Page 79 - SFS Flipbook

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P57 VENDOR ASSURANCE PROGRAMME
C. Hygiene audit conducted by Hotel Hygiene Manager
Small stalls selling products locally to hotels need to demonstrate effective due diligence in a simple way. Hygiene Manager will use local hygiene checklist to conduct hygiene audit for small stalls. Audit evidence and records should be retained. Refer to P57A for details.
3.1 Audit frequency - new supplier approval and audit for existing supplier
Approval audit for new suppliers should be carried as per SL requirement.
As for existing high-risk suppliers, RPD/AVP/HPM should establish a list of suppliers requiring SL supplier audit. This audit should be carried out at a planned interval (at least 12 monthly) by TPA.
Medium risk suppliers should be audited by TPA at 24 months interval.
Low risk supplier may be audited upon the request from RPD/AVP/HPM.
However, additional audit/visit of suppliers may be necessary in the event of complaints, product non-conformity, food safety issues or industry-wide focus.
Group Procurement will work with RPD/AVP/HPM to define and update product risk level and audit frequency.
4. Audit Procedure
4.1 RPD/AVP/HPM Preparation
• RPD/AVP/HPM will prepare a list of food suppliers requiring the SL supplier audit;
• SL supplier audit requirements will be forwarded by RPD/AVP/HPM to supplier for audit
preparation;
• Group Procurement team will consolidate the information for TPA.
4.2 Supplier’s Preparation
• Supplier will read and understand the SL checklist;
• Develop and implement documentation that meets the SL requirements;
• Allow TPA to conduct approval /surveillance audit;
• TPA will contact supplier request for business information and provide audit quotation
(audit cost and duration);
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 04-2019 PAGE 3 OF 9 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED
Risk level
Audit frequency
High
12 monthly
Medium
24 monthly
Low
As required