To meet legal regulations f

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Depending on the menu, and the dishes that are on offer, it is important to evaluate in advance the quantity of certain raw materials that are needed for food preparation in a period of time. In this way ensures optimal amount of inventory stockpiled raw materials in the house. f&n dairies m sdn bhd Depending on the amount of stock left, the food is ordered, so you always have the optimal amount. Suppliers f&n dairies m sdn bhd of food
The starting point in a safe food business is the use of healthy raw materials of which will be further processed to prepare prepared foods. To ensure that the food that we order are healthful, it is important to select the appropriate vendor (requirement for traceability).
It is important to have a supplier in which we can be sure that food is handled in a safe manner, and that can always deliver food when requested. The contract with the supplier it is desirable to put all of the requirements that must be satisfied for the purposes of receipt of healthy raw materials.
When choosing a supplier it is recommended that they must meet certain criteria: registered for their activities stored, packaged, transported and handled with food in a way that will preserve the safety of, with food provided and all the prescribed documentation (invoices, health certificates shipments for food of animal origin for dispatch of transportation in domestic traffic (Form CVI 1-3) or certification f&n dairies m sdn bhd of a certified veterinarian bill of lading), has a system f&n dairies m sdn bhd of self-control, gives a guarantee of quality for their services.
To meet legal regulations f&n dairies m sdn bhd related to food traceability, it is necessary to archive all supporting documents to be submitted when receiving food. Archiving is carried out in a way that will allow easy search f&n dairies m sdn bhd of documents (for example, by date, type of food, etc.).
During transport the food can be contaminated due to the harmful effects of physical, chemical and biological factors. Transportation of food includes f&n dairies m sdn bhd transport of all foods in the restaurant where they will be used to prepare meals. Transportation of food - demands Vehicles and containers for transporting food should be kept in an appropriate state of cleanliness and safety. When the same vehicle or container used to transport a variety of food and non-food items, from loading to be applied effective cleaning and, where necessary, disinfect. Where appropriate, particularly in bulk transport, containers and conveyances should be designated and marked for food and used only for that purpose. Conveyances and / or containers used for transporting foodstuffs must be kept clean and maintained in good condition to protect foodstuffs from contamination and must, if necessary, to be designed and expressed to allow adequate cleaning and / or disinfecting. Vehicles and / or containers must not be used for transporting anything other than foodstuffs where this may result in contamination. Where conveyances and / or containers used for transporting different foodstuffs at the same time, food must be effectively physically separated to prevent the risk of cross-contamination. Food in the form of liquids, granules or powder, which is in bulk, must be carried in vehicles and containers for the transport of food. Containers must be visible and indelible way mark so that it can be seen that are used to transport food, or are to be marked "for food". Where conveyances and / or containers used for transporting anything other than foodstuffs or for transporting f&n dairies m sdn bhd different foodstuffs, there must be effective f&n dairies m sdn bhd cleaning between loading / unloading, in order to avoid the risk of contamination. Foodstuffs in conveyances and / or containers must be so placed and protected that the risk of contamination is reduced to a minimum. Conveyances and / or containers used to transport food that requires special temperature conditions (cold chain) must be such that the food in them can be maintained at an appropriate temperature, which can be monitored.
In order to provide a catering facility to receive healthy food which is used as a starting "raw material" in the preparation of dishes, f&n dairies m sdn bhd on the receipt is required to follow certain parameters that provide the very food safety Receiving food requirements General condition of means of transport (cleanliness, food commodity neighborhood, equipment temperature gauge). Enabled temperature regime of transportation where necessary when transporting food.
Requirements for food: Sticky declaration. Proper packaging. Organoleptic characteristics f&n dairies m sdn bhd (color, odor, appearance). Appropriate f&n dairies m sdn bhd class quality. The temperature of the food in