POLICY 1 : PERSONIL HYGIENE AND HAND WASHING

1.1 Hand Washing (Cuci Tangan)

All employee are to wash their hands every 1 hour or after any task below :

1. Using the toilet

2. Stocking/storing items
3. Handling raw foods
4. Handling garbage
5. Return form the break
6. Exit from Butchery, pastry, grandemanger

Hand washing procedures :

1. Use warm water
2. Wey your hands
3. Get a small amount of soap
4. Rub hands together for 20 second
5. Brush hands and fingernails
6. Rinse with warm water
7. Dry with paper towel
8. Put on the sanitizer

1.2 Hand Washing Station

Hand wash sink need :
1. Supply of warm water
2. MUST be mechanically or electronic operated hand sink to minimize risk of cross contamination
3. Hand washing intruction signage posted
4. Supply of paper towel, disinfected hand soap and nail brush
5. Waste bin directly available for disposal of paper towel

1.3 Personal Grooming

1. Limited to one wedding band without stone
2. Kitchen employee must not wear watch and bracelets
3. Watch should not be hooked between uniform button
4. Employee may only wear stud earring
5. Fingernails to be trimmed short and easy to clean
6. Hair restraint to be used
7. Employee with long hair are to have them tied back
8. Wiping hands on aprons is prohibited
9. Spoon, paring knifes should not be placed in pockets
10. All personal belongings should not be kept in drawers or cabinets inside foods preparation area.
No cosmetic, medicine, magazine, newspaper and phone to be kept in foods production area.

1.4 Personal Habits

1. No smoking or use any tobacco product in food handling areas
2. No eating, drinking in food production area
 3. No spitting
4. No nail biting and licking finger before picking up the sheet or wrapping paper
5. No picking or scratching of nose
6. No coughing and sneezing in front of food
7. No touching or combing hair in the kitchen
8. Do not use food contact utensil (ladies)to taste food, use secondary spoon, new spoon for
second testing

1.5 Disposable Gloves

1. Disposal gloves are to be used when touching ready to eat food including sashimi and sushi,
salad and cold cuts
2. Hands have to washed before putting on gloves
3. Gloves have to change after each task
4. Paper towel have to use when touching nonfood contact
 POLICY 2 : HOT AND COLD FOOD

2.1. Hot Food

1. Hold food at minimum 63 degree celsius during transfer, display and service
2. Hot food held below 63 degree celcius for up 2 hours, then reheat to 75 degree celcius and
replace on the buffet for an additional 2 hours only, then discard reminder
3. Hot food that has been correctly held at 63 degree celsius maybe properly cooled and return to
cold storage for secondary use
4. When refilling, new food must not be added to existing food
5. Bain-marie should be more the 63 degree celsius to maintain foods at 63 degree celsius
6. Maintain water level in bain-marie high enough to ensure good heating of chaffing dish
7. At the end of the serving period, all reminder foods below 63 degree celsius at display to be
discarded regardless of time
8. A temperature display keeping system must be in place and working

2.2. Cold Food

1. Hold cold display should below 4 degree celcius storage after cooking, transfer cooking,
transfer, display and service
2. Cold food that have been correctly held at below 5 degree celsius maybe properly cooled and
returned to cold storage for secondary use
3. If the temperature has exceeded 5 degree celsius display the food for up 2 hours, then
discarded
4. New foods must not be adding to existing food
5. Cold bain-marie temperature should be set below 5 degree celcius to maintent the food
temperature at below 5 degree celcius
6. Display temperature should complete and available

Minimum cooking temperature :

1. Medium beef 65 degree celsius

2. Well-done beef 75 degree celsius
3. Ground beef 74 degree celsius
4. Seafood, Fish and Eggs 63 degree celsius
5. Poultry 74 degree celsius
6. Meat and Stuffing 74 degree celsius
7. All Other Foods 60 degree celsius
 POLICY 3 : THAWING FOOD

3.1. Thawing in Refrigerator

1. Items being thawed should labeled with defrost date to indicate the beginning of Second
shelf life
2. Thaw foods at 5 degree Celsius or below
3. Temperature controlled thawing is recommended for Meat, Poultry and Fish
4. Hot food must be used within 72 hours after thawing
5. Cold foods must be used within 48 hours after thawing
6. Not allowing to thawing in microwave

3.2. Thawing in running water

1. Items being thawed should labeled with date and time
2. Thawing in running water is most applicable to shellfish or seafood’s
3. Thawing is running water should not exceed maximum 90 minutes
4. Ensure air break between tap and sink water
5. Use sanitized grade foods container
6. Sink must be not using for other purpose during thawing
7. After hawed the product must be use within 12 hours
8. Cold running water at 18 degree celsius or below
 POLICY 4 : REHEATING FOODS, LEFTOVER FOODS AND CHILLING HOT FOODS

4.1. Reheating food

1. Hot foods help at 63 degree celsius and coldd food at 21 degree celsius with 2 hours or cooled
to 5 degree celsius in 4 hours and thereafter refrigerated might be reheated
2. Reheated food must be reached a minimum internal temperature of 74 degree celsius
3. When using microwave to reheat, food must reach temperature of 74 degree celsius and
stayed covered for minimum 5 minutes to allow the temperature to equilibrate
4. Reheat food quickly in the oven, steamer, microwave oven or top of range steam kettle
5. Never reheat food on a steam table, in a bain-marie, in a bun drawer or under the heat lamp

4.2. Leftover Food Rules

1. Reuse of leftover food practice is not recommended
2. Potentially hazardous food and high risks food such as hollandaise sauce, refried beans,
scrambled eggs, and cuts fruits are to be discarded
3. All food at banquet setting and coffe break that’s has been on display are to be discarded
4. Food kept below 63 degree celsius during service may be reuse as leftover food, food only
when following below procedure
If Hot : cool foods down correctly as per chilling hot food policy, the cover, date and name of the
items
5. NEVER Mix leftover with fresh product if in doubt, TROW OUT the product
6. Reheat leftover food temperature to 74 degree celsius

4.3. Chilling Hot Food

1. Chilled foods must be internally temperature at 5 degree celsius or below
2. Cool all food as quickly as possible
3. Hot food at or above 63 degree celsius should be chilled to 21 degree celsius in less than 2
hours, cool from 21 degree celsius to 5 degree celsius in 4 hours but never exceed 6 hour limit
to reach 5 degree celsius
4. Once chilled, all food should be labeled, kept covered and immediately stored at 4 degree
celsius or maximum below 7 degree celsius
5. Allow hot food to cool prior to putting them in chiller
 POLICY 5 : LABELING

5.1. FIFO
1. Stocking of refrigerated, frozen and dry strore should allow the oldest product to be
selected first
2. All product are to be color coded/labeled with manufactured or production date
3. Frozen product should be label with “yellow” label with complete information’s
4. Referigerated product should be label with “blue” label with complete information’s
5. All product should be removed from original packages, must be stored in a covered, food
grade container with a complete label with product name, production date and used by
date.

POLICY 6 : SECONDARY SHELF LIFE POLICY

6.1. Secondary Shelf Life Policy

1. Secondary shelf life applies to all foods stored in a refrigerator
2. Product are to be color coded/labeled with production/preparation date. These are
including recording on the colored label with complete information
3. Secondary shelf life for prepared cold food should be 48 hours
4. Secondary shelf life for prepared hot food should be 72 hours
5. All product should be stored in covered, food grade containers.

POLICY 7 : RECEIVING

7.1. Receiving Rules

When foods arrives at receiving, follow items need to be checked and recorded
1. Packaging inspection, quantity and high risk food
2. Preparation date, used by date or best before date
3. Food must be from approved supplier
4. Fruits and vegetables must wash at receiving area before entering the kitchen
5. Fruits and vegetables standart chart must be posted at the loading dock
6. Eggs should be wash at receiving are before entering the kitchen
7. The person who is checking need to a sign name
8. Food temperature received :
a. Frozen food need to be bellow ( - 12) degree celsius
b. Chilled food need to be below 8 degree celsius
 POLICY 8 : FOOD REJECTION

8.2. Food Reject

It is critical to reject the following during the receiving process

1. Out of date, demaged, leaking or contaminated products

2. Chilled food warmer than 8 degree celcius (unless fresh slaughtered)
3. Frozen foods warmer than – 12 degree celsius
4. Cans that are leaking, dented or pitted with rust
5. Fruits adn vegetables that is not fresh or rotten
6. Fish with strong odor, sunken, cloudy eyes
7. Product do not have proper label or imperfect label
8. Rejected food items must be separated and recorded

8.3. Priority of Product Storage

1. Frozen and critical refrigerator food must be transported to storage within 30 minutes
after delivery
2. Purchasing to provide a list of perishable food of receiving
3. Respect FIFO by stocking new product in back of products received earlier

8.4. Hygienic transfer from receiving

1. Transfer all product received at loading dock in to hotel sanitized container to minimize
risk of food contaminations
2. Dirty outer cartoons are no allowed in chiller, kitchen and pastry/bakery
3. Delicate fruits maybe stored in original container to protect product
4. Ensure the trolley is sanitized when contaminated
5. Transport raw meat, poultry and seafood’s in separate containers to avoid cross
contaminations

POLICY 9 : CUTTING BOARD USAGE

9.1. Cutting Board Usage

Cutting boards usage must be follow as below :

1. Green cutting board should be used for fruits and vegetable

2. With cutting board should be used for dairy product, bread and pastry/bakery
3. Blue cutting board should be used for seafood’s
4. Red cutting board should be used for cooked foods/meat action station
5. Yellow cutting boards should be used for cooked foods/meat action station
6. Cutting SOP should hang in every kitchen and staffs must follow it
7. NO wooden cutting boards used in the kitchen

All cutting board should be clean after used and sanitized, keep in stainless rack with standing position
 POLICY 10 : CHILLER MAINTENANCE AND FOOD STORAGE

10.1. Chiller Maintenance

1. Maintain chiller/refrigerator temperature at 1-4 degree celsius
2. Chiller should have both accuracy temperature gauge display outside and visible
thermometer inside the chiller
3. To check both temperature gauge and thermomether 4 times a day (7 AM, 11 AM, 5 PM,
and 11 PM)
4. Gauges and thermometer should be calibrate regularly once a month and recorded
5. Action must be taken if the temperature more than 5 degree celcius, check with
engineering to repair it
6. Chiller must be kept clean and good condition at all the time
7. Door gasket should be periodically change at least every 6 moths, records of change must
be kept
8. Temperature gauges must be in good working
9. No holes, rust or foreign matter on shelving, floors and walls
10. No condensation and leaking
11. Ready to eat foods must be keep above of raw food
12. Raw foods and cooked foods must be not stored together
13. Raw foods area to be storage on clearly LABELLED dedicated shelves
14. All foods must keep with cover with date coding, yellow color with complete informations
15. No cardboard boxes allowed in refrigerator unless for dedicated foods and fruits
16. Chiller is always clean and sanitized
17. Fruits/vegetables, seafoods, poultry and meats should be store separately
18. To ensure air circulation, food storage should follow the following minimum space is
required:
a. 15 CM off the floor
b. 15 CM from ceiling
c. 30 CM from evaporator
d. 5 CM from the walls

POLICY 11 : FREEZER MAINTENANCE AND FOOD STORAGE

1. Maintain freezer temperature between – 18 to – 24 degree celsius

2. Freezer should have both temperature gauge display outside and visible thermometer inside
the frezer
3. To check both temperature gauge and thermometer 4 items a day ( 7 AM, 11 AM, 5 PM and 11
PM)
4. Gauges and thermometer should be calibrate regulary once a month and recorded
5. Action must
 POLICY 17 : CHEMICAL PRODUCT STORAGE

17.1. Chemical product storage

1. chemical to be stored separately from the food and food storage area

2. all chemicals to be LABELED with name of product

3. store must be clean at all times, ventilated and out of sunlight

4. acidic and alkaline product should be stored separately

5. safety gear ( Goggles, Hand gloves, long rubber boat and lab coat) should be available in
chemical store

6. smoking is strictly prohibited

7. Store should be locked at all times, only authorized person can enter the store

8. chemical out from the store should be recorded

9. material safety data sheets on file for each chemical available

10. weekly checklist for chemical product storage

POLICY 18 : MAINTENANCE INSPECTION

18.1. WEEKLY MAINTENANCE

1. Weekly maintenance should be done once a week by executive chef/head chef and
chief engineering
2. Weekly maintenance should be recorded in a log book and sign after the inspection
3. Inspection should be follow up date agreed
4. Engineering should be report to the executive chef/head chef when the job is done
and recorded