Food Sampling Guidelines

1
Food Sampling Guidelines
2
Why Food Sampling Is Done

• When Contractual
• If Client requests even if it is not mentioned in
  the Contract

3
What Types Of Food To Be Placed

• Cooked Food
• Main Course
• Second Course
• Processed Food
• Green Salad
• Salad with added Egg/Meat/Milk Products

4
Sampling Procedure

• Samples to be taken from all three main meals
  i.e. Breakfast, Lunch Dinner
• Mark the Service Date on every container
• Record in food sample report for every meal

5
Safe Handling Procedures

• Maintain Good Personal Hygiene standard
• Use New gloves for every meal
• Use Sterilised spoons or clean disposables for
  portioning out of food items into the cover
• Dispose the covers along with the food item after
  the 72hrs period

6
How Long To Preserve

• 72 Hours counted from the service which is kept

7
How To Preserve

• Temperature of the Freezer to be maintained at
  Minus 18 degree Centigrade
• Thermometer to be made available and Temperature
  recorded twice a day
• Label the Freezer Food Sample Freezer, Do Not
  Open
• Use the freezer only for food samples and do not
  store any other food along with it
• If facility not available segregate a separate
  area for placing food samples where the unit is
  not opened frequently

8
Cleaning Procedure

• Use Enough Containers For Rotation
• Wash and Disinfect containers after every use
• Air dry containers in a clean surface and area
• All cutleries and spoons also to be disinfected
  and used
• Store all equipments like plastic covers, gloves,
  disposables in a clean area and sufficiently
  covered from dust and pests and contamination
  from other sources

9
Follow Instructions Properly

• Any Indifference and Negligence is strictly
  Forbidden

10
Thank You
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