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SHANTI MAURICE RESORT & SPA

HACCP POLICIES

This document is a guideline to identify and control biological, chemical, and physical hazards within the storage, transportation, use, preparation, and sale of perishable goods. It also determines critical control points (CCP) in the process of food production.

Table of Contents S.NO.

POLICY

REV. NO.

STATI

PAGE

FOOD SAFETY

PURCHASING

FOOD SAFETY TRAINING

VISITORS

ALLEGED FBI

FOOD HANDLING

ALLERGEN

HEALTH & SICKNESS

HAZARDOUS FOOD

Physical & Chemical Hazards

Microbiological Hazards

Beef, Hamburgers, Hotdogs

Lamb

Pork, Chicken

43 | 45

Duck & Goose, Seafood

47 | 48

Sushi

Eggs

StufямБng, Marinating, Smoking

57 | 59 | 60

Freezing & Refreezing

Deep Fat Frying

Microwave Cooking & Defrosting

Sous Vide

Vacuum Packaging

OUTSIDE FOOD

TAKE AWAY FOOD

SECONDARY SHELF LIFE

35%

70%

89%

Table of Contents S.NO.

POLICY

REV. NO.

PAGE

MANAGEMENT COMMITMENT

PERSONAL APPEARANCE

BANQUETS, PARTY, OUTDOOR CATERING

AUDITS

FIRST EXPIRED FIRST OUT

101

DOCUMENT CONTROL

103

RECORD CONTROL

107

CORRECTION ACTION PLAN

109

HANDLING POTENTIALLY UNSAFE FOOD

113

OBJECTIVES OF THE POLICY The policies are aimed at to provide hotel with the guidance for implementation, monitoring and reinforcement of food safety in the day-to-day operation. Furthermore, it is an important tool to implement the Food Safety System (FSS) culture.

Implementation

Reinforcement

Monitoring

COMMUNICATION Failure to communicate FSS policies, will lead to inefficiency and ineffectiveness in implementing the FSS culture.

DISTRIBUTION 1. All policies will be issued to the General Managers for their distribution to the QAI. The QAI should copy them to the Food Safety team members. This is the responsibility of the FOOD SAFETY TEAM LEADER to update his/her own manual. FSTL is responsible to revise the policies and communicate the same to the General Manager.

FOOD SAFETY

FOOD SAFETY POLICY

AIM We are committed to serve safe & hygienic food to our customers.

OBJECTIVES 1. To enhance customer satisfaction through EXTERNAL FOOD SAFETY AUDIT overall score to over 90%. 2. To monitor and control spoilage and wastage of food at different stages. 3. To train and develop skills and competencies of employees 4. To ensure a process is implemented to monitor that the food safety program is functioning as planned. Food Safety| 1

PROCEDURE

QAI

We maintain food safety in our unit as: QAI: Responsible for unit, Head of Food safety team.

COMMITMENTS

Committed & dedicated HACCP team ensures that whole food chain inside the unit meet or exceed the requirements for safety and security.

ADVICE

INTERNAL AUDIT

We provide constant advice for any food safety issues to unit management and team members.

An internal audit recognition programme is also in place for units with superior performance.

COMMUNICATION

Production In-charges should inform FSTL before introducing any new food & beverage items on the menu.

PROGRAMME

We make sure to have the appropriate food safety training and tools to keep food safe by following Food Safety Training policy. We use a Training and Certification Programme to provide all food handlers, managers, dieticians and supervisors with the knowledge and skills to do your job. This training leads the way in setting high food safety standards.

ACCOUNTABILITY

We hold our management accountable for the unit's food safety programs through a strict third-party audit process apart from our internal System of food safety and auditing.

FOOD HANDLER

SAFETY CRITERIA

We ensure to have food handlerâ€™s certificate for all the employees involved in any case with food processing.

FSTL should define the safety criteria for all the new product before their introduction.

We are proud of our food safety programme and commitment from all level of operations and corporate management. The full benefits provided through our Quality Assurance & Food Safety Operations can be felt throughout the company. Food Safety| 2

PURCHASING

PURCHASING POLICY

AIM To ensure that consumable products and services purchased by or contracted for Food Safety System and other relevant legislations.

OBJECTIVES To ensure that we purchase consumables & the consumable contact items (CCI) / products and services conform to Food Safety System and relevant legislations in order to provide its customers with highest quality & safety standards. Purchasing | 3

PROCEDURE 1. All the existing suppliers must undergo a scheduled inspection by the Food Safety Team on annual basis, frequency depending on the risk category of the item being procured. 2. Plan for the Supplier audit to be prepared & communicated to the Food safety team leader by Purchasing Manager. 3. A list of all CCIs should be prepared & communicated to Food Safety team leader as & when updated, by Purchasing 1. Manager. 2. 3. 4. Consideration of purchases for products and services that is not in the current purchasing database will be communicated to FSTL by Purchasing Manager. 5. Introduction of any new product or the process related to Consumables & /or CCIs must be communicated well in time to FSTL to inspect/ audit & finalize the food safety criteria of the procured item. 6. All new suppliers of products or services must undergo an evaluation by FSTL, Without approval, no item should be procured. 7. The purchasing department will ensure that all required attestations are obtained from the suppliers prior to the purchase of any products and Purchasing | 4 services.

4. 5. 6. 7. 8. Any change in supplier of products and services will be communicated to Food Safety Team Leader by Purchasing Manager. 9. Purchasing TMs should ensure that all purchases from the local suppliers should be aligned to Purchasing Policy & none of the item should be purchased from any supplier which is not approved by Food safety Team. 10. Maintain adequate supply by purchasing the appropriate quality and Minimize investment by purchasing the right amount

Purchasing | 5

TRAINING

FOOD SAFETY TRAINING

AIM To ensure that all the food handlers are provided with Food safety training related to their scope to handle, prepare & serve food of highest safety standards.

OBJECTIVES To provide food handlers with an understanding of 1. Food safety and related terminologies. 2. High standards of food safety HACCP system. 3. Awareness among food handlers that will eventually lead to reducing / minimizing food safety hazards and serving safer food to the customer 4. Ensure that all employees dealing with food related activities are competent and undergo adequate training. 5. FSS Training | 7

PROCEDURE 1. Training will relate to actual job undertaken by the individual & food that they handle. 2. Training needs of staff is reviewed on a regular basis & refresher training is provided where necessary. 3. New food handler is provided training on Essentials of food safety within during his Induction period / before commencing work. 4. Topics covered in the training include but not limited to:

What is food safety and food borne illnesses?

Types of Contamination (Physical, Chemical & Bacterial)

Food storage including FEFO

and

handling

Essentials of food safety

GMP’s, GHP’s

Allergen training

Sources of bacteria and favorable conditions required for their growth

High risk and Low risk foods, Danger zone

HACCP System

Proper Hand washing techniques

Benefits of good food hygiene & cost of poor food hygiene 11 Proper use of PPE’s

Departmental SOP & related policy training 14 Internal Audits Training | 8

VISITORS

VISITORS POLICY

AIM To ensure food safety measures are considered while allowing visitors entering the production / food handling areas.

OBJECTIVES 1. To ensure that visitors follow all norms of food safety to avoid contamination of food. 2. To make visitors understand the instructions / requirements of FSS before entering food handling & production areas.

PROCEDURE 1. Visitor must always wear ID card & must be made aware of Food safety norms, if entering the production area. 2. Necessary or applicable protective gears must be worn before entering the production areas. Gloves to be worn, if handling ready to eat food. 3. Visitors have to fill the companyâ€™s visitorâ€™s form before entering the production area. 4. Visitors should never be left unattended while in production area. 5. Precautions to be taken while sub-contractors are on job during food preparation time in the section to avoid any chances of contamination. Visitors Policy | 10

ALLEGED FOOD BORNE ILLNESS (AFBI) POLICY

To take proper action immediately in the event of an alleged FBI incident.

AFBI

AIM

OBJECTIVES 1. To investigate & analyze the root cause & take proper corrective action against using FBI format for the alleged complaint. 2. To ensure that all the team members are aware of the consequences of FBI complaint.

Alleged Food Borne Illness Policy | 11

PROCEDURE

1. Guest must be taken to infirmary.

2. Approached person must notify FSTL, Ex. Chef & F&B Manager for the same.

3. Infirmary report should be filled in by Responsible.

4. FBI format should be filled by F&B in-charge, & should be given to FSTL & Ex. Chef, if required.

5. FSTL along with Ex. Chef should segregate any remnants of suspected batch for immediate testing. (if available) - Microbiologically test the next batch of food prepared, if necessary.

6. All the food related cases in infirmary should be logged in a separate file by Infirmary In-charge.

- Investigate the cause of food poisoning by monitoring the entire process of meal preparation.

7. If any deviation found,Alleged the team Foodbe Borne Illness Policy | 12 retrained on the same immediately.

FOOD HANDLING

AIM

To ensure that all the food handlers understand the importance of correct handling of raw & preprocessed food.

OBJECTIVES To ensure that all the employees must 1. Understand the route & possible way of cross contamination. 2. Follow a procedure for controlling cross contamination. 3. Understand the importance of hand washing & gloves usage Food Handling | 13

PROCEDURE

Hand Washing Hand washing procedure should be followed by all employees and visitors must wash and disinfect their hands as: Use only those basins, which have been specified for hand washing, elsewhere NOT. Take few drops of liquid germicidal soap from dispenser on your palm, rinse with little water. Rub palms, back areas fingers, tips of fingers, thumbs up to the wrist with soap for 20 seconds minimum for effective results. Rinse with water & wipe dry both hands using paper towels. Apply sanitizer & allow it to dry. Donâ€™t use paper towel after sanitizer application. Wear fresh pair of gloves after drying hands.

Follow the Same Procedure: Prior to entering Food Handling Areas; Before starting work; Following breaks, visiting toilets, eating, drinking, coughing and smoking; After putting hands on nose while sneezing. Also after inserting finger in nose, ear, mouth; After touching potentially contaminated surfaces such as raw food products or any skin; In all instances where cross contamination may be an issue. Hand sanitizer & gloves to be used in conjunction with, not instead of, proper hand washing for disinfection. Food Handling | 14

PROCEDURE

Wearing of Gloves Gloves should be used after proper washing & disinfection. After wearing gloves, avoid touching non-food items & surfaces/ objects. RTE cold products & raw products should be handled with gloves. Gloves should never be removed over the food & should be directly discarded in to a bin. Gloves should never be removed over the food & should be directly discarded in to a PPE bin.

Gloves should be changed after: Gloves should be changed after Every product change After long use of the same pair After handling potentially hazardous food & or surfaces / objects After touching / handling any other contact surface apart from same food item

Food Handling | 15

Food Handling | 16

ALLERGEN

ALLERGEN POLICY

AIM To ensure strict controls through proper communication & flow of information through-out the unit to minimize allergies from food & beverages prepared & served.

OBJECTIVES 1. To set up the proper communication channel with the guest & with production area to ensure that food allergic reaction complaints are minimized. 2. To ensure that all the team members are aware of the consequences of food allergies. Allergen Policy | 17

PROCEDURE 1. Allergens are considered to be a potential chemical hazard. All the consumable items prepared & served at have their ingredient list marked with the presence of common allergens. Hotel relies upon the guest to communicate if allergic to any food as different individuals could be allergic to different allergens. Most common allergens include but not limited to Dairy, Tree nuts, Peanut, eggs, fish, shellfish, soya, celery, Sulphur, gluten, mustard, sesame seeds etc. 2. Possible Internal Control Measures for following PRODUCTION departments include: -

Department should contact the suppliers and ask them to deliver the food items having proper labelling of allergens. PURCHASING

Department should have a matrix for all the menu items, their ingredients & allergens listed as per the ingredient specifications or as per the recipe.

Department should check the list of ingredients & Allergens listed on the product spec.

Department should have a matrix (continually updated) of all the Received & Stored materialâ€™s specifications and allergens present. Communication to production is a must if change in allergen content.

Department should follow the same matrix for all the menu items, their ingredients & allergens listed as per the ingredient specifications or as per the recipe. Matrix has to be updated as per stores communication.

RECEIVING

STORE

KITCHEN

All the menu should be checked & signed by FSTL & printed afterwards. A master copy of all the printed menu should be always available with FSTL for verification. Also every month a minimum of samples from the menu should be checked for allergens. The same should be recorded. Should be responsible for periodic checking of the menu items for allergens with Ex. Chef

Department should ensure at least biannual refresher trainings for all the departments mentioned above. A list of allergen team members (extensively trained on the same) should be available for easy identification for the contact person responsible for allergens care.

Department should have thorough knowledge and allergen specific menu for most food allergens. Communicating the same to production is one of the most important factor.

F&B FRONT OFFICE

FSTL

TRAINING

Allergen Policy | 18

External Control Measures: 1. On arrival, Communication with the guest regarding any known food allergies & then forwarding the information to each department including but not limited to the kitchen, F&B, satellite kitchens, bars, & SPA also among the food handling staff from guest relation team members is paramount. 2. Guests are advised to contact any F&B operational team member before choosing any food item, who in turn will communicate the same to the food preparation heads. 3. The hotel relies on customers informing the hotel that they have an allergic intolerance or food allergy. 4. Responsible HODs should meet the guest personally & discuss about the allergy & related precautions & resources applied in the operations. 5. Allergen team members in production area & operation area should be informed about the same. Utmost care should be taken from preparation till service as preparation & service should only be done through trained dedicated team members only & in separate utensils & environment.

Allergen Policy | 19

External Control Measures:

1. 2. 3. 4. 5. 6. All the allergen free food preparation should be recorded for every food prepared as per the “Allergen Free Food Daily Sheet”. 7. Request to businesses and personnel that are booking functions, if there are any persons attending the functions that have an allergic intolerance or food allergy. 8. Ensure that a senior chef within the hotel prepares the food on an individual basis. 9. If the hotel believes that they cannot provide an allergy free food then they are to inform the guest of this circumstance. 10. Have a dedicated chef / cook (Allergen Team Member), dedicated equipment and utensils when preparing food for ‘sensitive’ patrons. Else all the food contact items / equipment should be thoroughly washed & sanitized before allergen food preparation. 11. Refresher trainings should be conducted for the allergen team on a regular basis. 15

Allergen Policy | 20

HEALTH & SICKNESS

H E A LT H & S I C K N E S S

AIM To ensure highest standard of health and safety for the employees leading to safe working environment and safe food.

OBJECTIVES To ensure that all the employees must: 1. Understand the consequences of poor health 2. Be aware of the health and safety requirements and importance of adhering to the same Health & Sickness | 21

PROCEDURE

HR policy to be followed for pre-medical check-up.

First Aid Box (FAB) to be available in all the points mentioned by Health & Safety in charge or Security Manager.

Regular checking & maintenance of the FAB is the responsibility of Health & Safety in charge or Security Manager.

For safe food production, all employees are given fresh laundered uniforms every day and nobody is allowed to wear dirty uniform in the unit premises.

A food handler who has had an episode of vomiting, diarrhea in 24 Hrs prior to starting work must report to the hotel doctor for full course of treatment. (Area In-charge must ensure that such a food handler as mentioned above must be restricted from handling open and ready to eat food, unless fit to work)

Health & Safety | 22

Person suffering from jaundice, typhoid, and paratyphoid, chicken pox, is excluded from food handling area till the time him medical reports are normal and does not indication any sign of him/her being a carrier.

A food handler who has an open / infected wound that can contaminate the food/ area should not be allowed to handle food / food contact item until fit to work.

A food handler who is suffering from abdominal cramps or discomfort, Diarrhoea, Fever, Loss of appetite for 3 or more consecutive days, Vomiting, Jaundice, Sneezing â€“ coughing should not be allowed to handle food / food contact item until fit to work.

Cover cuts, burns, lesions and all other wounds between the elbow and wrist with a waterproof dressing and cover the area between the elbow and wrist with a uniform sleeve.

Health & Safety | 23

Any employee with secretions or discharge from neck up and between the fingertips and elbows must be excluded from any work involving direct food contact. However, the employee may work in food handling areas and food storage areas, if no secretion or discharge is visible beyond a wound control or proper dressing. Dispose-off all the food items that the employee was working with, when cut or wounded.

HAZARDOUS FOOD AIM To ensure highest standard of health and safety for the employees leading to safe working environment and safe food.

OBJECTIVES

HAZARDOUS FOOD

To ensure that all the employees must: Understand the consequences of poor health Be aware of the health and safety requirements and importance of adhering to the same

PROCEDURE Hotel does not encourage but will be glad to prepare the food items that contain undercooked / raw high risk items, only as per the guest demand & Hotel will not be held responsible for any issues arising after the consumption of undercooked / raw high risk items. LIST may include but not limited to: Undercooked / raw - eggs, fish, meat, chicken, or other high risk items & finished items containing either or all of these. Guests are informed verbally about the hazards associated with consumption of such food items. The risk with these foods is related to the potential and, in some cases, likely presence of pathogenic bacteria, parasites or viruses. Hazardous Food | 25

1. 2. PROCEDURE 3. 4. 5. Vibrio parahaemolyticus illness is related to the high consumption of raw seafood in Japan. 6. Hepatitis E: pigs are reservoirs of the virus. Acute hepatitis E has been linked to persons who consumed uncooked pig liver sausages. 7. E. coli following consumption of raw beef dish. 8. Paragonimiasis (a parasitic infection) were caused by the consumption of raw or undercooked crayfish. 9. Salmonella a garlic mayonnaise that includes raw egg, was the cause. 10. Uncooked meat as the most important risk factor for Toxoplasma gondii infection in pregnant women.

DISCLAIMER I hereby declare that I have been well informed of the potential health problems that may arise after consuming the following item & the hotel shall not be held responsible for any health issues due to the consumption of below mentioned food. Item-Description Guest Name Signature Hazardous Food | 26

Potential Hazard Categorization for Food Physical Hazards Chemical Hazards Microbiological Hazards Allergens

Common Physical Hazards Glass: light bulbs, glass containers and glass food containers Metal: fragments from equipment such as splinters, blades, needles, utensils, staples, etc. Plastics: material used for packaging, fragments of utensils used for cleaning equipment Stones: incorporated in field crops, such as peas and beans, during harvesting Wood: splinters from wood structures and wooden pallets used to store or transport ingredients or food products Natural components of food: hard or sharp parts of a food (ex: shells in nut products) if consumers do not expect them

Physical & Chemical Hazards | 27

Most Common Potential Physical Hazards in Consumables Physical hazards are either foreign materials unintentionally introduced to food products (ex: metal fragments in ground meat) or naturally occurring objects (ex: bones in fish) that are hazardous to the consumer. A physical hazard contaminates a food product at any stage of production. Food processors should take adequate measures to avoid physical hazards in food.

Factors that cause potential risk to consumers in food products include: Size: Anything in a food product, that is extraneous, and measures two millimeters or more in size can be a health risk. Type of consumer: Products that target infants, the elderly, etc. have a higher risk level. Type of product: The form the product takes such as infant formulas, beverages, etc. can increase risk level. Physical characteristics: hardness, shape and sharpness of a product can affect risk level.

Most Common Potential Chemical Hazards in Consumables Cleaning chemical residues: Chemicals used for cleaning and sanitizing food contact surfaces Premise contaminants: Pest control chemicals, lubricants, coatings, paints, refrigerants and water treatment chemicals Agricultural residues: Pesticides, fertilizers, fungicides, antibiotics and growth hormones. Naturally occurring harmful chemicals: Mycotoxins, scombrotoxin (histamine), mushroom toxins and shellfish toxins. Heavy Metals: Lead, zinc, cadmium, arsenic and mercury.

In the food industry, there are various types of chemical hazards, some notable ones include: Mycotoxins - Mycotoxins are natural toxins which are produced by fungi and can be toxic to humans and animals. They are formed by molds which grow on crops and foods under certain conditions & are usually associated with particular crops (i.e. corn, cereal crops, and apples). Examples - aflatoxin, deoxynivalenol, Ochratoxin, fumonisin and patulin. Natural Toxins - Natural toxins are biochemical compounds produced by plants in response to certain conditions or stressors. Marine Toxins - Marine toxins are a group of toxins that sometimes accumulate in fish and shellfish.

Physical & Chemical Hazards | 28

Common Marine Toxins

Illness

Toxin

Seafood

Paralytic shellﬁsh poisoning (PSP)

Saxitoxin

Oysters, clams, scallops, mussels, cockles, whelks

Amnesic shellﬁsh poisoning (ASP)

Domoic acid

Bivalve molluscan shellﬁsh, clams, mussels, oysters, scallops

Ciguatera poisoning

Ciguatoxin

Tropical ﬁsh such as barracuda, amberjack, red snapper, grouper

Diarrhetic shellﬁsh poisoning (DSP)

Okadaic acid

Various shellﬁsh, cockles, mussels, oysters

Tetrodotoxin poisoning

Tetrodotoxin

Pufferfish, California newt, parrotfish, octopus, starfish, angelfish, and xanthid crabs

Neurotoxic Shellﬁsh Poisoning

Brevetoxin

oysters, clams, and mussels

Physical & Chemical Hazards | 29

Environmental Contaminants - Some examples of environmental contaminants include furan, PCB, bromates, dioxins etc. Lead - sources such as dust and soil. It can also be found in water and some food products (i.e. maple syrup and honey). Arsenic- in trace quantities in soil, rock, water and air. Organic arsenic can be found in fish and shellfish and is the much less harmful form of arsenic Mercury - There are traces of mercury in almost all foods, with very low levels in vegetables and fruits, and high levels in certain types of fish such as shark, swordfish, marlin, escolar and orange roughly, which absorb the mercury from the organisms they consume as well as the surrounding water in which they live.

Food Additives- Examples food colours (natural and synthetic) pH adjusting agents preservatives bleaching agents food enzymes glazing and polishing agents emulsifiers gelling agents

Processing-induced chemicals - Examples are acrylamide, ethyl carbamate, furan etc. Pesticides/Agricultural Products- Pesticides consist of insecticides, fungicides and herbicides. The following are examples Azoxystrobin on peaches, Captan on cherries, Clethodim on beans, Thiocarbamate on apples Veterinary Drug Residues- Veterinary drugs are often used in food-producing animals to control and/or prevent illness in the animal. If these drugs are used inappropriately or the withdra Physical & Chemical Hazards | 30

Most Common Potential Microbiological Hazards in Consumables Microbial Hazard

Associated Foods

Untreated or contaminated waterUnpasteurized Campylobacter (“raw”) milk Raw or undercooked meat, poultry, or shellﬁsh Swallowing contaminated water, including that from recreational sources (e.g., swimming pool or lake) Cryptosporidium Eating uncooked or contaminated food Placing a contaminated object in the mouth Soil, food, water, contaminated surfaces

Clostridium

Many outbreaks result from food left for long periods in steam tables or at room temperature and time and/or temperature abused foods. Meats, meat products, poultry, poultry products , and gravy

Improperly reheated hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli- style meat and poultry Unpasteurized (raw) milk and soft cheeses made Listeria monocytogenes with unpasteurized (raw) milk Smoked seafood and salads made in the store such as ham salad, chicken salad, or seafood salads Raw vegetables Microbiological Hazards | 31

Symptoms and Potential Impact Fever, headache, and muscle pain followed by diarrhea (sometimes bloody), abdominal pain, and nausea. Symptoms appear 2 to 5 days after eating and may last 2 to 10 days. May spread to bloodstream and cause life-threatening infection. Watery diarrhea, dehydration, weight loss, stomach cramps or pain, fever, nausea, and vomiting; respiratory symptoms may also be present. Symptoms begin 7 to 10 days after becoming infected and may last 2 to 14 days. In those with a weakened immune system, including pregnant women, symptoms may subside and return over weeks to months.

Onset of watery diarrhea and abdominal cramps within about 16 hours. The illness usually begins suddenly and lasts for 12 to 24 hours. In elderly, symptoms may last 1 to 2 weeks. Complications and/or death occur only very rarely.

Fever, chills, headache, backache, sometimes upset stomach, abdominal pain, and diarrhea. May take up to 2 months to become ill. Gastrointestinal symptoms may appear within a few hours to 2 to 3 days, and disease may appear 2 to 6 weeks after ingestion. The duration is variable. Those at-risk (including pregnant women and others with weakened immune systems) may later develop more serious illness; death can result from this bacteria. Can cause problems with pregnancy, including miscarriage, fetal death, or severe illness or death in newborns.

Most Common Potential Microbiological Hazards in Consumables Microbial Hazard

Associated Foods

Escherichia coli O157:H7

Undercooked beef, especially ground beef Unpasteurized milk and juices, like “fresh” apple cider Contaminated raw fruits and vegetables, and water Person-to-person contact

Severe diarrhea that is often bloody, abdominal cramps, and vomiting. Usually little or no fever. Can begin 1 to 9 days after contaminated food is eaten and lasts about 2 to 9 days. Some, especially the very young, may develop hemolytic-uremic syndrome (HUS), which cause acute kidney failure, and can lead to permanent kidney damage or even death.

Norovisuses (and other caliciviruses)

Shellﬁsh and fecallycontaminated foods or water Ready-to-eat foods touched by infected food workers; for example, salads, sandwiches, ice, cookies, fruit

Nausea, vomiting, stomach pain usually start between 24 and 48 hours, but cases can occur within 12 hours of exposure. Symptoms usually last 12 to 60 hours. Diarrhea is more prevalent in adults and vomiting is more prevalent in children.

Salmonella

Raw or undercooked eggs, poultry, and meat Unpasteurized (raw) milk or juice Cheese and seafood Fresh fruits and vegetables

Stomach pain, diarrhea (can be bloody), nausea, chills, fever, and/or headache usually appear 6 to 72 hours after eating; may last 4 to 7 days. In people with a weakened immune system, such as pregnant women, the infection may be more severe and lead to serious complications including death.

Toxoplasma gondii

Accidental contact of cat feces through touching hands to mouth after gardening, handling cats, cleaning cat’s litter box, or touching anything that has come in contact with cat feces. Raw or undercooked meat.

Flu-like illness that usually appears 10 to 13 days after eating, may last months. Those with a weakened immune system, including pregnant women, may develop more serious illness. Can cause problems with pregnancy, including miscarriage and birth defects.

Undercooked or raw seafood (ﬁsh or shellﬁsh)

Diarrhea, stomach pain, and vomiting may appear within 4 hours to several days and last 2 to 8 days. May result in a blood infection. May result in death for those with a weakened immune system, including pregnant women, people with cancer or liver disease.

Vibrio vulniﬁcus

Symptoms and Potential Impact

Microbiological Hazards | 32

Hazardous Food items

Food item (undercooked)

Hazard

Beef

Salmonella, Escherichia coli (STECs), Campylobacter jejuni, Listeria monocytogenes, and Staphylococcus aureus,

Lamb

Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter

Pork

Salmonella, Staphylococcus aureus, Toxoplasmosis gondii, Campylobacter, Yersinia enterocolitica, and Listeria monocytogenes. Parasite, Trichinella spiralis

Chicken Duck / Goose Seafood Eggs

Vegetables

Hazardous Food | 33

Salmonella enteritis, Staphylococcus aureus Campylobacter jejuni.Listeria monocytogenes (RTE) Escherichia coli ( E. coli) Salmonella enteritis Vibrio, salmonella, staphylococcus, E.coli, Listeria etc. Parasites: Roundworm & / Tapeworm Salmonella Salmonella, Escherichia coli O157:H7, Campylobacter, Shigella spp., Hepatitis A virus, Noroviruses, Cyclospora cayatenensis, Cryptosporidium, Yersinia pseudotuberculosis, Listeria monocytogenes & norovirus

Product

Minimum Internal Temperature

Beef, Pork, Veal & Lamb Steaks, chops, roasts

62.8 °C

Ground meats

71.1 °C

Ham, fresh or smoked (uncooked)

62.8 °C

Fully Cooked Ham (to reheat)

Cooked hams packaged to 60 °C and all others to 73.9 °C.

All Poultry (breasts, whole bird, legs, thighs, and wings, ground poultry, and stufﬁng)

73.9 °C

Eggs

71.1 °C

Fish & Shellﬁsh

62.8 °C

Leftovers

73.9 °C

Hazardous Food | 34

BEEF

MANAGING FOOD SAFETY 1. Receiving, Storage, Preparation & serving guidelines of FSS should be followed along with the below mentioned. 2. Washing raw form before cooking it is not recommended. Only cooking will destroy any bacteria that might be present on product. 3. Raw Beef: Select beef just before checking out at the register. Put packages of raw beef in disposable plastic bags, if available, to contain any leakage which could cross-contaminate cooked foods or produce. Beef, a perishable product, is kept cold during store distribution to retard the growth of bacteria. Beef | 35

To keep bacterial levels low, store ground beef under chiller temperature and use within 2 days, or freeze. If kept frozen continuously, it will be safe indefinitely. To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 71.1 째C. Raw and undercooked meat may contain harmful bacteria. FSS recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs, and hamburgers to a safe minimum internal temperature of 71.1 째C. To use a food thermometer to check that they have reached a safe internal temperature. Since microwaves may not cook food as evenly as conventional methods, covering hamburgers while cooking will help them heat more evenly. Turn each patty over and rotate midway through cooking. Allow patties to stand 1 or 2 minutes to complete cooking. Then use a food thermometer to check that the internal temperature is 71.1 째C. If ground beef is refrigerated promptly after cooking, it can be safely refrigerated for about 3 or 4 days. If frozen, it should keep its quality for about 4 months. When reheating fully cooked patties or casseroles containing ground beef, be sure the internal temperature reaches minimum 73.9 째C

Project Approach | 19

Beef | 36

It is safe to freeze beef in its original packaging or repackage it. However, for long-term freezing, overwrap the porous store plastic with aluminum foil, freezer paper, or freezer-weight plastic wrap or bags to prevent "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezerburned portions away either before or after cooking the beef. Heavily freezer-burned products may have to be discarded for quality reasons. For best quality, use steaks and roasts within 9 to 12 months. Ready-Prepared Beef: For fullycooked, take-out beef dishes such as Chinese food, barbecued ribs, or fast food hamburgers, be sure they are hot at pickup. Use cooked beef within 2 hours or refrigerate it at in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 73.9 Â°C hot and steaming. It is safe to freeze readyprepared beef dishes. For best quality, use within 4 months. Project Approach | 19

Beef | 37

Hamburgers / Hot Dogs and Food Safety

1. Are considered a "high risk" food because of the poor health standards under which they are manufactured. 2. Ground beef (hamburgers) & Turkey (Hot dogs) are more likely to harbour life-threatening E-coli than any other food. 3. For maximum quality, freeze hot dogs no longer than 1 or 2 months. And, of course, never leave hot dogs at room temperature for more than 2 hours. 4. Although hot dogs are fully cooked, those at increased risk of foodborne illness should reheat hot dogs and luncheon meat until steaming hot before eating, due to the threat of listeriosis. 5. Microbial Hazards associated are Listeria monocytogenes & E.coli. 6. For children younger than 4, whole hot dogs and other round foods can be a choking hazard. The American Academy of Pediatrics advises that to prevent choking, cut hot dogs lengthwise or into very small pieces before giving them to children. If the hot dogs have a casing, remove it before cutting the hot dog into pieces for the child. 7. Make burger patties thin so that they cook all the way through. 8. Cook hamburger and other ground meats thoroughly. Ground beef can turn brown before disease- causing bacteria are killed.

Beef | 38

5. 6. 7. Hamburgers / Hot Dogs and Food Safety 8. 9. Remove the hamburger from the grill, pan or oven and use a digital thermometer to take the temperature in the thickest part of the meat. Cook until the thermometer reads at least 71ÂşC. 10. Follow the manufacturer's directions on the proper use of your specific food thermometer. Oven-safe meat thermometers designed for testing whole poultry and roasts during cooking are not suitable for testing beef patties. 11. Make sure all the hamburgers are ready! If you are cooking more than one, take the temperature in several of the thickest patties. 12. At 71Â°C a safely cooked ground beef patty may vary from slight pink to brown, depending on whether the ground beef was fresh or frozen, and how it was thawed. 13. Never place cooked food back on the same plate or cutting board that previously held raw food - people often make this mistake when cooking on the barbeque. 14. Do not let ready-to-eat foods like lettuce, tomatoes, cheese, etc. come into contact with raw meat or its juices. 15. Never use left-over marinade for basting or as a sauce, unless you boil it first to kill bacteria. 16. Always wash the food thermometer and other utensils and dishware that were used on raw or partially cooked ground beef before using them to check again.

Beef | 39

LAMB

SIMPLE GALLERY SLIDE MANAGING FOOD SAFETY 1. Receiving, Storage, Preparation & serving guidelines of FSS should be followed along with the below mentioned. 2. Washing raw form before cooking it is not recommended. Only cooking will destroy any bacteria that might be present on product. 3. Use ground lamb or stew meat within 1 to 2 days; lamb chops, roasts, and steaks within 3 to 5 days or freeze at -18°C or below. If kept frozen continuously, it will be safe indefinitely. 4. It is safe to freeze lamb in its original packaging or repackage it. However, for long-term freezing, overwrap the porous store plastic with storage wraps or bags to prevent "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the lamb. Heavily freezerburned products may have to be discarded for quality reasons. For best quality, use frozen lamb roasts, steaks, and chops within 6 to 9 months; ground lamb, 3 to 4 months. 5. For fully-cooked, take-out lamb dishes such as Kabobs, Gyros, or Chinese food, be sure they are hot at pickup. Use cooked lamb within 2 hours or refrigerate it at 5 °C or below in shallow, covered containers. Eat it within 3 to 4 days, either cold or reheated to 73.9 °C. It is safe to freeze readyprepared lamb dishes. For best quality, use within 2 to 3 months. Lamb | 41

6. Once the raw product thaws, it will be safe in the refrigerator before cooking 3 to 5 days (for roasts, steaks, and chops) and 1 to 2 days for ground lamb. During this time, if you decide not to use the lamb, you can safely refreeze it without cooking it first. 7. 1. It is safe to cook frozen lamb in the oven, on the stove, or grill 2. without defrosting it first; the 3. cooking time may be about 50% 4. longer. Do not cook frozen lamb 5. in a slow cooker. 6. 7. 8. Marinate lamb roasts, steaks, or chops in the refrigerator up to 5 days. Lamb cubes or stew meat can be marinated up to 2 days. Boil used marinade before brushing on cooked lamb. Discard any uncooked leftover marinade. 9. Once a perishable product is frozen, it doesn't matter if the date expires because foods kept frozen continuously are safe indefinitely. 10. For best quality, use frozen lamb roasts, steaks, and chops within 6 to 9 months; ground lamb, 3 to 4 months. 11. For safety, follow the USDA recommendations cooking lamb patties and ground lamb mixtures such as meat loaf to a safe minimum internal temperature of 72 Â°C as measured by a food thermometer. Cook all organ and variety meats (such as heart, kidney, liver and tongue) to 72 Â°C. Cook all raw lamb steaks, chops, and roasts to a minimum internal temperature of 63 Â°C as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. For approximate cooking times for use in meal planning, see the following chart. 12. NEVER brown or partially cook lamb to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially cook or microwave lamb immediately before transferring it to a hot grill or conventional oven to finish cooking

Lamb | 42

PORK

Managing Food Safety 1. Receiving, Storage, Preparation & serving guidelines of FSS should be followed along with the below mentioned. 2. Washing raw form before cooking it is not recommended. Only cooking will destroy any bacteria that might be present on product. 3. After defrosting bacon, it will be safe in the refrigerator for 7 days before cooking. If you decide not to use the bacon during this time, you can safely refreeze it without cooking it first. 4. It is safe to cook bacon from the frozen state. Pork | 43

1. 2. 3. Managing Food Safety 4. 5. It's very difficult to determine the temperature of a thin piece of meat such as bacon, but if cooked crisp, it should have reached a safe temperature. Cooked, cured meat such as bacon can remain pink due to its curing agents, even when the meat has reached a safe temperature. 6. Never brown or partially cook raw bacon and then refrigerate to finish cooking later. This is because any bacteria present will not be destroyed. Cook bacon completely before removing it from the heat source. 7. To be sure all bacteria are destroyed, cook meat loaf, meatballs, and hamburgers to a safe minimum internal temperature of 71.1 Â°C. 8. To use a food thermometer to check that they have reached a safe internal temperature. 9. Follow the storage guidelines.

Pork | 44

CHICKEN

FOOD SAFETY

CHICKEN

MANAGING FOOD SAFETY 1. Receiving, Storage, Preparation & serving guidelines of FSS should be followed along with the below mentioned. 2. Washing raw form before cooking it is not recommended. Only cooking will destroy any bacteria that might be present on product. 3. Fresh Chicken: Immediately place chicken in a refrigerator. Use it within 1 or 2 days, or freeze it. If kept frozen continuously, it will be safe indefinitely. 4. Ready-Prepared Chicken: Use it within 2 hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to minimum 73.9 Â°C. It is safe to freeze ready-prepared chicken. For best quality, flavor, and texture, use it within 4 months. Chicken | 45

CHICKEN

1. 2. 3. 4. 5. Thawing: Once the raw chicken thaws, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken thawed in the refrigerator is not used, it can safely be refrozen without cooking it first. 6. Chicken that was thawed in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. 7. Ground poultry and ground poultry dishes should always be cooked to minimum 73.9 Â°C internal temperature as measured with a food thermometer; leftovers should also be reheated to minimum 73.9Â°C. 8. Stuffed Chicken: immediately cook the stuffed, raw chicken in an oven set no lower than 162.8 Â°C. 9. Do not microwave a stuffed chicken. Food cooks so quickly in a microwave oven that the stuffing might not have enough time to reach the safe minimum internal temperature needed to destroy harmful bacteria. 10. Marinating: Chicken may be marinated in the refrigerator for up to 2 days. Boil used marinade before brushing it on cooked chicken. Discard any uncooked leftover marinade. 11. It is safe to partially precook or microwave chicken immediately before transferring it to the hot grill to finish cooking. Chicken | 46

DUCK AND GOOSE

DUCK & GOOSE

Managing Food Safety 1. Receiving, Storage, Preparation & serving guidelines of FSMS should be followed along with the below mentioned. 2. Washing raw form before cooking it is not recommended. Only cooking will destroy any bacteria that might be present on product. 3. Fresh Duck / Goose: Refrigerate a duck or goose immediately and use within 1 or 2 days, or freeze in its original packaging. If kept frozen continuously, it will be safe indefinitely. 4. RTE: Use it within 2 hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat either cold or reheated. It is safe to freeze ready prepared duck or goose. 5. Marinating: Marinate duck or goose in the refrigerator up to 2 days. Boil used marinade before brushing it on the cooked poultry. Discard any uncooked leftover marinade. 6. Safe Cooking: FSS recommends cooking whole duck or goose to a safe minimum internal temperature of 73.9 Â°C as measured using a food thermometer. Duck and Goose | 47

SEAFOOD

Managing Food Safety 1. Receiving, Storage, Preparation & serving guidelines of FSS should be followed along with the below mentioned. 2. Raw fish and shellfish should be kept in the refrigerator only 1 or 2 days before cooking or freezing. If kept frozen continuously, it will be safe indefinitely. 3. Eat either cold or reheated. It is safe to freeze ready prepared Seafood. 4. Marinating: Marinate in the refrigerator up to 2 days. Boil used marinade before brushing it on. Discard any uncooked leftover marinade. 5. Safe Cooking: FSS recommends cooking seafood to a safe minimum internal temperature of 6. Â°C as measured using a food thermometer. 7. After cooking, store seafood in the refrigerator 3 to 4 days. Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage. 8. For best quality, freeze cooked fish for up to 3 months. Frozen raw fish is best used within 3 to 8 months; shellfish, 3 to 12 months. 9. Seafood should never be left out over two hours. Seafood | 48

SUSHI

Food Safety Guidelines for Sushi 1. Sushi and sashimi and their preparation processes carry specific features that may be associated with introduction of microbiological hazards. 2. Firstly, most ingredients used for sushi and sashimi are eaten raw and cold. Secondly, cooked ingredients are not reheated prior to serving. 3. Thirdly, the storage temperature, if not properly maintained, could contribute to growth and persistence of micro-organisms. And fourthly, the preparation involves many handling steps by bare hands. The practice of food handlers therefore plays a crucial role in determining the hygienic status of the final products. 4. The most commonly used seafood for sushi and sashimi are salmon, tuna, octopus, yellow tail, and hokkigai. For sushi, ingredients other than marine products may be used.

Sushi | 49

1. 2. 3. 4. 5. Only sushi / sashimi-grade tuna or fish should be used in raw fish sushi. (A certificate of analysis must be produced for the fish being used, stating the safety status of raw food item). Buy the seafood and other raw materials from reliable and reputable sources. 6. The temperature of the freezer or chiller should be monitored regularly; At this temperature range, the growth of most bacteria can be prevented but some pathogens, notably Listeria monocytogenes and a wide variety of food spoilage organisms, may grow slowly. 7. The raw ingredients and prepared foods should be stored separately to prevent cross-contamination; After preparation and during transportation and display, all sushi and sashimi should be covered and kept chilled to reduce the risk of cross-contamination and multiplication of bacteria; and 8. The leftovers should be discarded after business hours. 9. Frozen seafood is usually defrosted in the refrigerator one day before preparation. On the day of preparation, the seafood is washed and then cut into the desired shape such as fillets, slices or cubes. They can be immediately served as sashimi, like salmon sashimi and tuna sashimi.

Sushi | 50

8. 9. 10. Preparation of rice is a major step in sushi processing. Rice is cooked, cooled and then treated with seasonings such as vinegar and sugar. If it is not used immediately, they may be put in the refrigerator temporarily, otherwise the shari (vinegared rice) is pressed or molded into the desired shape, usually as a rice cube weighing 25-30g. This may be done by an automatic molder, or by hand, depending on the scale of the food premises. Seafood slice is then added on the rice cube so as to be served as seafood sushi. This style of sushi is called as "NigiriSushi". 11. There are other types of sushi ("Maki-Sushi" & "OshiSushi") with additional ingredients like seaweed and cucumber that may require more handling. They may be pressed hard, rolled tight and cut. Again, they may be served immediately or chilled during transportation or display. 12. If bamboo mats are used then it is recommended that they be covered with clean cling wrap and the cling wrap changed regularly. 13. As such, it is a requirement maintain the temperature of sushi either at or below 5 ̊ C till consumption time. 14. The “4 hour/2 hour rule” is used by Food Standards as an example of an alternative method for compliance for food display. Based on this, the HACCP team will permit sushi to be displayed at temperatures greater than 5°C for no more than 4 hours, provided: 15. The Food Standards Code requirements are followed during the receipt, preparation and storage of sushi and raw materials; 16. Proper acidification of the rice (to a pH less than or equal to 4.6) takes place to inhibit the growth of food poisoning bacteria. The pH must be recorded. 17. Sushi is never displayed at temperatures above 25°C. (4 hour/2 hour rule). Sushi | 51

Preparation of Acidified Rice

Preparation of fillings and sushi

1 Proper preparation of acidified rice is important to ensure the rice is safe to use. Rice acidified to a pH of less than 4.6 will inhibit the growth of pathogenic bacteria. Acidification of rice should occur as soon as possible after cooking is finished. The pH of the rice is to be checked to ensure proper acidification has occurred. Once acidified, the rice must be stored covered when not being used. Acidified rice can be stored up to 8 hours and at the end of the day, the remaining rice must be discarded. Note: If cooked rice is not acidified, it must be stored under refrigeration at or below 5°C at all times.

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All potentially hazardous raw materials should be kept under refrigeration until used – this is especially the case for raw fish. Acidified rice should be at room temperature prior to making the sushi products. Once prepared, sushi should be placed under refrigeration unless it is being displayed for use immediately. If cooked ingredients are not tempered (e.g. cooked meat and tamago at 5°C or less and acidified rice at room temperature) prior to making sushi, the sushi must be placed under refrigeration prior to display to effectively decrease temperature to 25°C or less. Display cabinets will not effectively reduce the temperature of prepared sushi. Sushi must not be left unrefrigerated unless on display. Display of sushi • Providing the previous requirements have been met, sushi can be displayed at temperatures greater than 5°C for no longer than 4 hours. During display, sushi must be kept out of direct sunlight. Either each roll or batch must be able to be identified.

EGGS

Managing Food Safety 1. Check your eggs for visible cracks. If cracked it is safest to discard them. 2. Wash hands and all food contact surface areas (counter tops, utensils, dishes, and cutting boards) with soap and water after contact with raw eggs. Then disinfect the food contact surfaces using a sanitizing agent, such as bleach, following label instructions. 3. Wash hands and all food contact surface areas (counter tops, utensils, dishes, and cutting boards) with soap and water after contact with raw eggs. Then disinfect the food contact surfaces using a sanitizing agent, such as SUMA Bac D10, following label instructions. 4. If you are not going to cook the eggs further, donâ€™t separate the yolk from the white using the shell as that could contaminate the raw egg. Use a sanitized tool if needed. Eggs | 53

3. 4. 5. Eat eggs promptly after cooking. Do not keep eggs warm or at room temperature for more than 2 hours. 6. Dishes containing raw eggs as an ingredient, that aren’t going to be cooked before being eaten, should be avoided to be served to those vulnerable people at greater risk from food poisoning such as small children, pregnant women, the elderly and people with compromised immune systems. 7. Egg meals should be cooked for these vulnerable people until the yolk in a boiled egg has started to become firm or eggs have become set in omelets or scrambled eggs. 8. If you accidentally drop pieces of shell into your egg mixture, it too could be contaminated and the mixture will need thorough cooking. Remove the shell pieces with a clean spoon or fork. 9. Refrigerate unused or leftover eggcontaining foods promptly.

