Page 25 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P24 SECONDARY SHELF LIFE AND COLOR CODING LABEL (5th Review)
RISKS
Food being prepared in the kitchen, as well as opened packages of commercial products are at risk of being cross-contaminated. This policy establishes the use of Secondary Shelf Life labeling to ensure refrigerated/warmed products are stored for only limited time periods, to prevent the growth of any disease causing bacteria.
Correct storage of food is fundamental to the hygienic and profitable operation of any food business. The key to keep food safe during storage is to keep it out of the temperature danger zone (5OC to 63OC) where harmful bacteria, pathogens, can grow and reproduce. Inadequate temperature control is the most common cause of food poisoning. Employees need to demonstrate that they understand the correct application of the date/colour coding system for all foods being handled must accurately reflect the processing.
Control of cooked food and ready to eat food in chillers is critical. The entire food production/preparation management team needs to reduce or eliminate potential risks of cross contamination and bacteria growth. The team MUST efficiently monitor identification and shelf life storage of all food and beverage items.
‘Color coded label charts’ should be posted on cold storage facility doors etc. It is highly recommended that shelving in all storage facilities (i.e. dry store through chiller etc) be assigned or dedicated to specific food groups e.g. dairy, salads, thawing meat etc.
SECONDARY SHELF LIFE
Secondary Shelf Life of Refrigerated Products
a) Second shelf life applies to all open food in storage, i.e. open packages, preparations & products.
b) Products are to be labeled with production date.
• Day and/or date the food product was produced in the kitchen.(i.e. 8 February, Friday)
• Day and/or date the original package from the manufacturer was opened;
• Day/date and time product was thawed.
c) Secondary shelf life for food prepared and to be served cold should not exceed 48 hours, unless specified by SFS.
d) Secondary shelf life of food prepared and to be served hot should not exceed 72 hours, unless specified by SFS.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 6 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED