Here are 10 steps to take note:
- Receiving the items
- Inspect the product thoroughly.
- Avoid keeping the product at room temperatures for a prolonged period of time.
- Check the packaging and ensure the food has been kept at the proper temperature.
- Check the product specifications and beware of any abnormality.
- Storage and issuing
- Note the date received, production, and expiry dates.
- Wrap and label items, and note the quantity.
- Observe the first in, first out method of stock allocation.
- Always store cooked food above uncooked food, cover raw or cooked food at all times and cool dishes before placing them in the fridge.
- Store boxes on raised platforms and not on the floor.
- Maintain a dry storage temperature of 10°C to 21°C (50°F to 70°F) to prevent pathogens.
- Preparing the food
- Thaw frozen fish, meats and poultry using a microwave oven.
- Be cautious of leaving frozen food to thaw out in the open, as the risk of contamination is high.
- Cooking
- Cook food thoroughly to kill or reduce microorganisms.
- Use batch cooking for large quantities, noting that not all foods cook at the same speed.
- Ensure food is cooked at the required minimum internal temperature.
- Holding the food
- Keep cooked food from reaching room temperature to minimise the risk of pathogens. Simply stated, keep hot food hot and cold food cold.
- Measure the internal temperature every 2 hours while on display.
- Don’t mix freshly prepared food with food held on display to prevent contamination.
- Keep food covered to avoid exposure to food hazards.
- Food cooling process
- Reduce the temperature gradually. Reduce it for the first 2 hours from 57°C to 21°C (135°F to 70°F) and the next 4 hours from 21°C to 5°C (70°F to 41°F) or lower.
- Divide your food into several portions to speed up cooling.
- Submerge a container in an ice bath or use a blast chiller for even faster cooling.
- Re-heating
- Reheat food to a minimum internal temperature of 74°C (165°F) for 15 seconds within 2 hours outside storage to help kill pathogens.
- Inspect cooked food before re-heating to ensure it’s still good to be served.
- Serving
- Ensure all food handlers observe proper hygiene in handling cooked or ready-to-eat food.
- Always use clean and sanitised utensils.
- Serve food at the right temperature, based on the recipe.
- Managing leftovers
- Manage your leftovers well to avoid wastage.
- Untouched leftover food can be reheated for serving or recycled as an ingredient for another dish. For example, recycle bread into croutons or pudding.
- Product trace and recall
- If you suspect the possibility of contamination, investigate the cause from the time the food was served to how it was prepared, stored and received.
- In any food contamination case, immediately recall the food from storage, the kitchen and even the table.
- Keep a quick reference list to manage food safety complaints.
