สุขาภิบาลอาหารปลอดภัยตอน2,มาตราฐาน อาหารปลอดภัยสำหรับโรงแรม

Sanitation Standard Operating Procedures in Food Production for Hotel. Part 2. มาตราฐานสุขาภิบาลอาหารปลอดภัยสำหรับโรงแรม ตอน 2

ข้อ 13-20

13. Drainers should be in a good condition to use. There is no crack and unclogged up. It has to be cleaned everyday and do not drain the waste water to public area.



14. There should be grease trap that is in a size and in good condition. It is necessary to have grease trap before releasing a wastewater into the septic system. The grease trap helps with trapping waste food and grease. It should be cleaned regularly.



15. Garbage collection should be proper by having a cover for every bin. All the bins should have a black trash bag and a cover. The garbage should be disposed everyday.



3. Ingredients/ Foods/ Beverages/ Ice

16. The ingredients must be new, fresh, good quality and using first in first out system. The ingredients should come from the good food sources. There should be dispose of the expired foods.



17. Proper Storage and contaminant prevention in a good temperature.



17.1 A storage room for dry foods should be clear, clean, and neat. The lowest shelf must be at least 15 cm above the floor.

 The shelves should be made by smooth materials, easy to clean, good quality, strong, neat, good ventilation. The lowest shelf must be at least 15 cm above the floor in order to be easy to clean the floor and avoid the contamination of dangerous chemical by separating the ingredients.



17.2 The food storage or refrigerator should be in good quality, neat, and clean. For the cool storage; the lowest shelf must be at least 15 cm above the floor.

 The cool storage and refrigerator: the inner surface should be made by smooth or flat material. The shelves are made from non-rusty, good quality, and stainless material. It should be cleaned regularly and there should be enough for the amount of foods, the thermometer has to be in a good condition. The door and the seal rubber must be also in a good condition to avoid the leak of the cool air, and there must be no mold.

 For fresh foods storage; the foods should be in covered containers, and sorting meats, seafood, vegetables and fruits separately. Do not store too much food in order to spread the cool air through all the foods, and make the foods to have a proper temperature. The good temperature for meat is 5 degree Celsius, for vegetables and fruits is 7 degree Celsius.



17.3 Ready to eat foods should be stored in the temperature under 5 degree Celsius or over 60 degree Celsius and has to be eaten within 2 hours. The food has to be put up to 60 cm above the floor.

 Ready to eat food doesn’t need to be heat again, and has to be in a clean and cover container in the temperature under 5 degree Celsius or 60 degree Celsius. If it’s not stored in that temperature, it must be eaten within 2 hours and be put up at least 60 cm above the floor.



18. Foods and beverages should be in a completely closed container and has FDA (Food and Drug Administration) Registration Number.

 Foods and ingredients must have an approval from Food and Drug Administration. Can Foods; once it’s opened, it should be transferred to container with cover and has the label for an expiration date.



19. The ice should be clean, contained in a clean and covered container. The ice scoop has to have handle for scooping ice only. There should be nothing mixing with the ice in the ice tank. The ice for eating has to be made for eating only.



4. Containers

Containers have to be made from safety materials and using by a type of foods.

 Safety container is made from safety material such as stainless steel, white chinaware, glass, and white melamine. It has to be in good quality, clean, easy to wash.

 Cutting boards have to be clean and no crack. Using different cutting board for raw meat, cooked meat, vegetable, and fruits.