It's our top priority to give special attention to food safety and health, and it's also what we have to consider first when taking any actions.

Our goal is to make out a series of industry standards to safeguard health, in an effort to reinforce customers confidence.  We firmly believe that we will be able to achieve the expected targets in our continued and consistent endeavours.

In doing so, we have drawn on total communication and training support, and set up the standard framework that covers the entire corporate policies.  This is to ensure that all the departments or subsidiaries of the company to abide by all the local rules and corporate policies throughout business development.

 

 

Hygiene procedure

 

Preventing Contamination at Food Bars

 

PURPOSE:  To prevent foodborne illness by ensuring that all items held on food bars are protected from contamination.

SCOPE:  This procedure applies to anyone who is responsible for maintaining and monitoring the self-service food bars.

KEY WORDS:  Contamination, Self-Service, Salad Bars, Food Bars

 

INSTRUCTIONS:

 

1. Train foodservice employees on using the hygirne procedures.

2. Follow State or local health department requirements.

3. Follow Employee Health Policy, Personal Hygiene, and Washing Hands at all time 

4. Follow manufacturer’s instructions for pre-heating and pre-chilling food.

5. Place all exposed food under heating lamps & heated cabinets

6. Provide an appropriate clean and sanitized utensil for each container on the food    bar.

7. Replace existing containers of food with new containers when replacing the food.

8. Assist customers who are unable to properly use utensils.

9. Ensure that customers use a clean dish when returning to the food service area.

 

 

MONITORING:

1. Monitor and record temperatures of food in accordance with the Holding Hot and Cold Potentially Hazardous Foods.

2. Continually monitor food containers to ensure that utensils are stored on a clean and sanitized surface or in the containers with the handles out of the food.

3. Continually monitor customers’ use of the foodservice area, to ensure that customers are not:

   ● Touching food with their bare hands

   ● Coughing, spitting, or sneezing on the food

   ● Placing foreign objects in the food

 

 

Preventing Contamination

CORRECTIVE ACTION:

1. Retrain any foodservice employee found not following the hygiene procedures.

2. Remove and discard contaminated food.

3. Discard the food if it cannot be determined how long the food temperature was above 41 ºF or below 135 ºF

 

Washing Fruits and Vegetables

 

KEY WORDS:  Fruits, Vegetables, Cross-Contamination, Washing.

INSTRUCTIONS:

1. Train foodservice employees on using the procedures cross-contaminations.

2. Wash hands using the proper procedure.

3. Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and utensils that will be in contact with produce, such as cutting boards, knives, and sinks.

4. Follow manufacturer’s instructions for proper use of chemicals.

5. Wash all raw fruits and vegetables thoroughly before combining with other ingredients, including:

    ● Unpeeled fresh fruit and vegetables that are served whole or cut into pieces.

    ● Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-eat. 

6. Wash fresh product vigorously under cold running water, or by using chemicals, that comply with the Chinese health department.  Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be washed. 

7. Remove any damaged or bruised areas.

8. Label, date, and refrigerate fresh-cut items..

 

Personal Hygiene

 

SCOPE:  This procedure applies to foodservice employees who handle, prepare, or serve food.

INSTRUCTIONS: 

1.   Train foodservice employees on using the procedures in this SOP.

2.   Follow State or local health department requirements.

3.   Report to work in good health, clean, and dressed in clean working uniform.

4.   Change apron when it becomes soiled. 

5.   Wash hands properly, frequently, and at the appropriate times.

6.   Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough.

7.   Avoid wearing artificial fingernails and fingernail polish.

8.   Wear single-use gloves if artificial fingernails or fingernail polish are worn.

9.       Do not wear any jewelry except for a plain ring such as a wedding band. 

10. Treat and bandage wounds and sores immediately.  When hands are bandaged, single-use gloves must be worn. 

11. Cover a lesion containing pus with a bandage.  If the lesion is on a hand or wrist, cover with an impermeable cover such as a finger cot or stall and a single-use glove.

12. Eat, drink, use tobacco, or chew gum only in designated break areas where food or food contact surfaces may not become contaminated. 

13. Taste food the correct way:

      ● Place a small amount of food into a separate container.

      ● Step away from exposed food and food contact surfaces.

        ● Use a teaspoon to taste the food.  Remove the used teaspoon and container to the dish room.  Never reuse a spoon that has already been used for tasting.

       ●Wash hands immediately.

14. Wear suitable and effective hair restraints while in the kitchen.

 

MONITORING:

        ● A designated food service employee will inspect employees when they report to work, to be sure that each employee is following the hygiene requirement. 

       ● The designated foodservice employee will monitor that all food service employees are maintaining the personal hygiene policy during all hours of operation.

 

CORRECTIVE ACTION:

1. Retrain any foodservice employee found not following the hygiene procedures.

2. Discard affected food.

Washing Fruits and Vegetables, continued

 

 

MONITORING:

 

1. The foodservice manager will visually monitor that fruits and vegetables are being properly washed, labelled, and dated during all hours of operation. 

 

2. Foodservice employees will check daily the quality of fruits and vegetables in cold storage.

 

CORRECTIVE ACTION:

1. Retrain any foodservice employee found not following the procedures.

2. Remove unwashed fruits and vegetables service and washed immediately before being served.

3. Label and date fresh cut fruits and vegetables.

4. Discard cut melons held after 7 days.

 

Washing Hands

 

PURPOSE:  To prevent foodborne illness by contaminated hands.

 

SCOPE:  This procedure applies to anyone who handle, prepare, and serve food.

 

INSTRUCTIONS:

1. Train foodservice employees on using the hygiene procedures.

2. Follow State or local health department requirements.

3. Post hand washing signs or posters in a language understood by all foodservice staff near all hand washing sinks, in food preparation areas, and restrooms.

4. Use designated hand washing sinks for hand washing only.  Do not use food preparation, utility, and dishwashing sinks for hand washing.

5. Provide warm running water, soap, and a means to dry hands.  Provide a waste container at each hand washing sink or near the door in restrooms.

6. Keep hand washing sinks accessible anytime employees are present.

7. Wash hands:

●         Before starting work

●        During food preparation

●         When moving from one food preparation area to another

●         After using the toilet

●         After sneezing, coughing, or using a handkerchief or tissue

●         After touching hair, face, or body

●         After smoking, eating, drinking, or chewing gum or tobacco

●         After handling raw meats, poultry, or fish

●         After any clean up activity such as sweeping, mopping, or wiping counters

●         After touching dirty dishes, equipment, or utensils

●         After handling trash

●         After handling money

●         After any time the hands may become contaminated

 

 

INSTRUCTIONS, continued:

8. Follow proper hand washing procedures as indicated below:

●         Wet hands and forearms with warm, running water at least 100 ºF and apply soap.

●         Dry hands and forearms thoroughly with single-use paper towels.

●         Turn off water using paper towels.

●         Use paper towel to open door when exiting the restroom.

9. Follow FDA recommendations when using hand sanitizers.  These recommendations are as follows:

●         Use hand sanitizers only after hands have been properly washed and dried.

●         Use only hand sanitizers that comply with the Chinese law.  Confirm with the manufacturers that the hand sanitizers used meet these requirements.

●         Use hand sanitizers in the manner specified by the manufacturer.

 

 

 

Cleaning and Sanitizing Food Contact Surface

 

 

SCOPE:  This procedure applies to foodservice employees involved in cleaning and sanitizing food contact surfaces. 

INSTRUCTIONS:

1. Train foodservice employees on using the hygiene procedure..

2. Follow State or local health department requirements.

3. Follow manufacturer’s instructions regarding the use and maintenance of equipment and use of chemicals for cleaning and sanitizing food contact surfaces.  Refer to Storing and Using Poisonous or Toxic Chemicals SOP.

4. If State or local requirements are based on the Chinese hygiene department. wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment:

     ● Between uses when preparing different types of raw animal foods, such as eggs, fish, meat, and poultry

     ● Between uses when preparing ready-to-eat foods and raw animal foods, such as eggs, fish, meat, and poultry

5. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment using the following procedure:

     ● Wash surface with detergent solution.

     ● Rinse surface with clean water.

     ● Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer’s label.

     ● Place wet items in a manner to allow air drying.

 

INSTRUCTIONS, continued:

 

6. If a 3-compartment sink is used, setup and use the sink in the following manner: 

    ● In the first compartment, wash with a clean detergent solution at or above 110  ^oF or at the temperature specified by the detergent manufacturer.

    ● In the second compartment, rinse with clean water.

    ● In the third compartment, sanitize with a sanitizing solution mixed at a concentration specified on the   manufacturer’s label or by immersing in hot water at or above 171 ^oF for 30 seconds. Test the chemical sanitizer concentration by using an appropriate test kit. 

7. If a dish machine is used:

     ●  Check with the dish machine manufacturer to verify that the information on the data plate is correct.
●  Refer to the information on the data plate for determining wash, rinse, and sanitization (final) rinse temperatures; sanitizing solution concentrations; and water pressures, if applicable.
●  Follow manufacturer’s instructions for use.
● Ensure that food contact surfaces reach a surface temperature of 160 ^oF or above if using hot water to sanitize.

 

 

 

MONITORING continued:

 

l. In a dish machine, on a daily basis:

● Visually monitor that the water and the interior parts of the machine are clean and free of debris.

● Continually monitor the temperature and pressure gauges, if applicable, to ensure that the machine is operating according to the data plate.

● For chemical sanitizing dish machine, check the sanitizer concentration on a recently washed food-contact surface using an appropriate test kit.

 

Controlling Time and Temperature During Preparation

 

 

PURPOSE:  To prevent foodborne illness by limiting the amount of time that potentially hazardous foods are held in the temperature danger zone during preparation.

 

 

KEY WORDS:  Cross-Contamination, Time and Temperature Control, Food Preparation, Temperature Danger Zone

INSTRUCTIONS:

 

1. Train foodservice employees on using the hygiene procedures in this. Refer to the Using and Calibrating Thermometers.

2. Follow State or local health department requirements.

3. Wash hands prior to preparing foods.  Refer to the Washing Hands.

4. Use clean and sanitized equipment and utensils while preparing food.

5. Separate raw foods from ready-to-eat foods by keeping them in separate containers until ready to use and by using separate dispensing utensils.  Refer to the Preventing Cross-Contamination During Storage and Preparation.

6. Pre-chill ingredients for cold foods, such as sandwiches, salads, and cut melons, to 41 ºF or below before combining with other ingredients.

7. Prepare foods as close to serving times as the menu will allow.

 

 

 

 

 

 

Cooling Potentially Hazardous Foods

 

 

SCOPE:  This procedure applies to foodservice employees who prepare or serve food.

 

KEY WORDS:  Cross-Contamination, Temperatures, Cooling, Holding

INSTRUCTIONS:

 

1. Train foodservice employees on using the hygiene procedures.  Refer to the Using and Calibrating Thermometers.

2. Follow State or local health department requirements.

3. Modify menus, production schedules, and staff work hours to allow for implementation of proper cooling procedures.  .

 ●  Stir the food in a container placed in an ice water bath..

4. Chill prepared, ready-to-eat foods such as tuna salad and cut melons from 70 ºF to 41 ºF or below within 4 hours.  Take corrective action immediately if ready-to-eat food is not chilled from 70 ºF to 41 ºF within 4 hours.

 

 

Hand Hygiene Policy and Procedure

Procedure

Indications for Hand washing and Hand rubbing

A.  Indications for Hand washing

1. When hands are visibly dirty or contaminated with material, or are visibly soiled with blood or other body fluids, wash hands with either a non-antimicrobial soap and water or an antimicrobial soap and water. 

2. Before eating and after using a restroom, wash hands with a non-antimicrobial soap and water or with an antimicrobial soap and water. 

3. Hand washing may also be used for routinely decontaminating hands in the following clinical situations:

●   Before having direct contact with food

●   After removing gloves

 

A. Hand washing with soap and water (either non-antimicrobial or antimicrobial)

1. Wet hands with running water

2. Apply hand washing agent to hand

3. Vigorously rub hands together for at least 15 seconds, covering all surfaces of hands and   fingers

4. Rinse hands thoroughly with water and with hands angled down in the sink

5. Dry hands thoroughly with a disposable towel(s)

6. Use disposable towel to turn off the water

 

 

B.  Alcohol-based hand rub

 

1. Apply product to palm of one hand

2. Rub hands together, covering all surfaces of hands and fingers

3. Continue to rub until hands are dry

 

 

Gloves and Hand Hygiene

 

Gloves reduce hand contamination by 70 – 80 per cent, prevent cross-contamination and protect food cross contamination.  However, the use of gloves does not eliminate the need for hand hygiene.

1. Change gloves during food preparation, care if moving .

2. Remove gloves promptly after use, before touching non-contaminated items and environmental surfaces, and before preparing

Antiseptic agent. Antimicrobial substances that are applied to the skin to reduce the number of microbial flora. Examples include alcohols, chlorhexidine, chlorine, hexachlorophene, iodine, chloroxylenol (PCMX), quaternary ammonium compounds, and triclosan.

Antiseptic hand wash. Washing hands with water and soap or other detergents containing an antiseptic agent.

 

Antiseptic hand rubs. Applying an antiseptic hand rub product to all surfaces of the hands to reduce the number of microorganisms present.

 

Hand antisepsis. Refers to either antiseptic hand wash or antiseptic hand rub.

 

 

 

 

 

 

 

 

 

 

 

Procedures of vegetable’s cleaning and disinfection

 

 

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Manual cleaning and disinfection procedure of utensils and soup bucket

 

 

 

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The procedure of processing vegetables & lettuces

 

 

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Cleaning and disinfection procedure of cutting boards and knives

 

 

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The cleaning and disinfection procedure of cloths

 

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Thawing procedure of frozen products

 

 

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Thawing procedures of meat paste

 

 

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Cleaning and disinfection procedure of food distribution

 

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