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SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P57A COMMON MARKETPLACE OR SMALL STALLS FOOD SAFETY
Risks
Managing and controlling the food safety risks and the selection processes we employ within our supply chain are critical to the safety of the incoming food products, especially for high-risk food items. High-risk food includes ready-to-eat, cooked or processed, high-protein and high water activity food.
All suppliers (high risk and non-high risk) must be pre-qualified and approved by the Shangri-La Group.
This appended policy covers the guidelines for managing our small stalls or local marketplace vendors. We currently work with approximately 1,400 active High Risk food Suppliers. Of the 1,400, there are about 400 Small stalls such as:
1. Suppliers at the wet/wholesale markets, e.g. The Toyosu Fish market in Tokyo; Waterfront market in Middle East.
2. Small scale/home-industry businesses, e.g. Home industry for traditional desserts in Indonesia, Nonya kueh in Singapore; Fried meat dumpling stall and moon cake pastry stall in China.
3. Food Truck in Singapore & Malaysia
4. Suppliers at the street market, e.g. Pop up stall and street food at night market in Malaysia;
seafood market in China.
Hotels must be aware of the local/Hawkers’ hygiene performance. If there are concerns from the local authority or there have been adverse media reports, the Hotel must stop buying from them immediately.
Common Market Assurance Procedure:
a) Food safety / hygiene audits for local or small stalls are to be conducted by the Hotel Hygiene Manager and Executive Chef/Head of the Kitchen Operations/ Executive Sous Chef.
b) Everysmallstallmustbeauditedonceeveryyear.
c) Local specific legal requirements must be met. All relevant food establishment licenses, government hygiene inspection grading, food handler heath check (if any) and/or latest local hygiene bureau inspection record (if any) must be filed as supporting documentation to ensure vendor is operating legally.
d) The hygiene audit conducted by the hotel can be based upon the Standard Supplier Audit Checklists for Food Trading Company (Appendix 1a) and Food Manufacturer (Appendix 1b). This checklist can be used as a basic framework or guideline of audit criteria.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED