STARWOOD喜达屋 - 食品安全及卫生标准手册.pdf

Latin America Division




Standards Manual

for

Food Safety & Hygiene






Version 1 / September 2004
Table of Contents


ƒ Interpretation and Application of Safe Food Standards Page 3 - 5

ƒ The Flow of Food Page 6

ƒ The Receiving of Food Page 7-11

ƒ Critical Limits - Receiving of Food Page 12-14

ƒ Storage Area Page 15-18

ƒ Critical Limits – Storing of Food Page 19

ƒ Preparation & Cooking Area Page 20-24

ƒ Critical Limits – Chilling of Hot Food Page 25

ƒ Critical Limits – Thawing of Food Page 26

ƒ Critical Limits – Cooking of Food Page 27

ƒ Critical Limits – Re-heating of Food Page 28

ƒ Blast Chiller Log Page 29

ƒ Critical Limits – The 4 hour/2- Hour Rule Page 30

ƒ Cleaning and Sanitizing of Preparation Areas Page 31-32

ƒ General Cleaning of Food Preparation Areas Page 33-36

ƒ Health of Food Handlers Page 37-41

ƒ Pest, Sewage & Garbage Control Page 42

ƒ Contaminated Water Supply Page 43

ƒ Alleged Food Poisoning Page 44-49

ƒ Out-Door Catering Page 50-53

ƒ Internal Audit/Review Checklist Page 54-61

2
Interpretation & Application of Safe Food
Standards

Potentially hazardous food or high risk food means food that has to be kept at
certain temperatures to minimize the growth of any pathogenic anism
that may be present in food or to prevent the formation of toxins in food.

Ready to eat food means food that is ordinarily consumed in the same state as that
in which is sold.


Definition of Food Hazards

HAZARDS > Refers to any part of the food production chain that is not acceptable
because it has the potential to cause a food safety problem. It can be a biological,
chemical or physical situation that will cause a product to be unsafe for
consumption.

¾ BIOLOGICAL
ƒ Is a anism, . Bacteria, Parasites, Mould & Viruses


¾ CHEMICAL
ƒ Cleaning Chemicals, Insec