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.

Receiving Food

If you supervisor or manager related to food product, you are responsible for ensuring that all food supplies are received in a wholesome, sanitary condition, within correct temperature requirements, from approved sources.  It means, you do not accept food items from unknown and unapproved sources, whether raw items or prepared native dishes.

Food and beverage deliveries shall be planned so that supplies can be handled promptly and correctly.

Employees must be trained in recognizing unacceptable food during deliveries and allowed to decline delivery of such food if food does not meet written food safety standards.

Raw or fresh food is food material that should be prepared or cooked prior to serving such as but not limited to:

1. Fresh meats, milk, eggs, fish/seafood, fruits and vegetables must be in good condition, fresh and no sign of damaged or form, color and taste changed.
2. Flours and beans must be in good condition, no color changed, no stained and no fungi infestation.
3. Fermented food must in good condition, smell of fermentation favor, no color, odor or taste changed, no stained and no fungi infestation.

Food preservative or food coloring that is used in food should comply with the current rules and regulations.

Food that is processed in food establishments such as but not limited to:

Packed foods must:

• Have labels and brands.
• Listed and have registration number.
• Intact packaging, no damage, torn/busted or bulging.
• At least 3 month due expiry date.
• Use single use package or container.

Unpacked food must:

• New and fresh.
• Not spoiled, rotten, damaged or have no fungi infestation.
• Free of harmful materials or chemicals.

All refrigerated and frozen foods must be delivered at the proper temperatures and the temperatures verified and documented. Use portable refrigerated containers and freezers if necessary to maintain temperatures.

• All fresh food materials including Fresh Potentially Hazardous Foods and beverages must be held/transported at safe temperatures of 5C(41F) or below.
• Frozen Potentially Hazardous Foods and beverages must be held/transported at safe temperatures below -18 Celsius degree (0 Fahrenheit degree) or below.

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).