Page 38 - SFS Flipbook

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P31 COOKING TEMPERATURE REQUIREMENTS AND REHEATING FOOD (5th Review)
Product
Minimum Internal Cooking Temperature for Minimum Time
Poultry (Solid & Ground)
74°C for 15 seconds
Stuffing, Stuffed Meats, Casseroles and dishes combining raw and cooked food
74°C for 15 seconds
Ground / Flaked Meats (Hamburger, ground pork, flaked fish, ground game animals, sausage, injected meats)
70°C for 15 seconds
Pork
Minimum 63°C for 15 seconds (preferred temperature is 68°C for 15 seconds)
Beef / Veal / Lamb / Other Red meats
63°C for 15 seconds
Fish and Seafood
63°C for 15 seconds
Shell Eggs / Pasteurized Eggs / Eggs Dishes
63°C for 15 seconds
Foods Cooked in Microwave
74°C for 15 seconds
All Other Foods
63˚C for 15 seconds
1. Roast items may be cooked to 54 ˚C however the surface temperature will be cooked on both the top and bottom to surface temperature of 63˚C or above and cooked color change is achieved on all external surfaces.
2. The quality of the raw meat is controlled through the purchased from approved supplier and controlling from receiving as described in Policy 53 Receiving Inspection and all other good sanitation and hygiene practices as described in the other SFS policies.
3. Local regulatory requirement on cooking temperature must be followed. Where local laws differ from the policy requirement, compliance with the more stringent standard is required.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 2 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED