Page 22 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P20 HOT AND COLD – FOOD TRANSFER AND HOLDING (4th Review)
TRANSFER AND COLD HOLDING FOOD
a) Ready to eat seafood, smoked fish, shellfish, cold cut, mixed salads prepared with seafood, fish, meat or egg-based dressing and pastry items prepared with cream served on the buffet must be held at ≤ 8°C.
b) Portion size (for items in point a, If the temperature is exceeded, do not display the food for more than two hours). Displayed on the buffet should allow a turnover every two hours at the maximum.
c) New food must not be added to existing food.
d) Equipmenttemperaturesshouldbesetlowerthan8°Ctomaintainfoodtemperaturesat≤8°C.
e) At end of serving period, all remainder food at display should be discarded regardless of temperature.
f) Service temperature records must be completed and available.
Note: Local regulatory requirement for hot and cold food holding 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