter should be changed regularly, at least every 6 months or according to manufacture’s
instruction.
6.4.5 Front door should be kept closed. Door seal is cleaned, unbroken and in good condition.
6.4.6 Food grade plastic or stainless steel can be used for scooping ice; under no circumstances is
glass or ceramic to be used.
6.4.7 Ice scoop should be stored in sanitizer, which should be changed every 4 hours and be recorded.
Recommended sanitizer concentration is below:
6.4.7.1 Multi Quat sanitizer: 200-400 ppm.
6.4.7.2 Single Quat sanitizer 100-200 ppm.
6.4.8 Regular microbiological test will be conducted for ice.
6.5 Dishwasher
Purpose
To determine standard operation procedure for hotel tableware and glassware washing machine cleaning.
Procedure:
6.5.1 Hotel should select suitable dishwasher to match the operation needs of it restaurant(s).
6.5.2 According to the different types of dishwasher, the temperature gauge should show:
o Pre-wash : 40 ºC --45 ºC
o Main-wash : 55 ºC --70 ºC
o Rinse : 71 ºC --80 ºC
o Final rinse : 82 ºC --90 ºC
6.5.3 All surfaces of washed item temperature should reach no less than 71 ºC.
6.5.4 Change the water in the wash tank every two hours after continuously use.
6.5.5 Proper procedure of loading and using the rack.
6.5.6 To avoid cross-contamination ensure that staff hands are clean before handling cleaned
tableware
6.5.7 Do not use a towel to wipe cleaned tableware in order to avoid cross-contamination
6.5.8 Cleaning utensils should be stored in a confined environment
6.5.9 Establish temperature control system: use report to record the temperature at each shift.
6.5.10 Machine or Chemical supplier should regularly checked and report on the dishwasher

6.5.11 Dishwasher startup process
6.5.11.1 Close drains

6.5.11.2 Check for obstructions
6.5.11.3 Refit scrap trays
6.5.11.4 Check wash arm
6.5.11.5 Re-fit curtains
6.5.11.6 Check heaters are on
6.5.11.7 Switch on isolator
6.5.11.8 Switch on fill valve or start button
6.5.11.9 Check detergent and rinse aid containers
6.5.11.10 Check dispensing equipment status is on and feeding
6.5.11.11 Start the wash program
6.5.12 Dishwasher shutdown process

6.5.12.1 Switch off heaters
6.5.12.2 Switch off wash pumps
6.5.12.3 Switch off machine isolator
6.5.12.4 Drain tanks
6.5.12.5 Open door / hood allow steam to escape
6.5.12.6 Clean Scrap trays and curtains
6.5.12.8 Clear the blocked wash jets
6.5.12.9 Clean and sanitize inside of machine
6.5.12.10 Clean outside of machine
6.5.12.11 Leave doors open
6.5.12.12 Check detergent and rinse containers
Records
Dishwasher Check temperature record

Machine /Chemical supplier’s dishwasher service report

7. Equipment & Maintenance
Scope:
This procedure applies to all equipment, facility and building structure used in the circulation,
production, storage and display of food.
7.1 Facility maintenance scope & operational procedure

7.1.1 The scope of equipment & facility maintenance includes
7.1.1.1 Refrigeration equipment: refrigerator, freezer and cooler;
7.1.1.2 Ice machine;
7.1.1.3 Dishwasher & glass wash machine
7.1.1.4 Filter system for drinking water and water supply;
7.1.1.5 Water supply system and drainage
7.1.1.6 Ventilation hood & exhaust system
7.1.2 Heating equipment used for cooking and hot holding include: roast oven, deep fryer, flat pan or tray,
rice cooker, warmer, burner, stove, grill, dim-sum steamer, double-level steamer, cylinder oven,
water boiler and etc.
7.1.2.1 Other kitchen equipment including rolling cutting machine, band saw machine, dough
maker, bread baker, dough divider, rotary slicer, vacuum packing machine, can opener,
rolling mixer and etc.
7.1.2.2 Pest control equipment;
7.1.2.3 Cutting board;
7.1.2.4 Floor;
7.1.2.5 Wall;
7.1.2.6 Ceiling;
7.1.2.7 Light system;
7.1.2.8 Pipe;
7.1.2.9 Air conditioner vent. ( Check the internal checklist)
7.1.3 The scope of calibration for digital temperature display includes:

7.1.3.1 Digital display of chiller & freezer;
7.1.3.2 Digital display of dish washer & glass washer.
7.1.3.3 Digital display of oven.
7.1.4 Scales in kitchen, receiving and storage.

7.1.5 Operational procedure
7.1.5.1 Establish preventive maintenance plan for all kitchen equipment, facility, and building,
including: maintenance frequency, consumable parts replacement frequency, and
calibration frequency for time & temperature control equipment.
7.1.5.2 Send at least one thermometer to local quality bureau for official calibration certificate
every year. Use this thermometer as benchmark to calibrate the rest with the function of
temperature control and indication. Maintain proper record when calibrate.
7.1.5.3 Engineering department shall perform maintenance according to plan and keep records.
7.1.5.4 All temperature recording and monitoring for refrigerators in food processing area is
carried out by the users twice daily. Once the temperature is not at required standard,
foods shall be transferred to another chiller and engineering informed.
7.1.5.5 During daily inspection, engineering staff shall monitor the gauge and users’ record to
find the incorrect items.

