Ensuring Food Safety Truck to Table

• Good reputation – choose suppliers with good track records.
• Quality – pay attention to the quality of supplied food.
• Reliability – ensure that they can provide you with on-time delivery for fresh inventory.
• Testing – for new suppliers, order samples or small quantities to test out first.

• Check for cross-contamination – for example, between raw meat and fresh vegetables.
• Ensure product specifications – if the food is supposed to be frozen, ensure it is not thawed/defrosted.
• Always check the packaging for damage and avoid keeping supplies at room temperature for too long.
• Check for the date of expiry.

• Remove carton boxes and do not place food items on the floor to prevent the breeding of cockroaches and rodents.
• Observe the First-In, First-Out method for stock allocation to keep ingredients fresh.
• Prevent cross-contamination by storing ready-to-eat food above raw food and at the correct temperature.
  Click here for our storage temperature guide for different food.
• Cover both raw and cooked food at all times to prevent exposure to oxygen.
• Cool cooked food before refrigerating to reduce moisture.

• Once frozen food is thawed, it should never be re-frozen.
• Once food is removed from the fridge, it is to be cooked within 2 hours.
• Thaw frozen meat/seafood in a plastic container under running water to prevent exposing the food to room temperature.
• Use separate chopping boards for raw and cooked food.

• Cook food thoroughly at the required minimum temperature.
  Click here for our minimum cooking temperature guide for different food.
• Avoid leaving the food exposed at room temperature.
• Do not combine freshly prepared food and food that is on hold (could have been contaminated).
• During reheating of food on hold, ensure it reaches the required minimum temperature for at least 15 seconds.
• Use food covers for ready-to-eat food to prevent exposure to oxygen.

• Serving staff must maintain good hygiene while serving food – for example, by holding the cup by the base/handle and not the mouth, or by serving with a tray whenever possible.
• Serving staff should be aware of their own personal hygiene.
  
• Use only clean and sanitised utensils.
• Carry out regular cleaning such as wiping tables, sweeping, mopping, and emptying the rubbish.

Touched Leftovers:

• Throw them away immediately.
   

Untouched Leftovers:

• Reheat to the required minimum temperature.
  Click here for our minimum cooking temperature guide for different food.
• Food should only be reheated once, and consumed within 12 hours after reheating.
• To prevent wastage, untouched leftovers can be used as ingredients for other dishes.
• Reuse dry food within 2 days, and wet food within 1 day.

• In the event of a complaint, recall all food related to the complaint from service, kitchen and storage immediately.
• Backtrack all activities – from the serving of food to how it was produced, stored and received.
• Assign someone to respond to customer complaints – record information related to food complaints from diners, contact details, day and time of dining.