Page 14 - SFS Flipbook

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P9 FOOD PORTERS, HYGIENE TRANSFER FROM RECEIVING AND PRIORITY OF PRODUCT STORAGE (3rd Review)
PRIORITY OF PRODUCT STORAGE
Risk
All hotels have to store food, even if that storage period is brief. Correct storage, when food is kept in the right conditions, at the correct temperature for the appropriate period, it helps to prevent food borne illness.
PRIORITY OF PRODUCT STORAGE POLICY
a) Frozen and critical refrigerated food must be transported to storage within 20 minutes after delivery, i.e. meat, poultry, fish, diary, pastry, prepared refrigerated food.
b) Purchasing to provide a list of perishable food to Receiving.
c) Respect FIFO (First In First Out) by stocking new product in back of products received earlier.
d) Perishable vegetables and fruits to be used and/or stored accordance to its quality, or following suppliers’ shelf-life recommendation.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 2 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED