Page 83 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P57 VENDOR ASSURANCE PROGRAMME
8. Product Risk
Risk level classification is based on the potential impact of a product has on safety, quality and legality. The higher probability of the food safety incident occurring, the risk of the product will cause harm to the customers and loss of business to SL hotels will be higher.
8.1 Risk Level
For Food, the level of risk is classified based on the criteria initiated by ANZFA (Australia and New Zealand Food Authority) with specific characteristics as they related to SL hotels.
The risk level is classified based on the following criteria
1. Whether the high protein, high water content product needs to be cooked before consumption by customers. If cooking is not required, for example ready to eat; products are classified as high risk. If cooking is required, products are classified as medium risk.
2. The nature of the product and processing technology used. The level of risk varies depending on the processing complexity, nature of processing and complexity of product formulation.
3. Whether the product supports growth of pathogenic micro-organisms or can inhibit the growth of microorganisms.
4. For other products, the level of risk is classified based on the hazards (Biological, Chemical, and Physical) identification, intended use, exposure analysis and potential harm presented by the hazard.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 04-2019 PAGE 7 OF 9 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED