Page 74 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P55 OUTSIDE & IN-HOUSE CATERING – FOOD AND BEVERAGE HANDLING
9. In-house catering events that caters for 100 guests and above and All-day-dining buffet (all meal periods) must have food samples retained of each of the following items (150 grams each) in the menu: 1) RTE Raw Oyster, 2) RTE Seafood Sashimi, 3) RTE Cold Seafood, and 4) Sushi. These samples are kept in the designated freezer for a minimum of 5 days. Food samples to be collected in at least proper disposable food grade zip bags or reusable sanitized containers. Food samples to be collected just before serving to the guests. Detail temperature records including BEO must be maintained for catering events.
10. Time and temperature requirement of food during preparation, cooking, transfer, hot and cold holding and service must be in accordance to SFS/HACCP/ISO22000 requirements.
11. During handling of plates or drinking glasses we must avoid having fingers contacting the food or the brim of glasses directly that may cause food contamination.
12. Consumable ice cubes (for beverages) for outside catering must be stored in a clean ice bin/ cooler box with a clean scoop. Ice cubes must be purchased from an approved source / approved vendors by the Hotel.
13. Local government regulations or requirements must be followed if it varies from SFS guidelines. In all other situations, e.g. recommended or suggested criteria or limits, the more stringent requirement must always be followed.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 02-2019 PAGE 2 OF 3 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED