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المملكة: Keeping grace and prohibiting food reuse .. The most prominent central kitchen requirements

The Ministry of Municipalities and Housing presented the requirements of the central kitchens, through the “poll” platform with the aim of developing and improving the business environment in a way that achieves the general ambitions and goals of the individual and society together and helping those wishing to invest in this field, sustainability, development, environmental protection and ensure food safety.
The regulations banned the reuse of foods previously presented or sold, and obligated restaurants and kitchens that exceeded an area of ​​”400 m” contracting with one of the licensed grace societies to redistribute food with the aim of managing the surplus and avoiding their waste, and providing a food safety specialist with an accredited certificate from the competent authority in the Kingdom. ​

The Ministry has identified the requirements of water and snow use, which include that the water used within the food facility is from the drinking water, and that it is available by pressure and the appropriate temperature for the purposes, including cleaning food and equipment, and performing all food production operations “such as water bath, sofaid, or Ban Mary”, Or use it in food recipes or prepare foods. ​
The requirements also include the preparation of ice or steam or its use in the drinking machine, cleaning the surfaces that touch food or the hands of food workers, and remove all the equipment and tools used in the production of ice, distribution and storage from the sources of pollution, as well as clean it and sterilize them from the inside regularly, and it must be These equipment and tools are designed in a healthy design that prevents the return of drainage water.
The central kitchens were obligated to have appropriate snow machines to prevent the entry of dust or dirt into tubes, tilted banks and openings, and to prevent the dropouts of drops resulting from weather factors “such as wind or rain”, pests and other pollutants in the environment, and the “spoons” scoops should not be snow. Tousse to cut the ice if it is stored.

Equipment and tools

The regulations confirmed that the equipment and tools are safe materials to contact food, and to match the approved standard specifications, and to provide stoves and ovens that work with gas, electricity, vegetable coal and other safe materials to prepare food according to the needs of the facility.
It was necessary to provide separate equipment for non -cooked and ready -to -eat foods, which includes the use of separate elements, which follows “refrigerators, freezers, display units, work areas, equipment, tools, and kitchen basins.”
The use of wooden panels or knives with wooden handles was banned in cutting meat, poultry, fish, etc., and replaced with panels and knives with handles made of safe materials to touch food such as plastics, for easy cleaning.
The regulation stipulated that the food facility must examine all supplies to ensure that they are preserved within the required temperature scope, especially the refrigerated or frozen supplies, intact mobilization and ensuring validity of the validity of the validity of the validity, and free from any impact on the presence of pests.

Clean storage places

When receiving the frozen foods, she emphasized that their temperature “-12” is not less degrees, and the cooler is not less than “8” and if the temperatures are not within the specified range, the supplies must be rejected.
Storing foodstuffs in contaminated places is prevented from harboring pests or causing the risk of pollution, and containing enough shelves to store all materials, while leaving sufficient inter -distances to facilitate visual examination and enable effective cleaning, and they are of solid and anti -corrosion and non -porous materials.
The regulation indicated that when the electricity is interrupted, the following must be followed: The doors of refrigerators and frozen doors during the power cuts, and get rid of all the refrigerated foods that were exposed to a temperature exceeding “5” degrees Celsius for more than two hours, and in the event of any signs of melting on the frozen foods, they must be used Immediately or get rid of it.
The temperature tests for high risk foods when they arrived using the temperature scale that does not touch food or a clean and antiseptic probe to measure the temperature, record them and keep the documents that prove to be committed to. ​
And it was necessary that the food storage areas should be capable of preserving food at appropriate temperatures. The refrigerated foods at a temperature from “0” to “5” degrees Celsius, frozen foods at a temperature less than “-18” degrees Celsius, and food preserved in The surrounding temperature at a temperature ranges between “15” and “25” degrees Celsius.

She emphasized the examination of food before using it to ensure that they are in good condition, and no mold, unpleasant smells, decomposition, or any other corruption signs, explaining that it takes into account when preparing and preparing fresh fruits and vegetables, cleaning them, pruning them and washing them in good water for human consumption.
The regulation stipulated the installation of insect control devices and rodents designed to hunt insects or devices that expel insects, their positions must be determined so that dead insects or their remains are not dropped in open foods or equipment. Insect traps should be cleaned regularly or when they are filled with insects.
She emphasized the commitment of workers to wear clean external clothes that provide a decent professional appearance and commensurate with the worker’s tasks, their personal hygiene and not develop any of the infectious diseases, whether respiratory or skin, while wearing protective clothes to wear gloves that are used once “free of latex” and change them regularly.

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