03 CCP1 - Food Supply & Delivery Procedures

Hilton DTKL & HGI

Total 6 CCP (critical control points) in Hilton HACCP Program.

CCP 1 - Food supplier & delivery procedures

Jumlah 6 CCP (critical control points) dalam Hilton HACCP Program.

Hilton DTKL & HGI

Hotel must purchase food from approved supplier only

Hotel mesti membeli makanan daripada pembekal yang diluluskan.

• Frozen Foods: –10°C & below

• Chilled Foods: 8°C & below

• Fish intended to be eaten raw

  (e.g. Sushi, Sashimi, Carpaccio etc) : 5°C & below

​Hilton DTKL & HGI

Food Receiving Temperature

Suhu Menerima Makanan daripada Pembekal

Products

• Quantity, description, weight

​Hilton DTKL & HGI

Receiving Inspection

Food receiving temperature

• product must meet the receiving temperature

Pemeriksaan Masa Menerima Makanan daripada Pembekal

Food quality & condition

• fresh condition

• no mould

​Hilton DTKL & HGI

Receiving Inspection

Food shelf life:

• before 'Use By'

• before 'Best Before' dates

Food packaging condition

• ensure no torn or unsealed packaging

• no dented can

​Hilton DTKL & HGI

Receiving Inspection

Sign of pest

• No sign of pest infestation in supplier vehicle and products

• Live shellfish should be clean, tightly closed

• Health Mark (live oyster) must be retained on site for 60 days

​Hilton DTKL & HGI

Receiving Inspection

​Hilton DTKL & HGI

Reject all products that do not meet the required standards.

Tidak menerima produk yang tidak memenuhi standard.