Page 70 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P53 RECEIVING INSPECTION (2nd Review)
Risks
Whilst it is important to check the quantity of incoming materials, it is vital to also check incoming quality. All items must be appropriately packaged, packaging must be free from rips/tears/dents/rust etc, items should be free from foreign bodies (physical/chemical), items must come from approved suppliers, items must be appropriately labeled with Best Before or Use By dates on them, information regarding storage conditions (where appropriate). All items that do not meet the above mentioned criteria must be rejected and returned to the supplier for corrective action. Records of rejected items must be kept by receiving personnel and circulated to Purchasing Department, Executive Chef and any other responsible parties.
Receiving Inspection Policy
*Hotels are required to schedule a Food quality controller at receiving to ensure food arrives complied with both food safety and quality.
When food arrives at receiving, the following criteria needs to be checked & recorded:
a) Packaging inspection/integrity (packaging must not be damaged in any way).
b) Completeproductlabelindicating
- Name of item
- Manufacturer / Supplier Name / Country of Origin
- Ingredients
- Expiry Date, Use By or Best Before. (Optional: Production Date) - Storage Condition
- Any information required by local regulation
c) Food temperature:
 Frozen item < -12°C
 Chilled items < 5 °C
d) Food must be from SL approved suppliers.
e) Quantity.
f) The person who is checking needs to sign name on the record sheet/s.
g) High-riskfooditemetc.Frozen&chilledandotherperishablefoodsmustbetransferredfrom
receiving as per Policy 9.
Food Reject Critical Items
a) Incoming food is not provided according to the specification set by the hotel and as per the item description printed on purchase orders.
b) Fresh or Raw Produce that is not meeting hotel's requirement and as per the item description printed on purchase orders.
c) Out of date, damaged, leaking, or contaminated products
d) Chilled food warmer than 5°C
e) Frozen food warmer than -12°C
f) Canned food that is leaking, badly dented, pitted with rust or has swollen or puffy ends.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 2 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED