Page 52 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P41 VACUUM PACKAGING (3rd Review)
a) Vacuum packaging may be used for cooked food items, but it is vital that this process in conducted under aseptic/very clean conditions.
b) Vacuum packaging of cooked meats must be conducted in a dedicated area. Cooked items must NEVER be prepared and in the raw meat/butchery area but it possible to prepare and pre-pack the cooked items in a RTE area, and hygienically transported to the butchery area for vacuuming. (Vacuum packaging of such items should be completed only after equipment has been thoroughly cleaned and sanitized prior to use). As this product is considered Ready to Eat (RTE), the packaging process must take into consideration all food safety elements of RTE, including the use of disposable gloves as per the policy.
c) Each packaging must be labeled with date of packaging.
d) The utensils and preparation tools must be clean and sanitized before being used for the
preparation of vacuum packs.
e) Food must be stored at ≤5°C or frozen.
f) Shelf life of vacuum packs in freezer should not exceed 30 days.
g) 2nd shelf life of vacuum packs is highlighted in the table below. Please note, all
recommended 2nd Shelf Life items are on the basis that the meat items are not subjected to time/temperature abused. All vacuum packaged meats must be clearly labeled with the date it was opened.
Item
Vacuum Packaged Cooked Meat Item in the Fridge
2nd Shelf Life Recommendation
1
Beef/Lamb
Up to 5 days
2
Chicken/Poultry
Up to 3 days
3
Pork
Up to 3 days
4
Smoked Fish
Up to 7 days
5
Pates
Use within 36 hours
h) All vacuum packaged meats must be clearly labeled with the date it was opened and follow the secondary shelf-life stipulated in P24 Secondary Shelf Life and Color Coding Label.
Note: Any cooked meat items that need to be vacuum packaged, should undergo external microbiological testing to confirm the integrity/food safety of the product/packaging. Records of this testing must be kept on file at all times.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 2 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED