Basic Requirements of Food Materials - 1

Raw Fruits and Vegetables 

Fresh fruits and vegetables that are obtained locally should be from farms that do not use human or animal waste as fertilizer on the produce and that the approval of the supply has been given by the Company Responsible Person.

Fresh fruits and vegetables should be in fresh condition, free of dirt, soil or pest manifestation, skin intact, original color of fruits, and have no signs of spoilage.

Fresh Fruit or Vegetable Juices

Only pasteurized fresh fruit juice or vegetable juice shall be used or served.  Pasteurized canned, bottled or frozen juice is acceptable. Fresh cut fruits and fresh squeezed juice that is processed outside Company facilities or from unknown provider is not allowed to be served for consumption.

Milk and Dairy Products

Only pasteurized or ultra-pasteurized fluid milk and milk products shall be used or served.  It is prohibited to use of raw milk.

If pasteurized fluid milk and milk products are not available, the acceptable alternative is commercially processed dry milk and milk products which have been made from pasteurized milk and milk products. Dry milk and milk products shall be reconstituted with approved drinking water used at the installation.  

Frozen milk products such as ice cream, sherbet, gelato, or frozen yogurt shall be obtained pasteurized. Yogurt, sour cream, cream cheese, custard, butter, and whipped cream toppings shall be made with pasteurized milk products. Cheese shall be obtained pasteurized.

Each product should have expiry date printed out on its package. No sign of damage to the package, leaks, moisture or any other sign of mishandling during transport or shipment.

Milk and dairy products should be best shipped in refrigerated container with temperature 5 Celsius degree (41 Fahrenheit degree) or below

Eggs

Eggs shall clean and free from dirt or bird droppings with good shell (no cracks or broken). It shall have no sound when it has shaken. It should be obtained only from approved sources and arrive under refrigeration, temperature of 5 Celsius degree (41 Fahrenheit degree) or below.

Fresh eggs delivery should use clean plastic trays or other hygienic means that prevent them from contamination or insect infestations. Installations which have no access to approved sources can use dried or pasteurized liquid forms imported from approved sources.

Frozen Desserts and Custards

All frozen desserts that contain milk and dairy products such as ice cream, soft frozen desserts, ice milk, sherbets, ices, custards, cream puff fillings, and whipped cream desserts shall be prepared using milk and dairy products that  meet the requirements established above for the handling of “Milk and Dairy Products.”

Fish and Seafood

Fish or seafood color may be differing according to its species. Fresh fish should has intestine removed, bright red gills, bright skin, intact scales, bright, clear and full eyes, meat will spring back when pressed. Fresh fish will drown in water. 

Decline fresh fish that shows such as but not limited to dirty or darken color of gills or foul or sour odor or excessive slimy skin or darken or sunken eyes or soft textures of meat and left imprint finger when pressed. Frozen fish should be solidly frozen, without intestine and gills, skin intact and has no sign of frozen burn or refrozen or temperature abuse.

Care must be taken when preparing dishes containing seafood:

1. It is approved when:

Seafood, consisting of fresh fish and those other seafood from the shellfish family such as shrimp, lobster, eels, crab, octopus, and squid are from approved Suppliers. Smoked fish may be purchased from approved Suppliers. Local health authorities shall be consulted when choosing vendors.

2. It is not approved when:

Fish and shellfish for raw consumption (e.g., oysters, clams, and mussels) are not approved.

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