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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

Policy No 1:

Personal Hygiene and Hand Washing

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:

EAM-F&B, F&B Director of


Operation, Hygiene Manager, Financial
Director, Materials Manager, Chief
Engineer, Executive Chef and Chief
Steward, Training Manager

HACCP Plan

174

Version 2.1 October 2011


Attachment 3.6a

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

Policy Risk: HIGH


1. Hand washing
Hands are one of the principle agents in transferring bacteria to food. Proper hand
and nail washing is a critical to protect foods and food contact surfaces from
being contaminated with dangerous microbes from fecal material, raw foods,
animals, garbage and environmental dirt. Hands and fingernail carry numerous
bacteria, of which many can be harmful.
2. Hand Wash Station
Dedicated hand wash sinks need to be installed at the entrance to kitchens.
Employees are much less likely wash when the sink is elsewhere in the kitchen or is
used for multiple purposes. Hand wash sinks should not be near food to prevent
chemical, physical or microbiological cross-contamination. Hand washing is the
single most important way to reduce the risk of food poisoning from pathogenic
bacteria and cross-contamination. If Hand Wash Station is inadequate, it is
difficult to reduce the level of harmful bacteria to acceptable levels, and this may
lead to cross contamination from the hands onto the foods being prepared.
3. Personal Grooming / Habits
Food handlers must ensure that food poisoning organisms and other contaminants are
not introduced into food by a failure to observe basic principles of good personal
hygiene. It is therefore important to ensure all articles of clothing are clean, hair
is tied back (or appropriately covered), and individuals are clean, to help reduce
the likelihood of cross contamination from food handlers to food items.
4. Disposable gloves
Dirty hands are such a great risk of contaminating Ready-to-Eat foods, that food
handlers are often required to wear disposable gloves to minimize this risk. The use
of disposable gloves is only valuable if the glove is clean and not contaminated by
touching a dirty surface. Disposable gloves need to be changed frequently to
reduce the growth of bacteria on the hand (within the glove), and to ensure levels
of bacteria on the surface of gloves are kept to a minimum. Wearing disposable
gloves does not minimize the need for through hand washing HANDS MUST
BE WASHED PRIOR TO PUTTING ON GLOVES. Gloves should not be used
for handling raw food (that will be cooked later).

HACCP Plan

175

Version 2.1 October 2011


Attachment 3.6a

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.

Hand Washing Procedures


1.
2.
3.
4.
5.
6.
7.
8.

Use warm water.


Wet your hands.
Get a small amount of soap.
Rub hands together for 20 seconds.
Brush hands and fingernails.
Rinse with warm water.
Dry with disposable paper towel or hand dryer.
Put on the sanitizer gel if provided

2. Hand Wash Station


a) A hand wash station should be located at all kitchens.
b) A Deviation Form must be on file for every exception to this policy.
c) Additional hand wash sinks should be facilitated in the high-risk areas of each
kitchen, i.e. cold kitchen, butchery, pastry and sashimi/sushi corner.
d) Hand wash sinks need to be supplied with:
A supply of warm water,
Hands-free mechanically or automatically operation to minimize risk of
cross- contamination,
Hand washing instructions are to be posted at each hand washing station,
Supply of disinfectant hand soap and nail brush,
HACCP Plan

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Version 2.1 October 2011


Attachment 3.6a

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

Supply of disposable paper towel or hand dryers are preferable.


Waste bin directly available for disposal of disposable paper towel

3. Personal Grooming / Habit

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)

No smoking or use of any tobacco product in food handling areas.


No eating, drinking or chewing gums in food production line (handling areas).
No spitting.
No nail biting and licking fingers before picking up sheets or wrapping paper.
No picking and scratching of nose.
No coughing and sneezing in front of food.
No touching or combing of hair in the kitchen.
Do not use food contact utensil (ladles) to taste food. Use secondary spoon. Spoon
for food tasting to be used once. New spoon to be used for second tasting.

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

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Version 2.1 October 2011


Attachment 3.6a

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

e) Discard gloves immediately when they become torn or have holes.


f) When wearing gloves, use a disposable towel if you must touch non-food contact
surfaces i.e. refrigerator doors, telephone, switches, etc.
g) Ensure InterContinental is in accordance to local regulations.
h) Disposable gloves should always be worn to cover a plaster or bandage.

Critical Limit/s:
Disposable Gloves to be worn for preparing all RTE food items

Record to be kept: NA

Responsibility: Kitchen Staffs

HACCP Plan

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Version 2.1 October 2011


Attachment 3.6a