Page 36 - SFS Flipbook

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P30 REFRIGERATOR STOCKING (1st Review)
RISKS
Failure to ensure satisfactory storing and arrangement of products can reduce shelf life, or result in unfit spoiled food.
REFRIGERATOR STOCKING POLICY
a) All products must be stored correctly with labels for shelf life control.
b) NeverstorerawfoodaboveReadytoEatfood.
c) All food must be stored wrapped with cling film, aluminum foil or in covered food grade containers.
d) Bulk fruits and vegetables can be stored without been covered.
e) Whenever possible, raw food and cooked food must not be stored together.
f) Fruits/vegetables, seafood, poultry and meat should be stored separately.
g) Nodirtyoutercartonsareallowedinrefrigerators.
h) Exception can be made for delicate products such as berries may be stored in clean original containers to avoid manipulation and increase chances of spoilage.
i) To ensure appropriate air circulation, the following minimum space is required for walk-in units.
 All stock is to be 15cm (6”) off the floor.
 All stock is to be 15cm (6”) from ceiling.
 All stock is to be 30cm (12”) from evaporator.
 All stock is to be 5cm (2”) from walls.
j) Practice FIFO (First In First Out).
k) 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 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED