Food and Beverage Experience
Kitchen, Stewarding and Supplies
Shangri-La Food Safety Management System practiced by all hotels.
Shangri-La Supplier Assurance Program
Food prep stations sanitised as used.
All waste to be handled using PPE including masks and gloves. All disposable PPE must be worn and disposed of after coming in contact with any waste products.
All dishwasher temperatures checked and recorded at least twice per day. Washing 55/65°C Final rinse 82/ 86°C Exit Temperature 71°C
ensures suppliers adhere to stringent food safety practices and traceability. All audit reports must be shared and discussed during the monthly SFS
All equipment sanitised after every use including trays, stands, knives etc. All food items covered during transportation and in colour coded crates to avoid cross contamination
Hotels are HAACP and/or ISO certified.
Food Safety Hygiene role deployed at each hotel.
meetings with the property's senior management team
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