Page 44 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P34 AWARENESS ON FOOD ALLERGENS (2nd Review)
7
Milk and products thereof (including lactose)
Milk (whole, homogenized, 2%, 1%, skim), milk derivative, milk solids, milk protein, powdered milk, evaporated milk, casein, caseinates (ammonium, calcium, magnesium, potassium, sodium), curds, whey, whey protein concentrate, whey solids, whey powder, lactalbumin,lactoglobulin, lactose, nonfat milk solids, sour milk solids, butter, butterfat, buttermilk, artificial butter flavour, cream (regular, half and half, whipping, cereal), filler, binder
Biscuits, bread, rolls, bakery products, cakes, cookies, donuts, fritters, muffins
Caramel colour
Chocolate bars, opaque candies
Condensed milk, sweetened condensed milk, margarine, yogurt, ice cream, sherbet, malted milk, chocolate milk, cheese (cottage, cream, natural, processed), some margarines
Cream pies, cream sauces, some gravies, cream soups, chowders, bisques, puddings, au gratin foods, scalloped dishes
Macaroni, noodles, spaghetti
except:
(a) whey used for making alcoholic distillates including ethyl alcohol of agricultural origin;
(b) lactitol;
Milk and derived products (contd)
Mashed potatoes
Pancakes, waffles, souffles, omelettes, scrambled eggs
Processed and prepared meats
Some boiled salad dressings, canned fish, rarebits
Some "non-dairy" products
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 5 OF 7 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED