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Policy No 1:
Purpose / Scope: This policy is applicable for ALL kitchen personnel who prepare
food, in ALL kitchens. Any other staff who may handle food must follow the Hand
Washing and grooming procedures.
Issued By:
Hygiene Team
Approved By:
General Manager :
Distribute to:
HACCP Plan
174
Food Safety Management Program of Grand InterContinental Seoul Parnas & InterContinental Seoul COEX
Document No. : HACCP-HYG-I-1
Revision No. : 1
Effective Date : 31 May 2010
HACCP Plan
175
Food Safety Management Program of Grand InterContinental Seoul Parnas & InterContinental Seoul COEX
Document No. : HACCP-HYG-I-1
Revision No. : 1
Effective Date : 31 May 2010
Procedures/Key Points:
1. Hand Washing
a) All kitchen employees must wash their hands and scrub their nails upon arriving in
the kitchen for work.
b) All kitchen employees must wash their hands before handling food.
c) All kitchen employees must wash their hands at least every 30 minutes or after any of
the following activities:
After using the toilet;
After handling raw food;
After stocking or storing food items;
After handling garbage, chemicals, cleaning, repairing equipment, sharpening knives:
Leaving to a high-risk area such as butchery, pastry, sushi or sashimi corner &
returning from a break.
176
Food Safety Management Program of Grand InterContinental Seoul Parnas & InterContinental Seoul COEX
Document No. : HACCP-HYG-I-1
Revision No. : 1
Effective Date : 31 May 2010
Personal Grooming
a) Employees are restricted to wedding band.
b) Kitchen employees must not wear watches and bracelets as it interfere with hand
washing and collect food.
c) Watch should not be hooked between uniform button and uniform.
d) Kitchen employees should no wear earrings.
e) Fingernails need to be trimmed short and easy to clean.
f) Kitchen employees are to wear hat (cap) (Female use hair net if having long hair).
g) Employees with long hair are to have them tied back.
h) All employees are to have clean clothing and aprons.
i) Wiping hands on apron is prohibited.
j) Spoon, paring knife should not be placed in any pockets.
All personal belongings should be kept in the locker that is provided by the hotel.
Personal belongings may not be kept in drawers or cabinets inside food preparation
area. No food, cosmetic, medicine, magazine and newspaper to be kept in food
production area etc.
Personal Habit
a)
b)
c)
d)
e)
f)
g)
h)
4. Disposable Glove
a) Disposal gloves are to be used when touching ready-to-eat foods including
Sashimi and Sushi.
b) Hands are to be washed before putting on gloves.
c) Gloves are to be changed approximately every 30 minutes.
d) Gloves are to be changed after each task to control cross-contamination.
HACCP Plan
177
Food Safety Management Program of Grand InterContinental Seoul Parnas & InterContinental Seoul COEX
Document No. : HACCP-HYG-I-1
Revision No. : 1
Effective Date : 31 May 2010
Critical Limit/s:
Disposable Gloves to be worn for preparing all RTE food items
Record to be kept: NA
HACCP Plan
178