Page 29 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P24 SECONDARY SHELF LIFE AND COLOR CODING LABEL (5th Review)
Hazard High/Med/Low
Food Type
Secondary Shelf-life in fridge storage
Cold Kitchen Preparation
M
Sauce and dressing with commercial mayonnaise base
96 hoursc
M
Cooked – Fish, Meat, Vegetable terrine
72 hoursc
M
Ready-To-Eat Cut Fruit & Vegetable for Salad
24 hoursc
M
Jellied – Meat, Fish, Vegetable terrine jellied (Cook chill)
72 hoursc
M
Salads – Vegetables, Meat, Fish, Pasta, Rice, Beans, etc.
24 hoursc
M
Sauce Pesto & Salsa
12 hoursc
M
Hard Cheese such as Cheddar, Swiss, block Parmesan and Soft Cheese such as Brie, Bel Paese – Block Cut
7 daysj
M
Hard Cheese and Soft Cheese - Sliced
48 hoursj
L
Pickles in Brine and/or Vinegar – Homemade or commercial products (open package)
7 daysm
Pastry Separation
H
Whipped cream – Ready to Use in Chiller
4 hoursj
L
Pastry cream
72 hoursc
L
Butter cream
96 hoursc
H
Custard cream
48 hoursc
H
Dairy liquid UHT – Open Package
48 hoursc
H
Sabayon hot – Prepare on demand
0
H
Sabayon cold
4 hourse
H
Fruit Salad
24 hoursc
H
Disposable piping bag containing cream
4 hours
Others
H
Whole Eggs
5 dayse
H
Beaten Egg
4 hourse
Table 1b. Secondary Shelf Life Guidance and Exceptions
Hazard High/Med/Low
Food Type
Secondary Shelf-life in ambient
Rice / Snacks / Desserts
M
Sushi Rice – In Room Temperature
4 hoursi
M
Sushi Rice – In Room Temperature
8 hoursi
provided that the hotel has control and monitoring on the acidity of sushi rice at below pH4.6
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 5 OF 6 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED