Food Business
Guidelines for Recovery Agencies for Surplus Food Collection from Caterers
Process
Transportation and Food Loading:
- Donating agencies should use carriers/vehicle dedicated to food use only.
- Food carriershould be prepared before use as follows:
- Ensure that all surfaces of the food carrier are clean.
- Wash, rinse, and sanitize the interior surfaces.
- Ensure that the food carrier is designed to maintain cold food temperatures at 5 ºC and /or hot food temperatures at 65 ºC or above.
- Time required for transportation should be minimum, to avoid microbial proliferation.
- In case food is to be prepared and served in the near vicinity, it should be transported & served hot at temperature above 60 C and consumed within 4 hours.
- In case food is prepared at long distances which require transportation for longer period, the food should be chilled to less than 4 C and transported and reheated at the time of service to a temperature of at least 70C, served at temperature above 60oC and consumed within 4 hours. Reheating should be done once.
Inspection of vehicle sbefore Unloading and Checking Deliveries:
Inspect all incoming vehicles and ensure:- Mats are dry and clean.
- Internal temp.of food products is maintained at 60 C.
- There is no evidence of chemical spills, garbage, waste or spoiled foods.
- There is no evidence of Insect and rodent activity.
- There is no Bad odor.
Notify the supervisor of any issues
- Immediately after unloading, the food items shall be stored in a refrigerated room less than 5 degree Celsius.
- Cooked food is served hot or cold and can be donated for food redistribution as long as the heat (60oC) or cool (5oC) chain has not been broken.
Food Inspection:
Purpose of food inspection is to evaluate fitness of food for human consumption:
| Category of food | Type of food Product | Use before(At Room Temperature) | Use before(At Refrigerated Temperature) |
|---|---|---|---|
| Perishable Food | Milk ( Pasteurised) | 5-6 hours | 5-6 days |
| Cut Fruits and Vegetables | 24 hours | 1-2 days | |
| Yogurt | 1-2 days | 2-3 days | |
| Cheese | 1-2 days | 4-5 days | |
| Meat and poultry | 1-2 days | 5-6 days | |
| Fish | 1-2 days | 4-5 days | |
| Eggs | 7-10 days | 2-3 weeks | |
| Fresh fruits and vegetables | 1-2 days | 3-4 days | |
| Cooked food | 4-6 hours | 12-24 hours | |
| Milk ( UHT ) | 5-6 months | 6-7 months | |
| Flour | 1-3 months | 2-6 months | |
| Grain | 4-6 months | 10-12 months | |
| Semi Perishable Food | Potatoes | 1-2 weeks | 2-3 months |
| Onion | 1-2 months | 2-3 months | |
| Garlic | 3-5 months | 10-12 months | |
| Ginger | 7-10 days | 1 month | |
| Baked Foods | 2-4 days | 7-14 days | |
| Dry Fruits | 5-6 months | NA | |
| Sugar | 6-7 months | NA | |
| Non-Perishable Food | Dried beans | 5-6 months | 10-15 months |
| Spices | 6-7 months | NA | |
| Canned foods | 1-2 years | 4-5 years | |
| Salt | 6-7 months | NA | |
Note: The unaccepted food can be used in various environment friendly waste disposal techniques.
Inspection of Ready – to – eat food:
Throw away
Using Suitable Utensils:
1.Use suitable utensils when working with ready-to-eat foods. Suitable utensils may include:
2.Keep separate utensils for serving veg and
Food storage:
Place food in the proper storage area (refrigerator or freezer) quickly to avoid bacterial growth:
- Freezer – frozen foods: vegetables and meats, precooked frozen meals, ice creams and ice.
- Refrigerator - fruits and vegetables, cheese, Milk, Meat, fish, poultry, eggs, cooked food: leftovers.
- Cool Places – Oils and fats, canned foods.
- Room temperature – cereal and pulses, Root and tubers, bananas, spices and condiments.
Reheating and Time/Temperature Control:
1.Train employees on using the procedures in the given SOPs.
2.Reheat the food products to 74oC for 15 seconds:
3.Reheat food for hot holding in the following manner if using a microwave oven:
Heat processed
4.Do not refrigerate / freeze after reheating.
Serving Food:
- employees on using the procedures in the given SOPs.
- Wash hands before putting on gloves, each time the gloves are changed, when changing tasks, and before serving food with utensils.
- Hold time/temperature control for safe food at the proper temperature.
- Don’t mix veg and non-veg food.
Infrastructure:
BUILDINGS AND FACILITIES:
The methods for adequate maintenance of grounds to avoid contamination include:
SANITARY OPERATIONS:
- All food contact surfaces shall be cleaned as frequently as necessary to protect against the contamination of food.
- Sewage disposal shall be made into an adequate sewerage system.
- Hand washing facilities should be adequate and convenient and be furnished with running water at a suitable temperature.
- Personal hygiene should be maintained by all employees and volunteers.