METRO Food Safety Guide

At METRO Cash & Carry India Ltd,we believe in quality. We are committed to

ensuring safe, hygienic and quality food productsto our customers.

In order to achieve our Quality Vision, METRO has adoptedFood Safety & Quality Assurance Systems to conform to National

& International Food Standards. In alignment with the Food Safety & Standards Act, 2006, METRO has also been accredited with HACCP forfresh meat, fi sh, fruit, vegetables, dairy, frozen food & bakery products.

As part of the METRO awareness campaign on food safety,we are initiating the Food Safety and Quality Month in September 2012

for KAM HORECA Customers.

One of the most critical links in the food supply chain is the“Safe Kitchen” – be it the Hotel, Restaurant, Aircraft caterer or Institution

caterer. Adopting safe food handling practices here goes along way in ensuring hygienic & safe food.

This booklet aims at disseminating food safety practices tothese customers & will serve as a handy ready-reckoner for

Food handlers, Caterers & individuals.

Be a part of our quality journey. Find out all that youneed to know about food safety.

Srinivas RanganathaiahHead (Quality)

METRO Cash & Carry India Pvt. Ltd

Bacteria, Viruses, Parasites, Foreign Materials, Hazardous Chemicals...

What is Food Safety?• Assurance that food will not cause harm when prepared and / or eaten according to its intended use

Defi nition of a Food Safety Hazard:• A Biological, chemical or physical agent in or condition of food with the potential to cause an adverse health effect

Food Quality vs Food Safety• Most food quality attributes can be readily observed by sight, smell or simple measurement

• Most food quality attributes cannot be directly observed but instead require laboratory procedures for their measurement

METRO is the only wholesale to have received the freshness & food safety certifi cation. And why not… we always serve you the freshest fresh and the best. To continue this legacy, our fresh food articles will go through a food safety routine that will be maintained across all stages of receiving, inspection, storage, preparation, display and sale of fresh food articles such as meat, fi sh, fruit, vegetables dairy, frozen food and bakery products.

What is HACCP?• Systematic identifi cation and management of food safety hazards

• Greater confi dence for safety of food and related products served and delivered

• Food safety assurance in food chain

WHY METRO ?• Our Freshness is Sealed !

Our Bengaluru, Hyderabad (Moosapet), Mumbai (Bhandup) & Kolkata METRO wholesale centres have received the HACCP Certifi cation till date.

Why do we need Food Safety?• Because eating unsafe food leads to food borne illness

What is Bacteria & Food Poisoning?• Bacteria are Microorganisms which are invisible to naked eye, but they are present EVERYWHERE

• Some bacteria are good and some are HARMFUL (Disease causing)

• Food Poisoning is a food borne illness caused by bacteria when producing toxins which leads to disease or death

• Food poisoning is caused by Harmful Bacteria, Viruses, chemicals & metals

Water

Material Animals

Human

Equipment

Air

Food

Carrier

Insects & Pests

Soil

Sourcesof

Bacteria

What are the Causes of Food Poisoning?• Food prepared in advance and stored at room temperature (Danger Zone)

• Under cooked food

• Poultry not thawed properly

• Food not reheated enough

• Food being re-heated and served several times

• Cross contamination of Cooked food with raw food

Symptoms of Food Poisoning • Nausea, Diarrhea, Fever, Vomiting, Headache, Muscle aches, Abdominal cramping

• Symptoms usually appear within 12 - 72 hours of eating contaminated food, but may also occur 30 minutes - 4 weeks later

BACTERIA which causes Food Poisoning• They are called “PATHOGENS”

• Pathogens can cause disease when we give them the right conditions

• Yes-if we provide their requirements they can grow to certain number and produce Toxins

• Toxins at low concentrations can cause disease or death

Conditions causing Bacteria growth• Food • Moisture • Temperature • Time • Oxygen • Natural PH

Danger Zone for growth of Bacteria• 100°C+ Most of them are killed but spores survive

• 75°C - 100°C Some bacteria are killed

• 60°C - 75°C Some bacteria are killed

• DANGER ZONE (8°C - 63°C) Bacteria multiply rapidly

• 0°C - 5°C Some bacteria grow slowly

• -18°C Bacterial growth is stopped

How to Protect food from Bacteria?• Follow Good personnel Hygiene practices

• Ensure proper heating and cooling of food

• Cooked food should not be kept segregated from raw food in refrigerator

• Ensure the kitchen environment is free from pests and rodents

• Ensure thorough cleaning of Raw Materials

• Ensure proper washing & storage of Utensils after use

Adopt Personal Hygiene to provideSafe and Good Quality Food

1. Lather hands with soap

4. Rub back of hand

2. Rub both palms together

5. Rub palm with fi nger nails

6. Wash hands thoroughly & towel dry

3. Rub in between fi ngers

Why wash hands?• Our hands are potential carriers of bacteria

When to wash your hands?• Before & After PREPARATION OF FOOD

• After Handling RAW MATERIALS

• After SMOKING

• After going to TOILET’S

• After CLEANING UTENSILS

• After handling any types of waste

• Refrigerate the chicken / meat in its original packing should be kept in the refrigerator at 2-4ºc for 24-48 hours before cooking

• Do not thaw the chicken / meat at room temperature

• Do not thaw the chicken / meat in running water

• Do not thaw the chicken / meat in a container full of hot / cold water

• After thawing do not refreeze the chicken / meat

• Do not freeze any fresh meat / chicken

Causes Leading to the Cross Contamination of Food• By people with dirty hands, clothing etc

• By dirty utensils such as knives

• By dirty chopping boards

• By contaminated air

• By splashing or dripping water / product

• By pests / rodents

• By mixing cooked and uncooked food

• By Improper storage Practices in fridge

Use of Chopping Boards • Separate chopping boards should be used for raw meat and fresh vegetables / salads

• Color coded chopping boards can be used to minimize the risk of cross contamination in the kitchen. Eg. For meat red boards can be used and for vegetables green boards

• Do not use unclean chopping boards for cutting vegetables & raw meat

Simple steps for Food Storage in your Refrigerator

Bakery Products

Cheese & Dairy Products

Uncooked Meat & Poultry

Greens & Vegetables

Fruits

Improper Practices in the Kitchen

• A Cat on the Work Surface : As much as we love our pets they carry germs and should be kept away from food and food preparation areas

• Cheese in the Cupboard : Cold foods need to be kept cold otherwise they will spoil and be unsafe to eat

• Wearing Jewellery : Take off all jewellery as they can carry germs

• Milk on Work Top : Cold drinks need to be kept cold otherwise they will spoil and be unsafe to drink

For further details on Food Safety please visitFood Safety & Standards Authority of India (Ministry of Health & Family Welfare)

Web site : www.fssai.gov.in

or

Contact METRO Quality : quality@metro.co.in Phone : 080 2219 2355

• Visit www.metro.co.in • Call 080 2219 2355