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 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 -1 Review 27. FIFO (First-in-first-out)
st st

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

Sashimi

Red Blue Green White

TITLE: P4- HAND WASHING Kitchen

Kitchen

Toilet Store Raw Food Butchery, Pastry Break Time Hand Washing Procedure Nail Brush Paper Towel Sanitizer Dryer Second 20 ) Sushi / Sashimi Food Item

TITLE: P5 - HAND WASH STATION Hand Washing Procedure Paper Towel , Hand soap and Nail Brush Paper Towel Hand Free

AUREUM PALACE RESORT

TITLE: P6 - DISPOSABLE GLOVES

Disposable Hand Washing Procedure Task Non Food Contact Paper Towel Telephone,

Glove

TITLE: P 7 - KNIFE HYGIENE AND STORAGE

Knife Knife

Chopping

Board

Knife Knife

TITLE P 8 - CHILLING HOT FOOD Hot food C Cover & Label

C C C

TITLE: P9- Hygiene Transfer From Receiving

Containers Raw Meats, Trolley Poultry Seafood Container/ Basket Receiving Area Hotel Outlet Carton Clean Original Carton Container Chiller Central Storage Chiller Original Food Basket

AUREUM PALACE RESORT

TITLE P10- First Aid - Wounds & Sores

Plaster Brightly First Aid Box Brightly,Colored water Proof Plaster Open or infected wound Plaster

Colored

Waterproof

TITLE: P11- Ice Machine Ice Machine Ice Machine Ice Machine Ice Scoop Container Ice Bin Ice Bin Rubber Gasket Sponge Sanitizing Solution Sanitary

Cleaning and Sanitizing of Ice Machine Cleaning Record Ice Machine Plastic File

TITLE: P12 - SLICERS ROTARY

Kitchen Slicer Spray Sanitizer

Stewarding Slicing Machine Slicer

Slicer

Bolts and Nuts

Container

AUREUM PALACE RESORT

TITLE: P 13 DISH WASHING MACHINE Waste Tank Clean & Dirty Item Clean Item Plate Plate C C C C C for Seconds Greater than

TITLE: P14 - THAWIMG IN REFRIGERATOR

Thawing Thaw Food Food C 2nd shelf life C Thawing Meat , Poultry Fish Thawing

(Date, Day, Color, Label )

TITLE: P15 - THAWING AMBIENT TEMPATURE

Thawing Item Thawing C Food Time & date Label

Food
Thawing

TITLE: P16 - THAWING IN RUNNING WATER

Thawing Thawing In Running Water Thawing In Running Water Water Container Plastic Thawing Thawing Food Sink Food Item Date & Time Label

Shelf Fish & Sea Food

AUREUM PALACE RESORT

TITLE: P17 PRIORITY OF PRODUCT STORAGE Frozen Storage New Product FIFO Product Refrigerated Food

TITEL: P18-Piping Bag

Pastry Cloth Bag all high-risk food Dough Bag Heavy food Sanitizer Piping Bag Disposal Piping Bag

TITLE: P19 Chinese Wooden Cutting Boards

Red Label Raw meat, Poultry White Label ready to Eat Food Blue Label Raw Fish Knife Board disinfectant Chopping Board Chopping Board Seafood

TITLE: P20- Transfer of Hot Food

Service Transfer C C C Transfer Display Service Dish New Food Holding Time Hot Food Hot Food Display Service Hot Food

AUREUM PALACE RESORT Food C

TITLE P 21 - HOT HOLDING FOOD

All Hot Food Chaffing Dish Hot Food Hot Food Food Bains Marie Water level Level C All Hot Food New Food Equipment C Chaffing Dish Food C Hot

TITLE: P 22 PREPARATION TABLE

Condiments Raw Food Refrigerator Food

Food

Paper Towel

Sanitizer

Mis-en-place Station

Paper towel

Spray Sanitizer Bottle

Preparation Table RTE Food

Raw Food

RTE Food

Preparation Table

TITLE: P -23 HAMBURGER COOKING & SERVICE

C Service Staff ( The Hotel Prefers to Service Hamburgers Cooked Well-done ) Rare Hamburgers Rare Hamburger Hamburger Log

AUREUM PALACE RESORT

TITLE: P 24 - SECOMDARY SHELF LIFE

Refrigerator (Chiller) Secondary Shelf Life Food Item Prepared Cold Food Prepared Hot Food Production Date Label Secondary Shelf Life Secondary Shelf Life All Open Food

TITLE: P25 - FIRST IN FIRST OUT (FIFO)

Refrigerated frozen and dry foods Item All Produce Product

TITLE: P 26 - DEEP FRYERS TEMAPTURE

Basket Fried Product Internal Temperature Digital Fryer Basket Basket

Needle Probe Fryer

TITLE: P 27 WAHIPPED CREAM MACHINE

Cream Nozzle Nozzle Cream Cream Record C

AUREUM PALACE RESORT Machine

TITLE: P 28 FREEZER STORAGE

Food Cover Sheet Original Boxes, Cartons Air Circulation and Hygiene Ceiling Evaporator Food Boxes Freezer FIFO 15 cm - 6 inches 30 cm -12inches 2.5 cm Food Food Grade Container Original Box (Floor 15 cm - 6Inches

Wall 5 cm - 2 inches

TITEL: P 29- Freezer Temperature

Cbelow Frozen food Between C To C Storage Temperature Storage Correct Temperature

C and above Food

TITEL: P30- Refrigerator Stocking

FIFO Raw Food Cooked Food Outer Carton Air Circulation and Hygiene All Products RTE Food Food Container Cover Fruits , Vegetables ,Seafood ,Poultry and Meat Shelf Life Control Raw Food Cling Film, Aluminum Foil food Grade Label

AUREUM PALACE RESORT

TITEL: P31- Use of Left Over food

C Hot Food C Food Reheated Food Reheat Reheated C, Micro Wave Internal Temperature C Chiller

TITLE: P32- Chiller and Freezer Maintenance

Chiller, Freezer Door gasket, doorplates

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 C BBQ BBQ Room Food container Reheat

TITLE: P 36- Mayonnaise Awareness

Sauces, Salads, Sandwiches commercially package mayonnaise approved supplier

AUREUM PALACE RESORT commercial mayonnaise Life Policy Hotel made mayonnaise Food Secondary Shelf

TITLE: P 37- Can Opener

Can Opener Kitchen sanitize Tin cans Knife clean and

Can opener - Can opener - Knife - Knife - Can opener

steel plate plastic brush sanitizer steel plate

Knife

TITLE: P- 38- Bar Counter Inspection

Check List Refrigerator (Chiller) temperature Mixer Blender and shake C 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, fish-eat Cream Pastry Item Seafood , Smoked Fish , Shellfish , cold cut Dressing Mixed Salad Buffet Food

AUREUM PALACE RESORT Temperature Portion Refilled Food Cold Food Food Temperature C food food Equipment Temperature C C

TITLE: P 40 RECEIVING FRESHLY SALAUGHTERED MEAT - Meat Slaughter Meat - Meat Fresh Slaughter Meat Label - Fresh Meat - Fresh meat Internal Temperature 8C 8C TITLE: P 41 - VACCUM PACKAING - Vacuum packaging portioning packaging packaging Vacuum pack 2nd shelf life Vacuum pack 5HC Frozen

8C

Meat

Raw Meat, Poultry, Fish

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 Kitchen Sheet Wrapping paper

TITLE: P 45 Pot Wash Station - Pot wash station sinks Pot wash station Pot wash dispenser Sanitizer brush, sponge, scrapper Pots and Pans dosing Steel wool metal brush equipment Kitchen equipment

AUREUM PALACE RESORT TITLE: P 46- Kitchen Waste Bin & Garbage Compactor Room Kitchen Waste Bin Policy Food waste Paper Polythene bag caster

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 Freezer box Ice Cream scoop Scoop Ice Cream Ice Cream Freezer Box Running water Container Freezer box

Cover

production date Cleaning and Sanitizing

expirydate label

TITLE: P 49- Chemical Storage

AUREUM PALACE RESORT Chemical All chemical Chemical store Acid Chemical Chemical MSDS Alkaline product Store Safety Gear

TITLE: P 50- Color Coding Label - Color Coded label Poster Chiller & Freezer Products Colored day code P-24 Secondary shelf life policy Food items Color-coded sticker 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, chiller Sous Chef 72 hours Label day color label

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 Hazard H/M/L Shelf-life Food Type Secondary

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

AUREUM PALACE RESORT