Food Safety Management Program of Grand InterContinental Seoul Parnas & InterContinental Seoul COEX

Document No. : HACCP-HYG-I-2

Revision No. : 1
Effective Date : 31 May 2010

Policy No 2:

Hot And Cold Food

Purpose / Scope: This policy is applicable for ALL kitchen personnel and service staff
who prepare, display and serve hot and cold food, in ALL kitchens, buffet areas,
banquets, room service, conferences/events etc.

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

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Attachment 3.6b

Food Safety Management Program of Grand InterContinental Seoul Parnas & InterContinental Seoul COEX
Document No. : HACCP-HYG-I-2
Revision No. : 1
Effective Date : 31 May 2010

Policy Risk: HIGH

1. Hot Food
Bacteria growth must be reduced or prevented in food items - Do not allow food
items to be stored or held within the Danger Zone (> 5 C and < 60C), for
uncontrolled periods of time. There is a high risk for time and temperature abuse
during hot food storage in kitchens, hot food transport & hot display. Any food that is
to be used for these purposes, must be kept hot. It is the policy of InterContinental
to hold hot food at a minimum of 60C. Temperatures used for keeping food hot,
prior to service, must be above this minimum. Temperature abuse during hot
holding may result in the multiplication of bacteria. Safe food handling practices
and monitoring of both temperature and time is vital as they restrict bacteria
from multiplying and causing food borne illness. When food cannot be held at
60C or above, then the time that food spends in the danger zone must be
accurately controlled to prevent uncontrolled bacterial growth. Food stored at
below 60C for more than 2 hours (quality issue), 4 hours (food safety issue)
must be discarded. The time that food is transported must be recorded along
with the food temperature to assure that it has not been abused.
2. Cold Food
Bacteria growth must be reduced or prevented in food items - Do not allow food
items to be stored or held within the Danger Zone (> 5 C and < 60C), for
uncontrolled periods of time. There is a high risk for temperature abuse during cold
food storage in kitchen, cold food transport & cold display. Cold food that is to be
used for these purposed must be kept cold. Always use clean equipment for handling
ready-to-eat food. It is the policy to hold cold food items at 5 C or below.
Temperature abuse during cold holding results in the multiplication of bacteria.
Safe food handling practices and monitoring of temperature and time is vital to
restrict bacteria from multiplying and causing food borne illness. When food
cannot be held at 5C, then the time that food spends in the danger zone must
be accurately controlled to prevent uncontrolled bacterial growth. Food stored at
above 5C for more than 1&1/2 hours (quality issue), 2 hours (food safety issue)
must be discarded. The time that food is stored after preparation, transportation
and display service must be recorded along with the food temperature to assure
that it has not been abused.

HACCP Plan

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Version 2.1 October 2011

Attachment 3.6b

Food Safety Management Program of Grand InterContinental Seoul Parnas & InterContinental Seoul COEX
Document No. : HACCP-HYG-I-2
Revision No. : 1
Effective Date : 31 May 2010

Procedures/Key Points:
1. Hot Food
a) Hold food at minimum 60C or above during storage, after cooking, transfer, display
& service.
b) Hot food that have been correctly held at minimum 60C or above during transfer,
display & service, may be properly cooled and returned to cold storage for secondary
use.
c) Transfer small batches to limit food waste.
d) Hot food may be held below 60C for a maximum up to 4 hours (food safety issue).
e) Any hot food held below 60C must be discarded no matter how short the time of
transfer, display or service.
f) The 4-hour rule applies to the serving dish (food safety issue).
g) Adding food to the serving dish will reduce holding time of the new food added, as
the temperature of the food residue at bottom may be cooler than 60C for longer than
4 hours.
h) A time/temp keeping system must be in place and working.
i) Records are to be kept on file for 2years.
2. Cold Food
a) Hold food at minimum 5C or below during storage after cooking, transfer, display &
service.
b) Cold food that have been correctly held at minimum 5C or below during transfer,
display & service, may be properly cooled and returned to cold storage for secondary
use.
c) Transfer small batches to limit food waste.
d) Cold food may be held above 5C for a maximum up to 2 hours (food safety issue).
e) Any cold food held above 5C must be discarded no matter how short the time of
transfer, display or service.
f) The 2-hour rule applies to the serving dish.
g) Adding food to the serving dish will reduce holding time of the new food added, as
the temperature of the food residue at bottom may be cooler than 5C for longer than
2 hours.
h) A time/ temp. keeping system must be in place and working.
i) Records are to be kept on file for 2years.

Critical Limit/s:
Hot food temperature must be always 60 C
Cold food temperature must be always 5 C

Record to be kept:
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Attachment 3.6b

Food Safety Management Program of Grand InterContinental Seoul Parnas & InterContinental Seoul COEX
Document No. : HACCP-HYG-I-2
Revision No. : 1
Effective Date : 31 May 2010

Time/temperature Daily Record Sheets. Records must be kept for 2 years

Responsibility: Kitchen Staffs, F&B Staffs

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Attachment 3.6b