Prevent outbreaks of food poisoning
by following these steps:
• Inspect your deliveries.
• Familiarize yourself with product information.
• Check for date of expiry on processed foods and dry goods.
2 STORAGE and ISSUING
• Store perishable food at the right temperatures.
• Always wrap and label items (date received, production and date of expiry, quantity).
• Observe the First In, First Out (FIFO) stock rotation system.
• Raw meat and seafood should be stored separate from cooked and ready-to-eat food to prevent cross-contamination.
• Ingredients should be processed and kept at the correct temperature.
• Once thawed, the ingredient should be consumed within a day. Avoid refreezing ingredients.
• Cook ingredients within two hours of removing from fridge.
• Kill or reduce microorganisms by cooking food thoroughly.
• Cook at the required minimum internal temperature.
• Download the minimum internal temperature chart at
• Keep hot food at 57°C, and cold food at 0°C to 4°C.
• Hold food for service in small batches so that it will not reach the temperature danger zone (TDZ).
• Measure internal temperatures every 2 hours.
• Divide ingredients into several parts to speed up cooling.
• Reduce cooked food temperature by submerging the containers in an ice bath:
First 2 hours from 57°C to 21°C
Next 4 hours from 21°C to 4°C or lower
• Use a blast chiller for faster
• Reheat food at a minimum internal temperature of 74.0°C for 15 seconds within 2 hours.
8 PLATING and SERVING
• Use only clean and sanitised utensils at all times.
• Serve food at the right temperature.
• All staff must practice good hygiene.
9 MANAGING LEFTOVERS
• Untouched leftovers can be reheated and serve.
• Uncut or whole vegetables used as display on the buffet table may be used for cooking or garnishing as long as they are still fresh.
• Throw away leftovers that have been touched.
10 PRODUCT TRACE and RECALL
• Know every step: from serving of the food, down to how it was produced, stored and received.