Food safety doesn’t stop at your kitchen door. When delivered, maintaining the cold chain and food handling are critical issues.
Temperature : hot dishes must be maintained above 63°C, cold dishes below 4°C. Use a thermometer to verify.
Packaging: containers must be food-grade and suitable for the type of dish. No non-food-grade plastic, no reused containers.
Labeling: each container must mention the preparation date, allergens, and storage conditions if the dish is not consumed immediately.
Training: Each member of your team in contact with food must have completed HACCP training. It is a legal obligation.
The critical point: the time between the end of preparation and delivery. This delay must not exceed 10 minutes for hot dishes.
Maintain your HACCP records up to date. In the event of a sanitary inspection, these documents prove your compliance.
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