HACCP SAFETY MANAGEMENT [Pick the date]
Oct 29, 2014
HACCP SAFETY MANAGEMENT
[Pick the date]
AUREUM PALACE RESORT
AUREUM PALACE RESORT
SAFETY MANAGEMENT
1. Plastic Cutting Chopping Board
2. Health Hazard (Ban On Food Products)
3. Health Hazard (Ban On Food Products)
1 st Review
4. Deviation Form
5. Hand Washing
6. Hand Wash Station
7. Disposable Gloves
8. Knife Hygiene & Storage
9. Chilling Hot Food
10. Hygiene Transfer, Receiving
11. First Aid – Wounds and Sores
12. Ice Machine
13. Slicers –Rotary
14. Dishwashing Machine
15. Thaw- In Refrigerator
16. Thawing - Ambient Temperature
17. Thawing – in Running Water
18. Priority of Products Storage
19. Piping Bag
20. Chinese Wooden Cutting Boards
21. Transfer of Hot Food
22. Hot Holding Food
23. Preparation Food Table
24. Hamburger Cooking & Service
25. Secondary Shelf Life
26. Secondary Shelf Life -1st Review
27. FIFO (First-in-first-out)
28. FIFO (First-in-first-out)
29. Deep Fryers Temperature
30. Whipped Cream Machine
31. Freezer Storage
32. Freezer Temperature
33. Refrigerator Stocking
34. Use of Left Over ( Re- Heating Food)
35. Chiller & Freezer Maintenance
36. Food Porters
37. Allergy responsibilities of Outlet Chef
38. Cooling and Drying Animals for Asian
BBQ
39. Mayonnaise Awareness
40. Can opener
41. Bar Counter Inspection
42. Cold Holding Food
43. Receiving Freshly Slaughtered Meat
44. Vacuum Packaging
45. Dry Storage
46. Personal Hygiene in Kitchen
47. Personal Habits
48. Pot Wash Station
49. Kitchen Waste Bin and Garbage/
Compactor Room
50. Ice –Cream Machine
51. Ice – Cream Freezer Box
52. Chemical Storage
53. Color Coding Label
AUREUM PALACE RESORT
TITLE: P1- PLASTIC CUTTING & CHOPPING BOARDS
Red
Sashimi Blue
Green
White
TITLE: P4- HAND WASHING
Kitchen Kitchen
Toilet
Store Food Item
Raw Food
Butchery, Pastry Sushi / Sashimi
Break Time
Hand Washing Procedure
Second 20 )
Nail Brush
Paper Towel Dryer
Sanitizer
TITLE: P5 - HAND WASH STATION
Hand Free
Hand Washing Procedure
Paper Towel , Hand soap and Nail Brush
Paper Towel
AUREUM PALACE RESORT
TITLE: P6 - DISPOSABLE GLOVES
Disposable Glove
Hand Washing Procedure
Task
Non Food Contact Telephone,
Paper Towel
TITLE: P 7 - KNIFE HYGIENE AND STORAGE
Knife Chopping Board
Knife
Knife
Knife
TITLE P 8 - CHILLING HOT FOOD
- C C
-
- Hot food C C
- Cover & Label C
TITLE: P9- Hygiene Transfer From Receiving
- Receiving Area Food
Hotel Container Basket
- Outlet Carton Chiller
- Clean Original Carton Central Storage Chiller
- Original
Containers
- Trolley
- Raw Meats, Poultry Seafood
Container/ Basket
AUREUM PALACE RESORT
TITLE P10- First Aid - Wounds & Sores
- First Aid Box Brightly,Colored water Proof Plaster
- Open or infected wound
- Brightly Colored Waterproof Plaster
- Plaster
TITLE: P11- Ice Machine
- Ice Machine
- Ice Machine
- Ice Machine
- Ice Scoop Sanitizing Solution Sanitary
Container
- Ice Bin
- Ice Bin Rubber Gasket Sponge
- Cleaning and Sanitizing of Ice Machine
- Cleaning Record Ice Machine Plastic File
TITLE: P12 - SLICERS – ROTARY
- Kitchen Slicer Spray Sanitizer
- Slicer
- Stewarding Slicer
- Slicing Machine Bolts and Nuts Container
AUREUM PALACE RESORT
TITLE: P 13 – DISH WASHING MACHINE
- C C
- C C
- Plate Greater than C for Seconds
- Waste Tank
- Clean & Dirty Item
- Clean Item
- Plate
TITLE: P14 - THAWIMG – IN REFRIGERATOR
- Thawing Food 2nd shelf life Thawing
(Date, Day, Color, Label )
- Thaw Food C C
- Thawing Meat , Poultry Fish
TITLE: P15 - THAWING AMBIENT TEMPATURE
- Thawing Item Time & date Label
- Thawing
- Food C
- Thawing Food
TITLE: P16 - THAWING –IN RUNNING WATER
- Thawing Food Item Date & Time Label
- Thawing In Running Water Shelf Fish & Sea Food
- Thawing In Running Water
- Water Container
- Plastic
- Thawing Sink
- Thawing Food
AUREUM PALACE RESORT
TITLE: P17 –PRIORITY OF PRODUCT STORAGE
- Frozen Refrigerated Food
Storage
- New Product Product
FIFO
TITEL: P18-Piping Bag
- Pastry all high-risk food Piping Bag
- Disposal Piping Bag
- Cloth Bag Dough Heavy food
- Bag Sanitizer
-
TITLE: P19 – Chinese Wooden Cutting Boards
- Red Label – Raw meat, Poultry
- White Label – ready –to – Eat Food
- Blue Label – Raw Fish Seafood
- Knife Chopping Board
- Chopping Board
- Board
disinfectant
TITLE: P20- Transfer of Hot Food
- Transfer Display Service Hot Food
C
- C Hot Food
- C Hot Food
Transfer Display Service
- Service Dish New Food Holding Time
AUREUM PALACE RESORT
- Food C
TITLE P 21 - HOT HOLDING FOOD
- All Hot Food C
- Chaffing Dish All Hot Food
- Hot Food New Food Food
- Hot Food Equipment C Hot
Food C
- Bains Marie Water level Chaffing Dish
Level
TITLE: P 22 – PREPARATION TABLE
- Food
-
- Raw Food
- Condiments Refrigerator
- Food Paper Towel Sanitizer
- Mis-en-place Station Paper towel Spray Sanitizer Bottle
- Preparation Table Raw Food RTE Food
- RTE Food Preparation Table
TITLE: P -23 – HAMBURGER COOKING & SERVICE
- Rare Hamburgers Log
- Rare Hamburger
- Hamburger
C
- Service Staff
- ( The Hotel Prefers to Service Hamburgers Cooked Well-done )
AUREUM PALACE RESORT
TITLE: P 24 - SECOMDARY SHELF LIFE
- Refrigerator (Chiller) All Open Food
Secondary Shelf Life
- Food Item Production Date Label
- Prepared Cold Food Secondary Shelf Life
- Prepared Hot Food Secondary Shelf Life
TITLE: P25 - FIRST IN FIRST OUT (FIFO)
- Refrigerated frozen and dry foods
Item
- All Produce
- Product
TITLE: P 26 - DEEP FRYERS TEMAPTURE
- Fryer Basket
- Basket
- Basket
- Fried Product Internal Temperature Digital
- Needle Probe
- Fryer
TITLE: P 27 –WAHIPPED CREAM MACHINE
- Cream C
- Nozzle
- Nozzle Record
- Cream
- Cream
AUREUM PALACE RESORT
- Machine
TITLE: P 28 – FREEZER STORAGE
- Food Cover Sheet Food Grade Container
- Original Boxes, Cartons Original Box
- Air Circulation and Hygiene Food (Floor 15 cm - 6Inches
Ceiling 15 cm - 6 inches
- Evaporator 30 cm -12inches
- Wall 5 cm - 2 inches
- Food Boxes 2.5 cm
- Freezer
- FIFO
TITEL: P 29- Freezer Temperature
- Cbelow – Frozen food Correct Temperature
- Between C To C – Storage Temperature
- C and above – Food Storage
TITEL: P30- Refrigerator Stocking
- All Products Shelf Life Control Label
- RTE Food Raw Food
- Food Cling Film, Aluminum Foil food Grade
Container
- Cover
- Raw Food Cooked Food
- Fruits , Vegetables ,Seafood ,Poultry and Meat
- Outer Carton
- Air Circulation and Hygiene
- FIFO
AUREUM PALACE RESORT
TITEL: P31- Use of Left Over food
- C Hot Food C
C Chiller
Food Reheated
- Reheated Food Internal Temperature C,
Reheat Micro Wave
TITLE: P32- Chiller and Freezer Maintenance
- Door gasket, doorplates
-
-
- Chiller, Freezer
TITLE: P33- Food Porters
- Food
TITLE: P 34- Awareness of Food Allergens
- Chef allergen
allergen Special Menu
TITLE: P 35- Cooling & Drying Animals for Asian BBQ
- BBQ
- BBQ Room Food
- container
- BBQ C Reheat
TITLE: P 36- Mayonnaise Awareness
- Sauces, Salads, Sandwiches mayonnaise
approved supplier commercially package
AUREUM PALACE RESORT
- commercial mayonnaise Food Secondary Shelf
Life Policy
- Hotel made mayonnaise
TITLE: P 37- Can Opener - Can Opener Tin cans
- Kitchen Knife clean and
sanitize
Can opener
- Can opener steel plate
- Knife plastic brush
-
- Knife sanitizer
- Can opener steel plate Knife
TITLE: P- 38- Bar Counter Inspection - Check List
- Refrigerator (Chiller) temperature C
- Mixer Blender and shake Clean and Sanitize
- Food Item Cover
- In House made Juice Label
- Juice
- All Food Item Chiller Floor “ Inches
- Ice Scoop Sanitizer Container
- Green colored Cutting Board Knife
- Sanitizer Disposable Gloves
- Chemical
-
TITLE: P 39 -COLD HOLDING FOOD - Seafood , Smoked Fish , Shellfish , cold cut
Seafood, fish-eat Dressing Mixed Salad
Cream Pastry Item Buffet Food
AUREUM PALACE RESORT
Temperature C C
- Portion food
- Refilled Food food
- Cold Food Equipment Temperature C
Food Temperature TITLE: P 40– RECEIVING FRESHLY SALAUGHTERED MEAT
- Meat Slaughter 8C
Meat
- Meat Fresh Slaughter Meat
Label
- Fresh Meat
- Fresh meat Meat
Internal Temperature 8C 8C
TITLE: P 41 - VACCUM PACKAING
- Vacuum packaging portioning Raw Meat, Poultry, Fish
- packaging packaging
- Vacuum pack 2nd shelf life
- Vacuum pack 5 H C Frozen
TITLE: P 42 - Dry Storage
- Store Room Temperature C
-
- Product
- Cans
- package, tin, bottle, bag
-
- 15 cm (6”) off floor, * 15 cm (6 “) from ceiling * 5 cm (2 “) from walls
- Store
- FIFO
TITLE: P 43 - Personal Hygiene in Kitchen
-
- Kitchen employee
-
-
-
AUREUM PALACE RESORT
-
-
- Apron
- Paring Knife
TITLE: P 44- Personal Habits
-
-
-
- Sheet Wrapping paper
-
-
- Kitchen
-
TITLE: P 45 – Pot Wash Station
- Pot wash station sinks
- Steel wool metal brush
- Kitchen equipment
- equipment
- Pot wash station
-
- Pot wash
- dispenser dosing
- Sanitizer
- brush, sponge, scrapper
-
- Pots and Pans
AUREUM PALACE RESORT
TITLE: P 46- Kitchen Waste Bin & Garbage Compactor Room Kitchen Waste Bin Policy
-
-
- Polythene bag
- caster
- Food waste
- Paper
Garbage Compactor Room Policy
- Garbage room
- Garbage room Hand wash sink
- Insect Killing device
- Garbage Room Plastic
-
- Compactor Machine Area
- Compactor
- Garbage Chiller
TITLE P: 47 - ICE CREAM MACHINE
- Rubber Washer
- Ice Cream Scraper
- Sanitized
- Cleaning & Sanitizing
TITLE: P 48 - Ice Cream Freezer Box
- Ice Cream Wrapped Cover
- Freezer box
- Freezer box
- Ice Cream scoop Running water
- Scoop Container
- Ice Cream production date expirydate label
- Ice Cream Freezer Box Cleaning and Sanitizing
TITLE: P 49- Chemical Storage
AUREUM PALACE RESORT
- Chemical
- All chemical
- Chemical store
- Acid Alkaline product
Chemical Store Safety Gear
-
- Chemical MSDS
TITLE: P 50- Color Coding Label
- Color Coded label Poster Chiller & Freezer
- Products Colored day code Label
- P-24 Secondary shelf life policy day color label
Food items chiller 72 hours
- Color-coded sticker Sous Chef
Mon – Purple
Tue – Grey
Wed – Red
Thus – Brown
Fri – Green
Sat – Blue
Sun – yellow
TITLE: P – 51 MOON CASKE PRODUCTION
- Moon cake lotus seed paste,
License
-
Hotel
Hotel
AUREUM PALACE RESORT
- Moon Cake Moon Cake C
- Moon Cake Moon Cake
SFSMS Policies
- Moon cake Secondary shelf life
HACCP
Knowledge is a vital segment of the success
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Hazard
H/M/L Food Type Secondary
Shelf-life
Molluse, Crustacean and Fish
H Cooked Crustacean – Shrimp, Lobster, Etc
H Cured Fish – sliced 12 hrs
H Cured Fish – whole fish 72 hrs
H Live Molluse – mussels 72 hrs
H Live Molluse oyster, clan, etc 7 days
H Raw Crustacean – shrimp, prawn 48 hrs
H Raw Fish portioned, cut 48 hrs
H Raw Fish – Raw whole, and gutted 72 hrs
H Raw Fish – sliced for Sashimi 4 hrs
Smoked Fish – sliced 48 hrs
H Smoked Fish – Whole, Open Package Meat
and Poultry 96 hrs
H Cold Cuts – sliced 24 hrs
H Cold Cut whole, open package 72 hrs
H Raw Meat – ground 48 hrs
H Raw Meat portioned 48 hrs
H Raw Meat whole muscle 72 hrs
H Raw Poultry – portioned 48 hrs
Hazard
H/M/L Food Type Secondary
Shelf-life
Cold kitchen preparation
Sauce and dressing with commercial mayonnaise
M Cooked – fish terrine 96 hrs
M Cooked – meat terrine 7 days
M Cooked – vegetable trine 72 hrs
M Cut – fruit and vegetables, ready-to eat 24 Hrs
M Jellied – fish terrine 72 hrs
M Jellied meat terrine jelled 96 hrs
M Jellied – vegetable terrine 48 hrs
M Salads – vegetables, meat, fish pasta, rice,
beans, etc
Sauce and salsa – fresh fruit and Vegetables
M pastry separation 12 hrs
H Whipped cream – prepare on demand 0
L Pastry cream 72 hrs
L Butter cream 96 hrs
L Butter cream 96 hrs
H Custard cream 48 hrs
AUREUM PALACE RESORT