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SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P34 AWARENESS ON FOOD ALLERGENS (2nd Review)
No.
Ingredient
Producing Reaction
Label Ingredients
Products That May Contain Ingredient
1
Cereals
Flour (durum, whole wheat, whole meal, white, enriched white, graham, cracked wheat, triticale), durum wheat, cracked wheat, entire wheat, wheat bran, wheat germ, wheat germ oil, wheat starch, semolina, farina, bulgur, sprouted wheat, triticale, triticale bran, triticale germ
Gluten only:
Oat gum, barley, barley flour, pearl barley, rye, rye flour, rye bran, sprouted rye, malted grains, malt
Baked beans, chili con carne, butter sauce, cheese spreads and sauces, cream sauces, creamed vegetables, custards, gravy, puddings, salad dressings, scalloped dishes, soups with noodles, bouillon cubes, chowders
Breads, breading, bread crumbs, biscuits, cakes, cake mixes, cake flour, candy, cookies, donuts, dumplings, fritters, melba toast, pancakes, pies, pastry, popovers, pretzels, waffles, yeasts, zwiebach Dry roasted nuts, fruit stewed and thickened with flour
Hydrolyzed vegetable protein (HVP)
Ice cream cones
Macaroni, noodles, ravioli, spaghetti
Meat substitutes, prepared meats Oats, oatmeal, oatmeal flour, oat bran, oat hulls spelt ,kamut Breads, baked products, cereals, cereal products
Malted milk, malt beer, malt ale, lager, brewer's yeast
Meat substitutes except:
(a) wheat based glucose syrups including dextrose ( 1 );
(b) wheat based maltodextrins ( 1 ); (c) glucose syrups based on barley;
(d) cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin;
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 2 OF 7 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED