Hygienic and Sanitary

Practices for Food

Catering Businesses –
Advance Level
Module 2

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 Introduction
Operational Part of Relevant
S. No. Heading
Flow Schedule 4 Section

MATERIAL HANDLING  

Receiving Food Operations & Control -

Part 2 Section 5.1 Procurement of Raw Material
  Good Food Hygiene Practices -
2 Part 5 Section 2.2 Raw Material
Storing Food Operations & Control -
Part 2 Section 5.2 Storage of Raw Material & Food

 
Part 5 Section 5 Storage

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 Material Handling  
Procurement of raw materials

1.Raw materials shall be purchased from reliable and known dealers.

2.It shall conform to all the Regulations and standards laid down under the Food
Safety & Standard Act, 2006.
3.Records of raw materials & source of procurement shall be maintained in a
register for inspection.
4.All raw materials should be checked for visible deterioration & off- odour and
cleaned physically thoroughly.
5.No raw material or ingredient thereof shall be accepted if it is known to contain
6. parasites - undesirable micro-organisms
7. pesticides - veterinary drugs or toxic items,
8. decomposed or extraneous substances, which would not be reduced to an
acceptable level by normal sorting and/or processing.

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 Material Handling
Procurement of raw materials

6. Raw materials should be purchased in quantities that correspond to storage/

preservation capacity.
7. Packaged raw material must be checked for 'expiry date'/ 'best before'/ 'use
by‘ date, packaging integrity and storage conditions.
8. Receiving temperature of potentially high risk food should be at or below 5⁰ C
9. Receiving temperature of frozen food should be -18⁰ C or below.

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 Material Handling
Receiving of Raw Material -

Dedicated Raw material receiving section Raw material receiving section covered with cloth to
avoid dust, dirt

Inspection of Raw material – Non Veg Inspection of Raw material – Vegetables

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 Material Handling

Checking Labelling requirements before receiving Checking temperature of incoming material before receiving

Special Focus before receiving

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 Material Handling

Special Focus before receiving

Accept fish and marine products at below 5⁰ C Do not accept fish and marine products at above 5⁰ C

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 Material Handling

Receive products in clean crates Do not receive products in polythene

Clean and sanitized trolleys for receiving raw material Unclean trolleys
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 Material Handling

Clean and intact Do not receive broken & rotten eggs

Accept poultry products at/below 5⁰ C Do not accept poultry products above 5⁰ C

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 Material Handling

Accept meat products at/below 5⁰ C Do not accept meat products above 5⁰ C

Do not accept dairy products above 5⁰ C

Accept dairy products at/below 5⁰ C
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 Material Handling

Reject spoiled fresh produce

Accept fresh produce with no sign of spoilage

Receiving of potentially hazardous food such as Receiving of potentially hazardous food such as
cooked meat at or above 65⁰ C cooked meat below 65⁰ C
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 Material Handling

Accept intact packed vacuum products Reject torn or leaking vacuum products

Accept sealed and intact canned products Reject swollen or dented canned products 12
 Material Handling

Accept packed product in intact and good condition Reject packed product if they are torn or damped

Accept aseptically packed foods in intact and good condition

Reject broken or punctured food products
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 Material Handling
Storage of raw materials and food
1. Storage facilities shall be designed and constructed to avoid –
-avoid contamination during storage
-permit adequate maintenance and cleaning,
-to avoid pest access and accumulation.

2. Cold Storage facility shall be provided for food that require this facility.

3. Segregation in storage room shall be their for –

raw processed rejected
recalled returned materials allergen material
distinguishably marked and secured products

4. Storage instructions over food packaging should be followed.

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 Material Handling
Storage of raw materials and food

5. Ensure separate storage areas for –

raw materials printed packaging materials stationary
hardware cleaning materials / chemicals

6.Storage area for raw food shall be separate from the area of work-in-progress,
processed, cooked and packaged products.

7. Temperature and humidity requisite for respective food materials / products

shall be maintained, to enhance shelf life.

8. FIFO (First In First Out) & FEFO (First Expire First Out) stock rotation system as
applicable, shall be followed in storage areas, work-in-progress and processed/
cooked or packaged food products.
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 Material Handling
Storage of raw materials and food
9. Containers made of non-toxic materials shall be provided for storage of raw
materials, work-in-progress and finished / ready to serve products.

10. The food materials shall be stored on racks / pallets, well above the floor level
and away from the wall.

11. Raw meat/poultry should be stored separately from other foods

12.Storing cooked food –

-Foods should be cooked, stored and kept at right temperature
-Cooked food to be eaten later should be cooled quickly, and kept it in the
refrigerator

13. Dry, fermented and acidified foods should be stored in cool and dry place.
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 Material Handling
Storage of raw materials and food
14. When storing food in refrigerator –
- Veg. foods should always be stored above non-veg. foods and cooked foods
above uncooked foods on separate racks in the refrigerator.
- put date on food packages or containers before keeping inside the refrigerator
- non-veg. products should be stored covered in refrigerator below the veg
products.
- Raw and cooked products should be stored physically separated with cooked
products at the top.
15.Food to be kept for cold storage should be distributed in small volumes to
ensure uniform cooling.
16.All packaged food viz. sterilized milk, bottled beverages, canned foods etc.
should be stored properly during transportation to ensure that seals remain intact
and undamaged.

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 Material Handling
Storage of raw materials and food

No space between wall and stacks may lead

Proper stacking of raw material on
to unhygienic conditions & pest infestation
pallets

Proper stacking of raw material

No space between wall and stacks may lead
away from wall
to unhygienic conditions & pest infestation 18
 Material Handling

Proper storage of raw meat on shelves with

Storage of frozen meat in deep freezer at -18⁰ C
packing date & expiry date.

Secured storage of vegetables in bin Storage of fresh fruits

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 Material Handling

Storage of fresh vegetables

Storage in pre production area

Storage of packed products in rack

Colour coded tray for storage of eggs
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 Material Handling

NEW STOCK

OLD STOCK

Follow FIFO or FEFO

Store allergen products in designated racks

Stack all foods in Glass packaging's on lower most shelves

with a safety string to avoid falling of bottles off rack
Do not store carton under dry store
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 Material Handling

Ensure all primary / secondary food packaging's and disposable service items are stored covered at all times

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 Material Handling
Storage of food in the refrigerator

Separate Fridge is required for Veg And Non- Veg food

If separate refrigerator is available :-

-Sequence in Veg Refrigerator---Ready to eat and salad at the top shelve,
cooked vegetables at next top shelves and raw vegetables at the lower
shelves.
-Sequence in Non Veg Refrigerator----- Ready to eat and non-veg salad at the
top shelve, cooked Non-Veg at next top shelves and raw Non-veg at the
lower shelves.

If separate refrigerator is not available :-

Ready to eat and salad at the top shelve, cooked vegetables at next top
shelves, Cooked Non-Veg In the next top shelves and raw food at the lower
shelves

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 Material Handling
Storage of food in the refrigerator

Sequence of veg refrigerator Sequence of non-veg

refrigerator
Top shelf Ready to
eat & veg Top shelf Ready to
salad eat &
non veg
salad
Medium Cooked Medium Cooked
Shelf vegetable Shelf non-veg

Bottom Raw Bottom Raw

Shelf vegetable Shelf non-veg

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 Material Handling

Cold Store Temperatures

Cold Storages at 1 to 5⁰ C
Vegetables & Fruits upto 9⁰ C
Frozen Foods at < -18⁰ C
Ice-Cream at < -12⁰ C
Raw Food & prepared food storage
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 Material Handling
Stock Management

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