Why food safety?

Safety is a critical issue facing the food service industry. Outbreaks of food borne illness result in substantial costs to your customers, prevent your employees from working, and ultimately affect your company.

What is the cost of food borne illness?

Microbiological pathogens are a major food safety concern, causing millions of cases of food borne disease each year in the United States and up to 9,000 deaths. About 75% of reported food borne illness is due to mishandling of food in food service operations.

Is food borne illness preventable?

Food borne illness is preventable if you implement a food safety system that addresses the needs of your operation - systems designed for food processors, or retail outlets in the United States are NOT necessary transferable to the Asian setting. Ultimately you need to strive towards implementing a Hazard Analysis Critical Control Point (HACCP) system. But this does not have to be the first step. We recommend a step by step approach that allows you to immediately implant a minimum level safety system. From this start you build.

Can I implement a generic system?

Even though the causes of food borne illness and the means to prevent it have been clearly identified, the incidence of food borne disease in all countries is not on the decrease. The reason for this is that systems implemented are not always appropriate. What ever the system your adopt must take into consideration YOUR operation and recipes; it must also include your suppliers and environment of your premises. There is no such thing as a standard food safety system.

How do I implement a food safety system?

In food service the cook / food handler is the critical controller, and the control document is a simple set of written instructions based on identification of hazard controls. These are used for training employees. AFR's approach is start with its manual -  a document detailing policies, procedures, and standards which is based on the practical experience of our members  and the real operating environment in Asia . We will then work with your company so that you can adapt this document to the needs of your operation.

Are there other advantages to implanting a food safety system?

Flow charts are great analysis tools for designing an efficient, effective recipe - saving you money and reducing waste.

Why should I use Agro Food Resources?

Because we realize that safety in the food service sector is dependant on the synergy between three vital components -food science, commercial cooking and documenting management systems - we have brought together a team that can address this need .

Our team can "talk the language" of the employee in the kitchen and health officials or inspectors.

PROCEDURE NAME and INTENDED USER

USER BENEFITS

Inwards Goods Procedure

All food establishments that receive fresh, chilled or frozen food.

Provides the necessary audit trail at the start of your food handling process. Ensures that only safe food suitable for you to use is accepted. Also provides the necessary audit trail and establishes your food rejection criteria.

Food Poisoning Procedure

Any food establishment that runs the risk of having one of their customers suffer from food poisoning.

Helpful guidance if you ever experience the situation where one of your customers suffers from food poisoning. Includes a documentation system to ensure that all activities are recorded for subsequent review.

Safe Cooking Procedures

Food establishments that provide a wide range of a' la carte style cooking. This could include restaurants, fast food outlets, hotels, motels, etc.

Covers all cooking, re-heating and storage requirements for food including cross contamination guidelines. It also helps ensure that meals are prepared to your standard recipe thereby assisting in quality control and increased customer satisfaction.

Washing Up Procedure

Ideally suited to the small business where casual or part time staff are employed for washing up - especially if hand washing up is the norm.

Ensures that a standard is established and that each employee follows the correct process ensuring clean and sanitized items are always produced.

Product Recall Procedure

All Food establishments.

Public health is a top priority item and if a producer, supplier or government initiated food recall should occur in your operating environment you must know what to do and have the documentation available to prove you have carried out all of the necessary activities.

Supplier Arrangements

Especially suitable for any new food operation where new supplier arrangements need to be established.

Ensures that each of your suppliers meets your specific quality, delivery, legislative and service standards that you require. Also documents those standards to prevent future disputes. Eight separate worksheets complete this comprehensive procedure.

Personal Hygiene Procedure

All Food Establishments.

Poor personal Hygiene is one of the most common causes of food poisoning. The delivery of safe food is not negotiable. Establishes a documented standard of personal hygiene for your establishment. This procedure applies to all staff operating within the establishment. Excellent training aid for new or casual staff.

Recipe Procedure

Especially targeted at the non-franchise operation where there are new food recipes developed on a regular basis.

Provides the documentation necessary for the Safe Cooking Procedure and also the Product Recall Procedure. Especially important in determining what ingredient is used in each recipe so that the appropriate recall activity can be undertaken. Also helps to ensure quality standards are maintained.

Job Role Definition Procedure

All Food Establishments.

Defines and documents the individual job activities and responsibilities as they relate to your Food Safety Plan for every member of your staff including contract staff and outside service providers. It also provides the basis of your employee training program.

Daily/Shift Procedure

All Food Establishments.

This is a minimum standard for all food operators. It ensures that all food safety activities are carried out on a scheduled basis. It also provides the basis of your documentation process to ensure that all temperatures, cleaning activities and general inspections are carried out. Four separate worksheets are employed in this procedure.

Emergency Response Procedure

Any Food Establishment.

A detailed procedure outlining the activities and documentation required in the case of a Health Warning, Food Product Recall, Power Failure, etc. Those rare occurrences where everyone forgets what to do!

Self Serve Food Procedures

Any Food Establishment that provides self serve food areas: including buffets, salad bars, pasta bars, smorgasbords, etc.

A three page procedure covering all aspects of ensuring that safe food is provided to the area. Includes all floor and kitchen staff activities plus the necessary batch control and food return worksheets.

Catering Service Provider Procedure

Any public or private organization that plans to use the services of an outside caterer.

A three page procedure that provides selection criteria plus the detailed activities that need to be taken for both indoor and outdoor catering situations.

Hospitality Staff Selection Procedure

Any hospitality business that has a degree of staff turnover and requires a standardized method of establishing employee and customer profiles in order to determine the appropriate 'fit'.

A two page procedure including two worksheets plus draft letters of acceptance, rejection, terms and conditions of employment and a basic application form. It provides the necessary tools to help identify the key criteria that are required in each potential employee focussing on skills and attributes required. It also provides tools to help identify and describe your current and future customer profiles thereby ensuring the correct alignment of your staff to your customer's needs.