FOOD SAFETY BOOKLET

DISEASE & SICKNESS POLICY

FOOD SAFETY POLICY • Food handlers must undertake medical tests and renew their
health certificates every year. Medical test for staff include
› Chest X-ray once a year
Highest quality of raw material procurement › Blood test once a year

Investigating the food complaints related to food safety with proper • Employee must notify immediately to the supervisor in case
root cause analysis, correction and corrective action of sickness or any incidence related to typhoid, dysentery,
diarrhea or any other communicable diseases.
Legal compliance to the Qatar Food Safety Laws • In case of the following diseases, the employee must be
excused from work to a section unrelated to food handling or
Training, awareness and communication given sick leave. Return to work must be based on full recovery
or submission of medical records
Offering the best quality of finished products to the guests

Nurturing good hygienic practices in the production and service INFECTION/DISEASES MEDICAL REPORT RETURN TO WORK
SUBMISSION SUBJECT TO
areas by implementation of standard procedures
Common Cold/Fever Yes Medical Approval (Covid Test)
Wastage control Wounds, Cuts and Blisters No Cover the affected area

Assuring good control over the critical control points by continuous Vomiting/Dysentery/Diarrhea Yes Symptom Free/ Medical Report

monitoring and recording Jaundice Yes Medical Certificate

Typhoid Yes Medical Certificate

Hepatitis A Yes Medical Certificate

Norovirus Yes Medical Certificate

Tuberculosis Yes Medical Certificate

 BREAKAGE POLICY
EGG POLICY
The following procedures shall be adhered to by all company personnel
to prevent possible food safety hazards (Missing)
PURPOSE: To minimize the risk of cross contamination in the food • In case of breakage of glass, operaion is stopped to avoid glass
production areas due to improper handling of raw eggs. debris ending in the final products. Pieces of glass are carefully
removed while wearing appropriate PPE and disposed in the
• To avoid the microbial contamination of Salmonella presence
designated bin for breakage.
in raw eggs, proper storage and segragation is followed.
• The person must verify that there is no uncovered food
• Upon delivery the fresh egg must be transferred into a public Plastic surrounding the area impacted by the breakage.
container and stored inside a dedicated chiller separate from
other items • In case, there is uncovered food or there is any suspicion that
the glass pieces might have ended up inside the food, the food
• If only one chiller is available then in such cases, the eggs must
product must be immediately discarded.
be kept covered in the lower most shelf away from the RTE
products • All glass waste is thrown in covered bins and never into general
waste containers unprotected.
• Cracked, damaged or expired eggs must be discarded imme-
diately. Raw eggs are purchased from approved supplier and it • Waste bins are carried directly to the external waste area.
must have an “expiry date” or “best before date”.
• Only trained staff, wearing adequate personal protective clothing
• The required cooking temperature must be followed which is shall clean the broken glass.
75.0°C and hot holding temperature which is 68.0C° for an egg
item. (Based on local municipality requirement) 65 degree C • Breakage of the glass/crockery along with date and time of
breakage must be recorded in the breakage form WAL-BR-01 by
• Raw eggs must not be used for the production of mayonnaise, all F&B outlets.
tiramisu, souffle, mousse or any other cold served food items.
Only pasteurized eggs to be used in such cases. • The use of glass is Prohibited in the production areas. Crockery
in the kitchen must be minimized to minimum.
 HACCP FOOD ALLERGENS
HAZARD ANALYSIS CRITICAL CONTROL POINT
SESAME - Includes sesame and sesame based
products example – breads containing
7 PRINCIPLES OF HACCP sesame, Hummus, Tahini etc.

1. Conduct Hazard Analysis

SOY - Includes soy and soy based products like tofu,
2. Determine Critical Control Point (CCP) soy milk, Soy sprouts etc.

3. Establish Critical Limits

4. Establish a system to monitor control of the CCP CELERY - Includes and food products that contain
celery in any form example – Stocks, Soups etc.
5. Establish Corrective Action

6. Establish Verification Procedure

EGG - Includes all the egg and egg based products –
7. Establish Documentation concerning all procedures & records Breads, Pastries, dressings, crepes, ice creams etc.

FOOD ALLERGENS TREE NUT - Includes any food product that contains
nuts example chestnut, almonds, Pistachio, Cashew
A food allergen is any normally harmless food product that causes an etc.
immediate allergic reaction in a susceptible person. 14 most common
allergens have been identified by WHO as mentioned below:
PEANUTS - Includes any food product that contains
peanuts example peanut butter, roasted peanuts etc

DAIRY PRODUCTS - Includes milk and milk based

products example cheese, yoghurt, cream etc.
MUSTARD - Includes mustard and mustard
containing products example – mustard dressing,
mustard sauce, Pasta etc.
FOOD ALLERGENS COVID CONTROL – PRODUCTION
Space
• All food handlers must wear masks when dealing with the guests
GLUTEN - Includesany cereals (and their products)
that contain gluten example – wheat, Rye, Barkey, or preparing guest food
Oats etc. • All food handlers must wear gloves while handling ready-to-eat
or ready-to-serve food
MOLLUSCS are the class of organisms that have
soft bodies which typically have head and food region • Any food handler who is suspecting a Covid inspection must self
covered with a hard skeleton. Foot quarantine for 14 days minimum or till the symptoms subside.
Example: Octopus, scallops, Squid, Mussels etc. • The food handlers who have recently recovered from Covid 19
must submit negative test report (to HR) 24 hrs. prior to resuming
FISH - Includes any products that contain fish directly duty.
or indirectly. Examples: Anchovy, Tuna, salmon,
seabass etc. • If a food handler on duty is suspected to have contracted Covid
infection then production must be stopped and all the staff
CRUSTACEANS - A class of invertebrate aquatic who came in direct contact with the person must undergo self
organisms which includes: Prawns, Shrimps, crabs, quarantine and testing. The production area must be disinfected
lobsters. before resuming work

SULPHITES are often used as preservatives in the • Kitchens and restaurants must maintain a ‘high touch point’
food and in foods are naturally present. disinfection checklist.

Examples: Dried Apricots, dates, wines, vinegar and • Restaurants must follow the social distancing and capacity guide-
other canned and packaged products. lines as updated by the municipality

LUPIN - Includes lupin seeds that are consumed • All food handlers must follow good personal hygiene.
as whole as well as products containing lupin flour
example vegetable sausages, some breads and other
baked products
 HIGH RISK FOODS

• High risk foods are the food products that have a short shelf life TYPES OF HAZARDS/CONTAMINATION
• These food products are more susceptible to bacterial growth

• These food are generally rich in proteins • PHYSICAL CONTAMINATION – dust, dirt, hair, glass, fibre,
plastic, stone, screw, nail, jewellery
• This category also includes ready to eat products
• CHEMICAL CONTAMINATION – pesticides, insecticides,
• Examples – Fish, Chicken, eggs, meat, dairy, salads, pastries, cleaning chemicals.
cooked food etc.
• BIOLOGICAL CONTAMINATION – bacteria, fungi, moulds,
parasites, pests.
PERSONAL HYGIENE - FOOD HANDLERS
• 90% of the biological contamination is caused by Bacteria

DO’S DONT’S

Wash hands regularly Touch body parts

CAUSES OF HAZARDS/CONTAMINATION
Keep nails short Spit/Smoke/Eat

Keep nails clean Wear jewellery • Lack of knowledge • Lack of Equipment

Keep uniform clean Wear threads • Lack of will • Lack of Personal Hygiene

Daily bathing Wear watches and rings • Unhygienic Environment • Poor Cleanliness

Wear head covering Wear false nails • Adulterated Food • Poor quality of raw material

Wear gloves Bite nails

Cover wounds/cuts Wear dirty uniform

 CRITICAL CONTROL POINTS
HAND WASHING
• Cooking temperature >75°C
HOW
• Reheating temperature > 82°C
• Open the tap
• Hot holding temperature > 65°C
• Wet your hands in warm water (38°C - 40°C )
• Cold holding temperature < 4°C
• Take soap
• Chilling of hot food
(Blast chiller/in ice within 1.5 hrs and then to chiller) • Rub your hands thoroughly – Palm to palm, between
fingers, under nails, backside, thumb.
• Thawing/defrosting of food in chiller @ 4°C
• Rinse hands under running warm water
• Storage temperatures:
Chiller- below 4°C • Wipe your hands dry with paper towel
Freezer- below -18°C
• Close the tap with the used paper towel
• Sanitization of vegetable and fruit @ ___ PPM by _________

• Receiving of Perishables: WHEN

Fresh - below 4°C
Frozen - below -18°C BEFORE AFTER

• Entering the • Using washroom

RULES PRINCIPLES OF 4C’S productionarea
• Handling raw food
• Clean as you go 1. Cooking • Wearing gloves
• Touching body parts
• Keep hot food hot and cold 2. Chilling • Starting a new task
• Sneezing and coughing
food cold 3. Cross Contamination
• Handling money
• First In First Out 4. Cleaning
• Dealing with a sick customer
• Avoid danger zone
 GLOVES USAGE
COLOR CODES

• Gloves must be used while handling ready to eat food • Green Chopping Board – Vegetables & Fruits

• All the required items must be gathered before starting of work • Red Chopping Board – Raw Meat

• Gloves must not be used while opening chillers, doors handles etc. • Blue Chopping Board – Raw Sea Food

• Torn/damaged gloves must not be worn • White Chopping Board – Breads/Dairy/RTE

• Gloves must be changed while switching from one task to another • Brown Chopping Board – Cooked Food

• Glove used in continuation for same task must be changed in • Yellow Chopping Board – Raw Poultry
every 30 min
• Green Knives – Vegetables & Fruits

• Red Knives – Meat

AVOID CROSS CONTAMINATION • Blue Knives – Sea Food

• Brown Knives – Cooked Food

• Food contact surfaces must be disinfected with the sanitizer • White Knives – Breads/Dairy
solution when not in use and after every use

• Food contact surfaces must be washed after every use and then
dipped in the sanitizer

• Food contact surfaces must be sanitized in every 30 minutes and

on starting of a new task

• Colour codes must be followed (Knives, Chopping Boards, Crates)

 BACTERIA THAT WE MUST AVOID
RECEIVING OF PERISHABLES SALMONELLA ENTERITIDIS
Bacteria found in some meat, poultry and eggs that, if undercooked,
• Perishables must be received in clean colour coded baskets and kept can cause illness. Salmonella lives in the intestinal tracts and is usually
6 inches above the floor on the pallets transmitted through contaminated animal faeces. In eggs, salmonella
infects the ovaries of hens and then contaminate the eggs before the
• Perishables must be handled with gloved hands only
shell is formed.
• Weighing scale must be disinfected after every delivery
LISTERIA MONOCYTOGENES
• Perishable must be received at appropriate temperatures or else Bacteria found in soil and in water. It has shown up in undercooked
they must be rejected: meats, vegetables, cold cuts and unpasteurised milk & soft cheeses.
Fresh perishable items must be received at 4°C and below
ESCHERICHIA COLI
Frozen food items must be received at -18°C and below
Bacteria found mostly in meat or food contaminated with faeces and
• Separate thermometers to be used for monitoring the temperature in unpasteurized (raw) milk and untreated water. The most common
of raw and RTE products. form is E.coli 0157:H7 – the rest of the groups of E.coli bacteria are
mostly harmless.
• Thermometers must be disinfected with 70% alcohol before and
after every use. CLOSTRIDIUM BOTULINUM
Found in improperly home-canned foods with low acid content, such
• Date labels and packaging of each item must be checked and veri- as Asparagus, green beans, beets and corn.
fied before receiving. If not compliant the supply must be rejected
CAMPYLOBACTER
• Perishables must be transferred to safe temperatures within 10-15 Spiral shaped bacteria that’s mostly associated with raw and un-
minutes of receiving. der-cooked poultry.
• Vehicle of the supplier must also be verified for cleanliness, hygiene BACILLUS CEREUS
and temperatures. Bacillus cereus spores can survive cooking and subsequently ger-
• Received Items must have at least 60% of their original shelf life minate. It grows under favourable conditions, particularly in warm
remaining for use otherwise they shall be rejected. kitchens. Rice and leftovers, as well as sauces, soups, and other
prepared foods that have sat out too long at room temperature are
particularly at risk
 BALADIYA/MME SHELF LIFE CHART
RULES AND REGULATIONS S NO. FOOD ITEM RECOMMENDED SHELF LIFE REMARK

DAIRY PRODUCT
PARAMETER PUNISHMENT 1 Milk As per manufacturer 3 days after opening

• Circulation of rotten/damaged • Imprisonment for 6 months- 1

2 Yoghurt As per manufacturer
food or food that is unfit for year; a fine of QAR 7000 –
3 Hard Cheese (after opening) As per manufacturer 7 days after opening
human consumption 15000 or both
4 Soft Chesse (after opening) As per manufacturer 3 days after opening

• Circulation of food which is • Imprisonment for 1-2 years; A 5 Tofu (opened) As per manufacturer
harmful for human consump- fine of 15000 – 30000 QAR 6 Ice Cream (after opening) 15 days
tion. INFECTION/DISEASES

• Circulation of damaged, rotten • Imprisonment for 2-4 years; 7 Sausages, Bacon (after defrosting) 2 days

food or unsuitable for human A fine of 15000 – 30000 QAR 8 Cut Fruits 24 hours

consumption that can lead 9 Salads 24 hours

to permanent disability of a 10 Hummus/Muttabal 2 days

person. 11 Cold Cuts (sliced beef and sliced ham) 2 days

12 Sandwiches 24 hours
• Circulation of damaged, rotten • Imprisonment for 4-8 years;
13 Beef Burger 24 hours
food or unsuitable for human A fine of 30000-60000 QAR
consumption that can lead To 14 Smoked Salmon 5 days/as per manufacturer After opening

death of a person. ARABIC COLD SALADS

15 Tabbouleh 24 hours
• Confiscation of food seized on crime or its destruction at the
16 Fatuous 24 hours
expense of the convicted
DRESSINGS

• Closure of the shop up till 3 months 17 Thousand Island 3 days

18 Vinaigrette 3 days
• Publication of sentence imposed on one or two daily local news
19 Blue Cheese Dressing 3 days
paper at the expense of sentenced
20 Pepper Cream 3 days

• Expulsion from the country should the violator be a foreigner. 21 French Dressing 3 days
Expulsion shall take place after having executed other
punishments imposed
 SHELF LIFE CHART SHELF LIFE CHART
S NO. FOOD ITEM RECOMMENDED SHELF LIFE REMARK S NO. FOOD ITEM RECOMMENDED SHELF LIFE REMARK

BAKERY ITEMS PROCESSED ITEMS

22 Croissant 24 hours 41 Cooked Items 3 days

23 Pastries (in chiller) 24 hours 42 Boiled Vegetables 2 days

24 Pastries (in freezer) 15 days 43 Boiled Pasta 2 days

25 Pancake Batter 24 hours 44 Boiled Rice 2 days

26 Arabic Bread As per manufacturer 45 Boiled Noodles 2 days

MISCELLANEOUS
27 Arabic Bread (in house) 2 dyas
46 Boiled Eggs 24 hours
28 Cheese Cake (in chiller) 2 days
47 Soup (in chiller) 2 days
29 Mousse (in house) 2 days Pasteurized Eggs Only
48 Cereals As per manufacturer
30 Tiramisu (in house) 2 days Pasteurized Eggs Only

31 Chocolate Garnish 15 days

32 Biscuits and Cookies 7 days

• Shelf life for all in-house frozen products (Bakery) in Qatar is
33 Cake (in chiller) 24 hours
only 15 days. Each item on a trolley must have separate label,
34 Cream Caramel 3 days
entire trolley should not be dat tagged.
RAW ITEMS

35 Broken eggs (batter) 24 hours

• All original tags to be preserved compulsorily (on open packets
36 Chicken 3 days Including defrosting, marination,
as well)
processing and consumption
• Raw vegetables/fruits must not be rotten or infested with moulds
37 Meat 3 days Including defrosting, marination,
processing and consumption at any point of time
38 Raw/Marinated Fish 2 days Including defrosting, marination,
processing and consumption • Freshly received food items (Fish/Chicken/Meat) must not be
39 Eggs Stamped on the egg frozen
40 Kababs 3 days