Page 45 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P34 AWARENESS ON FOOD ALLERGENS (2nd Review)
8
(Tree) Nuts and products thereof
Nuts, namely:
almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof
Chili, egg rolls, Chinese and Thai dishes, soups
Marzipan, baked goods, candy except for:
nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin;
coconut is not considered as a (tree) nut for this purpose
9
Celery and products thereof
Celery seed, celeriac, celery oil, celery leaf, celery oleoresins
10
Mustard and products thereof;
Mustard seed, mustard oil, mustard oleoresins, mustard powder
11
Sesame seeds and products thereof
Sesame seed, sesame oil, tahini
12
Sulphur dioxide and sulphites
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO 2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers;
Examples include sodium metabisulphite, sodium bisulfite,
sulphur dioxide
13
Lupin and products thereof
Lupin flour, lupin seeds
14
Molluscs and products thereof
Clam, scallop, oyster, mussel, octopus, snail, etc.
Other legumes
Soy flour, soy protein, soy protein isolate, soya lecithin, miso, soy sauce, vegetable starch, vegetable gum
Fat substitutes Tofu
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 6 OF 7 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED