Page 31 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P25 FIFO (FIRST IN FIRST OUT) (1st Review)
RISKS
Rotation of stock / product helps to ensure that food is eaten while it is safe, wholesome and at its best and to prevent the spoilage of food.
FIFO POLICY
a) All commercial products are to have labels indicating the name of products, ingredients, manufacturer, production and / or expiry date. The information on the label should follow local regulations.
b) All products are to be identifiable and labeled with opening date.
c) Stocking of refrigerated, frozen and dry food should allow the oldest products to be selected first.
d) Discardoutofdateproduct.
SECONDARY SHELF LIFE OF SHELF STABLE PRODUCTS
a) Secondary shelf life of shelf stable products should not exceed 3 months after opening, and or not exceeding the stated shelf life on the product label.
Examples of shelf stable products:
Flour, Baking Powder, Bread Crumbs, Cake Mixes, Candy - Commercially Made, Dried Herbs & Spices, Seasoning, Molasses, Nuts, Dried Pasta / Noodles, Tea Leaves, Coffee Power.
b) Itsqualitytobecheckedbeforeusageatalltimes
c) All opened food items are recommended to be stored in airtight containers. A clear container is best since it will allow staff to see the contents.
d) Opened food items should be stored in a dry environment, away from direct heat source.
SECONDARY SHELF LIFE OF FROZEN PRODUCTS
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED