food_safety_Thailand,
Santiation_Standard_operationg_procedures_in_Food_Production_For_hotel.
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Sanitation Standard Operating Procedures in Food Production for Hotel.
1. Delivery Area
1. Delivery Area for fresh produce must be clean, and in good condition.
The floor is built for easy to clean, flat, good condition, clean and there is drain all around. It cannot be close to toilet nor dumpster.
2. Sorting the delivery by category of foods, don’t let the foods directly touch the ground, and putting foods on the table that or counter that is clean.
In case there is no table or counter, it’s supposed to have something for the base to avoid the food touching the floor.
2. Preparation Area
3. Preparation Area should be built by no-absorbed materials, flat surface, in good condition, clean, non-slippery, easy drain, and easy to clean.
4. Wall and ceiling in preparation area should be in good condition, strong, clean, and flat surface.
5. The ventilation has to be good to ventilate the smell, smoke, humidity, and the heat. You can use ventilating fan to remove the smoke, and regularly clean the fan to avoid the greasy dust.
6. Preparation area should have enough light and the cover for all the light bulbs, and it should be cleaned regularly.
7. The entrance and exit door for delivery area for produce foods and trash should be completely separated to avoid the bad contamination to the foods. If there is only one door, the door must be cleaned every time of using.
8. Preparation Room should be separated by the type of foods such as hot and cold kitchen, bakery room, meat room, produce preparation room.
9. The table for food preparation should be made from strong material and up above from the ground at least 60 cm. The table surface has to be smooth and flat, clean and easy to clean.
10. Food containers should be put above the ground at least 60 cm and has the cover for every container. Do not put foods or food containers on the ground.
11. The preparation area should have washing sink, hand soap and paper towel for drying hands for food makes. Put the sink in many spot, so they can wash their hands regularly.
12. Flies and disease prevention. There should be the system to prevent, control, and destroy the flies according to the academic principles In case of using the chemical procedures; it has to strictly follow the instructions to avoid the chemical contamination to the foods.
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