Page 30 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P24 SECONDARY SHELF LIFE AND COLOR CODING LABEL (5th Review)
Note:
a: based on USDA: Beef – from farm to table
b: based on USDA: Storage Times For Refrigerated Foods
c: based on US FDA Food Code 2017
d: based on US FDA: Fresh and Frozen Seafood: Selecting and serving it safely
e: based on USDA: Shell Eggs from Farm to Table
f: based on USDA: Ham and Food Safety
g: based on USDA: Ground Beef and Food Safety
h: based on USDA: Chicken from Farm to Table
i: based on NEA guideline for sushi rice
j: based on FoodKeeper App developed by USDA's Food Safety and Inspection Service k: Connecticut Department of Agriculture (DoAg) - Shellfish Handling & Safety Retail/Consumer
l: based on FAO: Smoked fish: recommended practice for retailers
m: based on USDA: Shelf-Stable Food Safety
Hotel is required to raise deviation with supporting documents if shelf life differs from the list in table 1.
H
Ambient Temp Local Snacks/Desserts (with coconut ingredients)
4 hours
H
Chilled Local Snacks/Desserts (with coconut ingredients)
8 hours
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 6 OF 6 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED