In school catering, Food Safety and Hygiene is not only a mandatory standard but also The Caterers' highest commitment to protecting the health, physical development, and comprehensive cognitive growth of the future generation.
Dưới đây là bản dịch tiếng Anh hoàn chỉnh, chuyên nghiệp và chuẩn văn phong doanh nghiệp cho toàn bộ nội dung quy trình kiểm soát An toàn thực phẩm của The Caterers:
1. International Standards Framework
The Caterers operates its entire processing and cooking workflow based on the most stringent quality management certifications:
- HACCP (Hazard Analysis and Critical Control Points): A system to analyze hazards and control critical points throughout kitchen operations.
- ISO 22000: The international standard for food safety management systems, ensuring safety from farm to table.
- Food Safety and Hygiene Eligibility Certificate: Issued by local authorized agencies.
2. The Closed-Loop "Five-Step" Quality Control Process
Step 1: Stringent raw material selection at inbound
- 100% of ingredients are sourced from leading, reputable suppliers and farms, complete with invoices and documents proving their origin (VietGAP, GlobalGAP).
- Fresh ingredients such as meat, fish, and vegetables are delivered daily, undergoing strict sensory checks and temperature measurements upon arrival at the kitchen warehouse.
Step 2: Pre-processing and cooking under the "One-Way" kitchen principle
- The kitchen layout is designed following a strict one-way workflow: Receiving Area $\rightarrow$ Pre-processing Area $\rightarrow$ Cooking Area $\rightarrow$ Portioning Area $\rightarrow$ Serving Area.
- This layout completely eliminates the risk of cross-contamination between raw and cooked food, as well as between unprocessed ingredients and finished products.
Step 3: Professional and regularly trained personnel
- All chefs and school kitchen staff must undergo periodic health checks and hold certified training qualifications in food safety knowledge.
- Staff are strictly required to wear full Personal Protective Equipment (PPE): kitchen uniforms, hairnets, face masks, and specialized gloves throughout their working hours.
Step 4: Temperature control and 24-hour food sample retention
- Temperature Assurance: After cooking, food is consistently kept warm at standard temperatures (above 60°C) until it is served directly to students, minimizing bacterial growth.
- Strict Sample Retention: Samples of all dishes are retained for 24 hours in sterilized glass jars, securely sealed and clearly labeled with dates and times under the supervision of the school representative.
Step 5: Utensil sterilization and kitchen environment sanitation
- Cooking equipment, utensils, and students' dining trays are dried and sterilized at high temperatures using industrial dishwashing systems.
- The kitchen space and canteen area undergo a deep clean at the end of each day using safe disinfectant solutions approved by the Ministry of Health.
3. Partnering with Schools and Parents
- Information Transparency: The Caterers is always ready to open its doors to welcome the School Board and the Parent Representative Committee for unannounced inspections of the ingredient receiving and cooking processes at the kitchen.
- Nutritional Education: Beyond providing safe meals, we collaborate to organize sharing sessions about culinary culture, healthy eating habits, and personal hygiene for students.
