Food Safety: Basic Requirement, Time, and Temperature

Foods from approved sources are of little value if not properly protected from contamination and spoilage through all phases of transit, storage, preparation, display, and service. 

The following are required:

Basic Requirement

1. Expiry date, production date and other information code of products shall be current and food shall show no signs of mishandling.
2. Each food supply delivery should be escorted by trained personnel of Catering services contractor. Strict observation of personal hygiene of all individuals who come in contact with the transportation and delivery of food is critical.
3. Provision of clean trucks, portable refrigerated containers and freezer, and other conveyances as well as proper packaging and coverings to protect food from contamination is required.
4. Provision of adequate equipment and facilities to promote the prompt transfer of food from the Catering services contractor or Supplier to camp kitchen, platforms, etc. is required.

Time and Temperature 

Time and temperature control throughout the flow of food, along with preventing cross-contamination and practicing good personal hygiene, is important when establishing food safety Standard Operating Procedures (SOPs).

1. Receiving: Receive food at the correct temperatures and store promptly.  Frozen: -18 Celsius degrees (0 Fahrenheit degree) or lower; Refrigerated: 5 Celsius degrees (41 Fahrenheit degree); or lower. 
2. Storage: Store food at recommended temperature here:
3. Preparation: Minimize the time food is spent in the temperature danger zone, between 5 Celsius degrees (41 Fahrenheit degree) to 60 Celsius degrees  (140 Fahrenheit degree).
4. Cooking: Cook food to its required minimum internal temperature.
5. Holding, Transit, and Display: Hold hot food at 60 Celsius degrees (140 Fahrenheit degree) or higher. Hold cold food at 5 Celsius degrees (41 Fahrenheit degree) or lower. 
6. Cooling: Cool cooked food from 60 Celsius degrees (140 Fahrenheit degree) to 21 Celsius degrees (70 Fahrenheit degree) within two hours and from 21 Celsius degrees (70 Fahrenheit degree) to 5 Celsius degrees (41 Fahrenheit degree) or lower within an additional four hours, for a maximum cooling time of six hours.
7. Reheating: Reheat food to an internal temperature of 74 Celsius degrees (165 Fahrenheit degree) within two hours.

Metal stem-type numerically scaled or digital or infra red thermometers, calibrated and accurate to about 1 Celsius degrees (about 2 Fahrenheit degree ) shall be provided and used to verify attainment and maintenance of proper internal cooking, holding and refrigeration temperatures of all Potentially Hazardous Foods.

Note:

If perishable food cannot be held at temperature, within two hours of delivery, arrange for the food that is displayed at room temperature to be removed or refrigerated, and not left out for others to eat. Remove or refrigerate perishable food within one hour of delivery if the room temperature is above 32.2 C (90 Fahrenheit degree).