7.1.5.6 Set maintenance filing system for each equipment and facility use by F&B.
7.1.5.7 Create SOP for each equipment & facility maintenance. Train technician according to
equipment instruction. Only qualified technician can perform maintenance.
7.1.5.8 Technician must be certified for corresponding qualification according to national
requirement, such as electrical technician, refrigeration engineer and plumber.
7.1.5.9 Do not perform maintenance during food processing. Before resuming the process, clean
and sanitize relevant area and equipment
7.1.5.10 During maintenance ensure parts are in good condition to avoid loss and food
contamination.
7.1.5.11 When entering the food processing area, maintenance staff shall follow the kitchen
personal hygiene practice.
7.1.5.12 For the equipment that cannot be maintained onsite, move them out of the food
processing area. If the equipment cannot be moved, hang a tag on to show maintenance
status. Wrap and protect the equipment with plastic film.
7.2 Preventive Maintenance
Purpose:
Set preventive maintenance system for equipment and property to ensure that they are in good working
condition and to avoid possible contamination to food.
Scope:
7.2.1 The scope of equipment & facility maintenance includes:
7.2.1.1 Refrigeration equipment: refrigerator, freezer and cooler;

7.2.1.2 Ice machine;
7.2.1.3 Dish & glass wash machines
7.2.1.4 Filter system for drinking water and water supply;
7.2.1.5 Water & waste water system
7.2.1.6 Ventilation cover & system
7.2.1.7 Heating equipment used for cooking and hot holding including roast oven, deep-fry pan,
flat pan or tray with heating, rice cooker, food heater, burner, stove, grill, dim-sum
steamer, double-level steamer, cylinder oven, water boiler and etc.
7.2.1.8 Other kitchen equipment including rolling cutting machine, band saw, dough machine,
bread baker, dough cutting machine, rotation cutting machine, vacuum packing machine,
can opener, rolling mixer and etc.
7.2.1.9 Pest control equipment;
7.2.1.10 Cutting board;
7.2.1.11 Floor;
7.2.1.12 Wall;
7.2.1.13 Ceiling;
7.2.1.14 Light system;
7.2.1.15 Pipe;
7.2.1.16 Air conditioner outlet vent.
7.2.2 The scope of temperature calibration for electric temperature display built-in with equipment
includes:
7.2.2.1 Digital display built-in with cooler & freezer;

7.2.2.2 Digital display built-in with dish washer or glass washer.
7.2.2.3 Digital display built-in with oven.
7.2.3 Scale in kitchen

7.2.4 Procedure:
7.2.4.1 Establish preventive maintenance plan for all kitchen equipment, facility, and property
condition including: maintenance frequency, consumable parts replacement frequency,
and calibration frequency for time & temperature control equipment.
7.2.4.2 Send at least one thermometer to local quality bureau for official calibration certificate
each year. Use this thermometer as benchmark to calibrate rest of equipment with the
function of temperature control and indication. Maintain proper record when calibrate.
7.2.4.3 Engineering department shall perform maintenance according to plan and record.
7.2.4.4 All temperature recording and monitoring for refrigerators in kitchen area is carried out by
engineering staff twice daily. The engineering staff will carry out repairs when the
associate finds the temperature is exceeding standard.
7.2.4.5 Set maintenance filing system for each equipment and facility used by F&B.
7.2.4.6 Set SOP for each equipment & facility maintenance. Train technician according to
equipment user manual & maintenance SOP. Only qualified technician can perform
maintenance.
7.2.4.7 For special technical occupations that legally require licensed personal to perform, such as
electrical technician, refrigeration engineer and plumber, only licensed engineer or
technician can perform maintenance.
7.2.4.8 Do not perform maintenance during food processing. Before resuming food processing,
clean and sanitize floor and equipment exposed in the working area where maintenance
was conducted.
7.2.4.9 During maintenance, store uninstalled parts in the best possible condition to prevent lost
and food contamination.
7.2.4.10 When enter the food processing area, maintenance staff shall follow the kitchen personal
hygiene practice.
7.2.4.11 For the equipment that cannot be maintained onsite, move them out of the food processing
area. If the equipment that cannot be moved, hang a tag to indicate maintenance has been
posted. Wrap the equipment with plastic film to protect.

7.3 Management of glass & wooden materials
Purpose:
To ensure proper use of glassware & facility and wooden materials in the F&B department within the hotel in
order to avoid potential physical & microbiological hazard to food.
Procedure:
7.3.1 Manage glassware
7.3.1.1 Avoid using any equipment and facility that are made of glass in the food storage &
processing area.
7.3.1.2 Install explosion proof light bulbs or lamps for all lighting within the food processing related
areas of hotel. If regular light bulbs or lamps are already in place, make sure to install
explosion proof shade to prevent breaking glass pieces falling down and causing physical
hazard.
7.3.1.3 Maintain foods that are placed in glassware, glass showcase and/or package in good
conditioned. Set strict explosion prevention procedure for these foods.
7.3.1.4 Store all glassware in proper container and place them in the bottom level of shelf.
7.3.2 Manage wooden materials
7.3.2.1 Avoid using any food process equipment and facility that are made of wooden material in the
food storage and processing areas, so as to prevent physical contamination.
7.3.2.2 Periodically inspect all wooden material tools or utensils to ensure they are in good working
condition. Call for maintenance or order for replacement whenever they are damaged or
worn out.
7.3.2.3 Wooden cutting board shall never be used in any kitchen (except for special case as stated
below.)
7.3.2.3.1 Wooden cutting board is allowed to use in butchery room for chopping meat.
The wooden cutting board shall be made of hard wooden materials and the
surface shall be free from obvious scratches.
7.3.2.3.2 Wooden table surface is acceptable for Chinese dim-sum kitchen and western
pastry kitchen. However, the wooden surface must be smooth and free of
defect.
7.3.2.3.3 Make sure that wooden long handle spoons and rolling pins used in kitchens are
in good working condition. If broken or worn out, throw them away and replace
with new ones.
7.3.2.3.4 The surface of wooden salad bowl used in western kitchen shall be smooth and
free of damage and defect.
7.3.2.4 Information board that is made of cork wood is prohibited to use in kitchens.
7.3.2.5 Do not use needle pin thumbtacks and any physical material to prevent physical
contamination to the food.
7.3.2.6 Do not use marker pen to prevent chemical contamination to the food.

7.4 Thermometer
Purpose:
To prevent foodborne illness by ensuring that the appropriate type of thermometer is used to measure internal
product temperatures and that thermometers used are correctly calibrated for accuracy.
Procedure:
7.4.1 Probe thermometer selection
7.4.1.1 Thermometer is suitable for food temperature measuring;

7.4.1.2 It is recommended that a digital probe thermometer be used for the measuring and
recording of temperature;
7.4.1.3 Probe thermometer can accurately measure the temperature to + 1 ºC [or + 2 ºF].
7.4.2 Using of Thermometer
7.4.2.1 Usage scope: measuring temperature of

7.4.2.1.1 Food item that requires Time and Temperature Controlled for
Safety (TCS) during receiving;
7.4.2.1.2 Foods storage temperature in chiller or freezer;
7.4.2.1.3 Food cooking, cooling and reheating temperature;
7.4.2.1.4 Food display temperature.
7.4.2.2 Cleaning and sanitizing thermometer before each usage.
7.4.2.3 Temperature measuring operation requirements
7.4.2.3.1 Insert thermometer stem in the core or thickest part of the food, to
measure its core temperature;
7.4.2.3.2 For sous-vide or frozen foods, place the metal part of the probe
thermometer in between two packages.
7.4.2.4 Allow the temperature reading to stabilize before reading temperature.
7.4.3 Thermometer monitoring
7.4.3.1 Foodservice associates will check the accuracy of the food thermometers:
7.4.3.1.1 At regular intervals (weekly
7.4.3.1.2 If dropped;
7.4.3.1.3 If first usage;
7.4.3.1.4 If used to measure extreme temperatures, such as in an oven;
7.4.3.1.5 Whenever accuracy is in question.
7.4.3.2 Foodservice associates will use either the ice-point method or boiling-point
method to verify the accuracy of food thermometers.
7.4.3.3 All thermometer calibration is to be recorded on Thermometer Calibration
Log. The Calibration Log will be kept on file a minimum of 1 year.
7.4.3.4 Ice-point method
7.4.3.4.1 Place crushed ice into a container; Add enough cold water to
remove any air pockets that might remain. (See Fig – 1)
7.4.3.4.2 Insert the thermometer probe into ice slurry for at least 30 seconds.
Allow the temperature reading to stabilize before reading temperature.
(See Fig – 2)
7.4.3.4.3 Temperature measurement should be 0 ºC (+ 1 ºC) [or 32 ºF
(+ 2 ºF)]. If not, adjust according to manufacturer’s instructions.
(See Fig – 3)

Figure 1 Figure 2 Figure 3
7.4.3.5 Boiling-point method:

7.4.3.5.1 Boil clean tap water under normal atmospheric pressure;
7.4.3.5.2 Immerse sensing area of the probe into boiling water. Allow the
temperature reading to stabilize before reading temperature.
7.4.3.53 Reading should be 100 ºC (+ 1 ºC) [or 212 ºF (+ 2 ºF)].
If adjustment is required, follow manufacturer’s instructions.
Record
- Thermometer calibration record

8. Other
8.1 Food Safety Training
Purpose:
This procedure specifies food safety training requirements to ensure staff have the relevant knowledge
and skills.
Procedure:
8.1.1 All new foodhandler should attend food safety training.

8.1.2 Training manager & Hygiene manager are responsible for constituting food safety training plan.
8.1.3 Training Manager is responsible for arranging food safety training in hotel
8.1.4 All food handling staff will attend basic food safety training on an annual basis.
8.1.4.1 Training length 4 hours
8.1.4.2 Training topics:
8.1.4.2.1 Basic Microbiology
8.1.4.2.2 Understand the Flow of Food
8.1.4.2.3 Employee Hygiene
8.1.4.2.4 Cleaning and Sanitizing
8.1.4.3 Participants must pass certification examination after training and training records must
be kept.
8.1.5 Hotel management and Food Safety Committee Member must attend at least intermediate food safety
training every three years and get certificate. ServSafe – a National Restaurant Association - Food
safety training course – is recommended. The certificate is valid for 5 years)
8.1.5.1 Training length: 2 Days
8.1.5.2 Training topics:
8.1.5.2.1 Foodborne Illness
8.1.5.2.2 The Microworld
8.1.5.2.3 Contamination and Food Allergens
8.1.5.2.4 The Safe Foodhandler
8.1.5.2.5 The Flow of Food: An Introduction
8.1.5.2.6 The Flow of Food: Purchasing, Receiving and Storage
8.1.5.2.7 The Flow of Food: Preparation
8.1.5.2.8 The Flow of Food: Service
8.1.5.2.9 Food Safety Management Systems
8.1.5.2.10 Cleaning and Sanitizing
8.1.5.2.11 Sanitary Facilities and Equipment
8.1.5.2.12 Integrated Pest Management
8.1.5.2.13 Food Safety Regulation and Standards
8.1.5.2.14 Inspections and Food Safety Training
8.1.6 A 15 minute on-site training shall be conducted for each department, training records should be kept
on file.
8.1.7 Hotel should invite external expert to conduct the training or to Food Safety task requisition.
8.1.8 Training Manager and Hygiene Manager are in charge of checking the results for food safety
training.
8.1.9 Outlet Manger or Sous chef are responsible for food safety training for their staff.
8.1.10 The training record and test score should be placed on the file in training Department or/and
Executive Chef office.
Record
Food Safety Training Record

8.2 Bar Check
Purpose:
This procedure is to ensure no cross contamination in bar area.
Procedure:
8.2.1 Refrigerator internal temperature should be kept on 5 ºC or below and recorded.

8.2.2 High risk food (cream, juice and milk) must be stored in refrigerator.
8.2.3 Bar food product includes: garnish products, fruits and cream. These products should be prepared
on a daily basis.
8.2.4 Personal belongings should not be stored in bar area.
8.2.5 Adequate hand washing facilities are equipped in bar area. Do not use the hand wash sink for any other
purpose other than hand washing;
8.2.6 Disposable gloves should be used by bar staff when garnishing drinks and while preparing fresh
juices.
8.2.7 Food must be stored off the floor at least 6 inches (12 inches in Thailand)
8.2.8 The container for stored food must have clear labeling.
8.2.9 Green color cutting board should be used for fruit preparation, which should be cleaned and sanitized
prior to use.
8.2.10 Sanitizer in spray bottle should be changed on a regular basis to maintain the proper concentration.
8.2.11 All bar snacks (especially nuts) should be labeled and stored in pest proof container to reduce risk of
cross contamination.
8.2.12 Pre-packaged bar foods are preferred. If not available, bar snacks should be served on an individual
basis.
8.2.13 All glasses should be stored upside down. Any broken glasses are to be removed and disposed.
8.2.14 All glasses used in bar should be cleaned in glass washer. If not available, a sanitizer must be applied
as last washing procedure.
8.2.15 Ice should be stored in a cleaned and sanitized container. Specified ice scoop is to be used and
should be stored in a sanitizing solution in between use.
8.2.16 Individual wrapped straws or straw dispenser are to be used for guest.
8.2.17 Only pedal garbage bins should be used in bar area.
8.2.18 Beer lines are to be cleaned and sanitized by supplier on a regular basis.
8.2.19 Espresso machines are to be cleaned and sanitized regular according to manufacture’s
instruction.
8.2.20 Cleaning schedule should cover: floor, wall, ceiling, refrigerator, glass washer, utensils, glasses,
espresso machine, and cashier machine, hand washing sink, sinks and garbage bins.
Records
Refrigerator and Frozen Storage Temperature Record

Dishwasher Check Temperature Record
Sanitizer Changing Record

8.3 Pest Control
Purpose:
This procedure is to ensure food safety by establishing prevention approach to pest control.
Procedure:
8.3.1 Establishing and implementing an integrated pest control plan. The plan must identify the area and the
type of treatment with the name of the specific chemical being used.
8.3.2 The hotel must employ a licensed pest control company which should be evaluated to conduct pest
elimination service.
8.3.3 The pest control operator must have certification by government to conduct pest elimination service.
8.3.4 MSDS (Material Safety Data Sheet) of pesticides used in hotel should be provided by Pest Control
Company.
8.3.5 The Pest Control Company should provide the map of location of all the rodent traps and insect killer
placed in hotel.
8.3.6 All food and equipment must be protected before any pest control. All equipment and food contact
surfaces must be clean and sanitized after the treatment.
8.3.7 Physical pest control measures are recommended instead of spray insecticide and poison bait in food
storage and preparation areas.
8.3.8 If using an ultraviolet insect killer device, it must be strategically located and must not be placed
above food storage and preparation area. The ultraviolet light tubes are to be shatter proof and replaced
regularly. It also must be maintained and cleaned at all times and follow a scheduled cleaning.
8.3.9 Regular inspections, cleaning of pest control premises by Pest Control Company. Service log should
be kept.
8.3.10 If a staff finds pest activities, they should inform supervisor and the pest control company should be
contacted.
8.3.11 Other pest control measures:
8.3.12.1 Cleaning thoroughly after each shift is finished.
8.3.12.2 All foods should be stored in containers with lids.
8.3.12.3 All food waste should be removed on a regular basis.
8.3.12.4 All cracks on wall and ceiling should be sealed. Window screen should be
installed for outside window.
Record
Pest control service report

8.4 Water Control Procedure
Purpose
Water or ice is usually used in contact with food. So the Water source must be hygienic and protected to provide
drinkable water which meets national drinking water standards after treatment.
Scope
Water supply of water or ice machine must comply with this policy.
Procedure
8.4.1 Water quality must meet national drinking water standard, no matter whether the water is for
food processing or ice machine use.
8.4.2 Hotel shall get hygiene license of secondary water-supply system.
8.4.3 Secondary water-supply system must be cleaned and sanitized regularly by qualified personnel
who are from a company specialized in cleaning service. Service record must be kept.
8.4.4 Qualification certification and license both for the cleaning service company or its
personnel must be filed by related department in the hotel.
8.4.5 If water tank is available for secondary water supply, UV lamp should be installed for water
sanitization (if applicable in the country). Engineering department shall make a plan to
change UV tubes regularly and keep it recorded.
8.4.6 To ensure the water for food processing is hygienic, microbiological detection should be
conducted regularly to all the ends of the water supply in outlets, kitchens and rooms. Test results
should be recorded. Each end of water supply should be tested at least twice a year.
8.4.7 To ensure ice hygiene, microbiological detection should be conducted regularly to the ice
sampled from ice machines in all outlets, kitchens and rooms. Test results should be recorded.
Each ice machine should be tested at least quarterly.
8.4.8 Food-contact water and ice should be sampled then sent to a laboratory for testing
bi-annually. Water quality must meet the national drinking water standard (GB5749-85). The test
report must be filed and maintained.
8.4.9 Quality water filters are recommended to be fixed on all direct-drink water systems and
changed on a regular basis.
8.4.10 Engineering shall keep the water supply and drainage plan to support maintenance
management.
8.4.11 Sous Chefs and Outlet Managers are responsible to respectively check the water supply and
drainage systems at the start of work everyday, in order to prevent following cases: clogging at
the end of water pipe, pipe cracking, water pump inefficiency or
back-siphonage.
8.4.12 Water is not allowed to be used directly after maintenance of water flow system until it runs
out around 2 minutes and the quality is acceptable.
Documentation
Water Flow System Plan
Records
Microbiological Detection Outcome Report
Cleaning Service Report of Secondary Water-supply system UV
Lamp Change Record
Water Quality Test Report

8.5 Customer complaint
Purpose:
To ensure guest complaints related to food safety are investigated, handled properly and feedback to customer
in timely manner in order to avoid similar incidents reoccurring.
Procedure:
8.5.1 Definition of food related complaint
Food related complaint refers to complaints related to the safety of food made or sold by the hotel. Complaints
can be reported by guests via personal visit, telephone, email or any digital format. Foods of complaint may be
contaminated by three types of contamination sources- Biological contamination, Physical contamination and
Chemical contamination.
8.5.2 Possible physical contamination sources leading to food related complaint are:
8.5.2.1 Glass and ceramics when dishware breaks

8.5.2.2 Small parts loosened from equipment due to lack of maintenance, such as nut screw,
gasket and etc.
8.5.2.3 Breaking pieces from package
8.5.2.4 Hair and jewelry lost by employee
8.5.3 Possible chemical contamination sources to food related complaint are:
8.5.3.1 Cleaner and sanitizer residue

8.5.3.2 Medicine and cosmetics brought by employee
8.5.3.3 Pesticide residue
8.5.4 When receiving complaint, employee shall handle the complaint carefully according to
following steps.
8.5.4.1 Find out the actual situation of an incident and record information by filling in the form
“Foodborne Illness Related Complaint”.
8.5.4.2 Show care to the guest and ask if help is needed.
8.5.4.3 Obtain guest contact method.
8.5.4.4 Report to supervisor immediately.
8.5.5 Investigation conducted by hotel hygiene manager includes,
8.5.5.1 Complaint on main food ingredients printed on menu

8.5.5.2 Receiving date, time and temperature
8.5.5.3 Storage date, time and temperature
8.5.5.4 Hygiene condition where food is stored
8.5.5.5 Thawing date, time and temperature
8.5.5.6 Cooking date, time and temperature
8.5.5.7 Cooling date, time and temperature
8.5.5.8 Reheating date, time and temperature
8.5.5.9 Holding temperature
8.5.5.10 Cold storage temperature
8.5.5.11 Cleaning and sanitation of food processing equipment and utensil
8.5.5.12 Personal hygiene condition
8.5.5.13 Food processing environment
8.5.5.14 Hold same batch food if there is, take sample and send to local authority lab to test
microbiological and other related parameters.
8.5.5.15 Check if there are similar complaints on the same day. If more than two foodborne illness
incidents happen on the same day or same batch of food, report to your

local authority or follow their instruction.
8.5.6 F&B director, manager on-duty or General Manager shall call the guest who made the complaint
within 24 hours and ask for health condition. It should be the General Manager where possible.
8.5.7 Inform guest the investigation result and proposed rectification if any after investigation is
completed.
8.5.8 Hygiene Manager and related managers shall work out preventive actions to avoid similar foodborne
illness incidents happening again should it be concluded that the hotels is the source.

Flowchart for handling of food related complaint
Guest Complaint
Onsite complaint Call to complaint Complaint via email, fax or
F&B manager
On-duty manager
Contact customer
Fill in AM On duty Fill in Food Investigation
Pass to Hygiene manager
Start investigation
Hygiene manager submit investigation report to F&B Director and GM
Records
Foodborne Illness Related Complaint
Food Investigation

8.6 Food Sampling and Testing
Purpose:
This procedure specifies the requirements of regular food sampling and testing, to verify the food safety
standards of hotel and provide evidence for inspection.
Procedure:
8.6.1 Food sampling

8.6.1.1 Food sampling should be conducted when hotel is providing food for functions .
8.6.1.1.1 Properties with more than 300+ rooms or more than 6 kitchens or when
serving one function over 200 people or VIP.
8.6.1.1.2 Property below 300 rooms or less than 6 kitchens or when serving one
function over 50 peoples or VIP.
8.6.1.2 Appointed chiller should be used for keeping food samples, locked and managed by
appointed person.
8.6.1.3 Food sampling items are to be identified according to banquet menu.
8.6.1.4 Sample quantity: A 100g product is to be taken for solid food and 100ml product for liquid
food minimally.
8.6.1.5 Food samples should be discarded after 48 hours.
8.6.1.6 Tools of sampling:
8.6.1.6.1 Sanitized sample bag or box
8.6.1.6.2 Sanitized forceps
8.6.1.6.3 Cotton ball contains 75% alcohol or available hand sanitizer
8.6.1.7 Sample procedure:
8.6.1.7.1 Washing hands
8.6.1.7.2 Wipe hands with alcohol cotton ball or available sanitizer solution
8.6.1.7.3 Wipe forceps or scoops with alcohol cotton ball
8.6.1.7.4 Collect food sample in the bag or box
8.6.1.7.5 Register sample information.
8.6.1.7.6 Keep food samples in assigned chiller.
8.6.2Food testing
8.6.2.1 Microbiology testing (internal inspection)

8.6.2.1.1 Test food: Fruit juice, ice, RTE (ready-to-eat) foods, including Sashimi and
Sushi.
8.6.2.1.2 Test items: TPC (Total Plate Count) and Coliforms
8.6.2.1.3 Test frequency: once per month
8.6.2.1.4 Sample quantity: A 100g product is to be taken for solid food and
100ml product for liquid food minimally.
8.6.2.1.5 Test standard: GB/T 4789.1-2003Keep record.
8.6.2.2 Swab testing (internal inspection)

8.6.2.2.1 Swab test: Dishware, kitchen ware, chopping boards, glass in guest room,
food handler hands.
8.6.2.2.2 Test items: Coliforms
8.6.2.2.3 Test frequency: once per month
8.6.2.2.4 Test standard: GB 14934-94 Hygienic standard for disinfection of dinner and
drinking set.
8.6.2.2.5 Keep record
Records
Food sampling record Food
testing result record Food
testing report

8.7 Waste Management
Purpose:
This procedure specifies the requirement of garbage and waste management to avoid contaminating food and
attracting pests.
Procedure:
8.7.1 Inside garbage/waste handling in food preparation area
8.7.1.1 Pedal garbage bin should be used. Hand should not touch lid of garbage bin.
8.7.1.2 To transport garbage bin, it should be equipped with wheels.
8.7.1.3 Kept clean and in good condition.
8.7.1.4 Use Plastic bags to line garbage bin.
8.7.1.5 It is recommended to empty the garbage bins and line with new plastic bag when 3/4 full or
every four hours.
8.7.1.6 Where possible to sort and collect separately garbage and recyclable waste.
8.7.1.7 Garbage bin should be kept closed at all times.
8.7.1.8 Transportation of garbage and food must not be taken at the same time and by the same
elevator. It is recommended to use separate elevator or handle in different period.
8.7.1.9 Garbage bins are part of the cleaning and sanitization schedule and to be cleaned in appointed
area.
8.7.1.9.1 The garbage bin must be cleaned & sanitized after dumping garbage every time
8.7.1.9.2 The garbage bin must be thoroughly cleaned & sanitized after every working day
8.7.2 Garbage room management
8.7.2.1 The garbage room must be kept clean and in good condition.
8.7.2.2 Only use for garbage/waste collection and storage, not for other proposes such as foods,
equipment and staff personal belongings.
8.7.2.3 Pest elimination facilities are equipped.
8.7.2.4 Provide adequate ventilation and odor control is appropriated.
8.7.2.5 Provide adequate drainage system. No seeping, odor.
8.7.2.6 Adequate lighting system.
8.7.2.7 Provide area to store cleaning tools and facilities.
8.7.2.8 High-pressure washer is available in garbage room.
8.7.2.9 Garbage is temporary stored in a chilled area / cold room, at 5oC or below.
8.7.2.10 Garbage and recyclable matter should be stored separately.
8.7.2.11 Door should be kept closed when no collection of garbage.
8.7.2.12 The garbage room is responsible by all associates with the Chief Steward’s responsibility
for the day to day cleanliness.
8.7.2.13 Cleaning and sanitization is undertaken at the end of the day.
Records
Garbage room cleaning and sanitation record

Daily Receiving Record
Vehicle (Random
Qty. Check)
Remark or
Prod. Exp. Quarantine Pesticide Temp.
Date Supplier Food Item Visual Signature Corrective Action
Date Date Certificate Residue
(if necessary)
Received Rejected Temp. Conditi
on
Verify by Cost Controller
(1) Minimum Temperature Standard

*Note: for Food
Frozen : -15°C or below and no sign of large ice crystals on product / package or water stains on packaging (evidence of thawing and / or refreezing)
Chilled / Fresh: 5°C or below
(2) Vehicle Temperature

Freezer : -18°C or below Chiller : 5°C or below
(3) Vehicle Visual Condition
There must be no blood on floor of vehicle, no chemicals present or their odor, no rotten meat smell, no excessive visible dirt, no potential for cross contamination from non food items.
(Tick if vehicle is acceptable and record comments from the above if otherwise)
Note: If food item partially thawed, can be accepted as chilled item but must be used within 24 hours. Items must be labeled prior to sending to kitchen/outlets.
Anantara FSMS v1-July 2011 Confidential Page 61 of 85

Dry Storage Temperature and Humidity Record
LOCATION:_ MONTH: _
AM PM
Date Signature Corrective action
Temp. Humidity Temp. Humidity
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1. Maintain temperature between 10°C and 21°C 2. Relatively humidity 50%–60%

Food Re-heating Temperature Record
LOCATION: MONTH:
Date Food Item Core Temp. Corrective Action Signature
Minimum internal re-heating temperature should reach 74oC, for 15 seconds.

Food Thawing Record
LOCATION:_ MONTH: _
Date Food Item Qty Thawing method Start time Finish time Signature

Vegetable Sanitation Record
Concentration Corrective Concentration Corrective

Time Signature Date Time Signature
Date action action
Food ppm Food ppm
1 16
2 17
3 18
4 19
5 20
6 21
7 22
8 23
9 24
10 25
11 26
12 27
13 28
14 29
15 30
31
Note Sanitizer concentration 100mg/L;Record the sanitizer concentration for 2 food items everyday. If use
Chlorine sanitizer such as MikroSolve, it needs to reach 25-50 ppm or supplier’s recommendation

Food Cooking Temperature Record
LOCATION:_ MONTH: _
Date Food Item Core Temp. Corrective Action Signature
Minimum Internal Cooking Temperature Requirements:

■ For A la Carte products:
Poultry :74°C Cooking in the microwave : 74°C
Stuffed products :74°C Eggs/ Dairy : 63°C
Ground meat :68°C Fish : 63°C
Meats : 63°C Other foods : 63°C
■ For Buffet: 70°C

Food Cooling Record
LOCATION: MONTH:
A: Blast Chilling
Date Food Item Start Temp Start Time Temp After 2h Temp After 4h B: Ice-water bath Signature Corrective Action
Note:
Food must cool from 60°C to 21°C within 2 hours, then from 2°C to 5°C within the next 4 hours. Divide hot foods into shallow containers then place in ice bath to accelerate cooling
process.

Dishwasher Check Temperature Record
LOCATION:_ MONTH: _
Surface Temp Corrective Signature
PM checked by action
AM
thermometer
Date
> 71°C
Wash Final Rinse Wash Temp. Final Rinse
Temp. Temp. 55° - 70°C Temp.
55° - 70°C > 82°C > 82°C
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Food Service Record
DATE: LOCATION:
Location
(steam box
Hot Food Temp Cold Food Temp or Display Time
Service Food Item –Buffet – Signature Corrective Action
(>60oC) (<5oC or exchange every 1 hour)
cooker –
warmer)
Breakfast
Lunch
Dinner

Refrigerator / Freezer Cleaning and Temperature Log
Location. Month. __ Year.

Any change in temperature inform the supervisor. Frozen food units must be below -18°C , Chilled
food units be +5°C or below. Any temperature higher than indicated must be reported immediately.
DAY MORNING SIGNATURE AFTERNOON SIGNATURE REMARK

Internal Display Internal Display
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Weekly Refrigerator/Freezer Cleaning Log (Record the dates of cleaning & initials):
Week 1 Week 2 Initials Week 3 Initials Week 4 Initials Week 5 Initials
Initials
Date Date Date Date Date
Quarterly Freezer Defrosting: N/A – Frost Free Freezer/Refrigerator
Date Last Defrosted (From previous logs)

Date Defrosted During Current Month, if Due
Initials
Approved by:_ _ Responsibled by _

Slicer Cleaning and Sanitation Record
LOCATION:_ MONTH: _
Cleaning and sanitation Disassemble

Date Time Sign Time Sign Time Sign Time Sign Time Sign
1
2
3
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Receiving Dock Cleaning and Sanitizing Record
MONTH: _
Items Supervisor
Date Floor Shelf Dock Scale Drainage Crate Signature
Signature
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Morning shift staff is in charge of daily cleaning jobs.

Sanitizer Changing Record
LOCATION:_ MONTH: _
Date Time Concentration Time Concentration Time Concentration Signature
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7
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Ice Machine Cleaning and Sanitizer Changing Record
LOCATION:_ MONTH: _
Surface Cleaning Sanitizer Changing Time & Concentration
Supervisor
Date Signature
Signature
AM PM Time/Sign Time/Sign Time/Sign Time/Sign
1
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Sanitizer and water for ice scoop should be changed every 4 hours.

