The document outlines procedures for food storage and handling, including: - Measuring and recording temperatures of perishable foods at least weekly and any deviations, with corrective measures recorded. - Monitoring temperatures of cold storage equipment weekly, including temperatures inside, with corrective measures recorded if not met. - Separate storage of raw, cooked, and packaged foods, and ensuring proper rotation and storage within use-by dates. - Preventing contamination, keeping handling times short, and properly cooking foods to safe temperatures with monitoring and corrective procedures. - Labeling requirements for prepackaged and unpackaged foods including name, ingredients, allergens, weights, dates and storage instructions.

1. Y.Bavaneethan.
Lecturer
Department of Food Technology
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2. 01. Reception Inspection
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3. The inspection of foodstuff temperatures is performed as
follows:
• The temperatures of which foodstuffs are measured?
• How often are the temperatures measured and recorded?
• Where are they recorded to?
• For example, temperatures of at least two easily perishable foodstuffs are
measured and recorded once a week.
• Any deviations - measures and recorded.
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4. Transporting the foodstuffs from the shop to the customers
• How are foodstuffs delivered from the shop top another operator or a
customer, how the transport operations have been arranged?
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5. 02. Managing the temperature of cold-storage equipment
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7. The temperature control of cold-storage
• How often are the temperatures measured and recorded?
• Are only the temperatures of the cold-storage device monitored or also
the temperatures of the products inside the device?
• Where are they recorded to?
• Corrective measures, if the temperature regulations are not met.
Recording the corrective measures.
• For example, temperatures are measured and recorded at least once a
week.
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9. 3.Storing of foodstuffs
Storing foodstuffs
• Packed or unpacked, cooked and raw products, is there a separate
storage/device?
Managing the storage times of foodstuffs
• The rotation and order of the products in the warehouse and storage
premises is maintained daily.
• Exceeded their use by-date are not stored in the storage premises.
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11. 4. Handling of foodstuffs
Preventing the contamination of foodstuffs
• Contamination can happen between different ingredients, from the
utilized tools to the foodstuff or from a person to a foodstuff.
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12. Temperature control in handling and processing
• The storage time of foodstuffs in room temperature during their handling is
kept as short as possible.
4.1 Cooked foodstuffs
• The possible food poisoning microbes in the products are mainly destroyed
through sufficient cooking.
• Due to this, cooking the products properly
• The product’s temperature must exceed +70 °C in all places (+75 °C for
poultry).
• If the food is clearly boiling, no temperature measurement is necessary.
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13. The inspection of foodstuff temperatures is performed as follows:
• How often are the temperatures measured and recorded?
• Where are they recorded to?
• Corrective measures, if the temperature regulations are not met.
• Recording the corrective measures.
• For example, temperatures of at least two easily perishable foodstuffs are
measured and recorded once a week.
• Any deviations and the measures taken due to them must always be
recorded.
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14. 4.2 Cooled foodstuffs
• A foodstuff intended for cold-storage must be chilled down to a temperature
of +6°C or below
• Immediately after being heated and within a maximum of four hours.
• Monitoring the chilling temperature
• How often are the temperatures measured and recorded? Where are they
recorded to? Corrective measures,
• if the temperature regulations are not met. Recording the corrective measures.
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16. 4.3 Frozen foodstuffs
• The foodstuff is frozen to at least -18°C within 24 hours.
• storing device for the storage of frozen foodstuffs,
• which the temperature is -18°C or below.
• The foodstuff is frozen before its use by -date.
• The packaging of a frozen foodstuff must clearly state the content of the
package, i.e. the name of the foodstuff, and the date of freezing it.
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18. 4.4 Re-heated foodstuffs
• The temperature of reheated foodstuffs should be at least +70°C all over.
• Temperature control of re-heating (if the food contains meat balls, for
example, or other larger pieces of meat, the temperature must be
measured):
• How often are the temperatures measured and recorded?
• Where are they recorded to?
• Corrective measures,
• if the temperature regulations are not met. Recording the corrective
measure
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19. 5.Preventing the contamination of foodstuffs
• When selling the foodstuffs, it is ensured that the handled ingredients are
not contaminated.
• In service sale points, foodstuffs and raw ingredients are kept separate.
• In self-service sales, unpacked foodstuffs (excluding vegetables) are
protected appropriately
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21. 6. Allergens
• Allergens should be identified in every phase of the foodstuff chain
• Production premises of foodstuffs, the employees must know how to handle
foodstuffs that contain allergens,
• from ordering the ingredients to preparation, cleaning and storing.
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24. legislated Food Storage Conditions
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25. The following things should also be considered
in a food Storage
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26. Information of labelling requirements of foodstuffs
• This guidance provides information of labelling requirements which effect
on December 2016.
• Unpackaged foodstuff,
 the consumer packs themselves, e.g. bakery products into bags
 which is pre-packaged at the shop for immediate sale, e.g. bread
(immediate sale refers to sale within 24 hours)
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27. The following information must be provided about unpackaged foodstuffs:
• The name of the foodstuff - account supplementary information
• Ingredients
• Substances that cause allergies, must be distinguishable from other
ingredients,
• using a different font, bold type, or highlighting
• Country of origin if necessary
• Necessary usage and storage conditions
• Labelling required by specific legislation (e.g. meat, fish, vegetables)
• NOTE: starting on December 2016, the amount of fat and salt must be listed
for cheeses, sausages, and meat products used as cold cuts, and,
• amount of salt must be listed for bakery products (highly salty products
must also be labelled)
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28. • The following information must be provided on pre-packaged foodstuffs;
 Name of the foodstuff
 List of ingredients
 allergies must be noted
 Ingredient
 Net quantity
 Date of minimum durability or use by date and freezing date
 The name, trading name, and address of the food industry
 Country of origin or place of origin
 Storage instructions (as necessary)
 Usage instructions (as necessary; also warning labels as necessary)
 Alcohol content (drinks, if the alcohol concentration exceeds 1.2 %)
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29. • The required nutritional declaration must include the following
information, …./100:
• energy, kJ/kcal
• fat (g), of which saturated fats (g)
• carbohydrates (g), of which sugars (g)
• protein (g)
• salt (g)
• Voluntary nutritional declaration,
• when nutritional and health-related claims are presented on the packaging
(allowed labelling), and when vitamins and/or minerals are added to the
foodstuff (the amount and percentage of the daily intake reference value
must be listed).
• For more information on the nutritional labelling.
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