Page 76 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P56 RAW EGG AWARENESS
RISKS
Fresh raw eggs can be naturally contaminated with Salmonella bacteria. Products such as mayonnaise, béarnaise sauce, hollandaise sauce, salad dressings and any desserts or similar products that are prepared without any heat treatment are at an unnecessary risk if fresh raw eggs are used.
Using pasteurized egg products such as pasteurized egg yolk or pasteurized whole egg will eliminate the risk of Salmonella.
RAW EGGS AWARENESS POLICY
a) This policy applies to the making of products such as mayonnaise, béarnaise sauce, hollandaise sauce, salad dressing and any dessert made with fresh raw eggs that does not require heat treatment
b) Pasteurized egg products should be used for sauces, dressings, desserts or similar products that are prepared without any heat treatment; using raw eggs in the preparation of these products, shall be listed as a banned product.
c) All food prepared with commercial mayonnaise and other food without any heat treatment shall be kept refrigerated and must comply with the secondary shelf life policy (FSMS P24).
d) Allcommerciallypackagedmayonnaiseforsauces,salads,sandwiches,shouldbepurchased from approved suppliers. The recommended brands are Chef, Kraft, Heinz, Hellmann’s, QP and Best Foods.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED