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SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P40 RECEIVING FRESHLY SLAUGHTERED MEAT
RISKS
Freshly slaughtered meat must be cooled rapidly to control the growth of pathogenic bacteria. Careful procedures are needed when meat is slaughtered and transported at ambient temperatures, to ensure that meat is cooled correctly upon arrival to complete the process of meat butchery and cold chain preservation.
RECEIVING FRESHLY SLAUGHTERED MEAT
a) Meat may be received above 8°C if within 6 hours of slaughter.
b) Purchasing must pre-approve suppliers of freshly slaughtered meat and poultry to assure
above delivery requirements are specified.
c) Product must be labelled as Fresh Slaughter Meat and labelled with date and time of receiving.
d) Fresh meat should not be received after 11am.
e) Fresh meat must either be cooked within 4 hours, or reach an internal temperature of 8°C or less within 4 hours.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED
