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 â HACCP, ISO9000
6. Proper attire for team members.
1. Head cover- cap, hair net
2. Uniform & apron â 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
ďśBefore start work
ďśAfter going to toilet
ďśAfter absence from work station
ďśAfter handling non-food & raw material
ďśWhen hands soiled or contaminated
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
⢠â10 minutes ruleâ- 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 â functioning, calibrated
15. Temperature Control
⢠Check temperature for hot and cold products
⢠Food kept at the temperature danger zone
(5âC â 60âC)
⢠Food to be kept out of the temperature
danger zone.
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 âbait 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
ďInspect, segregate , clean and store
ďReceiving area away from preparation area
ďInspection upon receipt, storage and before
use
ďStore under proper condition
ďWash and clean-contaminant & minimize
deterioration (mengurangkan kerosakan)
ďRequirement (level of microorganism, temperature,
packaging, other hazards , physical specifications)
25. SUPPLIER QUALITY ASSURANCE
(SQA)
ďCompliance with requirements verified by a
planned and managed Supplier Quality
Assurance(SQA) Programed
ďSQA :
- agreed specifications
- audits (twice a year)
- Certificates of Analysis (CoA)
26. Certificates of Analysis (CoA)
ďśConfirm raw materials have been sampled
ďśMeet all criteria
ďśPrepared by competent/approved labotories
27. PROCESS CONTROL
ďź All operation conducted in accordance with
adequate sanitation principles
ďź Quality control operations
ďź Overall sanitation
ďź Preparation method â donât contribute
contamination from any source
ďź 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
ď§ Prevent growth of undesirable microorganisms
ď§ Heat blanching
ď§ Mechanical preparation steps
ď§ Butters, breading, sauces,gravies,dressings etc
ď§ Adulterated food (makanan tercemar)
ď§ ice â to be safe
ď§ Control physical factors & preparation
Assembling, packaging and other operations
ď§ Effective measures to protect finished food
30. STORAGE AND DISTRIBUTION
ďśAll raw material, food items and other
supplies inspected upon receipt & unloading
ďśFood items inspected prior serving
ďśStorage area designed and constructed to
protect against contamination
31. STORAGE RAW MATERIALS &
FOOD ITEMS
ď§ Proper conditions/temperature
ď§ Appropriate stock rotation
ď§ Sufficient space
ď§ Well ventilated
ď§ Cleaning and sanitizing programs
ď§ Labelled
ď§ Adequate lighting
ď§ Stock rotation
32. Transport
ďInspected (damaged , infestation etc)
ďCleaned and sanitized
ďProperly loaded, arranged and unloaded
ďConstructed with suitable material
ďTemperature control
ďSecurity precautions
33. PRODUCT COMPLAINT &
PRODUCT RECALL PROCEDURES
ďWritten & tested recall procedures
* person responsible â recall team
* step by step procedures described
* product traceability â product coding
ďObtain information from the complaint (forms
and procedures)
ďEvaluate the complaint (involved regulators &
outside advisors)
ďThorough investigation
34. PRODUCT RECALL PROCEDURES
ďźRegulatory agency may :
ď§ Take samples
ď§ Prevent the sale of product
ď§ Require medical & lab exam of employees
ď§ Exclude suspect employees from food handling duties
ďźDeal with media
ďźTake proper preventative measures(avoid
recurrence)
36. DOCUMENTATION
ďźDefine materials, operations and food items
ďźRecord and communication information
ďźReduce risk of errors arising from oral
communication
ďźDefect product traceability
ďźPermit investigation
38. DOCUMENTATION
ďźQuality Manual
ď§ policy statements on the way a company intends to
carry out its business
ďźOperating Procedures
ď§ what a company does and how it achieves the stated
policies
ďźSupporting Documents
ď§ how a company carries out what it says it does (in
detail)
39. Standard Operating Procedures
(SOP)
ďWhat to do, who does it and when
ďNot static; continuously adjusted
ďSimple
ďTraining aid
ďPrevent the âsubject-to-change-without-
noticeâ situation
ďProvide written standard for audits
ďEffective, detail, simple and practical