Page 26 - SFS Flipbook
P. 26
SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P24 SECONDARY SHELF LIFE AND COLOR CODING LABEL (5th Review)
COLOR CODING LABEL
a) Color-coded stickers (see attached) MUST be strictly followed as per the color designation established by the food safety and HACCP guidelines.
b) Productsaretobelabeledwithcoloureddaycode(andactualdate),everytimewhen:
• Day and/or date the food product was produced in the kitchen.
• Food was being prepared for later use and to be stored either in chillers/warmers etc.
• Day and/or date the original package was opened, e.g. Opened can of Tomato Juice.
• Day/date and time product was thawed.
c) Food items should not spend more than 72 hours in the chillers after production unless stated in the Secondary shelf life Table 1.
d) Color-coded sticker MUST be highly visible to allow the employees to identify stickers, which have passed the authorized 72 hours.
e.g.: Food items with purple colored label SHOULD have been used or discarded by Thursday.
By 19-6-13 at 8am products with labels dated on 16-6-13 at 8am should have been used or discarded,
PLEASE NOTE THAT STICKERS MUST COMPLY WITH THE COLOR SEQUENCE AND BE FULLY COLORED
Tuesday (Grey)
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 2 OF 6 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED
Date/Time: 16-6-13 / 8am
Date/Time:
Monday (Purple)
Date/Time:
