HACCP Pocket card - HK, ING

1234

HACCP - HOUSEKEEPING

(Hazard Analysis Critical Control Points)

PersonCleaning & Sanitizing

Three bucket system:

Red bucket with hot water and soap;

Grey bucket with warm clear water;

White bucket with cold water and 100 ppm chlorine.

Check chlorine concentration with test strip.

Keep in-use wiping cloths in the sanitizing solution.

Dish / Glass-washer:

Wash - 66C (150F) minimum

Rinse - 74C (165F) minimum

Check and record the temperatures of the washing machine twice a day at glass/dish level.

Maintain the washing machine clean; disassemble the machine parts and clean after each service, leave disassembled until the next service (air drying).

Washing machines must be de-scaled at least once a week.

General Cleaning Guidelines:

ChemicalsAlways labeled & stored only inside the cleaning material locker.

MopsStored only on the mop hangers.

BucketsInverted inside the cleaning material locker.

MCSCarry out the cleaning tasks in accordance with the Master Cleaning Schedule.

Equipment malfunction ( Report promptly to supervisor

Personal Health & Hygiene

Wash hands often (for 20 sec), only in hand-washing sink, and always after using the bathroom, handling dirty utensils, garbage and chemicals.

Practice good personal hygiene and wear a clean uniform.

Do not eat, drink, smoke or chew gum.

Report to the hospital when ill or if you have diarrhea.

Food & Beverage Receiving and Storing

Inspect food products in foodstore prior to pick up (i.e. packaging, shelf life, appearance).

Do not store food, beverage and utensils on the deck.

Store PH Food and Beverage (i.e. yogurt, milk, ham, cheese) inside stainless steel containers in the refrigerator at 4C (39F) max temp.

Do not overload refrigerators and do not obstruct the air vent to allow a proper cold air circulation.

Each refrigerator must be equipped with an internal thermometer placed in the warmest part of the unit.

Check and record refrigerators temperature twice daily.

Food & beverages must be maintained in labeled covered containers during storage.

Food & Beverage Preparation and Service

Fruit Wash properly in water with disinfectant and rinse. (use correct concentration of solution and contact time)

Disinfectant Always store inside the cleaning locker.

Utensil/Glove use Never touch food / ice with your bare hand, use a dispensing utensil and if necessary disposable plastic gloves. Avoid touching the food-contact and the mouth-contact surfaces of utensils.

Flowers Store separate away from food 76 cm (30 inches)

Medicines Guest medicines must stored in a labeled covered container.

Garbage Separate garbage and keep bin covered.

Health & Sanitation Department

1234

HACCP - HOUSEKEEPING

(Hazard Analysis Critical Control Points)

PersonCleaning & Sanitizing

Three bucket system:

Red bucket with hot water and soap;

Grey bucket with warm clear water;

White bucket with cold water and 100 ppm chlorine.

Check chlorine concentration with test strip.

Keep in-use wiping cloths in the sanitizing solution.

Dish / Glass-washer:

Wash - 66C (150F) minimum

Rinse - 74C (165F) minimum

Check and record the temperatures of the washing machine twice a day at glass/dish level.

Maintain the washing machine clean; disassemble the machine parts and clean after each service, leave disassembled until the next service (air drying).

Washing machines must be de-scaled at least once a week.

General Cleaning Guidelines:

ChemicalsAlways labeled & stored only inside the cleaning material locker.

MopsStored only on the mop hangers.

BucketsInverted inside the cleaning material locker.

MCSCarry out the cleaning tasks in accordance with the Master Cleaning Schedule.

Equipment malfunction ( Report promptly to supervisor

Personal Health & Hygiene

Wash hands often (for 20 sec), only in hand-washing sink, and always after using the bathroom, handling dirty utensils, garbage and chemicals.

Practice good personal hygiene and wear a clean uniform.

Do not eat, drink, smoke or chew gum.

Report to the hospital when ill or if you have diarrhea.

Food & Beverage Receiving and Storing

Inspect food products in foodstore prior to pick up (i.e. packaging, shelf life, appearance).

Do not store food, beverage and utensils on the deck.

Store PH Food and Beverage (i.e. yogurt, milk, ham, cheese) inside stainless steel containers in the refrigerator at 4C (39F) max temp.

Do not overload refrigerators and do not obstruct the air vent to allow a proper cold air circulation.

Each refrigerator must be equipped with an internal thermometer placed in the warmest part of the unit.

Check and record refrigerators temperature twice daily.

Food & beverages must be maintained in labeled covered containers during storage.

Food & Beverage Preparation and Service

Fruit Wash properly in water with disinfectant and rinse. (use correct concentration of solution and contact time)

Disinfectant Always store inside the cleaning locker.

Utensil/Glove use Never touch food / ice with your bare hand, use a dispensing utensil and if necessary disposable plastic gloves. Avoid touching the food-contact and the mouth-contact surfaces of utensils.

Flowers Store separate away from food 76 cm (30 inches)

Medicines Guest medicines must stored in a labeled covered container.

Garbage Separate garbage and keep bin covered.

Health & Sanitation Department