Page 2 - SFS Flipbook
P. 2
SHANGRI-LA FOOD SAFETY MANAGEMENT SYSTEM MANUAL (SFS)
CONTENTS
Food & Beverage Policies
P31 Cooking Temperature Requirements and Reheating Food
P32 Chiller and Freezer Maintenance and Food Temperature Requirements
P33 Deleted
P34 Awareness on Food Allergens
P35 Cooling and Drying Animals for Asian BBQ
P36 Deleted
P37 Can Opener
P38 Bar Counter Inspection
P39 Deleted
P40 Receiving Freshly Slaughtered Meat
P41 Vacuum Packaging
P42 Dry Storage
P43 Hand Washing, Personal Hygiene, Habits and Minimum
Medical Check-Up requirement of Food Handlers
P44 Deleted
P45 Pot Wash Station
P46 Kitchen Waste Bin and Garbage/Compactor Room
P47 Ice-Cream Machine
P48 Ice-Cream Freezer Box
P49 Chemical Storage
P50 Deleted
P51 Moon Cake Production
P52 Management Commitment and Culture
P53 Receiving Inspection
P54 Staff, Visitor and Contractor Policy (for entering F&B areas
Kitchens, Storage, Refrigeration, Receiving, etc)
P55 P55 Outside, In-House & All Day Dining Catering - F&B Handling
P56 Raw Egg Awareness
P57 Vendor Assurance Program
P57A Common Marketplace or Small Stalls Food Safety
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 04-2019 Page 2 of 2
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