Minimum Food Safety Guidelines for Contractors

Chiller Freezer Storage Guideline

 All chillers and freezers shall have temperature records charts. Temp. shall be recorded at least every
4 to 6 hours
 Chiller temperature below 5oC
 Freezer temperature - below -18oC
 Once opened, all milk products, jam, mayonnaise etc. shall be stored in the chiller and label with open
date and shall be consumed asap
 All food items in the freezes and chillers shall be covered and labelled  Cut fruits/vegetables,
 Separate raw and ready-to-eat food juices, dressing in
 Food should be covered and labelled (Date) containers – store in
 Keep clean and tidy chiller) – 1 day
 Don’t overload PR 17/10/20
 Keep door close EX 17/10/20
 No hot food  Chilled Items – 3 days
 No open cans (Use cover bowl or something similar) PR 17/10/20
 Eggs shall be stored in a separate shelf in the bottom of the chiller, EX 19/10/20
after placing in a covered container  Frozen Items – 1 Month
 All frozen items shall be stored in freezer and chilled items PR17/10/20
in the chiller EX 16/11/20

General Guideline Documents to keep with you

1. Valid food handler certificates for all the food
01. Content of the open food pouches shall be transferred to an air tight
handlers.
food grade container and original date cut and paste on the container
2. Food establishment license.
and mention the opening date Ex :-
3. Staff training records.
4. Temperature records of freezers and chillers.
02. All opened food containers shall be marked with open date
5. Calibration records for freezers, chillers,
03. Chilled foods shall be transported by chiller vehicles or cold box
thermometers etc.
04. Foot operated garbage bins shall be used
6. Cleaning records.
05. Garbage shall be deposited properly – not to throw outside
7. Medical records – staff sickness.
06. All operators shall have sanitizer/ disinfection solution in the premise to disinfect the working tables
8. Staff body temperature, ehteraz and delivery
and equipment
drivers’ information including body temp.
07. De-boxing before take inside is recommended – no cartons allowed inside
9. Waste, waste oil disposal records.
08. Food shall not be kept on the floor
10. Cooking, reheating, cooling, fruits and Vegs.
09. All open ketchup, jam, mayonnaise etc. shall be stored in chiller mentioning opening date
disinfection, records (May be optional depend on
10. Colour coding knives and chopping boards shall be used
the operations).
11. Disposal oil need to be collected to a drum and need to place in a designated area or give to an oil
11. Defrosting records (May be optional).
collector
12. Hot holding, cold holding records (May be optional).
12. Fried oil shall be changed regularly – use cooking oil tester to check or remove when oil is becoming
13. Food transportation records (May be optional)
dark