Page 28 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P24 SECONDARY SHELF LIFE AND COLOR CODING LABEL (5th Review)
The following table provides application guidance for raw and prepared food.
Table 1a. Secondary Shelf Life Guidance and Exceptions
Hazard Food Type High/Med/Low
Secondary Shelf-life in fridge storage
Mollusc, Crustacean and Fish
H Cooked Crustacean - Shrimp, lobster, etc.
48 hoursc
H Cured Fish - Sliced
12 hours
H Cured Fish - Whole fish
72 hours
H Live Mollusc - Mussels
72 hoursk
H Live Mollusc - Oyster clam, etc.
7 daysk
H Raw Crustacean - Shrimp, prawn, etc.
48 hoursd
H Raw Fish - Whole and gutted, portioned, cut
48 hoursd
H Raw Fish - Sliced for sashimi
4 hours
H Smoked Fish - Sliced
48 hoursl
H Smoked Fish - Whole, Open Package
72 hoursl
Meat and Poultry
H Cold Cuts – Sliced & Plated
24 hoursf
H Cold Cuts – Pre-sliced Commercial packed - Opened
48 hoursf
H Cold Cuts - Whole, Open package
72 hoursf
H Raw Meat – Ground, Portioned
48 hoursg
H Raw Meat – Whole, salting
48 hours
H Raw Meat - Whole muscle
72 hoursb
H Raw Poultry - Portioned
48 hoursh
H Raw Poultry - Whole carcass
48 hoursh
Stock, Sauce and Soup
H Sauce - Egg yolk emulsion, I.e. Hollandaise
4 hourse
M Sauce - Fish, Meat, Poultry, Vegetable stock base, Cream
24 hoursb,h
H Soup - Cream
12 hoursb
H Soup - Raw cold soup
24 hoursb
M Sauce & Soup - Meat, Poultry stock base, Fish stock base, Vegetable, Cut or puree (or added “Meat”) No cream Stock - Meat & Poultry & Vegetable
72 hoursa,b,h
Vegetable
M Cooked – Rice, pasta, potato
48 hoursj
M Cooked Vegetable
48 hoursj
L Cut Vegetables for cooking
72 hoursc
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 4 OF 6 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED