Good Catering Practice (GCP) provides recommendations for best practices in the catering industry to ensure food safety and quality. GCP objectives include ensuring food is prepared to meet safety and quality requirements by checking methods, equipment, facilities and controls from raw materials to serving. GCP also outlines proper personal hygiene and food handling practices for food handlers as well as cleaning, sanitation, pest control, storage, and documentation standards. Adhering to GCP helps catering operations implement food safety plans and meet prerequisite programs.

1. •GCP
GOOD CATERING PRACTICE

2. What is Good Catering Practice?
• GCP
• Recommend best practice for catering industry

3. Objectives?
• To ensure food products are prepared to meet
certain quality and safety requirement.(temperature,
cross contamination)
• Check method, equipments, facilities and controls for
all prepared food products from raw to table.
• Prerequisite program for food quality & safety plans.
Eg – HACCP, ISO9000

4. Food Handler
Medical check up Typhoid injection
4

5. Food Handler Course

6. Proper attire for team members.
1. Head cover- cap, hair net
2. Uniform & apron – clean
3. Gloves when handling food- change gloves
4. Protective shoes- Non slip, clean, covered
5. No accessories- watch, jewelleries,brooch
with stones

7. Personal Hygiene
1. Hair restraints-long hair tied up neatly
2. Proper hand washing
3. Cuts and wounds are well covered
4. Regular changes of gloves
5. BOH team not involved in assembling
finished products without proper attire
6. No unhygienic behaviour

8. HAND WASHING
Before start work
After going to toilet
After absence from work station
After handling non-food & raw material
When hands soiled or contaminated

9. 7 LANGKAH BETUL MENCUCI TANGAN
9

10. 7 STEPS TO PROPER WASHING OF HANDS

11. Design & Structure
• Floor, wall and ceiling (clean & in good condition)
• Restaurant fixtures (clean & well maintained)
• Exhaust hood (filter, drip container, corner of hood clean)
• Dining area (clean & well maintained)
• Kitchen door (close & clean)
• Water supply is safe for use (water filter should be
changed every 2 weeks or when necessary with expiry code
date)

12. Receiving & Storage
• ‘10 minutes rule’- checking & receiving should
be done within 10 minutes to avoid
temperature abuse. (meat & frozen products)
• Temperature checked upon receipt.(receiving
report/checklist)
• Transferring equipment- clean,no food debris
or residue
• Receiving date

13. Receiving & Storage
• Temperature for storing (chilled,frozen)
• Storing equipment- freezer,chiller,dry storage
• Labelling
• Arrangement- FIFO, gap from wall

14. Food Preparation & Handling
• Cleanliness of workplace,equipment &
utensils
• Labelling & date marking- coding on finished
products, storage
• Temperature monitoring- checklist, production
chart
• Thermometer – functioning, calibrated

15. Temperature Control
• Check temperature for hot and cold products
• Food kept at the temperature danger zone
(5’C – 60’C)
• Food to be kept out of the temperature
danger zone.

16. Cross Contamination
• Towel usage
• Cutting board
• Equipment
• Handling food
• Gloves
• Utensils
• Behaviour

17. Sanitary Facilities
• Water supply (sufficient,from a sanitary source)
• Plumbing (adequate floor drainage, non-rust material
,overhead system)
• Toilet facilities (easily accessible,good repair at all
time,self closing doors,clear and proper signs)
• Hand washing facilities (essential location,hand
cleaning&sanitatizing agents provided,paper towels or drying
devices,warm running water, proper refuse bin {foot
operated}, foot or knee/elbow operated or sensor type taps))

18. Sanitary Facilities
• Sewage disposal (adequate and proper)
• Rubbish & offal disposal (stored & disposed properly,
easy cleaning , avoid accumulation of waste)

19. Sanitary Operations
• Written instructions
• A planned cleaning schedule
• Cleaning method (manual, soak, pressure, cleaning in
place(CIP) )
• Set cleaning standards
• How clean is clean :
1)Organoleptic test(ujian deria,rupabentuk am)
2)Microbiological test(swab & contact test)

20. 5 S system
• Sort (susun)
• Systematic (atur)
• Sweep (Bersih)
• Standardize (Mengemaskini)
• Self-Discipline (disiplin)

21. PEST CONTROL
• Presence,infestation- check for any presence of
pest(cockroaches,flies,rodents)
• Harborage- check for any sign of
dnawing,biting,droppings,secretion/urine
• Pest control treatment- record available and on
schedule.
• Layout –bait or trap station

22. The Sign of Infestation
• Smell (bau)
• Droppings (najis)
• Smears (kesan)
• Path (laluan)
• Body parts (bahagian badan)
• Damage (kerosakan)
• Maggots (ulat)
• Visual (visual)

23. How Pests Get Into The Premise??
• Deliveries (penghantaran stok)
• Attracted by smell of food (bau makanan)
• Encouraged by employees (tidak jaga kebersihan diri)
• Cracks, gaps, holes (retakan,celah,lubang)
• Drainage system (sistem penyaliran)
• Window , doors, ventilation (tingkap,pintu,sistem
pengudaraan)

24. SUPPLIES
Inspect, segregate , clean and store
Receiving area away from preparation area
Inspection upon receipt, storage and before
use
Store under proper condition
Wash and clean-contaminant & minimize
deterioration (mengurangkan kerosakan)
Requirement (level of microorganism, temperature,
packaging, other hazards , physical specifications)

25. SUPPLIER QUALITY ASSURANCE
(SQA)
Compliance with requirements verified by a
planned and managed Supplier Quality
Assurance(SQA) Programed
SQA :
- agreed specifications
- audits (twice a year)
- Certificates of Analysis (CoA)

26. Certificates of Analysis (CoA)
Confirm raw materials have been sampled
Meet all criteria
Prepared by competent/approved labotories

27. PROCESS CONTROL
 All operation conducted in accordance with
adequate sanitation principles
 Quality control operations
 Overall sanitation
 Preparation method – don’t contribute
contamination from any source
 Raw material and food items : inspected, stored,
washed or cleaned, not contaminated, holding
identification

28. INSPECTION
Elements to consider :
• Freshness
• Temperature
• Color
• Odor
• Contamination
• Infestation
• Packaging
• labelling

29. Preparation
 Prevent growth of undesirable microorganisms
 Heat blanching
 Mechanical preparation steps
 Butters, breading, sauces,gravies,dressings etc
 Adulterated food (makanan tercemar)
 ice – to be safe
 Control physical factors & preparation
Assembling, packaging and other operations
 Effective measures to protect finished food

30. STORAGE AND DISTRIBUTION
All raw material, food items and other
supplies inspected upon receipt & unloading
Food items inspected prior serving
Storage area designed and constructed to
protect against contamination

31. STORAGE RAW MATERIALS &
FOOD ITEMS
 Proper conditions/temperature
 Appropriate stock rotation
 Sufficient space
 Well ventilated
 Cleaning and sanitizing programs
 Labelled
 Adequate lighting
 Stock rotation

32. Transport
Inspected (damaged , infestation etc)
Cleaned and sanitized
Properly loaded, arranged and unloaded
Constructed with suitable material
Temperature control
Security precautions

33. PRODUCT COMPLAINT &
PRODUCT RECALL PROCEDURES
Written & tested recall procedures
* person responsible – recall team
* step by step procedures described
* product traceability – product coding
Obtain information from the complaint (forms
and procedures)
Evaluate the complaint (involved regulators &
outside advisors)
Thorough investigation

34. PRODUCT RECALL PROCEDURES
Regulatory agency may :
 Take samples
 Prevent the sale of product
 Require medical & lab exam of employees
 Exclude suspect employees from food handling duties
Deal with media
Take proper preventative measures(avoid
recurrence)

35. CORRECTIVE ACTIONS
Recalled product may be :
Disposed (dibuangkan)
Reworked (diproses semula)
Quarantined (dikuarantin)

36. DOCUMENTATION
Define materials, operations and food items
Record and communication information
Reduce risk of errors arising from oral
communication
Defect product traceability
Permit investigation

37. DOCUMENTATION STRUCTURES
Quality
Manual
Operating
Procedures
Supporting Documents

38. DOCUMENTATION
Quality Manual
 policy statements on the way a company intends to
carry out its business
Operating Procedures
 what a company does and how it achieves the stated
policies
Supporting Documents
 how a company carries out what it says it does (in
detail)

39. Standard Operating Procedures
(SOP)
What to do, who does it and when
Not static; continuously adjusted
Simple
Training aid
Prevent the ‘subject-to-change-without-
notice’ situation
Provide written standard for audits
Effective, detail, simple and practical

40. Supporting Documents
Working Instruction
Codes of Practice
User Manuals
Technical Documentation
Job Description & Specification
Forms
Checklists

41. THANK YOU