Page 130 - Προϊόντα Rubbermaid

130 FOOD SERVICE

HOW TO BECOME HACCP-COMPLIANT WITH
RUBBERMAID COMMERCIAL PRODUCTS?

HACCP is a Process Control system that provides guidelines to avoid food contamination during
the food preparation process and prevent unsafe food to be served or delivered. Since 2006 the
European Community Directive has prescribed the implementation of the HACCP process in EU
countries (EC N°852/2004 and EC N°853/2004).

RECEIVING STORING PREPARING AND
GOODS INGREDIENTS COOKING

Challenges: Challenges: Challenges:

■ ■ Slow handling of goods can lead ■ ■ Unclean equipment and incorrect product ■ ■ Need to reduce the risk of cross-
to a temperature control failure and storage can lead to contamination and contamination while handling food (e.g.
increased risk of bacteria growth. deterioration of ingredients before use. avoid contact between raw meat and
■ ■ Need to follow FIFO management. cooked ingredients).
■ ■ Need to quickly identify contents for ■ ■ Utensils and GN pans can melt or chip
inventory and freshness check. and create room for bacteria build-up.

Rubbermaid Solutions: Rubbermaid Solutions: Rubbermaid Solutions:

■ Handle goods quickly and efficiently ■ Our complete food storage system ■ Heavy Duty High heat GN pans are
with our easy manoeuvrable and high ProSave keeps ingredients dry and rated up to 190°C, reducing the risk
®
capacity dollies and trucks. safe from external contamination. of melting or breakage.
■ Safety Storage bins have a FIFO
barrier which allows for safe
ingredient rotation.
■ We also offer small and clear
containers.

Hazard•Analysis
Hazard•Analysis
HACCP HACCP HACCP
Hazard•Analysis
Critical•Control•Point
Critical•Control•Point
Critical•Control•Point
R E DUCE

CROSS-CONTAMINATION

Safe Food Reception Guidelines Safe Food Storage Guidelines Preparation & Cooking Guidelines
➜ Receiving criteria for dry & canned food ➜ Receiving food safely ➜ Dispose of the cardboard ➜ Store safely. ➜ Follow FIFO and cold storage. ➜ Cross contamination. ➜ Always wash your hands before ➜ Avoid contact between raw food and ➜ After use, wash all your utensils.
handling food. cooked food.
60°C 5°C 21°C 10°C 12/05 12/05
04/05 04/05
ACCEPT REJECT REJECT REJECT HOT COLD FREEZE SUNLIGHT CHEMICALS
DENTS SWOLLEN ENDS RUST MAX 50-60 % 25/04 25/04
STORE SAFELY COLD STORAGE
Food delivered to your business must be: ➜ Safely cooked food can become contaminated
➜ if it is chilled, at a temperature of 5°C or below FOLLOW FIFO STORE SAFELY STORE through even the slightest contact with raw food.
➜ if it is hot, at temperature of 60°C or above CLEANING DRY FOOD ON THE EFFICIENTLY This cross-contamination can be direct, as when
ACCEPT REJECT REJECT ➜ if it is frozen, not partly thawed EQUIPEMENT FLOOR raw poultry meat comes into contact with cooked
HOLES AND TEARS WATER STAINED food. It can also be more subtle. For example, do
➜ Keep storerooms cool, dry and well-ventilated. ➜ First In First Out: food stored in front is used first. ➜ Choose alimentary storage boxes that have covers
➜ Accept: ➜ If food does not meet these requirement you must ➜ Dispose of the cardboard and throw the packaging ➜ Keep dry food out of direct sunlight. ➜ Maintain proper refrigeration temperatures. in order to protect the food items from possible not prepare a raw chicken and then use the same
unwashed cutting board and knife to carve the
➜ Do not store chemicals in the area.
➜ Packaging and can: intact and in good condition. reject that food away in plastic containers that are regularly cleaned. cooked bird. Doing so can reintroduce the disease- WASH UTENSILS
contamination.
➜ Product: normal colour, texture and odour. ➜ Objective: to reduce the risk of contamination from ➜ Store dry foods at least 15 cm off the floor. ➜ Choose boxes with a hanging system for the scoops in causing organisms.
sources outside of the kitchen. ➜ Do not store cleaning equipement in storeroom. order to avoid cross contamination.
➜ Clean them regularly.
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