program: safe food & hygiene standards module: 1.1 … ap food safety... · module: 1.1...

AUSPACIFIC | SE ASIA | MIDDLE EAST | UK | AMERICAS

Program:

Safe Food & Hygiene Standards

Module: 1.1 (Updated 14Apr16)

Implementation 2016 Format

Region: AP

Version: 1.2 2016

COURSEOVERVIEW

Introduc;ontoFoodSafetyFoodSafetyStructureOverview

Auditprogram Auditscoringformat RedandAmberlightsystem

ContentReview

HACCPoverview Targe;nghazards

SafeFood&HygieneStandardsManual2016

ContentoverviewDocumenta;onReports


AUDITPROCESS

•  Allareannouncedandannuallycompleted

•  Newhotelswillreceivetwo(2)audits(pre/post–1monthbeforeopening/6monthsaTeropening)

•  Assessmentofon-sitefoodsafetystandards

•  Assessmentoffoodsafetydocumenta;on

•  Scorewilldeterminethefrequencyofaudits

•  ProcesswillbenchmarkallhotelsacrossAP

•  Provideassistance

•  Reinforcingthesystem

•  Ifpass,cer;fiestoHACCP


PRINCIPLESOFHACCP

1.  Conductahazardanalysis

2.  Iden;fycri;calcontrolpoints

3.  Develop!  cri;callimits!  monitoringprocedures!  correc;veac;ons!  verifica;onprocedures!  suitablerecordkeeping

www.starwoodassessment.comEnteryourpropertyno&password(thatisindividualtoyourhotel) WebPortalImage:AccessPage

AccessingResources

StrictlyProprietary&CommercialinConfidence

•  Standard1: Handwashing

•  Standard2: PersonalHygiene

•  Standard3: Illness

•  Standard4: CrossContamina;on

•  Standard5: TemperatureControl

StarwoodAPBig5StandardsARegionalFocus


TraininginFoodSafety

EmcorpGroupsuppliesfoodsafetytrainingtostaff. Programsfacetof a c e a t s i t e o r v i astarwoodassessment.comportal.AllprogramsnonCIEH.


•  FSChampion: AdvancedFoodSafety&HygieneProgram

•  FSStaff: FoodSafetyImplementa;onProgram

•  GeneralStaff: FoodSafety:HospitalityAwareness

•  Induc;on: FoodSafetyInduc;onProgram(shortcourseseriesinc5xcourses)

•  Management: FoodSafety&IncidentManagement

Induc;on&GeneralStaffProgramsplacedonwww.starwoodassessment.com

TrainingProgramsInternalTrainingonSiteinctheFollowing;


BENEFITSOFHYGIENEMANUAL

a.  Safefood–lessriskoffoodcontamina;on

b.  Qualityfood

c.  Legalcompliance(dependingoncountry)

d.  ConsistencybetweenallAsiaPacifichotels

e.  Standardapproachtofoodsafetyforallhotels

f.  Allstaffinvolved

g.  Complimentarytoothersystems–SixSigma

CONTENTSOFTHESTARWOODMANUAL

•  Introduc;on

•  Responsibili;es

•  Assessmentofhazards

•  Foodsafetyprocedures

•  Foodsafetymonitoringrecords

•  Training

•  Responsibili;es

TheManual:TheSystem&Iden;fyingHazards•  CoverstheprogramusedtoimplementandmonitorAP•  Coversthe3xpoten;alhazardswithintheprocessoffoodprepara;on

MICROBIOLOGICAL PHYSICAL CHEMICAL

•  StarwoodAPhasdevelopedthesafefood&HygieneStandardsManualtoassistyou

tobeferiden;fyhazardsandimplementcontrolsthatwillreduceoreliminatetheriskaswellasmeetHACCP.ThisalsoalignstoglobalStarwoodrequirements.


