618-Hygiene / 748
H
ygiene
BOS-PRD-0304.900902
/!\ To keep all galley hazardous products in a dedicated location / locker, isolated from food contact.
x
Food arrangement in the stores
should
be as follow:
x
To remove immediately any opened, pierced, expired cans or other containment as well as food
with mould of other alteration that may lead to food poisoning / contamination.
x
To place new delivered food (or food with longest expiring period) behind / under the old stock
(or with shortest expiring period).
x
To segregate the food per “family” on the shelves and compartments (fish with fish, meat with
meat, vegetables with vegetables…).
x
To pile the food in a way to avoid falling object.
In addition to the above, food arrangement in the cold rooms and deep freezer
should
be as follow:
x
To keep raw food separate from cooked food or food which will be served without (further)
heating.
x
To cover all foods stored in refrigerated units with clean disposable wraps such as foil, wax
paper, and plastic wrap to prevent contaminating hazard (i.e. from drip); do not use cloth or
towel.
x
To wrap frozen food securely in clean freezer paper or leave it in its original container to prevent
freezer burn.
x
For the cold rooms: if no expiry date is available, to write the date of entry on each food package
(bag, wrapped plastic, box…). As they don’t have validity period defined, such date will provide
good indication in the storage period for future cooking. As general guidance, a temperature
around 1° C
should
provide a satisfactory degree of protection for short term storage
(+/- 7 days).
x
For the deep freezer: always write the date of entry on the package, even if an expiry date is
already embossed. Always ensure that the dates of entry are anterior to the expiry date (when
available).
x
To avoid as much as possible overstocking, which reduces the cooling efficiency.
x
Never store any hot food in cold room or deep freezer.
x
It is not recommended to store dairy products (such as milk, yogurt), fresh vegetables / fruits in
the deep freezer.
x
Food should not be stored directly on the floor of a walk unit or under piping / condensation drip.
x
For dry stores: if space is reduced on board, gratings may be installed to avoid direct contact with
the floor. In this case, regular removal and cleaning is needed.
x
If cooked food is kept for further service, it
should
be:
x
Cooled at room temperature for no longer than 2 hours before placing in refrigerator.
x
Stored in refrigerator (temperature from 0° C to 5° C) and separated from raw food
(/!\ raw food
should
never be stored above).
x
Adequately wrapped (plastic film or aluminum) to reduce the odor, prevent drying out and cross
contamination.
x
Stored on the lower shelves without any food underneath to prevent eventual drip contamination.
x
Re-served within the next 12 hours.
However and although not recommended (taste alteration), cooked food can be stored in the deep freezer
for longer conservation.
x
Stores doors must be kept closed.
Regular defrosting of freezer and refrigerated units is part of the regular equipment maintenance. It must be
carried out in a way that it won’t create any disruption in the food cold chain or involve contamination /
poisoning hazard (leaks, mix of food, contact with waste water or spoiled elements…).
Version 04. Original date: 25/05/2012. Version date: 31/12/2014. Valid version only on QMS site. Uncontrolled document when printed.
Procedure prepared by: BOS QHSE Coordinator. Approved by: BOS QHSES Manager. Validated by: BOS Quality Representative
8 / 18
618