Page 1 - SFS Book
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SHANGRI-LA FOOD SAFETY MANAGEMENT SYSTEM MANUAL (SFS)
CONTENTS
Food & Beverage Policies
P1 Plastic Cutting & Chopping Board and Knives P1A Preparation of High Risk Food
P2 Health Hazard
P3 Deviation Form
P4 Deleted
P5 Hand Wash Station
P6 Disposable Gloves
P7 Deleted
P8 Chilling Hot Food
P9 Food Porters, Hygienic Transfer from Receiving and Priority of
Product Storage
P10 First Aid – Wounds and Sores
P11 Ice Machine
P12 Slicers – Rotary
P13 Dishwashing Machine
P14 Thawing
P15 Deleted
P16 Deleted
P17 Deleted
P18 Deleted
P19 Deleted
P20 Hot and Cold – Transfer and Holding Food
P21 Deleted
P22 Preparation Table
P23 Hamburger Cooking and Service
P24 Secondary Shelf Life and Color Coding Label
P25 FIFO (First In First Out)
P26 Deleted
P27 Whipped Cream Machine
P28 Freezer Storage And Temperature
P29 Deleted
P30 Refrigerator Stocking
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 04-2019
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