Cooking of Eggs Prepare raw egg foods just before you are going to consume them and refrigerate immediately at 5°C or below, so the bacteria cannot grow. Eggs should be thoroughly cooked until both the yolk and white are firm. Recipes containing eggs mixed with other foods should be cooked to an internal temperature of 71°C. Use a food thermometer to be sure that the internal temperature of the cooked product reaches 71.1 °C. Eggs | 54

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Avoid restaurant dishes made with raw or lightly cooked, unpasteurized eggs. To use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that would result in consumption of raw or lightly cooked eggs. 11. Egg products can be substituted in recipes typically made with raw eggs that won't be cooked (for example, Caesar salad, Hollandaise sauce, eggnog, homemade mayonnaise, ice cream, and key lime pie). It is not recommended to use raw shell eggs that are not cooked or are undercooked due to the possibility that Salmonella bacteria may be present. 12. If the container for liquid products bears a "use-by" date, observe it. Follow the storage and handling instructions provided by the manufacturer. 13. Follow Supplierâ€™ / Manufacturerâ€™s storage & usage guidelines. 14. Unopened dried egg products and egg white solids can be stored at room temperature as long as they are kept cool and dry. After opening, store in the refrigerator. 15. Reconstituted egg products should be used immediately or refrigerated and used that day. Eggs | 55

STUFFING | FILLING | DRESSING

STUFFING

FILLING

DRESSING

Food Safety Guidelines 1. Because stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature. 2. Stuffing should not be prepared ahead. The dry and wet ingredients for stuffing can be prepared ahead of time and chilled. However, do not mix wet and dry ingredients until just before spooning the stuffing mixture into a poultry cavity, in/on other meat, or into a casserole. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment. 3. The stuffed meat, poultry, or stuffing in a casserole should be placed immediately after preparation in an oven set no lower than 162.7 Â°C. 4. A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 73.8 Â°C. If the stuffing is inside whole poultry, take the poultry out of the oven and let it stand 20 minutes before removing the stuffing. 5. Refrigerate cooked poultry and stuffing within 2 hours. For meat containing small amounts of stuffing (for example: stuffed pork chops, veal breasts, or chicken breasts), meat and stuffing may be left intact when refrigerating the leftovers. 6. Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days. Stuffing, Filling & Dressing | 57

5. 6. 7. Reheat the cooked stuffing to minimum 73.8 Â°C just as for all leftovers. Do not stuff whole poultry with leftover cooked stuffing. 8. It is safe to freeze uncooked stuffing. Ingredients can be combined, put into a shallow container, and frozen immediately. To use it safely, do not thaw it before cooking. Cook the frozen stuffing until it reaches 73.8 Â°C. 9. If stuffing would be using raw meat, poultry, or shellfish, the raw ingredients should be precook before stuffing the 1. item to reduce the risk of food borne 2. illness from bacteria that may be found 3. in raw ingredients. 4. 10. Stuffing cages, stuffing bags and 5. cheesecloth are designed to hold 6. stuffing inside the turkey cavity while it 7. cooks. hey make it easier to remove 8. the stuffing by simply pulling the cage 9. handle or stuffing bag out of the turkey10. cavity when done. 11. Be sure to follow manufacturer instructions and make sure the stuffing is loosely packed in the cage, bag, or cheesecloth prior to cooking the turkey. Cook the turkey immediately after stuffing. For food safety do not cool stuffing before spooning it into a poultry cavity. It should be mixed just before stuffing and cooking the turkey. 12. Do not stuff turkeys or other poultry to be deep-fat fried. Because whole poultry fries very rapidly, sufficient heat may not be conducted to the center of the stuffing to destroy any bacteria that could be present. 13. Do not refrigerate a whole, cooked turkey with stuffing inside. It would take too long for the stuffing to reach a safe temperature. Stuffing, Filling & Dressing | 58

M A R I N AT I N G

A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it.

MARINATING

Managing Food Safety 1. Marinate food in the refrigerator, not on the counter. 2. Poultry and cubed meat or stew meat can be marinated up to 2 days. 3. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. 4. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it.

Marinating | 59

SMOKING Managing Food Safety 1. A covered grill can also be used for smoking food by placing a drip pan of water beneath the meat on the grill. 2. Cook food in smokers made of materials approved for contact with meat and poultry. 3. Don't smoke foods in makeshift containers such as galvanized steel cans or other materials not intended for cooking. Chemical residue contamination can result. 4. Cooking time depends on many factors: the type of meat, its size and shape, the distance of food from the heat, the temperature of the coals, and the weather. It can take anywhere from 4 to 8 hours to smoke meat or poultry, so it's imperative to use thermometers to monitor temperatures. 5. Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher temperatures.

Smoking is slowly cooking food indirectly over a fire. This can be done by using a "smoker," which is an outdoor cooker especially designed for this purpose.

SMOKING Smoking | 60

FREESING & REFREEZING

FREEZING & REFREEZING

Freezing & Refreezing | 61

Managing Food Safety 1. Food stored constantly at freezing temperature will always be safe. Only the quality suffers with lengthy freezer storage. 2. Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. 3. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. 4. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. 5. Freeze leftovers within 3-4 days. 6. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 Â°F. 7. It's not necessary to cook raw foods before refreezing. 8. If there is a power outage, the freezer fails, or if the freezer door has been left ajar by mistake, the food may still be safe to use if ice crystals remain. If the freezer has failed and a repairman is on the way, or it appears the power will be on soon, don't open the freezer door. If the freezer door was left ajar and the freezer continued to keep the food cold, the food should stay safe.

Freezing & Refreezing | 62

7. 8. 9. A freezer full of food will usually keep about 2 days if the door is kept shut; a half-full freezer will last about a day. The freezing compartment in a refrigerator may not keep foods frozen as long. If the freezer is not full, quickly group packages together so they will retain the cold more effectively. 10. Separate meat and poultry items from other foods so if they begin to thaw, their juices won't drip onto other foods. 11. When the power is off, it is ok to put dry ice, block ice, or bags of ice in the freezer or transfer foods to another freezer until power is restored. 12. To determine the safety of foods when the power goes on, check their condition and temperature. If food is partly frozen, still has ice crystals, or is as cold as if it were in a refrigerator, it is safe to refreeze or use. 13. Discard foods that have been warmer than 4.4 Â°C for more than 2 hours. Discard any foods that have been contaminated by raw meat juices. Dispose of soft or

Freezing & Refreezing | 63

melted ice cream for quality's sake. 14. Note: Freezer storage is for quality only. Frozen foods remain safe

D E E P FAT F R Y I N G

DEEP FAT FRYING

Managing Food Safety

1. Deep frying oil can reach temperatures of over 204.4 Â°C. 2. All oils have a "smoke point" at a specific temperature. At the "smoke point," the oil begins to break down and can have a foul odor or taste. The following oils have a high "smoke point" and are recommended to use for deep frying: peanut, canola, corn, grape seed, safflower, sunflower, and vegetable. 3. Fill the oil container to the recommended level and adjust your fryer to the temperature best for the food you are frying. 4. If you are using a skillet, fill oil no more than 2 inches from the top of the skillet to allow space for the oil to rise when the food is added. 5. If available, use a candy or deep frying thermometer to ensure the oil reaches and stays at the correct temperature. (See table below for frying temperatures.) Deep Fat Frying | 65

When the oil has reached the correct temperature, it is time to begin deep-frying. Before placing battered food in the oil, remove any excess batter to prevent debris in the oil and maintain an even coating on the food. If you are planning to reuse the oil, strain it through a cheese cloth or sieve. Store the used oil in a sealed and light-proof container for up to 3 months. For best quality, refrigerate used frying oil that you want to use again. If the oil is clouded or if the oil starts to foam or has a foul odor, taste, or smell, discard it. The safest way to dispose of oil is by pouring it into a sealable metal container such as a coffee can, or gallon milk jug, and then throw the oil-filled container in the trash. Used cooking oil can also be recycled in some areas. If there is a recycle drop-off point in your area, check it to see if they will accept your oil so it could be used to make biodiesel fuel or soap. Do not pour oil down the sink. Oil will cool with water in the drain and congeal causing backups in your sink, septic system, or public sewer system. Refrigerate leftovers within 2 hours of frying (1 hour if the temperature is above 32 Â°C). Cooked food left over 2 hours at room temperature can cause rapid bacteria growth and make the food unsafe to eat. Deep Fat Frying | 66

M I C R O W AV E O V E N C O O K I N G

Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely.

MICROWAVE

Managing Food Safety 1. Microwave ovens can cook unevenly and leave "cold spots," where harmful bacteria can survive. For this reason, it is important to use the following safe microwaving tips to prevent foodborne illness. 2. If needed, Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Cooking bags also provide safe, even cooking. Microwave Cooking | 67

1. 2. 3. Do not cook large cuts of meat on high power (100%). Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas. 4. Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive, and for more even cooking. 5. When partially cooking food in the microwave oven to finish cooking on the grill or in a conventional oven, it is important to transfer the microwaved food to the other heat source immediately. Never partially cook food and store it for later use. 6. Use a food thermometer or the oven's temperature probe to verify the food has reached a safe minimum internal temperature. Cooking times may vary because ovens vary in power and efficiency. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.

Cook foods to the following safe minimum internal temperatures: Cook all raw & ground chicken, beef, pork, lamb and veal steaks, chops, roasts & left overs to a minimum internal temperature of 73.9 Â°C as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Microwaving stuffed, whole poultry is not recommended. The stuffing might not reach the temperature needed to destroy harmful bacteria. Cook stuffing separately to 73.9 Â°C. Microwave Cooking | 68

M I C R O W AV E O V E N D E F R O S T I N G Managing Food Safety 1. Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to migrate into food. 2. Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time. Do not hold partially cooked food to use later. 3. Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating. 4. Heat ready-to-eat foods such as hot dogs, luncheon meats, fully cooked ham, and leftovers until steaming hot. 5. After reheating foods in the microwave oven, allow standing time. Then, use a clean food thermometer to check that food has reached 73.9 Â°C internally.

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SOUS VIDE These are foreseeable microbiological hazards in three broad areas that must be managed:

1 Non-proteolytic Clostridium botulinum.

2 Listeria monocytogenes

Clostridium perfringens

SOUS VIDE

Sous videâ€? refers to the process of vacuum-sealing food and cooking it in a temperature controlled water bath.

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The risks associated with sous vide foods will be reduced if:

Thinner portions of food are prepared so that heating and cooling are rapid.

The time food is held below 54.5Â°C during cooking is limited to six hours.

Water and/or food temperatures are checked using a tip sensitive digital thermometer that is accurate to 0.1Â°C.

Risks are not compounded. Cooking large portions of mechanically tenderized meat for extended times at low temperatures would be irresponsible.

Water bath temperatures of at least 55Â°C are used so that the growth of Clostridium perfringens is first prevented and then destruction of the cells commences.

Commercial equipment with adequate heating capacity and excellent temperature control is used.

Prepared foods are not stored for extended times unless processes have been validated.

Always use food grade thermal resistant plastic bags for the process. Sous Vide | 72

Product Cooking 1. Processed 90/10. Heated to reduce the numbers of non-proteolytic Clostridium botulinum by 99.9999%. A combination of temperature and time equivalent to 90°C for 10 minutes. 2. Processed 70/2. Heated to reduce the numbers of Listeria monocytogenes by 99.9999%. This is commonly known as food pasteurization. A combination of temperature and time equivalent to 70°C for 2 minutes. 3. Cooked. One process specified by the US Food Safety Inspection Service (FSIS, 2011) calls for the slowest heating part of the food to be heated to 63°C followed by a 3- minute rest time. 4. Lightly processed. Some sous vide recipes do not result in cooked food. Any contaminant bacteria or parasites that might be present are likely to survive.

Sous Vide | 73

Product Cooling 1. Clostridium perfringens is associated with inadequate cooling and reheating of foods. 2. It forms a tough heat resistant spore that is not killed during normal cooking. 3. It grows in the absence of oxygen and food packed under vacuum in a pouch provides an ideal environment for growth. 4. The bacteria can grow exceptionally quickly (doubles every 10 minutes) in warm food, especially meat. 5. When temperature abused food is consumed the bacteria will form spores in the gut and, in the process, release a toxin. 6. Always follow blast chilling guidelines.

Extended refrigerated storage of food Clostridium botulinum 1. Growth in the absence of air produces a tough spore that survives normal cooking. 2. Growth across a wide temperature range, including some strains that grow at refrigeration temperatures. 3. The ACMSF (2007) recommended a maximum ten day shelf life for vacuum and modified atmosphere foods stored between 3Â°C and 8Â°C when other controlling factors could not be identified. 4. The ACMSF recommended that, in addition to chill temperatures which should be maintained throughout the food chain, the following controlling factors should be used singly or in combination to prevent growth and toxin production by non-proteolytic C. botulinum in chilled foods with a shelf life of more than ten days:

1. A heat treatment of 90Â°C for 10 minutes or equivalent lethality. 2. A pH of 5 or less throughout the food and throughout all components of complex foods. 3. A minimum salt level of 3.5% in the aqueous phase throughout the food and throughout all components of complex foods. 4. A water activity of 0.97 or less throughout the food and throughout all components of complex foods. 5. A combination of heat and preservative factors which can be shown consistently to prevent growth and toxin production by cold tolerant C. botulinum.

Sous Vide | 74

Product Reheating Listeria monocytogenes Small portions of sous vide food are relatively easy to cool and reheat. With attention to detail the risk of C. perfringens in small pouches of sous vide food can be controlled. Meat typically being reheated at 55°C since the ideal serving temperature for meat is 50°–55°C. If the food is to be rerefrigerated, the total time a food can be at room temperature and then be safely put back in the refrigerator to use later is two hours.

Listeria monocytogenes 1. Because of its sensitivity to heat, cooking will reduce the number of Listeria monocytogenes 1,000,000fold provided all parts of the food reach a temperature of, or equivalent to, 75°C. This is known as a 6D process. 2. Although growth does not stop, storage at 5°C will substantially slow the growth of Listeria monocytogenes in cook chill foods. 3. Limiting storage times or shelf life is the other major control that can be used. Sous Vide | 75

The ‘4-hour/2-hour summarised below: Any

ready-to-eat

rule’

potentially

hazardous food, if it has been at temperatures between 5°C and 60°C: o for a total of less than two hours, must be refrigerated or used immediately. For a total of longer than two hours but less than four hours, must be used immediately. For a total of four hours or longer, must be thrown out.

VA C U U M PA C K I N G

VACUUM PACKING

Managing Food Safety 1. As much as possible only fresh products must be considered for vacuum packaging. 2. All equipment, e.g. slicing machine, knives, in direct contact with the food products must be thoroughly cleaned and disinfected after each use. 3. The vacuum packing machine must be thoroughly cleaned and disinfected after use and in particular between using it for raw and cooked food. Particular care must be taken to clean and disinfect hidden areas that provide breeding grounds for germs. Vacuum Packaging | 77

2. 3. 4. Team members must be well trained to clean and disinfect the vacuum packer, paying close attention to hidden areas and removable plates. 5. Where possible, direct handling of the food must be kept to a minimum. Staff should wash their hands thoroughly prior to handling food. 6. Vacuum packing machine must be checked regularly by Chef in-charge & Maintenance Team and should be well maintained. Records should be maintained if service is outsourced. 7. Approved bags for vacuum packing must be used and stored in a clean, dry environment. 8. Chef In –charge must ensure that every packet is suitably and sufficiently sealed with a tight fit round the food and the seal intact for excess air and/or leaks to minimize the risk of contamination and subsequent growth of 1. bacteria. 2. 3. 4. 5. 6. 7. 8. 9. Vacuum packed ready to eat high risk food must be stored at 5ºC or below. As C. botulinum and Listeria can grow at refrigeration temperatures you are strongly recommended to set the fridge temperature at 5ºC or less to slow their growth. 10. After vacuum packaging, food items are stored in chiller for not more than 10 days. (At a temperature < 5 ºC) (References) & in freezer (at a temperature < -18ºC) for indefinite days as product will be safe but quality can deteriorate. (But not more than 90 days / mentioned in shelf life chart of FSMS) 11. The vacuum packed product should be easily identifiable to make sure correct stock rotation is maintained, 12. i.e. with date of production and / or an appropriate ‘Use by date’. 13. If food is being re-wrapped, this must be easily identified, e.g. corned beef from a tin – the date the tin was opened in addition to an approximate ‘use by’ date (10 days recommended unless there is evidence to support a longer durability date). 14. Vacuum packing more than once must be avoided, as it becomes impossible to assess the shelf life for the product. 15. It is essential that any out of date chilled vacuum packed products are discarded, even if the food appears acceptable to the senses, e.g. sight, Vacuum Packaging | 78 smell, because it could cause illness.

OUTSIDE FOOD POLICY

AIM To ensure that guests are not encouraged for the storage & processing of the consumables brought from outside.

OUTSIDE FOOD

OBJECTIVES 1. To make guests understand the high levels of food safety & quality standards being followed while handling & preparing food.

Outside Food Policy | 79

PROCEDURE 1. As part of the FSS, we have established a Quality Assurance Programme which does not encourage guests to bring in any food from outside for storage or processing. 2. On exceptional occasions the hotel will gladly prepare foods that are fresh and have been passed by the Executive Chef of the hotel to be free from odour, of a chilled degree of less than 5°C and are visually in a healthy looking state. 3. In any case the outer packaging of the food brought should never be allowed inside the production area. 4. It must be remembered that most food brought in to the hotels are of the hazardous nature and the hotel is strictly controlled by the international norms of H.A.C.C.P for food hygiene and safety. 5. Guest should be informed to consider that: Any illness arising after the consumption of the brought in food, the hotel will accept no claims made for any illness occurred, as any temperature control prior to receiving the food will be out of our control. 6. The “OUTSIDE FOOD” disclaimer has to be presented & duly filled by the guest & Chef in-charge

The Disclaimer has to be kept for one year as a record Details of Food item brought in: ………………………………………………………………………………………… ……………………………………………………………………………………….… Date & time of Hand over: ……………………… Guest Sign......................................................... Hotel representative Sign.................................. Outside Food Policy | 80

TAKE AWAY FOOD

TAKE AWAY FOOD POLICY

AIM To ensure that guests are informed of the safety & quality concerns for the packed / Take away food.

OBJECTIVES 1. To make guests understand the instructions from while serving Take away food / box. 2. To ensure that all the take away food items are packed & labelled properly meeting the requirement of food safety standards

Take Away Food | 81

PROCEDURE 1. Follow a specific menu for take

away

orders

considering the use of low risk items. 2. If any specific requirement by the guest, chef should inform

explain

guest

about the safety & quality concerns. 3. Keep

the

food

under

controlled conditions until hand over. 4. Affix a “use by” date & time to pack for consumption on same day, and also the company

‘Take-Away’

sticker. 5. If order for a sensitive / allergic

guest,

affix

allergy sticker. 6. Always explain the guest verbally about the stickers affixed on the take away box. 7. Use

only

food

grade

standard packaging material for the same. 8. All the packaging material should always be stored under

proper

conditions.

hygienic Take Away Food | 82 Project Approach | 19

AIM To ensure that all the food handlers understand the importance of correct storage of preprocessed food

SECONDARY SHELF LIFE

OBJECTIVES To ensure that all the employees must 1. Understand the term â€œ secondary shelf lifeâ€? 2. Follow a procedure for controlling the usage of items post defined secondary shelf life. 3. Follow the use of Secondary Shelf Life labeling to ensure refrigerated products are stored for only limited time periods, to prevent the growth of any disease causing bacteria

Secondary Shelf Life | 83

PROCEDURE 1. All the pre-packed food items once opened, must be labelled with the date of opening. 2. Instructions written on the label to be followed strictly for the usage time after opening. 3. Primary container should be discarded after usage & should not be used to store another item. Only if it is written on the label â€œcontainer to be reusedâ€?, it can be used. 4. All the sections must have a table of secondary shelf life for all the processed items prepared in that section, & should be followed thoroughly. 5. Secondary shelf life is applicable only if the products are stored all the time till consumption

per

the

storage

instructions.

Secondary shelf life for prepared cold food should not exceed 48 hours / 2 days, unless specified by FSS. Secondary shelf life of prepared hot food should not exceed 72 hours / 3 days, unless specified by FSS.

Secondary Shelf Life | 84

STORAGE TIMES BEEF | LAMB | VEAL Product

Refrigerator

Freezer

Fresh beef roast, steaks, chops, or ribs

3 to 5 days

6 to 12 months

Fresh beef liver or variety meats

1 or 2 days

3 to 4 months

Home cooked beef, soups, stews or casseroles

3 to 4 days

2 to 3 months

Store-cooked convenience meals

1 to 2 days

2 to 3 months

Cooked beef gravy or beef broth

1 or 2 days

2 to 3 months

Beef hot dogs or lunch meats, sealed in package

2 weeks (or 1 week after a "Use-By" date)

1 to 2 months

Beef hot dogs, opened package

7 days

1 to 2 months

Lunch meats, opened package

3 to 5 days

1 to 2 months

TV dinners, frozen casseroles

Keep Frozen

3 to 4 months

Canned beef products in pantry

2 to 5 years in pantry; 3 to 4 days after opening

After opening, 2 to 3 months

Jerky, commercially vacuum packaged

1 year in pantry Refrigerate 2 to 3 months

Do not freeze

STORAGE TIMES

PORK

Product

Refrigerator

Freezer

Salt pork

1 month

4 to 6 months

Bacon

7 days

4 months

Beef bacon

7 days

4 months

Canadian bacon, sliced

3 to 4 days

4 to 8 weeks

Poultry bacon

7 days

4 months

Pancetta

7 days

4 months

Dry-cured sliced bacon

4 weeks in the refrigerator

3 months

Dry-cured slab bacon

4 to 6 weeks in the refrigerator

3 months

Bacon cured without nitrites 3 weeks in the refrigerator

6 months

Leftover cooked bacon, cooked by consumer

4 to 5 days

1 month

Baby food with fresh bacon

2 to 3 days after opening (leftovers not heated)

1 month

Cooked bacon, purchased shelf stable

After opening, refrigerate and use within 5 to 14 days. See product package for speciďŹ c recommendations.

3 months

Cooked bacon, purchased refrigerated

Observe manufacturer's "use-by" date.

3 months for best quality

Canned bacon in pantry

3 to 4 days after opening

2 to 3 months after opening

Bacon bits, made with real bacon

After opening, refrigerate up to 6 weeks.

1 to 2 months

Imitation bacon bits (made Refer to jar for refrigerator Not necessary for safety. with soy) storage.

STORAGE TIMES CHICKEN Product

Refrigerator

Freezer

Fresh Chicken, whole

1 to 2 days

1 year

Fresh Chicken, parts

1 to 2 days

9 months

Giblets or Ground Chicken

1 to 2 days

3 to 4 months

Cooked Chicken, Leftover

3 to 4 days

4 months

Chicken Broth or Gravy

3 to 4 days

2 to 3 months

Cooked Chicken Casseroles, Dishes or Soup

3 to 4 days

4 to 6 months

Cooked Chicken Pieces, covered with broth or gravy

3 to 4 days

6 months

Cooked Chicken Nuggets, Patties

3 to 4 days

1 to 3 months

Fried Chicken

3 to 4 days

4 months

Take-Out Convenience Chicken (Rotisserie, Fried, etc.)

3 to 4 days

4 months

Restaurant Chicken Leftovers, brought immediately home in a "Doggy Bag"

3 to 4 days

4 months

Store-cooked Chicken Dinner including gravy

3 to 4 days

2 to 3 months

Chicken Salad

3 to 5 days

Do not freeze if it contains mayonnaise

Deli-sliced Chicken Luncheon Meat

3 to 5 days

1 to 2 months

Chicken Luncheon Meat, sealed 2 weeks (but no longer than 1 week after a in package "sell-by" date) Chicken Luncheon Meat, after 3 to 5 days opening

1 to 2 months 1 to 2 months

STORAGE TIMES CHICKEN Product

Refrigerator

Freezer

Vacuum-packed Dinners, Commercial brand with USDA seal

Unopened 2 weeks; Opened 3 to 4 days

1 to 2 months

Chicken Hotdogs, unopened

2 weeks (but no longer than 1 week after a "sell-by" date)

1 to 2 months

Chicken Hotdogs, after opening

1 week

1 to 2 months

Canned Chicken Products

2 to 5 years in pantry

Do not freeze in can.

STORAGE TIMES DUCK AND GOOSE Product

Refrigerator

Freezer

Fresh Duck or Goose

1 to 2 days

6 months

Fresh Giblets (liver, etc.)

1 to 2 days

6 months

Cooked Duck or Goose; gumbo, stews or casseroles

3 to 4 days

2 to 3 months

Leftover takeout or restaurant food

3 to 4 days

2 to 3 months

Smoked duck breast or franks: Vacuum sealed

2 weeks (or 1 week after "use-by date")

1 to 2 months

Smoked duck breast or franks: After opening

7 days

1 to 2 months

Frozen commercial dinners or entrees

Keep frozen before cooking

3 to 4 months

Canned duck or goose products in pantry (patĂŠ, soup, etc.)

2 to 5 years in pantry; 3 to 4 days after opening

After opening, 2 to 3 months

STORAGE TIMES SEAFOOD Product

Refrigerator

Freezer

Fresh

2 days

6 months

Cooked

4 days

6 months

Smoked

14 days

2 months

VACUUM PACKED Product

Refrigerator

Freezer

Cooked Ham, vacuum sealed at plant, undated; unopened

2 weeks

Up to 2 months

Fresh (uncured) Ham, uncooked

5 days

6 months

MANAGEMENT COMMITMENT

AIM To ensure that the FSS team will strive to maintain and update the FSS so as to minimize the Food safety risk.

OBJECTIVES Management Commitment is essential to the effective FSS execution and must be demonstrated by Hotel and the FSS Management Team. This is judged by the number of FSS team meetings held as & when required, the frequency with which the Hotel Management attend these meetings, the control exercised by Management to ensure that Internal Audits of the policies are undertaken with the correct frequency & intensity. Management Commitment | 91

PROCEDURE

A minimum of 1 FSS Team meeting per month with all FSS team members present.

FSS Training must have been undertaken and comply with the schedule and records of the training subject, attendees and results must be on file.

A clear Corrective Actions system must be in place with evidence of sign off by the appropriate manager.

The FSS Team Members must be able to demonstrate an understanding of the policies and operational procedures, & should be aware if the Hotel and their department are in compliance.

General Manager must attend at least once every four months and Resident Manager or Hotel Manager must attend the monthly FSMS meeting. If the hotel do not have a Resident Manager or Hotel Manager, the General Manager must attend the monthly FSMS meeting.

Management Commitment | 92

All documentation associated with FSS is complete and signed.

A Pest Control Audit must be completed and signed off by the appropriate Hotel authority per agreed schedule.

Engineering must show that preventive maintenance job sheets and logs are being used and compile to schedule.

Time and Temperature Records must be available for Equipment and Food Preparation / Storage checked using a calibrated thermometer with an appropriate corrective action system in place.

The Hotel Management Team must be aware of how well their hotel is complying with the 9 above mentioned points. There must be clear evidence of corrective action on the non-compliance issues and documented through the FSS Team Meetings. Non-Compliance to the above points will require with written Corrective action being required within 7 working days for a Certificate of FSS Compliance to be recommended.

Management Commitment | 93

PERSONAL APPEARANCE Kitchen Staff Donâ€™t wear strong aftershave or perfume. All employees handling exposed food products should wear disposable gloves. All food handling employee must always wear clean uniforms. Uniforms must be worn appropriately at all times. Uniforms must be worn only at workplace.

Fingernails must be kept short, clean and free of polish. False fingernails are not permitted. Aprons must be clean & must never be used as a cloth.

Tobacco, gum, drinking, smoking and eating food are not permitted in food-handling areas. Eating, drinking, smoking must be strictly restricted to designated areas. Toilets & changing rooms are not acceptable for the same. Personal Appearance | 95

Hairnets must enclose hair.

completely

All food-handling personnel are not allowed to wear jewellery. It includes but not limited to rings, wristwatches, bracelets, and earrings. Plain wedding bands are tolerated if they are not difficult to clean. However, if an employee wearing a plain wedding band may come into direct contact with ready-to-eat foods that are not appropriately covered or packaged to prevent contamination from physical or biological hazards, they must wear gloves as per the glove policy. Unless the particular duties do not permit the wearing of gloves.

Sanitary protective clothing, uniforms, hair covering, and footwear shall be worn and maintained at all times in a clean, sanitary manner.

PERSONAL APPEARANCE Visitor Hairnets must completely enclose hair.

Moustaches must be short & well-trimmed.

Aprons must be clean & must never be used as a cloth.

Tobacco, gum, drinking, smoking and eating food are not permitted in food-handling areas. Eating, drinking, smoking must be strictly restricted to designated areas.

If a visitor wearing a plain wedding band may come into direct contact with ready-to-eat foods that are not appropriately covered or packaged to prevent contamination from physical or biological hazards, they must wear gloves as per the glove policy. Unless the particular duties do not permit the wearing of gloves.

Personal Appearance | 96

CATERING

B A N Q U E T S | PA R T Y | O U T D O O R C AT E R I N G

AIM To maintain highest standards of food & beverage safety during processing, preparation, handling, transporting and serving the food & beverages.

OBJECTIVES To explain the importance of maintaining food safety standards at each step till consumption.

Banquets, Party, Outdoor Catering | 97

Processing, Preparation and or Handling SOPs related to all the preprocessing, preparation & handling should be followed.

Transportation If food has to be transported outside, Only temperature monitored vehicle should be used for food transport. Vehicle should be cleaned & if possible sanitized before & after transport. Time & temperature should be recorded for transport at stating point as well as last point. Utmost care should be taken to avoid chances of any contamination.

Samples All the high risk food items should be taken as sample just before service. Sampled items should be kept in vacuum bags in freezers for minimum one week, properly segregated. After one week, food items should be discarded. Banquets, Party, Outdoor Catering | 98

AUDITS

AIM To maintain decorum, with proper planning before & during external Audits. To conduct internal audits at planned intervals to determine whether the FSS conforms to the planned arrangements and is effectively implemented and maintained

AUDITS

OBJECTIVE 1. To explain the importance of proper planning & responsibilities before, during & after audits.

Responsibility 1. AFSTL

Verification 1. FSTL Audits | 99

PROCEDURE External Audits: 1. All the announced audits will be handled by FSTL with auditor on lead while all the HODs at their respective operational spots. 2. HODs on request by FSTL, should attend the opening & closing meetings, otherwise FSTL should be present with the auditor while opening & closing meeting while respective HODs should handle & maintain their respective sections / sites. 3. Plan for announced audits should be communicated to FS team well in advance.

Internal Audits: PLAN 1. An audit program of FSS is planned for all the units, taking into consideration the status and importance of the processes and the area to be audited, as well as the results of previous audits. However the audit shall be conducted on a fixed frequency of once per year 2. An audit plan is prepared by FSTL on yearly basis showing the months when the audit shall be conducted. 3. Based on the Yearly audit Plan, an Internal Audit Schedule is prepared indicating the processes to be audited, stating the auditee and auditor(s) responsibilities for facing and performing audit, audit dates and scope of audit. 4. A circular for Internal Audit is prepared and along with the same the Schedule for Internal Audit is enclosed.

REPORTING 1. The audit team/Auditor informs the FSTL when the audit is complete, and gives a verbal report to Ex. Chef & GM indicating those findings for which corrective action would be required. 2. An internal audit report of the audit is prepared and submitted to GM summarizing the results of the audit along with the NCR reports, if any. Internal audit reporting may also indicate areas for improvement as well as area of outstanding performance.

CONDUCTING AUDIT 1. Along with the FSTL, auditors can be selected from one unit to audit other unit functions to ensure objectivity and impartiality of the audit process. Prior to conducting the audit, an assigned auditor studies the relevant procedure and documentation and prepares for the audit. 2. The auditor evaluates HACCP system and establishes by objective evidence the conformity or nonconformity of the processes in operation.

FOLLOW UP 1. he auditee responsible for the area being audited ensures that actions are taken without undue delay to eliminate non-conformities and their cause(s). 2. On completion of the corrective action, FSTL is informed who in turn deputes an auditor/ or verify himself the corrective actions. Follow up activities include the verification of the actions taken and the reporting of verification results. 3. The auditor verifies effectiveness of corrective action and submits his report in the verification section of the audit report already submitted. 4. The Summary of Internal audit is discussed in the MRM and also the type of findings addressed in the audit and measures taken to close down the Non-Conformances are all discussed in the Management Review Meeting (MRM). 5. To note that observation reports to be kept as a record on a regular basis during the inspection rounds conducted internally, separate from internal audits.

FIRST EXPIRED FIRST OUT

Appropriate rotation of all food items to ensure First Expired First out (FEFO) system is in place

FEFO

AIM

OBJECTIVES 1. To ensure food safety by appropriately rotating all food items & also not using any outdated or rejected food.

First Expired First Out | 101

PROCEDURE 1. To ensure food safety by appropriately rotating all food items & also not using any outdated or rejected food.

1.On

receiving, once food items are placed in food storage areas, it should be marked with the expiry date.

Once food items are processed, it should be marked with a date of processing.

Once the frozen food item is removed from the freezer, it should be marked with the date of removal from the freezer.

Once prepackaged food item are opened, it should be marked with the date, when the packet was opened.

NOTE 1. All Food items are allocated in designated storage place to be able to track for each product, the chronology of supplies & expiry dates 2. All the food items are date marked either by using easily visible date codes or color codes. 3. All Food items handling employees are trained for appropriately understanding the date coding or color-coding procedure. 4. First In First Out to be followed for the items including but not limited to raw fruits & vegetables. 5. Appropriate practices to ensure First Expired First Out (FEFO) rotation of all food items: - Placing shipment based on the expiry dates; - Placing new shipment or production under/behind old shipment or production; - Using "Use First" labels. First Expired First Out | 102

DOCUMENT CONTROL

Every good quality manager knows that the management and control of documents is extremely important in any quality management system.

DOCUMENT CONTROL AIM 1. To establish, implement and maintain the Food Safety System documentation, ensure approval of the documents, changes and revision status of the documents, their identification, legibility, ready availability, distribution control to prevent the unintended use of obsolete documents and their identification.

