Page 85 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P57 VENDOR ASSURANCE PROGRAMME
The Risk Classification Table serves as a reference to define the risk level of food products.
Section
Category
Sub Category
Risk Level
Fresh Food
Sushi and fresh seafood (to be consumed raw)
Sushi, Sashimi, Japanese style salad, cooked eel, raw fish and seafood to be consumed without cooking eg Fresh oysters, smoked salmon
High
Ready to eat
Cold cuts, cured meats, sous-vide, sandwich, BBQ products (Siu Mei), fruit juice, cut fruit, salad, soya products (Tofu), filled rolls, cream cakes, cheese cakes, desserts, satay rice, otah, nonya kueh, rice salad
High
Seafood
Seafood (fresh) require cooking before serve, fish, shrimp, crab, shellfish, oyster, clam
Medium
Meat (raw)
Beef, Pork, Lamb, Poultry
(include raw meat, marinated raw meat, vacuum pack meat), eggs
Medium
Bakery
Bread, pastry (no fillings), cakes (no cream)
Medium
Produce
Whole fruit, vegetable (require cooking before serve)
Low
Dried Food
Prepackaged food (potato chips, dried fruit, chocolate, candies), grains and cereals, carbonated beverages, sugar- based confectionery, alcohol, fats and oil
Low
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 04-2019 PAGE 9 OF 9 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED