Policy 55 – ADD, In-House & Outside Catering (Category 3) (Cont'd)
These samples are kept in the designated freezer for a minimum of 5 days. • Collect in proper disposable food grade zip bags / containers or disposable sterile bags. • Food samples to be collected just before serving to the guests. • Detail temperature records including BEO must be maintained for catering events. Time and temperature requirement of food during preparation, cooking, transfer, hot and cold holding and service must be in accordance to SFS/HACCP/ISO22000 requirements.
*Local regulations must be followed. Where they differ from the policy, compliance with the more stringent is required .
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