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SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P57 VENDOR ASSURANCE PROGRAMME
2.3
2.4 3.
• Ensure that suppliers have update their company’s profile and product information on Shared Service Portal (SSP);
• Procurement team should be responsible for the supplier’s audit program, by informing TPA to conduct audit for supplier, as per SL supplier audit frequency.
Hotel Hygiene Manager
• Work with Hotel’s Procurement Team to define small stalls;
• Conduct hygiene audit and monitor the food safety and quality performance of small stall
suppliers;
• Maintain small stall suppliers’ audit reports;
• Follow up with non-conformance raised in the hygiene audit;
Auditors
• Supplier audits must be conducted by third party auditor. Audit for small stalls are to be conducted by Hotel Hygiene Managers. TPA is selected by Group Procurement Team.
Audit schemes
A. ISO22000 / Globally recognised certification audit
SL is encouraging all suppliers to pursue Global Standards. If a food supplier has achieved certification (with accreditation) from an accredited Certification Body under ISO22000 or relevant GFSI benchmarked schemes (for example, BRC, IFS, SQF2000, FSSC22000), then they should have exceeded the SL requirements. They may be exempted from the SL supplier approval audit and routine audit program.
B. TheShangri-LaSupplierAudit(conductedbyTPA)
The SL standard for suppliers is a company standard that represents the requirements for a business to act as a supplier of goods and services to the SL Group and hotels.
The SL Group recognises that small to medium sized enterprises (SME) selling products locally or regionally need to demonstrate effective due diligence in a simple and achievable way. The audit checklists are therefore based on a practical approach to food safety and quality consistent with the due diligence requirements for smaller suppliers. All suppliers are expected to fulfil the requirements of the checklist. Audit is to be conducted by TPA.
There are two audit checklists (see TPA audit checklist in Appendix) for the Food suppliers. Suppliers are required to follow one of the two checklists which applicable to their operation.
The 2 checklists are:
• Food Manufacturer
• Trader (without food processing) FOOD SAFETY MANAGEMENT SYSTEM MANUAL
04-2019
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