AuditOverview

•  FoodHygieneAuditandSecurityAuditcombinedandrunover2consecu;vedays

•  Auditisannounced

•  IsconductedonanApp

•  Repor;ngincludesvisualmediathattheAuditorno;ces

STARWOODPRIORITYRED&AMBERSYSTEM

•  PriorityRed&Amberscoring•  Addi;onalpointlossprocess

•  Finalscoringprocess

•  Whatareitsconsequences


Ifanyofthefollowingobserva;onsarenotedduringthe2016foodsafety

auditthenafurtherdeduc;onofpointswillbeallocated.

Thisincludes

-3.0pointsforeachPriorityRed

-1.5foreachPriorityAmber


1.NonComplianceLevel-Extreme

Correc;veAc;onPeriod:Immediate

Descrip;on:Substan;alevidenceofafoodproductorsystemriskwithextremepoten;alforfoodcontamina;on,hygieneorhealthrisks.

Immediateresponsetobothrec;fyandreducetherisk.

2.NonComplianceLevel-High

Correc;veAc;onPeriod:7-10Days

Descrip;on:Ahighlevelriskviaamajornonconformanceofthefoodsafetyandhygienestandardsandthiseventpresentsanincreasedpoten;alforafoodsafetyincident.Urgentresponsetobothrec;fyandreducetheriskisrequired.

ThePointsaligntothefollowingRiskLevelsandalignto

siterisks,prac;cesandopera;ons

SAFEFOOD&HYGIENESTANDARDSMANUAL•  ApprovedSupplierSystem

1.  Allpoten;allyhazardousfoodsupplierstobeapproved

2.  IfchosensupplierisnotHACCPcer;fiedthenasuppliervisitisrequiredtobeundertaken

3.  Supplierchecklististobecompleted,includingclearnoncompliancerequests,followupac;onandclosure

4.  TheFoodSafetyTeamarerequiredtoundertakethesuppliervisit

5.  Form9:HotelFoodSuppliersSiteQues5onnaire

6.  Form9a:HotelSupplierApprovalApplica5on

7.  Form9b:SupplierApprovalLe?er

8.  Form9c:ApprovedSiteFoodProductSuppliersList

•  Receiptoffoods

1.  Temperaturecontrol–probenotlaser

2.  Visualinspec;onofthepackagingstandards/nosignsofpests/dates

3.  DirectstorageaTerreceipt

4.  Atno;mescanfoodsbedeliveredwhennooneispresent

5.  Allchilledfoodstobe5°corbelow

6.  Allfrozenfoodstobe-18°corcolder(Or-15°Cifcondi;onsaremet)

7.  Ifcri;callimitsarenotmet,thenasuitablecorrec;veac;onistobeundertaken

8.  Demonstratearejec;onsystem

•  Form10b:FoodProductDeliveryRecord

•  Form10c:FoodProductRejec5onRecord

SAFEFOOD&HYGIENESTANDARDSMANUAL

Form10b:DELIVERYOFFOODS

Date TimeReceived

TimeStored FoodProduct HotelSupplier Temp

°C

PackagingQualityRecordviaTickorCross

Correc;veAc;on/s AssociateSignature

01-01-16 1002 Meat Joe’sMeats -15.2 Nil JWang

02-01-16 1015 Poultry Pete’sChicken -18.5 Nil JWang

02-01-16 1017 Meat Joe’sMeats +7.7 Rejected JWang

Form10b:FoodProductDeliveryRecord


•  Storageoffoods

1.  Temperaturecontrolfridge5°Candthefreezer-18°C2.  Fruitandvegetablecoolroom7°C3.  Icecreamfreezersmaximum-12°C4.  Monitoringtwicedaily5.  Eachstorageunitwithinthekitchensandbars6.  Nocrosscontamina;on7.  Covering,labelling&da;ng8.  Onlyfoodgradecoversarepermifedtocoverfoods9.  Foodcontainers/reusingdisposablecontainers

•  Form3:TemperatureMonitoringRecord–FoodStorage

FORM3:STORAGETEMPERATURE

StartDate Facility

Area Temperature(°C) CorrecVveAcVons/

Comment IniVal Mon Ini;al Tue Ini;al Wed Ini;al Thu Ini;al Fri Ini;al Sat Ini;al Sun Ini;al

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

Form 3: Temperature Monitoring Record – Food Storage 1: Temperatureforeachareaisrecordedtwicedailywhenbeingused 2: Allrefrigera;on/coolrooms/freezerunitstobetemperaturecheckedusingaprobethermometer&temperaturetes;ngthewaterorthecookingoil containerswithinthecoldstorageunits 3: Refrigera;onunitsandcoolroomsaretobeat5°Corbelow.Freezersaretobe-18°Corcolder* 4: Associatesaretorecordtheexacttemperaturetakenwiththeprobethermometerincludingthedecimalpoint 5 IftherearetemperatureissuescontacttheExecu;veSousChef/Execu;veChef(whointurnshouldcontacttheChiefEngineerimmediately)

*Ifasitehaslimita;onsorcircumstancesthatdonotallowatemperatureof-18deg.Ctobeafained-15deg.Cwillbeacceptedifproductheldisfrozendry,solidandshowsnosignsofpreviousthawingorre-freezing.Pleasenotehowever,that-18deg.CistheStarwoodAPstandard.


•  Defros;ngoffoods

1.  Underrefrigera;on/runningwater(thinpor;onsonly)/microwaveoven

2.  Coretemperature1°Cto5°C3.  Allfoodstobeclearlylabelledduringthedefros;ngprocess4.  Itisrecommendedthatadesignateddefros;ngareais

iden;fied5.  Thedefros;ngoffoodsisrequiredtobemonitoredand

documented6.  Defrostedfoodsaretobeusedwithin48hoursoncethawed

•  Form10d:FoodProductDefrost/ThawingRecord

FORM10d:DEFROSTINGRECORDFoodProduct

ForDefros;ng/Thawing DefrostStartDate

DefrostStartTime

DefrostStartTemp

StaffSign

DefrostFinishDate

DefrostFinishTime

DefrostFinishTemp

StaffSign

Correc;veAc;on/s

Form 10d: Food Product Defrost/Thawing Record *InstrucVon: 1. Alldefros;ng/thawingfoodsrequirerecording 2. Alldefrostedfoodproductstobeusedwithin48xhours 3. Foodproductsdefrosted/thawedwhencoretemperaturereaches1°Cto5°C 4. Staffaretorecordtheexacttemperaturetakenwithprobethermometerincludingthedecimalpoint

SAFEFOOD&HYGIENESTANDARDSMANUAL•  Rehea;ng(Sect18)

1.  75°Cfor2minutesthen60°Coraboveasholding

2.  Threepoten;allyhazardousfoodsperserviceperiod

3.  Corefoodtemperaturetakenwithadigitalprobethermometer

•  Cookingoffoods(cl12)

a.  Coretemperature75°Corabove

b.  Threepoten;allyhazardousfoodsperserviceperiod

c.  Eggs71°Corabove

•  Form4:TemperatureMonitoringRecord–Cooking/Rehea5ng

“FoodSafetyLeadersinAsiaPacific”

FORM4:COOKING/REHEATINGTEMPERATUREForm4:TemperatureMonitoringRecord–Cooking/ReheaVng1: Three(3x)foodsthathavebeeneithercookedorreheatedaretoberecordedperservice2: Finalcookingtemperaturesaretobeat75°Corabove.Rehea;ngtemperaturesaretobeat75°Cor

abovefor2minutes,thenreducedto60°C3: Forsomecutsofmeat,e.g.rarebeef,rarelambandfish,cookingtemperaturesof75°Corbeloware

accepted

4: Associatesaretorecordtheexacttemperaturetakenwiththeprobethermometer

BREAKFAST Process (tick) Food Temperature Corrective Action Sign Cook Reheat

! Beef 78.2 Wong

! Chicken 84.9 Ng ! Beans 68.1 Ng

•  Coolingoffoods(Sect18)

1.  Coretemperature60°Cto5°Corbelow–6hours

2.  Thecoolingoffoodsisnottostartun;l60°C

3.  Ificebathmethodisused,thenadesignatedarearequired

4.  Blastchiller(theseareNOTamandatoryrequirement)

5.  BlastChillerisrecommendedforeveryhotel

6.  Threefoodsperadayarerequiredtobemonitored

•  Form5:TemperatureMonitoringRecord–CoolingofFoods


FORM5:COOLINGOFFOODSForm5:TemperatureMonitoringRecord–CoolingofFoods1: Coolfoodasquicklyaspossible&dividelargequan;;esintoshallowcontainers2: Foodistocommencecoolingwhenitreaches60°C3: Foodmustcoolfrom60°Cto21°Cwithin2hours,thenfrom21°Cto5°Corbelowwithinthenext4hours=total6

hours

4: Associatesaretorecordtheexacttemperaturetakenwiththeprobethermometerincludingthedecimalpoint

Date Food StartTime StartTemp Tempa^er2hours

Tempa^er6hours

CorrecVveAcVon Signature

10/1/16 Soup

12.15 72.3 2.1 Wang

12/1/16 Rice 10.20 62.1 21.3 4.1 Ng

12/1/16

Beef 11.45 64.9 23.7

14.8 Discard Qua

ng

•  FoodDisplay

1.  HotFoods60°Corabove2.  Coldfoods5°Corbelow3.  Sneezeguards(dependingoncountry)4.  Separateutensils5.  “Donothandlefooddirectlywithyourhands”signtobedisplayed6.  Allergenandfoodiden;fica;onsignage-148mmx105mm(A6)7.  Twohotandtwocoldsfoodstobecheckedperabuffet8.  Theuseofthe;metocontrolunsa;sfactoryfoodtemperaturesisto

bedemonstratedonthemonitoringrecords

•  Form6:TemperatureMonitoringRecord–FoodDisplay


FORM6:MONITORINGDISPLAYFOODS1: Recordthetemperaturesoftwo(2x)hotfoodsandtwo(2x)coldfoodsthatarepoten;allyhazardousandondisplayper

service2: Hotfooddisplaytemperatureistobeat60°Coraboveandcoldfooddisplaytemperatureistobeat5°Corbelow3: Associatesaretorecordtheexacttemperaturetakenwiththeprobethermometerincludingthedecimalpoint(usingonly

blackorbluepen)BREAKFASTHOTFOODS Time Food

Temp.deg.C

CorrecVveAcVon

Sign

A.M. Rice 79.8 Wang

P.M. Beef 52.3 Discard Ng BREAKFASTCOLDFOODS A.M. Cheese 3.2 Ahm

ed P.M. Slicedham 2.7 Ng

HOT: Above 60°C.

COOL: Below 5°C

RECORD6:DISPLAYFOODS

•  Thermometers&calibra;on (cl18)

1.  Digital

2.  Eachprobetobeclearlyiden;fiedbynumber

3.  Aleasttwosparethermometerstobemaintained

4.  Eachkitchentohaveownthermometer

5.  Atno;mescanthethermometersberemovedfromthe

kitchensortakenhome

6.  Sterilizingwipes

7.  Iceslurry–calibra;ononamonthlybasis•  Form20:MonitoringEquipmentGaugeCalibra5onRecord


CALIBRATIONPROCEDURE

-1Cto+1C

Form20:MonitoringEquipmentGaugeCalibra;onRecord1. Allresultsoficeslurrytestsshallread0°C2. *Notethereisa+/-1°Ctolerance3. Iftheiceslurrytestresultisexternalofthecri;callimitsrequired,theprobethermometershalltobereturnedtothe

manufacturerorreplaced4. Staffaretorecordtheexacttemperaturetakenwiththeprobethermometerincthedecimalpoint5. Tes;ngtobecarriedouteverymonth6. Highal;tudecalibra;ontohave+/-1°Ctolerancerela;vetolocalboilingpoint.Recommendiceslurrytestinthiscase.

