& protecting your brand The increasing number of foodborne incidents has raised consumer awareness and applied pressure on hotels and restaurants to ensure food safety. Businesses can achieve this with a comprehensive food safety management system that tests against all possible sources of contamination and full traceability when a food-borne illness occurs.
How do you ensure your food is safe for consumption?
Professional kitchens need to ensure consumers are protected
The Challenge Hotels and restaurants need to implement
Over the years, there have been a number of a comprehensive Food Safety Management foodborne illnesses which have challenged System (FSMS) in accordance with certifiable “Hotels and many international hotel and restaurant international standards, such as ISO 22000, restaurants need chains. This has been highlighted more FSSC 22000, BRC version 7, and IFS. recently with food poisoning cases involving All of these standards are engaged through to implement a campylobacter, salmonella, E coli and listeria an independent body providing food safety comprehensive in raw and processed meats, chicken and fish; staphylococcus aureus in pastries and pasta; services and aim to monitor food quality and safety by preventing cross-contamination of Food Safety and an outbreak of the norovirus in hotels in food. This ensures the consumer is always Japan. Some of these incidents have led to Management prolonged hospital confinements, court cases protected when dining in hotel and restaurant outlets. System (FSMS) and even death. Kitchen Sanitation & Hygiene in accordance The Solution Environmental conditions and facilties in the One of the common solutions adopted by kitchen are assessed by their conformance with certifiable the industry is a comprehensive food safety to accepted standards of sanitation such international management programme that undertakes regular sampling and testing of critical food as Codex Alimentarius, the Recommended International Code of Practice, and General standards, such items including water and ice, and kitchen Principles of Food Hygiene. sanitation audits which include assessing the as ISO 22000, hygiene practices of food handlers and swab- In particular, many hotels and restaurants have been successful in implementing Hazard FSSC22000, BRC testing food contact surfaces. In addition to tests and audits, delivery inspection and Analysis and Critical Control Point (HACCP) version 7, and IFS” supplier product evaluations are also carried food safety assurance plans for a number of out. years. The Audit Process The basic rule is: keep hot food hot and cold food During a typical kitchen audit, independent auditors cold. Avoid prolonged exposure of food to the TDZ. carry out a number of visual checks, including an Cleaning & Disinfection inspection of the receiving bay, through to the Swabbing is a common practice in evaluating the various kitchen areas, such as dry storage, walk-in cleanliness of surfaces. Swab samples are used to chillers, freezers, butchery, the main kitchen and detect the presence of certain bacteria in food- a variety of specialised areas, e.g. international contact areas. cuisines, pastry section, room service kitchen, and the buffet display. During kitchen audits, food-contact surfaces such as those of utensils, chopping boards, knives, pots, Each area or kitchen is evaluated on a number pans, and food processing equipment, are randomly of levels, including the hygienic conditions of swabbed and analysed for total microbiological ventilation and exhaust systems, while lighting content. fixtures, walls, floors and ceilings are also assessed to ensure thay they do not cause potential physical The purpose of this activity is to check whether the or microbiological hazards. cleaning and disinfection process completed by the kitchen staff is carried out correctly on surfaces Similarly, potential points for insect entry and which have been treated by the right dosage of harbourage are identified and eliminated through sterilising solutions. an effective pest control programme to prevent opportunities for microbial growth, alongside Swabbing the hands of food handlers works in the hygienically controlled disposal and handling of same way and determines if hand-washing is done kitchen refuse. properly by kitchen staff. In addition, it is imperative that a review/assessment First-In-First-Out of equipment is not missed. It is compulsory Food safety assurance and hazards control starts to ensure that all hand-washing facilities have at receiving. All foods accepted must be carefully complete supplies of hot water, soap, nailbrushes, inspected and correctly stored to ensure their highest and disinfecting solution, as well as hand dryers or quality and to protect them from contamination and towels to allow the full implementation of personal deterioration. hygiene procedures to take place. Proper storage of foods and raw ingredients must Dishwashers must be working perfectly, walk-in follow the basic principle of First-In-First-Out (FIFO); chillers, freezers, hot-holding and cold-holding this means utilising the items bought or delivered cabinets must be well maintained and temperature with reference to expiration or use-by dates. This gauges must be well calibrated. principal helps to avoid losses and spoilage. The accuracy of reading temperature gauges is FIFO cannot be successfully implemented without very important to define food safety relative to proper date labelling and segregation. Walk-in the growth of micro-organisms. Normally, micro- chillers and freezers must have designated racks or organisms exhibit logarithmic growth at the shelves per food category in order to avoid potential temperature danger zone (TDZ) of 4.4-60 deg cross-contamination. Special attention is given to C. Time, temperature control and an accurate condenser areas in chillers and freezers and no food temperature reading eliminates prolonged exposure of any type must be stored underneath, as condenser to the TDZ. drippings can potentially cause cross-contamination. Hygiene Inspection Likewise, dry foods or foods stored at ambient As an integrated approach to kitchen sanitation and temperatures must be carefully segregated, labelled, hygiene audits, checks are made on food handlers’ and there should be no bloated cans, damp cartons personal hygiene, and working practices during or torn packages which can harbour insects. food handling and preparation. This necessitates FSMS is helpful to hotel and restaurant operators a high level of understanding by the staff on the in achieving a sound food safety culture. In order personal hygiene commandments; Prep-It-Safe and for the system to be implemented effectively, Serve-It-Safe. organisations need to ensure that every employee It is necessary for all kitchen workers to undergo is highly committed, fully trained and consistent in training on food safety, hygiene and safe practices his/her practices. to ensure that they apply hygienic procedures, and do not cross-contaminate food with any type of pathogenic bacteria during handling, processing and serving. Supporting You The Intertek Food Hygiene Control Mark To help promote the hygiene standards of your restaurants and to differentiate your quality proposition, Intertek has developed a Food Hygiene Control Mark to help not only manage the risk of food related incidents but promote customer care through best practices. The Intertek Food Hygiene Control Mark is a global consistency standard for both domestic and international brands, providing consumers with a meaningful comparison, by an independent food safety official, to check food premises are compliant with food hygiene best practices. In order to become recognised, Intertek will provide an in- depth risk assessment and inspection of your premises for food delivery and storage, preventative activities, kitchen, food handler and safety standards. Our experts can also carry out relevant testing services including shelf life, water and ice. By becoming recognised with the Intertek Food Hygiene Control Mark you will: • Promote food safety and quality • Pro-actively improve processes which will save you valuable time and resources • Have a recognisable logo to demonstrate your compliance with the highest standards • Reduce the risk for your business whilst protecting the consumer • Ensure compliance with regulations and your sanitary control plans • Safeguard your brand’s reputation • Demonstrate your due diligence in food safety If you would like to understand more about food safety and hygiene or any of our other food services, contact our regional customer service centres using the details on the back of this white paper. With over 1,000 laboratories and offices in over 100 countries worldwide, we offer genuinely global supply chain solutions. Our leading inspection, supervision, testing and auditing services can be integrated to guarantee the safety, quality and integrity of production and distribution methods. Our experts on the ground give you the benefit of local knowledge, while our global coordination team can monitor services along your entire supply chain, anywhere in the world.
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Intertek Food Services Intertek Food Services Global Customer Service Olof-Palme-Str. 8 711 Parkland Court Centre (Asia Office) 28719 Bremen Champaign 80 Bendemeer Road Germany Illinois 61821 Hyflux Innovation Centre Tel: +49 421 65727 390 United States #03-02 food@intertek.com Tel: +1 844 818 6624 Singapore 339949 food@intertek.com Tel: +65 68 05 48 88 food@intertek.com