Document Control | 103

PROCEDURE Food Safety Management System Manual (FSSM) will be prepared & reviewed (annually) by FSTL and approved by GM; Standard Operating Procedure (SOP) prepared will be reviewed by respective sectional heads and approved by FSTL & GM. FSTL will distribute the documents and obtain confirmation mail from the persons to whom these have been issued.

Controlled copies is issued & maintained by FSTL.

Master list of documents consists of List of all Documents, such as HACCP Manual, Procedures Formats / Records, & documents of External origin.

Document Empty text Approval & Issue

Master copy is the original document, & if printed should be stamped as “MASTER COPY”.

Any reference to the Food Safety Systems documents shall be to the current version of the applicable documents with FSS TEAM. FSTL is responsible to update & issues the current / updated version of the manual to food safety team. Departmental Heads are required to: a) Ensure that only current documents are in use. b) Remove invalid / obsolete documents from their area of work to prevent unintended use. c) All obsolete documents are to be sent to FSS TEAM. The same has to be verified by FSTL. All obsolete documents kept for reference are stamped as “OBSOLETE COPY” & should only be available with AFSTL.

Document Control | 104

Review of Empty text Documents

The originating department is responsible for review of its documents and ensure their continued applicability once in a year for its adequacy, and changes, if any will be put up to FSS TEAM for his scrutiny and re- approval by FSTL as applicable. The changes, modifications & addition to documents, as and when necessitated, shall be reviewed, approved & incorporated by FSTL, after proposal from the AFSTL. The revision number shall be indicated in the distribution list by indicating date of amendment, revision no. etc. The modification / changes shall be based on any of the following or their combination: - Audit Reports and corresponding corrective actions. - Specific request from the Departments. - Feedback from Customers.

Document Empty text Amendments

Organizational Changes â€“ the designations given in the documents will be reviewed and changes effected due to promotion / transfer of employees will be made in the documents during the first quarter of the calendar year. On revision of the Food Safety Policy or Objectives or any Standard. The request for change and modification except for FSS Manual can originate from any user. Such requests should be made via mail to the AFSTL & next to FSTL. The reasons for the change & modification should be indicated in the mail. The request for modification and / or change is registered by the FSTL.

Before approaching FSTL, the AFSTL reviews the need for such change and modification in consultation with affected functions. If the request is rejected it is communicated to the originator. If the request is accepted, the AFSTL consults the head of the department on the proposed modification and also involves other concerned departments depending on the nature of changes. The revised document is made and circulated after obtaining the approval of the FSTL. If there are any changes, they will be handled as above. If there are no changes, the existing documents will remain valid. FSS issue will be changed after 10 years with annual review of the same.

PROCEDURE The documents can be stored with AFSTL, properly earmarked with a view to ensure their convenient accessibility at the point of their use by every departmental head.

A record of Issue of controlled copies is maintained by AFSTL. Controlled Copies are issued & signature is taken on the issue sheet to control the misuse of these copies. Records of disposition of corresponding obsolete document will be maintained by AFSTL.

Empty

Control text

Obsolete documents will be returned to AFSTL, who shall further ensure their proper disposition. However, AFSTL retains the obsolete version of the “Master” copy stamped as “OBSOLETE COPY”, for legal and / or knowledge preservation purposes and / or for future reference. It will be properly filed in Obsolete Documents File duly identified to avoid unintended use.

Document Control | 106

RECORD CONTROL

AIM To establish and maintain the method of control of records to provide evidence of conformity to requirements of standards and effective operation of HACCP System

RECORD CONTROL OBJECTIVES 1. To ensure food safety by appropriately rotating all food items & also not using any outdated or rejected food.

PROCEDURE 1. All records are maintained to demonstrate effective operation of the food safety management system activities. All records are identified and a master list of records is prepared. While FOOD SAFETY TEAM LEADER (FSTL) maintains master list of records, concerned records are maintained in the departments. Record Control | 107

Storage

Records are stored in appropriate locations with the concerned department (Hard Copies).

Retrieval

Records are identified, indexed & stored in a way that they are retrieved when needed. Any record can be retrieved by a request directly to the FST Leader. At no time can a record be extracted from its filing or archiving area or from the computer without the authorization of the FST leader.

Protection

All hard copy records are kept in such a way as to be protected from physical damage by fire, water, etc or from accidental loss. The records are kept in filing cabinets or appropriate furniture. Soft copies are backed up on the shared folder with restricted access (members of the FST and management team are the only persons to have access to the shared folder) and in a read only format. The FST leader and his assistant are the only persons to have access to editing and their computers are password protected. Records are stored in appropriate locations with the concerned department (Hard Copies). These are protected from insect pestâ€™s damage, dampness and seepage.

Retention Time

The retention time for all records is 3 yearS. Except for validation of CCP & OPRP document which will be retained till any change in the HACCP & OPRP Plans, otherwise these records will be retained till the organization exists.

Disposition After the retention period completion, the records are disposed-off. The manner of disposition depends on the sensitivity of the data and information contained in it and as approved by the top management. The records are not burned but are shred. Where appropriate, records can be kept / maintained in electronic media with proper configuration management & change control procedure & ensuring anti-virus checks on the software. At the time of Internal / External Audits or when a customer suggestion or complaint is received, these records are presented as reference by the concerned responsible person who is holding the record for taking necessary corrective action and preventive action.

CORRECTIVE ACTION PLAN

AIM 1. To establish and maintain the method of control of records to provide evidence of conformity to requirements of standards and effective operation of HACCP System

PROCEDURE 1. Non-conformities, including customer complaints, shall be reviewed by the concerned Department Head once in a quarter. Causes for the Nonconformities of previous quarter shall also be established during this review. 2. All the corrective and preventive actions are evaluated in terms of the nonconformances that occur after the implementation stage of the actions. If non-conformances still persist, amendments are brought about in the corrective/ preventive action procedures and communicated to the concerned departments. Correction Action Plan | 109

A. Material receipt not as per laid down specification. Verify the laid down specifications Verify the laid down test procedures Verify the competency of the inspection / testing person Verify the instrument / equipment used for inspection and testing Stop the material from further usage or issue If required, conduct an audit on the Supplier (Vendor) to understand his capabilities

B. Staff not following the laid down work instructions/ operating procedures / method(s). Verify the past experience records of the person Verify the skill, competency and knowledge records Verify the training records Verify whether the job allocation has been done as per the profile of the person Area under which person is found to be incapable be replaced with another skilled person If required, skill up-gradation or job related training or re-training is imparted

C. Method inadequate to meet the requirement.

D. The critical limit of the process are deviated

Verify the past process records and validation records Verify the existing process being followed Revalidate the process Revise and communicate the revalidated process Verify the effectiveness of the revalidated process

Verify the HACCP plan Verify the critical limit monitoring record Verify the calibration records of the monitoring instruments Verify the capability of the machine and the operator Verify the preventive maintenance records

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E. OPRP’s are deviated & during the emergency situation

F. Machines in-appropriate to meet the requirement.

Verify the OPRP plans Verify the emergency preparedness and response plans Verify the OPRP’S and Emergency situations handling record Verify the effectiveness and validation of OPRP’S

Verify the preventive maintenance records Verify the break down records Verify the capabilities of the machine(s) Verify the Manufacturers’ Manual/ Recommendation for preventive maintenance Carry-out an emergency maintenance of that/those machine(s) Re-schedule the preventive maintenance as prescribed by the manufacturers or machine capabilities

G. Market / customer complaint In case any customer complaint or feedback is obtained then, the problem is analyzed by taking in to consideration of identification and tractability facts and any discrepancy identified will be analyzed for root cause as per point no 4.2 to 4.7 of this procedure and appropriate corrective actions will be taken

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H. Change / ignorance to the Legal or Regulatory requirement Verify the external documents Verify the specifications based on the regulations. Segregate all the materials from the shop floor and from the Stores and hold till appropriate decision is taken for rework or scrap. Collect the changed legal regulations and update the specification to meet the requirement and communicate to all the interested parties.

HANDLING POTENTIALLY UNSAFE FOOD

AIM To ensure that product which does not conform to specification is not further processed or released for dispatch.

HANDLING UNSAFE FOOD

DEFINITION Proper food handling and storage can prevent most foodborne illnesses. In order for pathogens to grow in food, certain conditions must be present. By controlling the environment and conditions, even if potentially harmful bacteria are present in the unprepared or raw food, they will not be able to survive, grow, and multiply, causing illness.

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PROCEDURE 2. The Organization effectively and efficiently controls unsafe product through identification, segregation and disposition.

4. The Organization has considered useful recording information on those unsafe products that are corrected in the normal course of work. Such data provides valuable information for improving the effectiveness and efficiency of processes. 6. Whenever unsafe product appears at any of the above situations, it is identified and segregated. This however is needed when reprocessing / rectification of the unsafe product is not taken up immediately. 8. The organization shall handle nonconforming products by taking action(s) to prevent the nonconforming product from entering the food chain unless it is possible to ensure that: 1. The food safety hazard(s) of concern has/ (ve) been reduced to the defined acceptable levels. 2. The food safety hazard(s) of concern will be reduced to identified acceptable levels prior to entering in to the product, or 3. The product still meets the defined acceptable level(s) of the food safety hazard(s) of concern despite the nonconformity.

1. The Organization has empowered personnel with the authority and responsibility to report unsafe products at any stage of a process in order to ensure timely detection and disposition unsafe products. 3.The Organization ensures that product which does not conform to product requirements is identified and controlled to prevent its unintended use or delivery to the next level. 5. Unsafe products are detected at: 1. - Incoming product inspection 2. - During processing 3. - Final inspection and testing 4. - Any failure to the PRPâ€™s and 5. - Monitoring indicates failure of CCP& OPRP 7. A nonconformity report (NCR) is generated indicating actions taken in major cases.

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10. Each product affected by the nonconformity shall only be released as safe when any of the following conditions apply: - Evidence other than the monitoring system demonstrates that the control measures have been effective; - Evidence shows that the combined effect of the control measures for that particular product complies with the performance intended; - The result of sampling, analysis and/or other verification activities demonstrate that the affected lot of product complies with the identified acceptable levels for the food safety hazard(s) concerned 12. Executive / Manger to determine if any trends or patterns of occurrence required attention conducts review of nonconformities. Negative trends are considered areas of improvement and are considered by Steering committee for review of goals and resource needs are considered.

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9. The products that may have been affected by a nonconforming situation are held under control of the organization until they have been evaluated.

11. The Organization has ensured establishment of an effective and efficient process to provide for review and disposition of identified nonconformities. 13. Each product affected by the nonconformity shall only be released as safe when any of the following conditions apply: - Evidence other than the monitoring system demonstrates that the control measures have been effective; -Evidence shows that the combined effect of the control measures for that particular product complies with the performance intended; - The result of sampling, analysis and/or other verification activities demonstrate that the affected lot of product complies with the identified acceptable levels for the food safety hazard(s) concerned

14. The unsafe products are disposed of by one or more of the following ways: By taking action to eliminate the detected nonconformity; By authorizing its use, release or acceptance under concession and By taking action to preclude its original intended use or application.

16. The Organization maintains records of the nature of unsafe situation and subsequent actions taken for their disposal including products sold under concessions.

15. The Team Leader who is carrying out the review has the competence to evaluate the total effects of the nonconformities and has the authority and resources to disposition the unsafe situation and to define appropriate corrective action.

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SHANTI MAURICE RESORT & SPA

HACCP POLICIES

Saint Felix, Coastal Road | Mauritius +230 603 7200 | +230 5 423 1111 | www.shantimaurice.com