Page 84 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P57 VENDOR ASSURANCE PROGRAMME
High Risk
• Foods that may contain and or support the growth of pathogenic microorganisms and formation of toxins are considered as High Risk.
• Product that does not require further cooking before the consumption by customers.
• Product which requires temperature control eg at <8oC and >60oC.
• The processing technology used. The level of risks of a product depends on the processing
complexity, nature of processing and complexity of product formulation.
• Examples are: sushi, meats (cooked, raw and smoked), fish (cooked, raw and smoked),
seafood eg fresh oysters, pre-cut fruit, dairy products.
Medium Risk
• Food that may contain pathogenic microorganisms but will not normally support their growth due to food characteristics; or food that is unlikely to contain pathogenic microorganisms due to food type or processing, but may support formation of toxins or growth of pathogenic microorganisms are considered as Medium Risk.
• Product that require washing or cooking before consumption.
• Examples are: raw meat and seafood (required cooking before serve), pastry without filling
or cream.
Low Risk
• Product with long shelf life, not requiring chill/frozen storage (due to preservation factor eg low water activity, acidity or alkalinity).
• Examples are: fruits and vegetables, grains and cereals, carbonated beverages, sugar-based confectionery, alcohol, fats and oil.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 04-2019 PAGE 8 OF 9 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED