1. Purpose

To ensure that all raw materials used in industrial meal processing meet quality, food safety, and traceability requirements, avoiding the risk of contamination or the use of substandard materials.

2. Scope of Application

This procedure applies to all food ingredients, spices, and food additives imported into industrial kitchens, including:

Meat, fish, and seafood

Vegetables, roots, and fruits

Frozen foods

Dried foods and spices

Permitted food additives

3. Responsibilities

Purchasing Department: Selecting suppliers that meet food safety standards.

Raw Material Receiving Department: Checking quality upon receipt of goods.

Kitchen Manager: Supervising the raw material control process.

Warehouse Staff: Properly storing raw materials according to regulations.

4. Process Content
4.1 Supplier Selection and Evaluation

Raw materials are only sourced from suppliers who meet standards and possess:

Food safety certification

Clear supply contracts

Product origin documentation

Quarantine certificates (for meat and poultry)

Suppliers are periodically evaluated for the quality and consistency of their raw materials.

4.2 Receiving and Inspecting Raw Materials

When raw materials arrive at the kitchen, the receiving staff must check:

1. Documentation

Invoice or delivery slip

Quarantine certificate (if any)

Product labels

2. Sensory Inspection

Natural color

No strange odors

No crushing or damage

No signs of spoilage

3. Temperature Inspection

Frozen food: ≤ -18°C

Chilled food: 0 – 5°C

Fresh food: ensure freshness

4. Packaging Inspection

Packaging intact

No tears, punctures, or moisture

Rectifyingly acceptable raw materials will be stored in the warehouse and recorded in the tracking log.

4.3 Handling Defective Ingredients

If defective ingredients are found:

Create an inspection report.

Refuse to accept the goods or return them to the supplier.

Report to the kitchen manager for handling.

Absolutely do not allow defective ingredients into the processing area.

4.4 Material Storage

After receiving, materials are sorted and stored separately:

Material Type Storage Temperature
Frozen Food ≤ -18°C
Fresh Food 0 – 5°C
Vegetables and Fruits 5 – 10°C
Dry Food Dry Place

Materials must be:

Placed on shelves ≥ 15 cm above the ground

Raw and cooked food separated

Apply the FIFO (First In, First Out) principle

4.5 Record Keeping

All material control processes must be fully documented, including:

Material Receipt Log

Material Inspection Form

Supplier Records

Record of Handling of Non-Conforming Materials

Records are stored for food safety inspection purposes.

1. Purpose

To ensure that food samples are available for testing and tracing the cause of food poisoning incidents, and to assist in inspections by food safety authorities.

2. Scope of Application

Applies to all dishes prepared and served in communal kitchens/industrial catering kitchens.

3. Responsibilities

Serving staff: responsible for taking food samples.

Sample storage staff: responsible for preserving and monitoring food samples.

Kitchen manager: supervises implementation and checks the sample storage log.

4. Implementation Procedure

4.1 Sampling Time

Food samples are taken immediately after preparation and before serving.

4.2 Quantity and Quantity of Samples

At least 100 grams of each dish must be stored.

The sample must be representative of all dishes in the meal, including:

Savory dish

Soup

Stir-fried dish

Dessert (if any)

4.3 Sample Storage Containers

Containers used for sample storage must ensure:

Clean containers with tight-fitting lids

Made of stainless steel or food-safe plastic

Cleaned and sterilized before use

4.4 Food Sample Labeling

Each sample container must clearly state the following information:

Dish Name

Date and Time of Sampling

Meal (Breakfast/Lunch/Dinner)

Person Collecting the Sample

Information recorded on a label or sample collection form.

4.5 Food Sample Storage

After collection, food samples must be sealed and stored in a separate refrigerator.

Storage Conditions:

Temperature: 2°C – 8°C

Sampling time: at least 24 hours from the end of the meal

Samples must be stored separately, not mixed with food being consumed.

4.6 Food Sample Disposal

After the sample retention period:

If there are no food safety incidents → proceed with sample disposal.

Sample disposal must be hygienic and comply with food waste disposal regulations.

5. Record Keeping

Sample retention must be recorded in the food sample retention logbook, including the following information:

Date

Dish Name

Sampling Time

Sample Collector

Sample Disposal Time

The sample retention logbook is stored for inspection by relevant authorities.

1. HACCP Concept

HACCP (Hazard Analysis and Critical Control Points) is a food safety management system based on hazard analysis and critical control points in the food processing process.

The objectives of HACCP are:

Preventing food safety hazards

Controlling risks in the processing process

Ensuring food safety for consumers

2. Food Safety Hazards

In the HACCP system, hazards are divided into three groups:

2.1 Biological Hazards

These include pathogenic microorganisms such as:

Bacteria

Viruses

Molds

Parasites

These hazards can cause food poisoning or foodborne illnesses.

2.2 Chemical Hazards

Includes chemicals that can harm health, such as:

Pesticide residues

Cleaning chemicals

Misused food additives

Heavy metals

2.3 Physical Hazards

Includes foreign objects that can contaminate food, such as:

Metal fragments

Glass fragments

Stones, pebbles

Hair or other foreign objects

3. 7 Principles of the HACCP System
Principle 1: Hazard Analysis

Identify potential hazards throughout the entire process:

Receiving raw materials

Storage

Preparation

Processing

Serving

Principle 2: Identify Critical Control Points (CCPs)

Identify critical points that need to be controlled to prevent or eliminate hazards.

Examples in a kitchen:

Cooking temperature

Food storage temperature

Utensil cleaning procedures

Principle 3: Establish critical limits

Establish standards to be met at CCP points, for example:

Food must be cooked to ≥ 75°C

Refrigeration must be ≤ 5°C

Principle 4: Establish a monitoring system

Regularly monitor and check CCP points to ensure safety limits are met.

Examples:

Check refrigerator temperature

Check food temperature after cooking

Principle 5: Establish corrective actions

When deviations are detected, corrective measures must be taken immediately.

Examples:

Reheat food that has not reached the required temperature

Discard spoiled food

Principle 6: Establish a record-keeping system

All control activities must be documented and recorded.

Includes:

Ingredient Inspection Log

Food Sample Log

Kitchen Hygiene Log

Temperature Control Log

Principle 7: Establish Verification Procedures

Regularly re-examine the HACCP system to ensure the process is operating effectively.

Examples:

Internal audit

Kitchen hygiene assessment

Food sample testing

4. Benefits of Implementing HACCP

Implementing the HACCP system in industrial catering kitchens helps to:

Ensure food safety

Reduce the risk of food poisoning

Improve meal quality

Comply with regulations of food safety authorities