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Important (for managers)
DELIVERY OF TROUBLES TO OFFICES
(when you take care of your employees' catering, take care of their safety)
Nowadays providing food to the employees is a good form for the director. Still, not many people know that the existing delivery of lunches to the offices (in its overwhelming majority) is not just a little civilized, but rather an absolutely abysmal business. The reason is clear — it is its seeming simplicity. The people think that this process is not sophisticated — cook a pan of borsch, buy disposable containers, deliver them and earn? That's the way different people deliver the food...
But you should now that while cooperating with random lunch suppliers in most cases you're playing the roulette. It means than sooner or later but you will loose a lot, for it is the health of your employees at stake. How can you avoid this?
We're presenting a list of permits, consents and requirements OBLIGATORY for everyone who wishes to deal with lunch delivery.
Spend half an hour and get acquainted with them, for that's a beneficial investment of your time. If at least one of the items listed below is not complied with, you'd rather escape from such supplier (and from diarrhea, colibacillus, poisoning, indigestion etc.).
PERMIT DOCUMENTS. PERMIT OF THE SANITARY AND EPIDEMIOLOGIC STATION FOR THE PRODUCTION BASIS OPERATION
(issued only after complex examination carried by the sanitary and epidemiologic station employees; even after issuance of the permit the venture is controlled by ordinary and extraordinary examinations).
If there is no permit it means there is nothing. So you may expect the insanitary conditions!
PERMIT OF THE SANITARY AND EPIDEMIOLOGIC STATION FOR LUNCH DELIVERY (catering business).
(is issued only if the special dish cooling, packing, storage and transportation technology is available).
In other words, everyone can cook, but far not everyone can (and can afford) providing the duly delivery.
TECHNICAL CONDITIONS FOR THE WHOLE BUSINESS CYCLE.
(developed by the State standard and approved by the Health Ministry; they represent a certain guarantee of safety and quality).
If there are no technical conditions it means that the catering business permit, even if available, is a fake, for this permit is issued on the basis of such technical conditions.
ASSORTMENT APPROVED BY THE SANITARY AND EPIDEMIOLOGIC STATION.
(with agreed recipes, cooking and storage technologies).
Far not all dishes are suitable for transportation, and the supplier who doesn't know it is running a risk to turn your work places into public places.
MEDICAL RECORD BOOKS FOR ALL PERSONNEL.
(certifying the non-availability of infections and contagious diseases).
Even one «subversive», who avoided compulsory medical examination, may become the mass destruction weapon for your stomachs.
SANITARY PASSPORTS FOR EVERY SPECIAL CAR, designed for food delivery.
(the guarantee of the fact that each car has isothermal body; the body cover will allow its daily washing and, what's the most important, this car transports nothing but food).
The last item is particularly important, for if a negligent supplier carries in his car various things together with food, the probability of bacterial and chemical poisoning becomes several times higher.
QUALITY CERTIFICATES for separate containers.
(specifying that these containers are designed for reheating in a microwave oven).
QUALITY CERTIFICATES AND HYGIENIC REPORTS as to the thermal insulating containers for food delivery.
(such containers allow delivering food cooled to the temperature of 2-5ºC: at a higher temperature yet in 1-2 hours the bacterial germination processes start. The same documents shall certify that these containers are suitable for food storage).
In other words, the food delivered without the thermal container means likely food poisoning, and the container without the quality certificate means likely chemical poisoning.
All of the aforementioned documents shall be submitted by the supplier upon your first request. If it denies your request — think what it may mean, for it is quite possible that the trouble is at hand.
Besides the permit documents there is also a series of
(and the diligent supplier shall willingly demonstrate his compliance with them to you)
The production basis shall be equipped with SUFFICIENT NUMBER OF COOLING ROOMS.
(in particular, the raw materials, semi-processed and ready food shall be stored in different refrigerators to prevent contamination of ready food with bacteria from raw materials).
If this condition is not met, the bacilli, infections and other contagions are welcome.
The raw material and ready food movement routes in the production territory (for the same reasons) SHALL NOT CROSS.
It is obvious that to satisfy this requirement, the territory shall be spacious enough.
Each premise (and all equipment contained there) SHALL BE SANITIZED TWICE A DAY (not just washed, but also disinfected).
Otherwise the seemingly clean surfaces will inevitably become dangerous — as in a popular trailer.
In each room there should be a WASHSTAND equipped with a CONTAINER FILLED WITH A DISINFECTING AGENT.
Any employee who left the room shall get back to work after «visiting the washstand» only (for obvious reasons).
The EQUIPMENT, STOCK AND PRODUCTION CONTAINERS (including trays) shall be certified and have hygienic reports, as well as all materials used for room decoration.
Dealing with each type of raw material REQUIRES SEPARATE STOCK.
And in fact, do we need a salad with raw meat fragrance, soup with potato peels or a trademark side dish — «colibacillus»?
To prevent the undesirable contact between kitchen stock and returnable containers, they should be WASHED IN DIFFERENT PREMISES.
The production basis should be DISINSECTED AND DISINFECTED no less than twice a year.
For it is little pleasure to realize that you lunch is cooked in the neighborhood of insects and rodents.
The personnel shall wear the SANITARY CLOTHES AND HEADWEAR (the sanitary cloth is not just a uniform — after each shift it undergoes thermal and chemical treatment in the special washing machines).
By the way, the cook's headwear is not a lady's hat — it prevents from getting of hair into food (not terrible, but an unpleasant matter).
THE WATER USED FOR COOKING shall be tested in the lab no less than 4 times a year.
Everything's flowing and passing by, and the ground water may 'bring' something new with them.
TEMPERATURE IN REFRIGERATORS AND FREEZERS shall be examined no lass than 2 times a day (to prevent eventual disconnection of cooling boxes).
After 12 hours without cold the temperature will exceed the permissible value and the way for your pig to the table is forbidden forever, it should go to junk.
The premises where the ready products are made and packed should have the SANITARY ZONE STATUS (where only the employees have access. The visitors may enter in special clothes only, but still they are not entitled to come close to boilers and frying pans).
A step to the right of to the left is a step into the risk zone; safety of your food is above all!
Each incoming raw material batch shall be accompanied by QUALITY CERTIFICATES (specifying its shelf life. The animal raw materials should also have a veterinary report. The intent is to secure your food against salmonellosis, botulism etc.).
Therefore, the pig should have an impeccable pedigree...
ATTENTION!!! PARTICULARLY DANGEROUS!!! Food delivered to the customer several hours after cooking without binding fast cooling procedure. Such food entails all possible infections, therefore representing a DIRECT THREAT to your health. Unfortunately, only a few lunch delivery market operators may boast of equipment allowing fast cooling of food to the required temperature.
All of the aforesaid is only a part of requirements imposed on such a responsible business as cooking and delivery of food to offices. The complete list of permits, circumstances and restrictions is much longer.
And nowadays only a big producer capable of investing millions of hryvnias in production may afford to comply with all of them — to construct a powerful production basis, to create a ramified structure, to enter into agreements with well-reputed suppliers — in a word, to do everything so that your lunches were tasty, of high-quality and, what's the most important, safe.
THEREFORE, COOPERATE WITH THE BEST ONES AND HAVE A GOOD HEALTH!
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