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Food Safety Small to Medium Eating Establishments: Special Requirements for High Risk Foods Mobile App

The norms in the Food Safety Small to Medium Eating Establishments: Special Requirements for High Risk Foods mobile app apply to small and medium restaurants/food outlets/food establishments involved in the processing, manufacturing, handling, distribution and serving ready-to-eat food in their premises including caterers. Food business operators must ensure that the food products they use are safe and their food, premises and services comply with the norms fully. Food business operator must also take the required action if their food, premises and services fail any of the criteria given here. The general food safety guidelines are given in the foregoing part of this document. These apply for all kinds of food products including beverages, as a thumb rule for ensuring safety measures. This app deals selectively with few varieties of food which are high risk as per HACCP and may need special attention.

  • Lendlease
  • The Cooperative
  • PG&E
  • Red Bull
  • Mirvac

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Take a peek inside the Food Safety Small to Medium Eating Establishments: Special Requirements for High Risk Foods Mobile App

Included Features

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Included Fields

Customize to add, remove, or edit any of the fields below.

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    Food Establishment

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    Location

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    Person Completing

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    Title

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    Signature

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    Date

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    The general food safety guidelines are given in the foregoing part of this document.

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    This section deals selectively with few varieties of food which are high risk as per HACCP and ma...

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    1. Cut fruits/salads, fresh juices and beverages

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    ) Fresh fruits /vegetables cut or juiced should ideally be used immediately; however, short stora...

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    ) Water used in beverages should be potable.

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    ) Ice used should be made of potable water only.

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    ) Food or beverages should not be stored in the same container used to store the ice intended for...

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    ) Juice concentrates must be checked regularly for any fungal growth / change of colour, odour or...

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    ) Juice dispensing machine should be cleaned and rinsed with water regularly.

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    ) Containers made of food grade material should be used for collecting juice.

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    ) Clean and intact utensils/crockery & cutlery / disposables should be used for serving.

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    ) Non veg.

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    ) Processing area should be cleaned and disinfected promptly.

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    ) Preparation and processing of meat, poultry and marine products should be separate.

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    ) Non-veg.

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    ) Non-veg.

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    ) Non-veg.

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    ) Non-veg.

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    ) Raw and cooked products should be stored physically separated with cooked products at the top.

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    ) All refuse/waste should be promptly removed from preparation area.

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    ) Prepared confectionery products should be kept in airtight containers and displayed hygienically.

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    ) Cream to be used is stored covered under refrigeration.

  • ...and More!

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