Ice Machine Weekly and Monthly Cleaning and Sanitation Record
LOCATION:_ MONTH: _
Date
Ice Dispenser
Aperture
Weekly Cleaning Items
Side Walls
Cover & Front Door
Scoop container
Signature
Corrective Action
Condenser
Monthly Cleaning Items (by
Water Tray
Water Trough
Evaporator
Signature
Corrective Action
Dept.)

Thermometer Calibration Record
˚C ˚C
Thermometer Calibration ˚C Tester’s Correction
Date Time Kitchen Indicator Standard
Holder Name Method Deviation Signature Action
Temp. Temp.
Ice 0
Boiling 100
Ice 0
Boiling 100
Ice 0
Boiling 100
Ice 0
Boiling 100

Registry of Chemical Record
MONTH: _
Date Items Quantity Items Quantity Items Quantity Signature
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Food Sampling Record
Date:
Function:
Client Name:
Number of person:
# Product Description Signature
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Supervisor Signature

Food Testing Result Record
MONTH:
Food Water Ice Hand Tableware Kitchenware
Date Location Pass No pass Percent Pass No pass Percent
Signature

Food Testing Report
MONTH:
Location: Date:
Sampling Name TPC (Pec/100CM2) Coliforms (Pec/100CM2)
Handling
suggestion
Testing Signature
Auditor Signature
Testing Date

Room cleaning and sanitation record (including Loading Bay)
MONTH _
Items Supervisor
Date Signature
Floor Wall Drainage Door Sink Chiller Bin Other Signature
1
2
3
4
5
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7
8
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Time & temperature record for outdoor service
Client name: ______________________________________________________
Date Location
Temperature of Vehicle (°C)
Food Temp Leaving Temp Arrival (°C) Arrival Time Temp Service(°C)
(°C)
Signature _

Inspection form for outdoor service
Client name: ______________________________________________________
Date _ Location _
Check Item Yes No Corrective Action
No high risk food on the menu

Deliver vehicle cleaning status
Cleaning & sanitizing vehicle before delivered food
Used keeping warm equipment when delivered food
Cleaning status in outdoor catering area
Pest control system in outdoor catering area
Drinking water system in outdoor catering area
Washed sinks in outdoor catering area
Drain system in outdoor catering area
Hand washed station in outdoor catering area
Sufficient electrical source in outdoor catering area
Suffiecient lighting system in outdoor catering area
Cleaning & sanitizing system in outdoor catering area
Placed garbage area in outdoor catering area
Closed environment in outdoor catering area
Signature:

Foodborne Illness Related Complaint
Customer name
Mode of Complaint
Contact number
Date of incident
Time of incident
Restaurant
Total of person incident
Person relationship
Repast way
Pay Way
Foreign material in food
Number of persons illness
Patient detail information
Patient name
Patient age
Food allergens
List all foods consumed during

dining(including any drink)
Symptoms of illness
State the incubation period
Duration of illness
Visited to hospital
Provided doctor evidence

List all foods consumed over
the past 24 hours
Handle result
Reception name :
Position
Date of complaint:
Signature

Food Investigation
Customer name
Date of incident
Time of incident
Restaurant
Total of persons in the incident
Foreign material in food
Sous chef on duty
Food prepared by:
Manager on duty
Beverage prepared by
Chef illness
Waiter illness
Investigation Details
Staff of investigation name &
position
Date& time investigation
Discovered of investigation
Result of investigation
Keep food sample
Result of food testing in hotel

Result of food testing for
government
Handle result
Corrective Action
Staff of investigation Signature _

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Food Safety

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Food Safety Management Responsibility

6. Cleaning & Sanitizing

7. Equipment & Maintenance

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Committee chairman : Hotel GM

Responsibility of Food Safety Committee

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▪ Participate food safety review meeting and internal audit.

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Chief Steward or Most Senior Stewarding Associate

Staff Canteen Manager

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1.1 Selection of Suppliers

1.1.1 Set up supplier documentation and update the system on time.

1.2 Supplier auditing

Raw materials records :

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Raw material name

Muslim certificate Yes No

Are there any certificates on

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Legal Person Contact

Quality □ Excellent □ Good □ OK

Tax registration number

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Supplier GMP : Y/N

Eight Ways to audit

Raw material storage

Cleaning and Sanitation

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Materials & equipments should meet food safety requirement

Equipment is well maintained

Temperature of refrigerator should be kept between 1 and 5℃.

Frozen food should be kept below -15℃

Food quality should be perfect

Food contact surfaces should be clean

Cross contamination should not be found in the food storage

Use only approved chemical products

Proper waste disposal

Pest control equipment should be installed at proper location with

Staff health conditions should be documented

Hand washing equipment should be installed properly and kept in good

Good personal hygiene

Staff lockers’ room should be clean

Food safety committee should be established

Integrated food safety system should be in practice

Auditing evaluation Auditor 1.

Rating of the auditing results 3.

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1.3.1 Supplier should provide relevant certificates

Business license: to check the

Tax registration: to check valid period

Institutional Code: to check the

Circulation Licenses: to check

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Food Production License: to check the

1.3.5 Other relevant certificates & logo

1.3.5.1 Sanitary certificate of import foods, which is issued by CIQ

CIQ sanitary certificate: to check the