General Food Storage - 1

Temperatures

All Potentially Hazardous Foods must be held at safe temperatures of 5⁰C(41⁰F) or below and 60⁰C (140⁰F) or above. The range between 5⁰C(41⁰F) and 60⁰C(140⁰F) is considered the temperature danger zone because these temperatures permit rapid growth of infectious and toxigenic microorganisms. 

Freezing and Thawing

Frozen foods shall be kept at -18⁰C(0⁰F) or below.  Should frozen foods become defrosted, they must be used at once and no attempt made to refreeze them.

Thawing shall be performed at refrigerated temperature of 5⁰C (41⁰F) or below, or under cool potable running water (23.9⁰C or 75⁰F or below) if food is wrapped, or quick-thawed (e.g., microwaved) as part of the cooking process.

Refrigeration Units, Freezer Units and Dry Good Storage

Proper food storage will improve shelf life and minimize contamination. Units shall be designated for storage of similar products, i.e., separate units for (or provision for separation of) meat, fish, seafood, dairy, produce, etc.  

Refrigeration units, freezer units and dry goods storage which hold correct temperatures  shall be available to accommodate food supply at peak levels.

Temperatures of refrigerator units, freezer units and dry goods storage shall be checked at least three times throughout the day. It should be recorded and documented properly. 

• Fresh Potentially Hazardous Foods must be held/transported at safe temperatures of 5⁰C(41⁰F) or below.
• Frozen Potentially Hazardous Foods must be held/transported at safe temperatures below - 18⁰C(0⁰F).
• Dry Goods must be held/transported at safe temperature 10⁰C- 21⁰C and relative humidity 50% - 60%.

All units shall be equipped with accurate mercury-free thermometers (±2 ⁰F/ ±1 ⁰C) placed in the warmest part of the unit and positioned for easy access.  Temperatures shall be checked and recorded daily. 

• Refrigerator – verify the refrigerated food internal temperature is at or below 5⁰C (41⁰F). If so, move foods to a working unit until repairs are made. If loss of power has occurred, keep doors shut and restricted from access until power is restored. In either case, if internal temperature is above 5⁰C (41⁰F) for over 2 hours, the food shall be discarded.
• Freezer – it is safe to refreeze if one has verified the food still contains ice crystals or is below 5⁰C (41⁰F). If the internal temperature is at or above 5⁰C (41⁰F) for over 2 hours then the food shall be discarded.

Regular cleaning and defrosting of units shall be performed to maximize cooling efficiency.

Foods under refrigeration shall be spaced in a manner to maximize air circulation.  Shelves shall not be covered.  Food shall be placed in shallow containers or trays to facilitate rapid cooling and properly covered to prevent contamination.  Foods shall not be stored directly on the floor, in aisles, or against walls.  

Fragile raw food items that are stored in refrigerator should be placed in plastic baskets in order to separate them and to allow air circulates between them.

Frozen foods being thawed under refrigeration shall use designated containers and be stored on lower shelves away from ready-to-eat foods, cooked foods, dairy items, bakery items and produce. 

No condensation, leaks, or ice build-up observed on ceiling, walls, fan units and fan pipes located in refrigeration units, cold holding units, or freezers.

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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.

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.