Report On HACCP Manual

Implementation of Quality Management system in Hospital
by
Adeel Sohail (14767)
Ali Sajjad (20073)
Aneela Gill (20191)
Khalil Ahmed (20600)
Shahzaib Abbas Naqvi (19420)
Tooba Hashmi (21326)
Supervisor
Mr. Zahid Ahmed
Department of Management
College of Business Management
Institute of Business Management (IoBM)
Karachi
December, 2018
Development of HACCP Manual for the Cafeteria
of Institute of Business Management
Index
1. Acknowledgment 4
2. Abstract 5
3. Chapter 1: Introduction to HACCP 6
a. Introduction 6
b. History of HACCP 7
c. HACCP in IoBM perspective 8
4. Chapter 2: Literature review 9
5. Chapter 3: Need assessment of Food Safety Management System 11
a. Questionnaire Analysis 13
b. Conclusion Of Questionnaire Analysis 25
6. Chapter 4: HACCP Manual for IoBM Cafeteria 26
a. Objectives and Definition 26
i. Top Food Borne Illness Risk Factors 27
b. Prerequisite Programs 28
i. PRPs 28
ii. Food Contamination Control 32
c. Critical Control Points/Critical Limits 36
i. General Receiving 36
ii. Storage and Preparation 37
iii. Cooking, Cooling, Reheating, Cold and Hot Food Holding,
Time in Lieu of Temp. 40
d. Process HACCP Plans For IoBM 42
i. Food Grouping 42
ii. Food Preparation Process Explanation 43
iii. Food Preparation Process #1 44
iv. Food Preparation Process #2 45
v. Food Preparation Process #3 46
vi. HACCP plan 46
e. Verification And Record keeping Process 47
f. Food Safety Standards for IoBM 49
i. Cleaning and Sanitizing 49
2
ii. Facility/Controls 51
iii. Food Handling 54
iv. Food Safety Equipment and Utensils 55
v. Food Storage 58
vi. Personal Hygiene 59
vii. Waste Management 61
viii. Temperature Control 62
g. Standard Operating Procedures 63
i. Fresh Beef 63
ii. Frozen Chicken 64
iii. Preparing Melons 65
iv. Leafy Greens and Vegetables 66
v. Citrus Fruits for Food and Drinks 67
vi. Fresh Poultry 68
h. Monitoring and Corrective Actions 69
7. Reference 70
8. Annexure 72
3
Acknowledgement
We would first like to thank our supervisor Mr. Zahid Ahmed at Institute of Business
Management. The door to Mr. Zahid was always available whenever were caught in a
trouble spot or had any query about our research or working on project. Throughout
the project he allowed this research to be our own work, but guided us in the right
direction whenever it was required.
We would also like to thank the food safety experts and Prof. Moin Khan, HoD
Supply Chain department at IoBM for his support, guidance and allowing us to do this
project in IoBM.
4
Abstract
The purpose of this project tends to explain HACCP study for food handling area
specifically cafeteria at IoBM which will assesses the food safety management system
given food security for the eaters in main cafeteria. This study originates after
receiving complaints regarding unhygienic practices at cafeteria. The study analyzes
the feedback received from the questionnaire filled up by the student of IoBM.
Evaluation from the customers (student) taken as Research Methodology along with
literature analysis. Results from Questionnaire says lack of knowledge about
infestations in food handling area including cleaning and sanitation practices being
carried away in cafeteria and back of the house. Cafeteria staff need cross training
over personal hygiene and hazard identification. To identify hazards whole process
flow has been taken under consideration in order to categorize types of hazards
present in food handling area. Analyzing the hazards enabled us to mark the
acceptance level of hazard with respect to the cafeteria operation. This whole
identification summarize under HACCP prepared generally. Making sure of hazards
analysis control measures has been proposed along with the documentation to keep in
daily practice for the assurance of food safety, these logs of keeping record will verify
the HACCP system in place. For keeping system in place PRP has been established
for IoBM cafeteria. PRP consists of all major and minor process step where we can
assesses and minimize the occurrence of hazards. The PRP's will be followed up by
the checklist highlighted and associated with each stage of process. Brief detail of
PRP has been explained in HACCP study. The aim of this study is to make IoBM's
cafeteria a safe place regarding food safety by recommending basic HACCP
principles to avoid any incident of food borne illness and to be safe from regulatory
authorities which will give huge impact among other universities in Pakistan. This
paper is one of the few studies that analyses the gaps in food industry and
recommendation of Food safety management system over the food supply chain.
5
Chapter 1: Introduction to Quality Management System
Quality management system (QMS) is continuous improvement process with the aim
to meeting customer quality standards and exceeding their requirements. It is a set of
processes, procedures, objectives and policies needed for planning and
implementation in the functional area of business (Production and supply chain). ISO
9001 describe the pre-requisites for quality management system. Organizations can
work continuously on the standards and principles suggested by ISO for accreditation
of this International standard. They also must improve their systems continuously as
per QMS such as failure mode and effects analysis (FMEA)..
Many authors defined the quality management system. All the definitions stated the
systems, policies, work instructions and forms that strives to achieve the
organizational goals. Above all compliances is inspected by either internal or external
auditing process that ensures the strict compliance with the foundations set by ISO
9000.
The structure of Quality management system comprises of all the factors that are
influential and can be critical ones if not carefully taken. The following are following
basic pillars on which Quality management system works:
1. Partnership
2. User orientation
3. Leadership
4. Participation of Employees
5. Management systematic approach
6. Process approach
7. Continual improvements
8. Decision making based on facts
The above principles do coincide with Plan, do, check and act (PDCA). PDCA is the
fundamental tool that can be implemented in almost every aspect of life. The biggest
benefit of above approach is to pre-identify the gaps existed in the current system so
that on the basis of that corrective action can be take thereby reducing the cost and
improving the quality that is the ultimate goal of every organization.
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History of QMS
In the early 1960s, a joint effort between the Pillsbury Company, NASA, and the U.S.
Army Laboratories started to provide safe food for space project to the people
involved in this collaboration.
In order to ensure the safety of food being sent, Lachance executed microbial testing
to check microbial load. Using the traditional end product testing method, because of
it a lot of food was used and less was left to eat. Therefore, a new method was needed.
NASA's checkpoints for critical control points (CCP) in engineering department were
used for controls in food safety. CCP derived from Failure Mode and Effects Analysis
(FMEA) from NASA via the weapons industry to test weapon and engineering system
reliability. Using the same criteria, NASA & Pillsbury asked Food Safety experts to
recognize "critical failure areas" and devise control for their elimination, Baumann, a
microbiologist, was inspired with Pillsbury's experties that he adopted this system for
his own company as HACCP
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HACCP was first available in 1969. Pillsbury's awareness session to the FDA in 1969
named "Food Safety through the Hazard Analysis and Critical Control Point System"
for the initial time.
HACCP stretched in all the fields of the food industry i.e. meat, poultry, seafood,
dairy, and covers the overall “farm to the fork”, over all supply chain in food industry.
QMS in NGO:
8
Every day, hundreds of students eat breakfast or lunch in the cafeteria of IoBM. With
the establishment of Sindh Food Authority (SFA) it is now mandatory for all food
providers to follow the guidelines provided by SFA to ensure that the food is good to
eat. Another reason why food safety and much bigger concern for even educational
institutions like IoBM is because of the rising awareness among the general
population about the food safety.
Since previously there was not any active food regulatory authority that’s why we
didn’t get to know on any such incidents of causalities due to consumption of unsafe
food at any educational institution. But in United States of America, Food and Drug
Administration and Centre of Disease Control (CDC) always investigate any food
related incident and report it. According to a research, every year in the United
States, approximately 48 million illnesses are reported, 128,000 hospitalizations, and
3,000 deaths due to foodborne illnesses.
Foodservice employees are responsible for ensuring the food safety. It is observed
that employees’ food safety practices (Contaminated or infected contacts) are the
main reasons of food borne illnesses. In the overall food chain, the employees’
intentions to process safe food and their knowledge that how the safe food can be the
end product is very important, For practicing safe processing, training of employees
plays an important role which is solely management’s responsibility
Chapter 2: Literature Reviews
9
When it comes to global issues food safety is among top. All over the world
Governments are trying their best to reduce foodborne illnesses and diseases.
Consumers’ concerns and new food safety issues are the drivers for this heightened
awareness (WHO, 2007). Knight et al. (2007) tried to assess consumer perception of
food safety in restaurants and found that in US consumer believed restaurants were
capable of serving and producing safe food yet rated restaurants as less capable of
providing safe food compared to grocery stores and producers (farmers). In the US
and many other countries require the foodservice person in charge to demonstrate
knowledge of food safety; although training alone may not be sufficient to improve
food handlers safe food practices (York et al., 2009).
Despite food safety training requirements, 59 percent of reported foodborne illnesses

have been traced back to commercial food service operations (CDC, 2006). Center for
Disease Control and Prevention (CDC) released new estimates of foodborne illness
outbreaks in the US during 2011. Every year, an estimated 9.4 million illnesses,
55,961 hospitalizations and 1,351 deaths result from consumption of foods
contaminated with known disease agents (Scallan et al., 2011b) with an additional
38.4 million illnesses, 71,878 hospitalizations and 1,686 deaths estimated from
consumption of foods contaminated with unspecified agents (Scallan et al., 2011a). In
the UK it is estimated that a million people suffer from foodborne illnesses each year;
20,000 people are hospitalized and 500 die because of foodborne illnesses (FSA,
2011). Gormley et al. (2011) noted a decrease in foodborne outbreaks between the
years of 1992-2008 for England and Wales; however, the outbreaks linked to food
service establishments had increased. “The food service sector needs to adopt
appropriate control measures, and follow advice provided by national food agencies in
order to reduce the risk of infection” (Gormley et al., 2011, p. 697). Preventative
measures can be taken to mitigate the risks of foodborne illnesses and diseases.
Mostly food is contaminated during service or preparation phase by the food handler.
One infected and untrained staff can affect hundreds of customers. Many operational
costs are associated with a foodborne outbreak; hospitalizations, legal and medical
costs, and liability problems. Todd et al. (2007) analyzed 816 foodborne illness
outbreaks, and found that food service staff was the reason of outbreak. Restaurant
settings had the most frequent number of outbreaks, with more than 324 outbreaks
10
affecting 1,693 people, compared to other food service settings (e.g. prisons,
hospitals, schools).
Healthy workers following proper personal hygiene, maintaining temperature and

time control, implementation of cleaning and sanitizing practices helps the reduce the
risk of foodborne illness. Along with this training also plays an important role to
minimize the risk of foodborne illness. (Chapman et al., 2010; Roberts et al., 2008;
Tokuc et al., 2009).
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Chapter 3: Need Assessment of Food Safety Management System
Research Objective
“To identify the need of food safety management system in the cafeteria of IoBM”
Research Design
 According to the nature of research, we have made a model which is
equivalent to Qualitative Research, in which we need to generate the theory
instead of testing the already published theory about an implemental benefits
in the food safety system of IoBM.
 Moreover, Applied Specific Research is applicable for this case on the basis of
Inductive Approach (Specific to General) as this is the exploratory research.
 This research can work on Natural Setting which is non contrived setting and
don’t manipulate the variables of study under the correlation investigation type
with minimum or sometimes moderate research interference.
 Time horizon used under this research is cross-sectional. Mono method of
research is used with single qualitative study.
Participant/Population
 Students along with some faculty of IoBM especially the weekend program
students and faculty are considered to be the population for this study under
heterogeneous frame of reference.
Sample and Sampling Method
 Convenience sampling under Non Probability sampling method is used which
focus on the relevant individuals for the study. Sampling shows the responses
of our primary research of about 84 responses in total for 12 given close ended
and open ended questions.
Measurement/Instrument Selection
 Data is collected through Questionnaires which were filled by students and
faculty of IoBM
 Some questions are restricted as objective or close ended whereas, some
questions are elaborative or open ended as subjective in order to find the
details as per the nature of question
Variables:
 Multiple variables are used under this study including moderating and
mitigating variables. For Instance:
“Students – Consumption of food in cafeteria – Any health issues, if occur -
(mitigating variables = environment of café (pest, furniture, labeling of foods,
cleaning and sanitation condition)”
12
Hypothetical statement
“Students are satisfied with the quality of food in IoBM main cafeteria.”
Plan of Analysis/Statistical Tool:
 Frequency testing through SPSS software in order to analyze or interpret the
responses.
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Questionnaire Analysis
Question # 01
42%
Female
Male
58%
Interpretation:
Gender
Cumulative
Frequency Percent Valid Percent Percent
Valid Female 35 41.7 41.7 41.7
Male 49 58.3 58.3 100.0
Total 84 100.0 100.0
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Question # 2
6%
14%
Regular (Morning)
11%
Regular (Evening)
Weekend
Faculty
69%
Interpretation:
In which program are you enrolled?
Cumulative
Valid Faculty 5 6.0 6.0 6.0
Regular 9 10.7 10.7 16.7

(Evening)
Regular 12 14.3 14.3 31.0

(Morning)
Weekend 58 69.0 69.0 100.0
Total 84 100.0 100.0
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Question # 3
1%
2-3 days in a week

37% 5-6 days in a week
Daily
51%
Once in a week
Not at all
8%
3%
Interpretation:
How many days do you visit IoBM Cafeteria in a week?
Cumulative
Valid 2-3 days in a 43 51.2 51.2 51.2

week
5-6 days in a 2 2.4 2.4 53.6

week
Daily 7 8.3 8.3 61.9
Not at all 1 1.2 1.2 63.1
Once in a week 31 36.9 36.9 100.0
Total 84 100.0 100.0
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Question # 4
17%
37%
I don't know
Not satisfied
Satisfied
46%
Interpretation:
Are you satisfied with the personal hygiene of the cafeteria staff?
Cumulative
Valid I don't know 14 16.7 16.7 16.7
Not satisfied 39 46.4 46.4 63.1
Satisfied 31 36.9 36.9 100.0
Total 84 100.0 100.0
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Question # 5
11%
39% I don't know

Not satisfied
Not satisfied
50%
Interpretation:
Are you satisfied with the cleaning and sanitation conditions of the
cafeteria?
Cumulative
Valid I don't know 9 10.7 10.7 10.7
Not satisfied 42 50.0 50.0 60.7
Satisfied 33 39.3 39.3 100.0
Total 84 100.0 100.0
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Question # 6
8%
24%
I don't know
Not satisfied
Satisfied
68%
Interpretation:
Are you satisfied with the flies and pest control measures in the
cafeteria?
Cumulative
Not satisfied 57 67.9 67.9 76.2
Satisfied 20 23.8 23.8 100.0
Total 84 100.0 100.0
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Question # 7
9%
23%
I don't know
No
yes
68%
Interpretation:
Are you allergic to any food? If yes, please specify the food you are
allergic to. If you don't know or you are not allergic to any food,
please write 'No' or 'I don't know' below.
Cumulative
No 57 67.9 67.9 77.4
yes 19 22.6 22.6 100.0
Total 84 100.0 100.0
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Question # 8
4%
9%
All the time

Never
Sometimes
87%
Interpretation:
Are you communicated by cafeteria staffs about any allergic

substances in the food you buy?
Cumulative
Valid All the time 3 3.6 3.6 3.6
Never 73 86.9 86.9 90.5
Sometimes 8 9.5 9.5 100.0
Total 84 100.0 100.0
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Question # 9
3%
27%
All the time
Never
Sometimes
70%
Interpretation:
Do you know the manufacturing and expiry dates of the processed

food products you buy from the cafeteria?
Cumulative
Never 59 70.2 70.2 72.6
Sometimes 23 27.4 27.4 100.0
Total 84 100.0 100.0
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Question # 10
1%
10%
All the time

Never
Sometimes
89%
Interpretation:
Do you find any labels of allergic substances over the food?
Cumulative
Never 75 89.3 89.3 90.5
Sometimes 8 9.5 9.5 100.0
Total 84 100.0 100.0
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Question # 11
25%
yes
No
75%
Interpretation:
Have you ever found any food safety issue in the food you
bought from the cafeteria? If yes, please mention details of the
incident(s). If no, please write 'No' below.
Cumulative
Valid No 63 75.0 75.0 75.0
yes 21 25.0 25.0 100.0
Total 84 100.0 100.0
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Question # 12
21%
yes
No
79%
Interpretation:
Have you ever encountered any illness after eating food from
the cafeteria? If yes, please mention the illness/symptoms. If
no, please write 'No' below.
Cumulative
Valid No 66 78.6 78.6 78.6
yes 18 21.4 21.4 100.0
Total 84 100.0 100.0
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CONCLUSION OF QUESTIONNAIRE ANALYSIS
 By having a survey related to food safety awareness in our general public

including students and faculty, we have received the major responses from
male participants especially from weekend students, which depict the frequent
visit of IoBM main cafeteria.
 Most of them are not satisfied with the personal hygiene as well as cleaning
and sanitation conditions of IoBM cafeteria. Moreover, flies and pest control
measure are not up to the mark.
 While, analyzing ourselves to be allergic to any food is completely related to

its awareness. Hence, the responses against food allergic are considered to be
the less awareness of our pubic.
 We also conclude that, staff of cafeteria should be aware enough about the
allergic substances used in their meals and also have courage to inform the
consumers before using it.
 No labeling found related to allergic substances over the food or its packaging.
Additionally, the manufacturing and expiry dates should be at least informed
among the cafeteria staff to ensure its feasibility of use.
 Multiple diseases along with its causes were also indicated by the respondents,
which need to be sought out on priority by IoBM cafeteria.
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Chapter 3: HACCP Manual for IoBM
1. Objective
The HACCP Manual’s key objectives include:
• Ensure Institute of Business Management (IoBM) has a comprehensive food safety

management system to control risk factors that may lead to food borne outbreaks.
• Protection of Students, Faculty and Staff from public health risks relating to the
storage, handling and consumption of potentially hazardous foods.
• Provide active managerial controls that include training, vendor specifications,

record keeping, employee health policy, quality control, monitoring procedures,
establishment of critical limits and control points.
2. HACCP Definition
Hazard Analysis and Critical Control Points (HACCP) is a process control system
designed to identify and prevent microbial and other hazards in food production. It
includes steps designed to prevent problems before they occur and to correct
deviations as soon as they are detected.
HACCP plan is composed of following 7 principles:
Principle 1: Conduct a hazard analysis.
Determine the food safety hazards and identify preventive measures to control these
hazards.
Principle 2: Identify critical control points.
A critical control point (CCP) is a point, step, or procedure in a food process at which
control can be applied and, as a result, a food safety hazard can be prevented,
eliminated, or reduced to an acceptable level.
27
Principle 3: Establish critical limits for each critical control point.
A critical limit is the maximum or minimum value to which a physical, biological, or

chemical hazard must be controlled at a critical control point to prevent, eliminate, or
reduce to an acceptable level.
Principle 4: Establish critical control point monitoring requirements.
Monitoring activities are necessary to ensure that the pr ocess is under control at
each critical control point and it is very important to write that who will monitor it,
when it is going to be monitored.
Principle 5: Establish corrective actions.
These are actions to be taken when monitoring indicates a deviation from an

established critical limit.
Principle 6: Establish procedures for verifying the HACCP system is working as

intended. Validation ensures that food preparation facilities are successful in ensuring
the production of safe product.
Principle 7: Establish record keeping procedures.
IoBM must maintain certain documents, including its records documenting the
monitoring of critical control points, critical limits, verification activities, and the
handling of processing deviations
Below are the top five factors which makes the food unsafe
IoBM mandates managerial control of these factors.
1. Food from unsafe sources

2. Inadequate cooking
3. Improper holding temperatures
4. Contaminated equipment
5. Poor personal hygiene
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3. Prerequisite Programs
Prerequisite Programs (PRP) are defined as the universal procedures used to control
the conditions in the plant environment, which contribute to the overall safety of the
product. Following PRPs are being implemented.
Approved Vendor Requirement
Foods and ingredients must come from inspected commercial suppliers, be

wholesome and in good condition. All purchases of foods that will be consumed shall
come from suppliers that are audited yearly for sanitation, quality and hygiene
standards.
Allergen Awareness Training
It is recommended that associates whose job it is to provide food and beverage to our
valued guests are encouraged to take food allergen course.
Calibration of Food Thermometers
All thermometers used to monitor critical limits must be calibrated at least two times
per week and more often if necessary.
Conditions when re-calibration must occur:
- dropping thermometer
- using a new thermometer for the first time
Recipe Procedure
All the products must be produced as per the approved recipe.
Employee Illness Restriction and Exclusion Policy
Employees and food service staff who are diagnosed with Salmonella, Shiga Toxin-
Producing E-Coli, Typhi, Hepatitis A Shigella or Norovirus must be excluded from
work and may not return without medical documentation. Contractor and IoBM is
required to notify the local public health jurisdiction.
Associates with the following symptoms must be restricted from the food preparation
areas.
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• Vomiting
• Fever
• Sore throat with fever
• Jaundice
• Open sores on their hands or forearms
• Diarrhea
Exhaust hoods and ductwork system must be professionally cleaned and

maintained
Professional cleaning must be performed at least every 6 months. An inspection

sticker must be affixed to the hood.
Floors, walls and ceilings must be free of excessive dust, debris and standing
water
Structures must be kept sanitary using a cleaning schedule. A cleaning checklist must
include the following:
- Doors and windows
- Under counters
- Floor/wall junctions
- All hand contact areas
- Floor drains
- Control of mold
Floors, walls and ceilings must be smooth, easily cleanable, and in good repair
Exposed concrete blocks and bricks must be sealed and smooth unless area is used
only for dry storage.
- Carpeting in food production areas is prohibited
- Floors that are cleaned by water flushing methods must be coved and sealed at the
wall juncture
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Food Manager Certification Requirement
A minimum number of food safety managers must be certified in food safety. The
certification is valid for five years. Certification must take place within 60 days of
initial employment.
Food Safety Training Requirement for Non-Management Associates
All non-management food handlers must be certified every two years using the
approved management training program. Training must take place within 60 days of
initial employment.
Food Borne Outbreak Reporting Protocol
A current copy of the Food Borne Illness Notification (FBIN) Procedures must be
obtained by February 28 of each New Year. The procedures contained in the protocol
must be used for the reporting of any suspected food borne outbreak.
Monthly Food Safety Self-Inspection Requirement
IoBM must minimally conduct a monthly Food Safety self-inspection and document
the deficiencies and corrective action.
Original containers of toxic materials must have a legible manufacturer's label
Working containers of cleaners and sanitizers must be labeled with the common name
of the product.
- All chemicals in all containers must be accurately labeled
- Original containers of toxic materials must have a legible manufacturer's label
- Working containers of cleaners and sanitizers must be labeled with the common
name of the product.
- Original containers must have a legible manufacturer's label
- Working containers such as spray bottles must be labeled with common names such
as "Sanitizer" or "Window Cleaner"
- All unlabeled liquids must be considered a potentially toxic material
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Pest Prevention Program Must Be Adopted and Effective
IoBM must minimally use a pest sighting log. The following are signs that the
prevention program is not effective.
- Fresh pest droppings
- Active cockroaches or rodents in food prep and storage areas
- Trailing ants
- Birds inside the food preparation and serving area or nesting on the outside of the
building if their droppings create a sanitation issue
Refrigerators
All refrigerated (but not frozen) storage units are required to have thermometers that
accurately reflect the ambient temperature in the warmest part of the unit. If built in
devices are absent or not working, hanging thermometers are adequate. One or the
other must be present and working in each unit.
Ventilation must be adequate and vents, fan guards and filters clean
Dirty fans and ceiling vents can be a source of product contamination.
- Ceiling air vents and returns must not have dust build-up
- Exhaust hood ventilation systems must not have grease build-up
- Air fans must be cleaned regularly
Yearly Food Safety Audit Requirement
IoBM shall be subject to an annual food safety review of all food preparation areas,
restaurants, storage areas, back dock areas, or any other food related operations
deemed appropriate.
Food Contamination
Control Cutting Board System Requirements
32
Minimally must use at least two separate boards for the preparation of food. It is
acceptable to use a multiple color cutting board system for non ready-to-eat food
items.
• White for ready to eat food only
• One other color for raw food Wood cutting boards may ONLY be used for:
• Butcher blocks
• Bakery worktables
• Food displays
 Chinese kitchens (International), for general use, provided the

following are met:
-Boards are properly maintained and marked for product use
-Separate boards used for chicken, fish, raw and cooked products
- All blocks must be scraped, washed and sanitized daily
Employee Hygiene Policy
Eating, drinking and tobacco use is restricted to nonfood areas. Tasting food is
allowed from single serve tasting spoons or at formal documented taste panels.
Chewing gum and chewing tobacco are considered eating.
There must be no eating and tobacco use in areas with exposed:
• Food
• Food contact surfaces
• Food-contact packaging
Drinking is allowed in a food production area if:
• Using a cup with lid and straw
•If the container is stored so that it will not contaminate food preparation surfaces
Food workers must not contact ready-to-eat foods with bare hands
33
All ready-to-eat food (food intended to be eaten without further cooking) must be
portioned and served without contacting bare hands.
• Utensils, gloves, individual wax papers, etc., are appropriate alternatives if used
correctly.
Food and food contact surfaces must be protected from potential

microbiological, physical and chemical hazards at all times
Hazards listed below must be avoided.
• Raw animal products stored above or commingled with ready-to-eat products
• Physical hazards that would present an imminent health hazard, such as push pins
used directly above food prep surfaces.
• Chemicals stored above food or food contact surfaces
Proper storage examples:
Where complete vertical separation is not possible, raw poultry must be stored on the
bottom and ready-to-eat items must be stored on top. Items with the greatest
internal required cooking temperatures must be stored on the lowest shelf. All
other products should be stored in between and not commingled.
Food and food contact packaging must be properly stored
The standard gap is 6 inches (15 centimeters) off the floor. This gap facilitates
cleaning, protects products from spills and allows monitoring for pest activity.
Disposable plastic containers must not be reused for food storage
Cottage cheese tubs, mayonnaise/pickle pails and sour cream containers are some
examples.
Hand Washing Requirement
Hands that may have become contaminated must be washed frequently. Food handlers
must wash hands frequently for minimum 20 seconds (water should be warn) and
after hand washing drying must be done through paper towels.
Mandatory Use of Sanitizer Test Kits
34
Test kits must be readily available for each chemical sanitizer used.
• Test kits buried in drawers or in the original aluminum foil wrap are not considered
readily available
• The calibration of automatic dispensing systems should be tested at least daily
• When mixed by hand, each sanitizer batch should be tested prior to use
Containers designated for toxic/dangerous materials must be labeled
Working containers of cleaners and sanitizers must be labeled with the common name
of the product.

- Original containers must have a legible manufacturer's label
- Working containers (buckets, spray bottles, etc.) of cleaners and sanitizer must
be labeled
- All unlabeled liquids must be considered a potentially toxic material
Food contact surfaces must be properly cleaned and sanitized
All food contact surfaces such as working tables must be cleaned and sanitized after
every 4 hours.
• Times vary if the surface or room is refrigerated. If held from:
 10°C to 13°C (<50°F to 55°F), clean at least every 10 hours

 7°C to 10°C (<45°F to 50°F), every 16 hours
 5°C to 7°C (<41°F to 45°F), every 20 hours
 5°C (41°F), or below, every 24 hours
35
Foods must be protected from contamination
Food operators must protect all foods from contamination during preparation and
serving including condensation above exposed food or food contact surfaces.
• Foods must be protected from receiving through serving to prevent contamination
• Foods in freezers and coolers must be covered unless in the process of cooling
• Individual food carts may be bagged or each tray may be covered individually
• Freezers must not have heavy build-up of frost/ice on the exterior of the boxes
36
4. Critical Control Points and Critical Limits
Product Receiving
Food Group Minimum Receiving Quality Attributes of Food
Temperature Requirements Groups
Beef (Fresh) 41º F (5° C) Firm and elastic flesh. No
abnormal odors. Bright
pink
flesh, Bright white fat and
marbling.
Dairy/Eggs 45º F (7° C) Is delivered with non-
expired “Use-By” date.
Yolks do not break easily.
Dairy has fresh, sweet
aroma.
Produce 41º F (5° C) Delivered free of heavy
dirt, and with
characteristic0 color,
flavor and aroma of quality
ripened products.
Frozen Products 10º F (-12° C) Solid frozen. No signs of
freezer burn or ice crystals.
IQF products should not be
frozen together.
37
Storage and Preparation

Beef
Upon receipt, immediately refrigerate fresh beef to 34ºF to 38°F (1ºC to 3°C). Hold
steaks in their sealed packages in the original cases. Check the invoice for accuracy
and record the delivery date on the case if no date is visible. Shelf life for sealed fresh
cut is 10 days. Do not accept steaks that have been cut for more than two (2) days
prior to receipt.
Fruits and Citrus
Fruits and Citrus varieties like Apple, Banana, grapes, lemons, limes, grapefruit and
oranges require special treatment. Upon receiving, store them in the original cases.
The outer rind of these fruits can trap dirt and may contain harmful bacteria from the
soil. Fruits must be washed and sanitized before cutting.
• Rinse the fruits in cold water
• Dip in the approved fruit and vegetable wash for at least 30 seconds
When removing the rind or cutting the fruit for use in cocktails, water or iced tea; use
a clean and sanitized white cutting board. Use a clean and sanitized knife to prevent
cross-contamination when cutting.
• Use food handler’s gloves during preparation
• When storing prepared fruits, use a clean container and do not mix items
• Keep prepared citrus chilled at or below 41°F or 5°C
Frozen Poultry
Chicken will be purchased from approved vendors. Inspect frozen chicken for the
evidence of time-temperature abuse at the time of receiving. After receiving store
immediately. Frozen poultry must be placed on the last/lowest shelve of refrigerator
or freezer. Date product to assure First In, First Out (FIFO) usage. Thaw frozen
chicken under refrigeration 36º-38ºF (2º- 3ºC). Pan production needs to allow
sufficient time (up to two days) for thawing. Remove frozen chicken from box or
plastic container and place on a parchment-lined sheet pan. Keep chicken either
38
covered or placed in food cart with doors. Never refreeze chicken and rinse thawed
chicken under potable (drinkable) water.
Fresh Poultry
Purchase poultry from inspected, (third party or local regulatory authority

inspections), facilities. Whole birds should be well-fleshed with no missing skin, cut
marks, blood spots, bruises and other blemishes. Blood spots, bruises and other
blemishes shall not exceed normal grade. The tenderloin should be fully intact.
Chicken products should be delivered at a temperature of 28º-32ºF (-2º-0ºC). Upon
delivery, immediately store on the lowest shelf in the coldest part of the refrigeration
unit. Reject delivery of poultry that is slimy, has a pungent odor, grey or green skin
color; and is above the minimum required temperature. Poultry storage should be
maintained at 32º-38ºF (0º-3ºC). The maximum shelf life of all raw poultry products
is 12-14 days.
Leafy Greens
Upon receiving leafy greens, place under refrigeration at or below 41ºF (5ºC) in the
original cases. Greens and vegetables can trap dirt and bacteria from the soil. These
items have been associated with food borne illness outbreaks and must be washed
before preparation. Fill a clean sink with the approved vegetable wash solution
• Use cold water
• Make sure hands are washed
• Submerge the item(s) for at least 30 seconds
• Drain
If using “Ready to eat (RTE) greens and vegetables that have been previously washed
before packing do not need to be re-washed provided: bags are sealed and labeled
“triple washed”, “washed” or “ready to eat” and the product comes from an inspected
facility. Once prepared and cut, keep out of the danger zone (41-140°F or 5-60°C).
Discard all left over leafy greens and vegetables from salad bars and other service
areas.
39
Melons
Melons, especially the rough-skinned variety require special treatment. Upon

receiving melons, place them under refrigeration at or below 41ºF (5ºC) in the original
cases. The outside of a melon can trap dirt and bacteria from the soil and melons have
been associated with food borne illness outbreaks and need to washed and sanitized
before cutting.
 Scrub the rind with a vegetable brush

 Rinse melons in cold water
 Dip in the approved fruit and vegetable wash
 When removing the rind from a melon, use a clean and sanitized colored
cutting board
Melons
When cutting or slicing melon for service, use a ready to eat or white cutting board.
Use a clean and sanitized knife to prevent cross-contamination. When removing seeds
from the melon, use a clean and sanitized spoon or scoop. Limit the service time of
cut melon to a maximum of 4 hours. Keep melon out of the danger zone (41-140°F or
5-60°C) when serving or displaying. Discard all cut melon left over from salad bars
and other service areas and do not mix melon with other fruits until just before
serving
40
Cooking
Minimum Internal Temperature for Cooking Raw Foods unless higher temperatures
are required by local regulations.
Poultry (Solid & Ground) 165° F (74° C)
Veal, Lamb 145° F (63° C)
Ground Meats (except poultry) 155° F (68° C)
Seafood 145° F (63° C)
Stuffed Foods (Meats, Pasta) 165° F (74° C)
Egg Dishes 145° F (63° C)
Cooling
Previously cooked food must be cooled to a temperature of 70°F (21°) within 2 hours
from the starting time. A critical high limit of 41°F (5°C) must be reached within 6
hours of initial cooling start time. Corrective Actions must only include discarding the
out of compliance product or reheating to a temperature of 165°F (74°) unless higher
temperatures are required by local regulations, one time only.
Reheating
Previously cooked foods must be reheated to a minimum temperature of 165°F (74°)

within 120 minutes of starting the reheating process unless higher temperatures are
required by local regulations.
Cold Food Holding
Cold potentially hazardous foods must be maintained at 41°F (5°C) or below in all
coldholding devices including walk-in coolers, reach-in refrigerated units, cold-top
storage devices and ice wells even if higher storage temperatures are allowed by local
regulations.
41
Hot Food Holding
Hot potentially hazardous foods must be maintained at 140°F (60°C) or above in all
hot holding receptacles and devices unless higher temperatures are required by local
regulations.
Time in Lieu of Temperature
No potentially hazardous food can be left in the danger zone, 41°F (5°C) to 140°F
(60°C) for more than 30 minutes.
42
5. Process HACCP Plans for Cafeteria
Grouping of Food Items
PROCESS #1 Food PROCESS #2 Food PROCESS #3 Complex

Preparation with No Preparation for Same Food Preparation
Cook Step Day Service
Salad Spring rolls Boiled Chicken
Chicken Sandwich Chinese Rice
Mayonnaise spread Chana Chaat
sandwich
French Fries
Burgers
Biryani
Tea
Samosa
Pizza
Brownie
Fried Egg
43
Food Preparation Procedure 1
Food Preparation with No Cook Step
Numerous food flows are represented through this unique system. Uncooked, ready to
eat food like sashimi, raw oysters, and salads are grouped on this class. Components
of these foods are received uncooked and will not be cooked prior to consumption.
All of the foods on this class lack a kill (cook dinner) step even as at the meal’s
provider establishment. In other words, there may be no whole trip made through the
risk zone for the cause of destroying pathogens. You may make certain that the meals
received for your status quo is as secure as viable via requiring buy specs. Without a
kill step to smash pathogens, your number one duty may be to prevent similarly
infection by making sure that your personnel follow true hygienic practices.
Cross-contamination should be prevented via nicely storing your merchandise far

from uncooked animal meals and soiled gadget and utensils. Foodborne infection may
result from ready to eat food being held at dangerous temperatures for lengthy
intervals of time because of the outgrowth of micro-organisms.
In addition to the power-extensive issues, a food safety management system

concerning this food education procedure must attention on making sure that you have
energetic managerial control over the following:
 Cold holding to prevent infectious growth and contaminant creation

 Food cause (especially for shellfish)
 Receiving temperatures
 Mentioning the dates of ready-to-eat PHF held for more than 24 hours to
control pathogens
 Freezing certain types of fish planned for uncooked consumption due to
parasite concerns
 Cooling from ambient temperature to prevent the consequence of spore-
forming or toxin-forming bacteria
44
Meal Preparation Procedure 2 / Preparation for Same Day Service
In this meals preparation process, food passes through the hazard sector only once
within the food provider established order before its miles served or bought to the
consumer. Meals is normally cooked and held warm till served, i.e. fried fowl, but can
also be cooked and served right away. In addition to the power-extensive issues, a
Food safety management system related to this food safety management system
should create awareness on making sure which you have lively managerial manage
over the following:
 Cooking to terminate bacteria

 Hot holding to prevent the extension of spore-forming microorganisms
Appropriate food source, proper receiving temperatures, and proper cold holding
before cooking will also be significant. (Refer to prerequisite programs starting on
page __)
45
Food Preparation Process 3 / Complex Food Preparation
Example Flow: RECEIVE⇒ STORE⇒ PREPARE⇒ COOK⇒ COOL⇒ REHEAT⇒

HOT HOLD⇒ SERVE
Meals prepared in great capacities or earlier for subsequent day carrier usually comply
with a prolonged system go with the flow. These meals bypass via the temperature
hazard quarter a couple of time; for this reason, the ability for the increase of spore-
forming or toxigenic micro-organism is extra on this procedure. Failure to adequately
manipulate food product temperatures is one of the most frequently encountered
danger factors contributing to meals borne illness. Meal handlers have to minimize
the time ingredients are at dangerous temperatures.
 A food safety management system concerning this food preparation process

should focus on safeguarding active decision-making control over the
following:
 Cooking to destroy bacteria
 Cooling to prevent the outgrowth of spore-forming or toxin-forming bacteria
 Hot and cold holding or using time alone to control infectious growth and
contaminant formation
 Mentioning the dates of ready-to-eat PHF (TCS food) held for more than 24
hours to control the growth of pathogens
 Rewarming for hot holding, if appropriate.
Agreed food source, proper receiving temperatures, and proper cold holding before
cooking would also be significant.
HACCP Plans for Food Items in the Cafeteria
HACCP plan can be found in Annex 1
46
6. Verification and Record Keeping
Process
1) Audits are done annually and must be performed by a qualified entity.
 CCP monitoring records will be examined and validated

 Food safety training and certification is verified
 Corrective actions are noted for any critical limit variance
 Equipment calibration is checked as required by the HACCP plan
2) Temperature logs must be correctly filled in and retained for a period of 3 months.
The following procedures apply:
 Hot food logs- two entries per meal period

 Cold food logs- 2 entries per meal period
 Reheating logs- all reheated foods
 Refrigerator logs- 2 readings per day
3) All temperature logs must be signed by a management or supervisor and correct

action measures verified.
4) Food Safety self audits must be completed on a monthly basis and retained for 90
days.
5) Any additional relevant records regarding the flow of the food through the
operation must be verified and retained for 90 days. These documents may include,
but are not limited to:
• Food invoices
• Food allergen documentation
• Laboratory sampling results of potentially hazardous foods
• Microbiologically food safety tested ingredients
• Pest control records
• Receiving and food attribute logs
47
• Thermometer calibration logs
6) Annually, the HACCP Plan must be reviewed to evaluate its effectiveness. A gap
analysis must be performed to determine if there are any applicable changes to critical
control points, critical limits or other global food safety standards. The revised plan
must be issued to the field by the second week of every new year.
48
7.Food Safety Standards for IoBM
Name: Cleaning and sanitizing for food safety
Objective
Provide a global standard relating to the suitable cleaning and sanitizing of all food
service utensils, equipment and food production areas.
1) Chemical sanitizer solutions must be at appropriate concentration and temperature

per tag directions: All sanitizers in the buckets, spray bottles, chemical sanitizing
dishwashing machines, and dispensing systems in each area must be tested to assure
proper levels.
Mandatory sanitizer concentrations:
• Quats 150 to 400 PPM (e.g. Ecolab Oasis 146)
• Chlorine 50-100 PPM (low temp. machines)
2) All non-chemical sanitizing dishwashing machines must reach the proper water
temperature: Dish machines that sanitize with hot water must be maintained to ensure
the critical limits below.
• Final rinse 82°C (180°F)
• Surface of dishes 71°C (160°F)
• Water temperature in a sink compartment 77°C (171°F)
3) Original flasks of poisonous supplies must have a legit producer's sticker:
Working flasks of cleaners and sanitizers must be labeled with the common term of
the product.
• All chemicals in all containers must be accurately labeled
• Original containers must have a legible manufacturer's label
• Usable flasks such as spray flasks or bottles must be categorized with common
names such as "Sanitizer" or "Window Cleaner"
• All unlabeled liquids must be considered a potentially toxic material
49
4) Amenities for physical washing and sanitizing of utensils & other equipment must
be properly preserved and functioned:
• Basins must be cleaned and properly stocked with detergent and sanitizer
• Wash, rinse and sanitize is the mandatory process
• Sinks must be big enough to house at least half of the major piece of equipment
being cleaned
• There must be no damage to sinks such as bent drain boards that do not shed water
• Sinks may be used for dishwashing and for food preparation, but never at the same
time.
 Clean items may not be present on the drain board while food preparation
is occurring
 Sinks must be washed, rinsed, and sanitized between these two tasks
5) Dishwashing machines must be properly maintained and operated: Surfaces must

be clean, curtains clean and in place, final rinse pressure adequate and wash
temperature meets requirements listed on the machine data plate.
 Machines must be in good repair and stocked with detergent

 The water pressure in machines that sanitize with hot water must read 15
to 25 psi.
6) Food interaction tops must be properly cleaned and sanitized: Surfaces must be
sanitized at least every four hours during nonstop use with possibly dangerous meal at
room temperature.
Times vary if the surface or room is refrigerated, follow the standards below:
 <10°C to 13°C (50°F to 55°F), clean at least every 10 hours

 <7°C to 10°C (45°F to 50°F), every 16 hours
 <5°C to 7°C (41°F to 45°F), every 20 hours
 5°C (41°F), or below, every 24 hours
50
Name: Facility/Controls for Food Safety
Objective
Provide mandatory guidelines regarding physical facilities and the control of food
production and restaurant areas to ensure proper sanitation.
1) Exhaust hoods and ductwork system must be professionally cleaned and

maintained:
An inspection sticker must be affixed to the hood
2) A pest prevention program must be adopted and effective: Must minimally use a
pest sighting log. The following are signs that the prevention program is not effective.
 Fresh pest droppings

 Active cockroaches or rodents in food prep and storage areas
 Trailing ants
 Birds inside the facility or nesting on the outside of the building if their
droppings create a sanitation issue
(The presence of an occasional fly does not mean the pest program is ineffective)
3) Original flasks of poisonous supplies must have a readable producer's tag:
Usable bottles of cleaners and antiseptics must be labeled with the common title of the
product.
 All chemicals in all containers must be accurately labeled

 Original containers must have a legible manufacturer's label
 Working containers such as spray bottles must be labeled with common names
like "Sanitizer" or "Window Cleaner"
All unlabeled liquids must be considered a potentially toxic material.
4) Floorings, walls & ceilings must be free of extreme dirt, remains and stagnant
water:
Structures must be kept sanitary using a cleaning schedule. A cleaning checklist must
include the following:
51
 Doors and windows

 Under counters
 Floor/wall junctions
 All hand contact areas
 Floor drains and mold
Many floors do not drain properly and repairs may not be economically viable.
However, standing water should be mopped up or pushed to a drain with a squeegee
immediately.
5) Ventilation must be adequate and vents, fan guards and filters clean: Dirty fans and
ceiling vents can be a source of product contamination.
 Ceiling air vents and returns must not have dust build-up
 Exhaust hood ventilation systems must not have grease build-up
 Air fans must be cleaned regularly
6) Floorings, walls and ceilings must have to be even, effortlessly washable, and in
decent reparation:
Exposed concrete blocks and bricks must be sealed and smooth unless area is used
only for dry storage.
 Carpeting in food production areas is prohibited

 Floors that are cleaned by water flushing methods must be coved and sealed at
the wall juncture
52
Name: Food Handling for Food Safety
Objective
Proper food handling is critical to avoid risk factors associated with food borne illness
among associates and guests.
1) Foods and ingredients must come from commercial suppliers under regulatory
control, be wholesome and in good condition:
Home made products are prohibited
Use of non-pasteurized milk products are prohibited
2) Date marking is applied at the time of preparing ready-to-eat possibly dangerous

meal: Refrigerated, ready-made, potentially harmful food planned to be held for more
than 24-hours must be dated. This applies to food prepared on site and to commercial
containers opened on site. The requirement does not apply to the following:
Items intended to be used later the same day
Non-potentially hazardous foods, such as cookies or unopened canned

products
Deli salads & salad dressings manufactured in an inspected processing plant as

these products typically contain preservatives
Hard and semi-soft cheeses
Cultured dairy products such as yogurt, sour cream and buttermilk
Fluid milk and cream (based on industry practice)
3) Foodstuffs must not be stored or sold after expiry dates have been reached: Items
prepared on site are to be given a maximum shelf life of 7 days.
"Use by", "Enjoy by" and "Best by" dates are only recommendations based on quality,
notsafety.
4) All foods must be free of all microbiological, physical and chemical contamination:
Foods must be free of Pathogens (bacterial, viral or fungal), and must not contain
foreign objects or have the presence of cleaning or sanitizing chemicals.
53
5) Possibly dangerous meals must be properly defrosted: Only the procedures

described below are allowed and thawing at room temperature is strictly prohibited.
 Under refrigeration at 5°C (41°F) or lower

 Fully kept under cool running water that is 21°C (70°F) or lower
 In a microwave if it is to be prepared directly after defrosting
 As part of the preparation of meal’s procedure
8) Foods must be protected from contamination: Cafeteria operators must protect all
foods from contamination during preparation and serving including condensation
above uncovered food or food interaction exteriors.
 Foods must be protected from receiving through serving to

preventcontamination
 Foods in freezers and coolers must be covered unless in the process of cooling
 Individual food carts may be bagged or each tray may be covered individually
 Freezers must not have heavy build-up of frost/ice on the exterior
54
Name: Food Safety Standards for Equipment and Utensils
Objective
Sanitary control and detailed maintenance of food production equipment and utensils
is essential to prevent cross-contamination in the food production environment.
1) A cutting board system must be in place: Minimally use at least two separate
boards for the preparation of food. It is acceptable to use a multiple color cutting
board system for non-ready-made food items.
• White for ready-made food only
• One other color for raw food
Wood cutting boards may ONLY be used for:
• Butcher blocks
• Bakery worktables
• Food displays
2) Food interaction exteriors of equipment and utensils must be strong, non-

harmful/poisonous, simply cleanable and in decent state: All food contact surfaces in
the food preparation area must be made of materials that are safe, corrosion resistant,
nonabsorbent, smooth and easily cleanable.
• Food contact surfaces must be made of food-grade plastic or non-reactive metals

such as stainless steel
• Surfaces must also be in good condition to facilitate cleaning and to prevent physical
contamination of the food.
3) Working utensils must be properly handled and stockpiled in a sanitary style:

Handles of utensils stored in the product must not touch the product and extend out of
the container for moist foods.
• For dry ingredients only, scoops may be stored inside the product container; the
handle must extend out of the product
• For moist products, the scoop must extend completely out of the container
55
• Glasses, cups and bowls with no handle may not be used as a scoop
• Ice scoops, shovels, paddles, etc., stored at the ice machine are considered to be in
use at all times and must be kept sanitary
• Utensils may not be stored in containers of sanitizer
Alternative methods of storing utensils include:
1. Holding on a clean, sanitary surface and wash-rinse-sanitize at least every 4 hours
2. Holding in hot water 140°F (60°C) or above
NOTE: Ice water is not an alternative allowed by the Food Code
4) Non-meal interaction exteriors of equipment and utensils must be appropriately

washed and cleaned daily:
See examples below:
• Sides of sinks
• Gaskets on coolers
• Freezer doors tracks
• Sliding doors of ice machines
• Exterior of ice machines
• Exterior/sides of food containers
• On/off switches of food processing equipment
• Handles to cooler doors
• Shelves and racks for food
5) Non-meal interaction exteriors of apparatus and utensils must be maintained in

decent state: Equipment and gears must be tough, non-poisonous, and simply be able
to be cleaned and in decent order and state. See examples of acceptable food contact
surfaces:
• Corrosion resistant
56
• Nonabsorbent
• Smooth
• Easily cleanable
6) Must use sanitizer test kits: Test kits must be readily available for each chemical
sanitizer used.
• Test kits buried in drawers or in the original aluminum foil wrap are not considered
readily available
• The calibration of automatic dispensing systems should be tested at least daily
• When mixed by hand, each sanitizer batch should be tested
57
Name: Standard for Food Storage
Objective
To protect food from microbiological cross-contamination, physical and chemical

hazards during storage.
1) Food and food-contact exteriors must be saved from possible bacteriological,

physical and natural risks at all times: Dangers listed below must be avoided.
 Raw animal products stored above or commingled with ready-to-eat

products
 Physical hazards that would present an imminent health hazard, such as
push pins used directly above food prep surfaces or
 Chemicals stored above food or food contact surfaces
Proper storage examples
 Where complete vertical separation is not possible, raw poultry

 must be kept on the lowest shelf and ready-made items must be stored on
top. Items with the greatest internal cooking temperatures must be stored
on the lowest shelf.
 All other products should be stored in between and not commingled
 If various items are stored in a cold drawer, raw chicken should be at the
front and ready-to-eat items at the rear so that raw animal juices do not
drip onto ready-made foodstuffs as these are removed from the drawer
2) Food & food contact packaging must be properly stored: The standard gap is 6
inches (15 centimeters) off the floor. This gap facilitates cleaning, protects products
from spills and allows monitoring of pest activity.
3) Disposable plastic containers must not be reused for food storage: Cottage cheese
tubs, mayonnaise/pickle pails and sour cream containers are some examples.
58
Name: Standard for Personal Hygiene
Objective
Associate hygiene practices are an integral component to any HACCP plan.

Pathogens spread by food workers is the leading cause of food borne outbreaks
worldwide.
Hygiene standards must be mandated and managed by stakeholders to mitigate risks.
1) Hands that may have become contaminated must be washed frequently:
Food handlers must wash hands frequently with warm-to-hot water and cleanser for
25 seconds and dry the hands with throwaway hand-towels or a hot-air hand-drying
machine.
2) Food workers must not contact ready-made meals with gloveless hands:
All ready-made food (food intended to be eaten without further cooking) must be
portioned and served without contacting bare hands.
Utensils, gloves, individual wax papers, etc., are appropriate alternatives if used
correctly.
3) Food workers displaying symptoms of illness are restricted from working around
exposed food:
Individuals exposing indications such as nausea, diarrhea, jaundice, painful throat

with temperature are not allowed to work around uncovered food, gears or apparatus.
Employees with the following symptoms should be restricted from food handling
duties:
 Diarrhea
 Vomiting
 Fever
 Sore throat with fever
 Jaundice
 Open sores on their hands or forearms
59
Employees diagnosed with illnesses due to the following organisms should be

excluded from the food establishment:
 Norovirus
 Salmonella Typhi
 Shigella
 Hepatitis A
 Shiga toxin-producing E. coli (STEC)
4) Consuming foods, drinking fluids, and use of tobacco is limited to only non-food
premises:
Tasting food is permissible with single serve tasting spoons or at formal documented
taste panels. Chewing gum and chewing tobacco are considered eating.
There must be no eating and tobacco use in areas with exposed:
 Food
 Food contact surfaces
 Food-contact packaging
Drinking is allowed in a food production area if:
 Using a cup with lid and straw

 If the container is stored so that it will not contaminate food
preparation surfaces
5) Wash-basins in food management zones are used only for that purpose:
Hand sinks must always be kept hygienic and accessible; provided with always-
accessible hot water, cleanser, disposable hand-towels or hot-air hand drying
machine. Hand sanitizer may be available in addition to, but not in place of soap.
60
Name: Standard for Waste Management
Objective
The purpose of this procedure is to prevent cross contamination by ensuring that all
food material and production areas is free from any unnecessary waste material
needed to be disposed.
1. The waste generated during the operation is stored outside the operation
premises and sold off to a fixed contractor after a defined frequency.
Unnecessary accumulation of waste is avoided at all cost.
2. Waste disposal bins are placed near the process area, production premises and
storage area, and should be fixed in such position which will make its use
effective enough for operational staff.
3. Waste bins should be differentiating with other bins or buckets. These bins
have clear labeling “Waste Bins” on them.
4. A defined area, indicated by distinguishable markings is allocated for the
storage of waste pending disposal. Process wastes, empty bottles, boxes,
cartons, caps, seals and other materials are properly marked as wastes and
stored in the waste disposal area.
5. Plastic packing must be used inside waste bins and other bins.
6. On a regular basis, all bins must be emptied after checking it’s capacity
whenever it reaches to maximum by 85%
7. Disposal bins should be cleaned biweekly and must be drain overnight in order
to ensure its sanitization.
61
Name: Temperature Control for Food Safety
Objectives
1. Use temperature logs to ensure the monitoring of critical control points for
potentially hazardous foods.
2. Maintain holding equipment to ensure hazardous foods are not temperature abused.
3. To prevent food borne outbreaks by cooking and reheating foods to proper internal
temperatures.
4. To ensure proper handling of hazardous foods during display and when left out of
temperature controlled environments.
62
7. Standard Operating Procedures
Storage and Handling of Fresh Beef
Procedure
1) Upon receipt, immediately refrigerate fresh beef to 34ºF to 38°F (1ºC to 3°C). Hold
meat in their sealed packages in the original cases. Check the invoice for accuracy and
record the delivery date on the case if no date is visible. Shelf life for sealed fresh cut
is 10 days. Do not accept meat that has been cut for more than two (2) days prior to
receipt.
2) Check meat for broken vacuum-seal packages. Any “leakers” should be returned to
the vendor for credit. Rotate cases of steaks, first in first out. (FIFO)
3) Preparing for service:
 Remove meat (a one day supply only) from the packaging.

 Reject any liquid present.
 Blot dry with a single-use paper towel.
 Ensure meat to “breathe” for 30 to 45 minutes, under refrigeration.
 Lightly brush with a tasteless vegetable oil.
4) To simplify inventory, it is beneficial to have standard size and variety or quality.

Cover pan(s) with plastic packing or layering with tiny holes, to mitigate the
spoilage. Label and date each pan.
5) Store pans of oiled steaks at 34ºF to 38°F (1ºC - 3°C).
6) Use oiled meat within 72 hours. Meat that is not used after 72 hours should be used
for other purposes and fully cooked to at least 140°F (60°C).
NOTES:
• Don’t use vegetable oil on multiple times.
• Don’t include seasonings to oil.
• Don’t place steaks on pan in flat position after layering.
• Excessive oil can cause flare-up during cooking.
63
Storing, Handling and Storage of Frozen Chicken
Procedure
1. Procurement of chicken should be done from recognized suppliers only.
2. Keep frozen chicken immediately upon delivery.
 Keep the frozen chicken on lowest possible shelves of freezer or refrigerator to

avoid any spoilage.
 Date product to assure First In, First Out (FIFO) usage.
3. Thaw frozen chicken under refrigeration 36º-38ºF (2º- 3ºC).
 Production plan must allow proper time (up to two days) for thawing.
 Take out a chicken from plastic box and then placed on a special-lined sheet
pan.
 Chicken must be either covered or placed in food cart with doors.
 Never refreeze chicken.
4. Rinse the chicken under (drinkable) water:
 Be careful that linked water does not make a contact with other foods in
surroundings.
 Keep the chicken water free before any preparation.
 Wash all other utensils and equipments that make a contact with chicken or its
linked water.
5. Any ingredient used for layering or coating fro chicken must be discarded. Under
no circumstances should marinades be re-used for fresh products or added to the
product later in the cooking process.
64
Storing, Handling and Preparing Melons
Procedure:
1. Melons, especially the rough-skinned variety require special treatment.
 Upon receiving melons, place them under refrigeration at or below 41ºF(5ºC)

in the original cases.
2. The outside of a melon can trap dirt and bacteria from the soil.
Melons have been usually considered for a food borne illness and need to be
washed and sanitized before cutting.
 Scrub the rind with a vegetable brush.

 Rinse melons in cold water.
 Dip in the approved fruit and vegetable wash.
 Rinse again.
3. When removing the rind from a melon, use a clean and sanitized colored cutting
board.
 Use a clean and sanitized knife to prevent cross-contamination when cutting

melon.
4. When cutting or slicing peeled melon for service, use a ready to eat or white cutting
board.
 Use a clean and sanitized knife to prevent cross-contamination.

 When removing seeds from the melon, use a clean and sanitized spoon or
scoop.
5. Limit the service time of cut melon to a maximum of 4 hours.
 Keep melon out of the critical temperature range i.e: (41-140°F or 5-60°C)
when serving of displaying.
6. Discard all cut melon left over from salad bars and other service areas.
7. Do not mix melon with other fruits until just before serving.
65
Storing and Handling Leafy Greens and Vegetables
Procedure:
1. Leafy greens and vegetables require special treatment.
Upon receiving these items, place under refrigeration at or below 41ºF (5ºC) in the
original cases.
2. Greens and vegetables can trap dirt and bacteria from the soil.
These items have been usually considered for a food borne illness and must be
washed before preparation.
 Fill a clean sink with the approved vegetable wash solution

 Use cold water
 Make sure hands are washed
 Submerge the item(s) for at least 30 seconds
 Drain
3. If using “Ready to eat (RTE) greens and vegetables that have been previously
washed before packing do not need to be re-washed provided:
i. Bags are sealed and labeled “triple washed”, “washed” or “ready to eat”
ii. The product comes from an inspected facility
iii. Once prepared and cut, produce is potentially hazardous and must be avoided
from the critical temperature range i.e:(41-140°F or 5-60°C)
4. Discard all left over leafy greens and vegetables from salad bars and other service
areas.
66
Storing, handling and preparing citrus fruits and drinks
Procedure:
1. Citrus varieties like lemons, limes, grapefruit and oranges require special treatment.
 Upon receiving citrus fruits, store them in the original cases
2. The outer rind of these fruits can trap dirt and may contain harmful bacteria from
the soil. Fruits must be washed and sanitized before cutting.
 Rinse the fruits in cold water

 Dip in the approved fruit and vegetable wash for at least 30 seconds
3. When removing the rind or cutting the fruit for use in cocktails, water or iced tea;
use a clean and sanitized white cutting board.
 Use a clean and sanitized knife to prevent cross-contamination when cutting

 Use food handler’s gloves during preparation
4. When storing prepared fruits, use a clean container and do not mix items.
 Keep prepared citrus chilled at or below 41°F or 5°C

 Do not mix old with new
67
Purchasing, Receiving, Handling and Storage of Fresh Poultry
Procedure:
1. Purchase poultry from inspected and approved vendor
 Whole birds should be well-fleshed with no missing skin, cut marks, blood
spots, bruises and other blemishes.
 Boneless single and double breast portions should be free of excess fat, bone,
cartilage, foreign material, and have the rib meat removed.
 Blood spots, bruises and other blemishes shall not exceed normal grade. The
tenderloin should be fully intact.
 Bone-in single and double-breast lobe breast portions should be free of excess
fat, cartilage, any foreign material and have the rib meat removed. Blood
spots, bruises, and other blemishes shall be minimal.
 The tenderloin should be fully intact.
2. Chicken products should be delivered at a temperature of 28º-32ºF (-2º-0ºC). The

product, though not frozen, will be firm to the touch.
 No ice should be used as a refrigerant during distribution or storage.

 Upon delivery, immediately store on the lowest shelf in the coldest part of the
refrigeration unit.
 Reject delivery of poultry that is slimy, has a pungent odor, grey or green skin
color; and is above the minimum required temperature.
3. Poultry storage should be maintained at 32º-38ºF (0º-3ºC).
 The maximum shelf life of all raw poultry products is 12-14 days from kill
date.
 Maximum storage time is 3 days from date of delivery.
Notes:
68
 Handle all raw poultry with care, utilizing gloves for personal protection and
to prevent cross-contamination.
 Cook raw poultry products at approx. 165°F (74°C).
69
8. Monitoring and Corrective Action
Logs present in Annex 2 shall be used for monitoring for Hazards.
HACCP plan in Annex 1 shall be used for corrective actions.
70
References
1. FAO (2002) Food Safety and Quality in Europe – Summary of Emerging

Issues and Unresolved Pro (Lessof, 1992)blems.
2. Kraemer, J. (1998) Cleaning and disinfection. Mitteilungen aus dem Gebiete
der Lebensmitteluntersuchung and Hygiene, 89, 14–20
3. Mossel, D.A.A., Corry, J.E.L. and Struijik, C.B. (1995) Essentials of the
Microbiology of Foods. A Textbook for Advanced Studies, New York: John
Wiley and Sons, p. 223.
4. WHO (2000) The Interaction Between Assessors and Managers of
Microbiological Hazards in Food. Report of a WHO expert, Kiel Germany:
Consultation, 21–23 March 2000.
5. Forsythe, S.J. and Hayes, P.R. (1998) Food Hygiene, Microbiology and
HACCP, 3rd edn, Gaithersburg, MD: Chapman and Hall Food Science Book,
Aspen Publishers, pp. 340, 369.
6. Georgakopoulos, V. 2006. Application of HACCP in small food businesses. In
Food Safety. A Practical and Case Study Approach, eds. A. McElhatton and
R.J. Marshall, pp. 239–252. New York: Springer.
7. Rennie, M.D. 1994. Evaluation of food hygiene education. British Food
Journal 96: 20–25.
8. Mortimore, S. 2001. How to make HACCP really work in practice. Food
Control 12: 209–215.
9. John de Vries, P. (1997). Food Safety and Toxicity. In P. John de Vries, Food
Safety and Toxicity (pp. 1-334). Netherlands: CRC Press LLC.
10. Lessof, M. H. (1992). Food Intolerance. In M. H. Lessof, Food Intolerance
(pp. 15-200). UK: Chapman & Hall.
11. Redman, N. E. (2007). Food Safety. In N. E. Redman, Food Safety (pp. 15-
300). USA: ABC-CLIO, Inc.
12. Riggins, B. B. (2011). Beliefs and Perceptions of School Foodservice
Personnel about Following a HACCP based Program. Food Protection Trends
, 612–619.
71
13. Wallace, S. M. (2001). FOOD INDUSTRY BRIEFING SERIES: HACCP. In

S. M. Wallace, FOOD INDUSTRY BRIEFING SERIES: HACCP (pp. 150-
158). USA.
14. Riggins, B. B. (2011). Beliefs and Perceptions of School Foodservice
Personnel about Following a HACCP based Program. Food Protection Trends,
612–619.
15. Beliefs and Perceptions of School Foodservice Personnel about Following a
HACCP based Program. Food Protection Trends, 612–619.
72

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Implementation of Quality Management system in Hospital

Chapter 1: Introduction to Quality Management System

Chapter 2: Literature Reviews

Despite food safety training requirements, 59 percent of reported foodborne illnesses

Healthy workers following proper personal hygiene, maintaining temperature and

Chapter 3: Need Assessment of Food Safety Management System

Valid Female 35 41.7 41.7 41.7

Male 49 58.3 58.3 100.0

Total 84 100.0 100.0

In which program are you enrolled?

Valid Faculty 5 6.0 6.0 6.0

Regular 9 10.7 10.7 16.7

Regular 12 14.3 14.3 31.0

Weekend 58 69.0 69.0 100.0

Total 84 100.0 100.0

2-3 days in a week

How many days do you visit IoBM Cafeteria in a week?

Valid 2-3 days in a 43 51.2 51.2 51.2

5-6 days in a 2 2.4 2.4 53.6

Daily 7 8.3 8.3 61.9

Not at all 1 1.2 1.2 63.1

Once in a week 31 36.9 36.9 100.0

Total 84 100.0 100.0

Valid I don't know 14 16.7 16.7 16.7

Not satisfied 39 46.4 46.4 63.1

Satisfied 31 36.9 36.9 100.0

Total 84 100.0 100.0

39% I don't know

Valid I don't know 9 10.7 10.7 10.7

Not satisfied 42 50.0 50.0 60.7

Satisfied 33 39.3 39.3 100.0

Total 84 100.0 100.0

Valid I don't know 7 8.3 8.3 8.3

Not satisfied 57 67.9 67.9 76.2

Satisfied 20 23.8 23.8 100.0

Total 84 100.0 100.0

Valid I don't know 8 9.5 9.5 9.5

No 57 67.9 67.9 77.4

yes 19 22.6 22.6 100.0

Total 84 100.0 100.0

All the time

Are you communicated by cafeteria staffs about any allergic

Valid All the time 3 3.6 3.6 3.6

Never 73 86.9 86.9 90.5

Sometimes 8 9.5 9.5 100.0

Total 84 100.0 100.0

Do you know the manufacturing and expiry dates of the processed

Valid All the time 2 2.4 2.4 2.4

Never 59 70.2 70.2 72.6

Sometimes 23 27.4 27.4 100.0

Total 84 100.0 100.0

All the time

Do you find any labels of allergic substances over the food?

Valid All the time 1 1.2 1.2 1.2

Never 75 89.3 89.3 90.5

Sometimes 8 9.5 9.5 100.0

Total 84 100.0 100.0

Valid No 63 75.0 75.0 75.0

yes 21 25.0 25.0 100.0

Total 84 100.0 100.0

Valid No 66 78.6 78.6 78.6

yes 18 21.4 21.4 100.0