Date ProbeNumber

CalibraVonMethod

TemperatureVariance

Temp’Achieved(OpVmum0°/100C)

CorrecVveAcVon Tester’sSignature

10/01/16 2 1.1 - Wang

09/01/16 2 1.6 Replaced

probeNg

08/01/16 3 0.4 - Ahme

d

•  Useofraweggs(Sect31)

1.  Itiscompanypolicythatnoreadytoeatfoodscontainrawegg2.  Thehotelistousepremanufacturedmayonnaiseandsauces3.  Thehotelcanuseapasteurizedegg4.  Thehotelwillneedtodemonstratethattheseitemsare

purchasedandevidenceisavailableduringtheaudit

•  ChlorinaVonoffoods

a.  Allhotelsarerequiredtoundertakechlorina;onofreadytoeatfoods

b.  Thera;ois100ppmto200ppmc.  AMSDS/SDSistobemaintainedd.  Onlydesignatedbasinscanbeused(withafillline)e.  Wrifenfoodwashingprocedure


•  AllergenProcedures(Sec;on30)

1.  Staffaretobeawareoftheknownallergens

2.  Thehotelistodemonstratethatallergencontrolsandprocedureshavebeenimplemented

3.  Anallergenstatementisrequiredonallmenus/knownallergensarerequiredtobeiden;fiedbysignageonalldisplayedfoods

4.  Thehotelisnotpermifedtoreusedisposablecontainersforfoodstorage

5. RefertoSec;on30forcommonallergens•  Seafood–dairy–peanutsetc


•  Barfoodsafety(cl19)

1.  Icemachine&scoop,allscoopsarerequiredtobesani;zedbetweenuseandstoredinasolu;onofbetween100ppmand200ppm

2.  Cutngoffreshfruit(greencutngboard)3.  Barsnacks4.  Individuallywrappedstraws5.  Cleaningofbeerlines6.  Glasswashertemperature77°C7.  StaffMUSTMonitortheglasswashercycle8.  Glassessani;zedinbetweenuseandstorage

•  Form7:TemperatureMonitoringRecord–Dish&GlassWasher


•  Inroomdining/Glasscleaninginguestsrooms(Sect36)

1.  Allglassesintheguestsroomsaretobethoroughlycleanedandsani;zed

2.  Eitherbyheattreatmentorachemicalagent

3.  Thehotelwillneedtodemonstrateaclearprocedureforglasswashing

4.  Coveringoffoodstorooms,includingbeverages

5.  Removaloffoodtraysfromrooms


Sec;on36:GlassHygieneforGuestRooms

•  Cleaning & sanitation (Sect 34)

1.  Sanitizer 2.  Cleaning schedule 3.  Labeling of containers – correct dilution 4.  MSDS/SDS 5.  Quality of the cleaning cloths 6.  Storage of cleaning equipment 7.  Monitoring of the wash and rinse cycle of the dishwashers

•  Form 7: Temperature Monitoring Record – Dish & Glass Washer •  Form 12: Cleaning Schedule Record


Form12:CLEANINGSCHEDULETEMPLATE

AREA:POOLBAR: WEEKCOMMENCING: 11/01/16

Itemrequiringcleaning Frequency WhomResponsible

SignatureCheck

AfterUse Daily Weekly MON TUES WED THU FRI SAT SUN

Benches

√

Mitch

MS

MS

MS

MS

Blender

√

John

JT JT JT JT

Dishwasher

√

Paul

Refrigerator

√

Paul

PJ

•  EssenValWood&Glass1.  Thehotelmustnothaveanynonessen;alwoodorglasswithinthefoodandbeverage

areas

2.  Includingtheremovalofwoodencutngblocks

•  MaintenanceSystem1.  Awrifenorcomputerizedsystemmustbeimplemented

2.  Traceability

3.  Reviewofoutstandingworkorders


•  Health-foodhandler(Sect14)

•  Cleanclothing/headcovering•  Jewelrycode•  Handwashing•  Repor;ngofillness•  Gloves•  Band-Aid•  Stafftraining/trainingrecords•  Designatedwashhandbasins/watertemperature•  (41°Cwithinone(1)minute)•  Informa;onsignage

•  Op5onalForm11:Ini5alStaffFoodSafetyDeclara5on


Pestcontrol(Sect37)

