Basic Requirements of Food Materials - 2

Meats, Poultry, Meat and Poultry Products

All meat and poultry products must have been inspected for wholesomeness under a governmental regulatory program.  

Imported meats should have at least 3 months due from its expiry date or not exceed than 12 month since packaging date or otherwise according to the most current of regulations or official scientific released. Imported meats products should have at least 3 months due from its expiry date or maximum 9 months from packaging date or otherwise according to the most current of regulations or official scientific released.

Imported meats and poultry should have official stamp or other official labeling in accordance to country of origin regulations.

Frozen meats, poultry, meats and poultry products should be solidly frozen and do not have one or more sign of physical contamination, temperature abuse, refrozen, spoilage, frozen burn, frozen blood juice, considerable color change or damaged packaging due to improper handling or un-hygienic practices. 

Fresh meats should has fresh or considerably fresh color(not pale) and odor, white to bright yellow color of fat, meats texture spring back when pressed. No foul or sour odor, no excessive slimy but still moisture.

Fresh poultry should have one or more sign of fresh color and odor, completely feathering, without head, neck and feet. Meat will spring back when pressed, no foul or sour odor, no excessive slimy but still moisture.

Decline and discard fresh meats and poultry that have one or more signs of contamination or temperature abuse such as but not limited to foul or sour odor, excessive slimy or sticky skin, soft texture, significantly change in color or other signs that are not meet above criteria.

It is strictly forbidden to prepare and serve in any locally obtained meat or poultry products that have not met the region’s official government regulatory inspections.

Frozen food must not be retained longer than 6 months (180 days) in freezer with temperature -18⁰C (0⁰F) or lower.

Bakery Products

All bakery products must have been prepared in the kitchen or in a food-processing establishment that meets the applicable state and local laws and regulations for the approval of such an establishment. Locally baked breads obtained from a non-approved bakery are forbidden.

All pastry fillings made with milk and dairy products, such as cream-filled, custard-filled, cream puff, and whipped cream-filled pastries, shall be prepared by the kitchen and using products according to the requirements set forth under “Milk and Dairy Products”.

Hermetically Sealed Foods

All non-acid and low-acid hermetically sealed foods must have been processed by approved manufacturing methods.  No “home canned” foods are to be used in food service operations either as main course foods or condiments.  Cans, which are leaking, rusted, dented, bloated or no proper labeling must be rejected.  Those that are found in storage in such conditions must be discarded

Water

Only potable water shall be used for hand washing, cleaning and sanitizing and cooking refer to the applicable local regulations. Contaminated water may play a significant role in the contamination of food

Ice

The source of all ice used shall be manufactured from approved drinking water. When purchasing commercially sourced ice, keep in mind the quality of the ice is the same as the water from which it is made.  Only purchase ice made with approved drinking water.