1.  PestInfesta;on

2.  Pestcontrolmeasures

3.  Pes;cideusagerecords

4.  Addi;onalpestcontroldocumenta;on

5.  Noroden;cidespermifedinfoodandbeverageareas

6.  Note:Acurrentbait/trapplanisrequiredaspartofthe

2016FoodSafetyaudit

•  Form18;Pes5cideUsageRecord

•  Form19;Pes5cideApprovedList


Form18:PESTICIDEUSAGERECORD

DateofVisit 01-01-16Company VerminCaptureServiceTechnician JohnAndrewsAreaTreated Mainkitchen,LobbyBarChemicalUsed Bromethalin(ratpoison)AmountofChemicalUsed 300mlMethodofApplica;on PelletsBatchCodeofChemical 010116Signed JohnAndrews

1.   Storageofgarbage(cl27)

2.  Binlinersandlid

3.  Externalbinshavelids

4.  Wasteareasmaintained

5.  Wasteareasaretobeincludedonthecleaningschedules

6.  Externalwasteiscollectedonafrequentbasis


Verifica5on

•  Customercomplaints(cl30)

•  Form13:AllegedForeignMaterial/sContamina5onRecord

•  Form14:Allega5onRecord(FoodPoisoning)Instruc5ons

•  Form15a:Allega5onRecord(FoodPoisoning)Incident

•  Form15b:Allega5onRecord(FoodPoisoning)Guest

•  Form15c:Allega5onRecord(FoodPoisoning)Associate

Internalaudits

•  Tobecompletedtwiceperayear

•  GeneralManagertoundertakebiannualaudits

•  Completethechecklists,includingnonconformances,follow

upac;onandclosure

•  Form1:KitchenFacilityMaintenanceInternalAuditChecklist

•  Form2:StandardsMaintenanceInternalAuditChecklist


•  VerificaVon

•  Microbialtes;ng/FoodSamples

•  Foodsamplestobemaintainedforfunc;onsofover100paxfor14days

•  Microbialtes;ngoftwofoodsandsurfaceswabsonabiannualfrequency

•  Maintainallresultsandcer;ficatesofanalysisonfile

•  Form20:MonitoringEquipmentGaugeCalibra5onRecord


RECORDKEEPINGPRACTICES

1.  MandatoryandOp;onalRecordswhencompiled:

2.  Themonitoringrecordsarealegaldocument

3.  Monitoringrecordsdemonstratethatthehotelis

maintainingfoodsafetystandards/Duediligence

4.  Clear,trueandcorrect

5.  Nodifos,anentryforeachline

6.  Asignaturetobecompletedagainsteachentry

7.  Onlyblackorbluepen

8.  Decimalpoints

9.  Correc;veac;ons

10.  Maintainthecompletedmonitoringrecordsforone

(1)year.(Chinatokeeprecordsfortwo(2)years)

Hotel Incident Management Structure – (Insert Property Name)

Incident Commander (General/Hotel Manager)

Incident Media & Client Liaison (Insert Name/s)

Incident Safety (Insert Name/s,)

Incident Manager (Front Office Manager on Duty)

Incident Human Resources (Insert Name/s)

Incident Human Resources

Incident Administration

Incident Emergency

Operator (Hotel Operator)

Incident Operations (Insert Name/s)

Assembly Area Controller

Guest Relief/Support Guest Medical Support

Incident Logistics (Insert Name/s)

Communications

Food Transport/Accommodation

Stores Engineering

Incident Finance ( Insert Name/s)

Incident Compensation/Claims

Incident Time Records Incident Accounts/Costs

Primary Assembly Area (Insert location here) Secondary Assembly Area (Insert location here)

Primary Emergency Centre (Insert location here Secondary Emergency Centre (Insert location here)

Incident Security Operations (Insert Name/s)

Incident First Responder (Insert Name/s)

Law Enforcement Media & Liaison

FOODSAFETYPRODUCTS

•  FoodHygienebooklets•  Bluebandaids•  Probethermometers•  Foodsamplejars•  Surfaceswabs•  MediAlcoholSwabs

QUESTIONS

program: safe food & hygiene standards module: 1.1 … ap food safety... · module: 1.1...

Documents