PR food safety

FOOD SAFETY & STANDARDS 2016 Applicable for Dinning Cars/Kitchen Por ons, Vending Stalls and Restaurants over Pakistan Railways

Prepared by Salman Iqbal Catering Consultant Pakistan Railways M.B.A , PGD in Hotel Opera ons (Switzerland) Cer fied Instructor (American Hotel & lodging Educa onal Ins tute)

Acknowledgements I would like to take this opportunity to pay my regards to the Federal Minister for Railways, Mr. Saad Rafique, whose vision to transform the quality of food/catering services in Pakistan Railways has resulted in prepara on of these standards. Furthermore, it is per nent to thank the Chief Execu ve Officer, Pakistan Railways, Mr. Javed Anwar Bubak, and Addi onal General Manager/Traffic, Mr. Maqsood Un Nabi, for providing the administra ve support. And last, but not the least, this effort would not have been possible without the professional guidance of the Chief Commercial Manager, Mr. Khalid Khurshid Kunwar.



INDEX 1. Defini ons 1 2. Basics of Food Safety 1 Cooking Serving Le overs Chilling Clean & Separate 3. Food Handlers Personal Hygiene at food Stalls, Kitchen Por on/Dining Cars and Restaurants over PR network 3 4. Work Place Cleanliness & Hygiene at food stalls, Kitchen por on/Dining Cars and Restaurants over PR network 4 5. Product and Ingredient Quality Standards 6 6. Major & Minor Offenses 7 7. List of Approved Items 9 8. Inspec on Proforma for food safety 10

1. Defini ons: Food means a raw, cooked, or processed edible substance, ice, beverage or ingredient used or intended for use or sale in whole or in part for human consump on, or chewing gum. Food Quality is the quality characteris cs of food that is acceptable to consumers. This includes external factors as appearance (size, shape, color, gloss and consistency), texture and flavor along with grade standards. Food Safety is a scien fic discipline describing handling, prepara on and storage of food in ways that prevent food borne illness. It includes a number of rou nes that should be followed by all food establishments to avoid poten ally severe health hazards. Food Borne illness is an infec on or irrita on of gastrointes nal tract caused by food or beverage that contains harmful bacteria, parasites, viruses, or chemicals. Perishable Food is also type of food with limited shelf life if it is not refrigerated. Cross-Contamina on occurs when harmful bacteria spreads to food from other food, surfaces, hands or equipment. It can occur if equipment used for raw food prepara on is then used for cooked or ready –to-eat food. 2. Basics of Food Safety 2.1 Cooking Food is safely cooked when it reaches a high enough 1

internal temperature to kill harmful bacteria that cause food borne illness. Raw meat and poultry should be thoroughly cooked: · Red Meat should be cooked at 71.1 °C / 160 °F or ll red meat becomes brown from inside. · Poultry should be cooked at 71.1 °C / 180 °F or ll it becomes dry from inside. · Eggs should be cooked ll its egg yolk and white become solid. 2.2 Serving · Hot food temperature should be maintained at 60°C or warmer. · Cold food temperature should be maintained at 4.4°C or colder. · Perishable food should not be le out for more than 2 hours when room temperature is less than 32.2 °C, and for 1 hour when the temperature is above 32.2°C. 2.3 Le overs · Discard any food that has been le out at room temperature for more than 2 hours or 1 hour if the temperature was above 32.2 °C. · Place food into shallow containers and immediately put in the refrigerators or freezers for rapid cooling. · Use cooked le overs within 4 days. · Reheat le overs to 73.9°C or more. 2.4 Chilling Refrigerate food immediately because cold temperatures slow the growth of harmful bacteria. 2

Refrigera on of food at 40°F or below. Never let food items sit idle on room temperature more than 2 hrs and refrigerate quickly (Raw meat, eggs, poultry, cooked food, cut fresh fruits and vegetables). Note: The best way to know if your food is ready is to use a food thermometer (fork, digital or non contact infrared thermometers). 2.5 Cleanliness and Cross Contamina on · Always start with a clean environment. · Wash hands and surfaces o en. · Do not cross-contaminate. Bacteria can be spread throughout the kitchen and get onto hands, cu ng board, utensils, counter tops and food. Cross-contamina on is how bacteria can spread. 3. Food Handlers personal hygiene at Food S t a l l s , K i t c h e n P o r o n s / D i n i n g Cars/Restaurants People who are involved in prepara on or serving the food are food handlers. Bacteria can easily be transferred through them. They must be checked for · Health cer ficate of competent medical officer (D.M.O). · If person is sick, he/she should not be allowed to cook or serve. · Must take shower before coming to work. · Everyday clean clothes should be worn. · No jewelry should be worn. 3

· All burns and cuts on hand should be bandaged. · Nails should be clean and properly trimmed. · Clean Apron should be worn. · Net Cap should be worn (head and beard cover). · Smoking and ea ng should be avoided. · Hands should be washed frequently specially a er using wash room and handling non food items. · Disposable gloves to be worn while preparing cold food and dishing out cold or cooked food at food stalls, kitchen por on or restaurant kitchens. Note: Failing to observe above points the contractor should be fined in regard to poor personal hygiene. If problem exists, wri en warning should be issued by the concerned department. 4. Work Place Cleanliness and Hygiene at Food S t a l l s / K i t c h e n P o r o n s / D i n i n g Cars/Restaurants Cooking of safe and healthy food can only be ensured if the work place is clean because dirty places can transmit germs to food. The work place must be checked for · Clean counter tops · Clean utensils, equipments and dusters (Wash 4

with detergent to clean from grease and germs) · No broken and damaged utensils should be in use (replace immediately) · Clean walls and floors. (Wash with detergent to clean from germs) · Clean freezers and refrigerators. · Place should be free of flies, insects, cats, rodents etc. and their residues. · All food ingredients must be stocked in clean and dry places and must be put inside clean and covered containers · All raw food must be washed, cleaned and dried thoroughly before placing in cooking area or refrigera on (vegetables, eggs, meat). · All clean raw food must be stocked in clean containers or baskets. · Cooked and uncooked items should be stored separately, covered and neatly placed in freezers and fridge to avoid cross-contamina on. Keep raw meat, poultry, fish and their juices away from other food. · Non food items or personal belongings (clothing, shoes, etc) should not be placed in Kitchens, food stalls, etc. · No chemical should be placed in cooking area · Separate color coded cu ng boards should be used for vegetables and meat. · No spoiled or expired cooked food should be stocked · Covered Dustbin should be used with garbage 5

bags (when garbage bag is full replace with new bag and dump at designated places only. · Dustbin to be wash on daily bases. · Cooking and food service areas should not have wooden or steel counters or tables. Only stainless steel counters and tables should be used. Note: Failing to observe above points, the contractor should be fined in regard to poor work place hygiene and cleanliness. If problem exists, wri en warning should be issued by the concerned department. 5. Product and Ingredient Quality Standards · Only approved/ branded products/ ingredients should be used · No open spices, Sauces, ketchup, mayonnaise, dairy products, etc. should be used · All packed products used or sold should have manufacturing and expiry date. · No ar ficial food color should be allowed. · Fresh and quality halal meat, poultry, vegetables and fruits should be used. · Branded cooking oil should be used · Branded snacks, beverages and candies should be sold. 6

· Quality and branded jam, bu er, bread, biscuit, achar and bo led water should be sold. 6. Major and Minor Offenses 6.1 Major Offenses Following offenses are categorized as major offenses. Contractors of food stall, kitchen por on/Dining cars and Restaurant should be fined as well as issued warning le ers on these offenses. · Rate list not available or not displayed. · Over Charging to prescribe approved rates. · Selling of unauthorized or not approved items. · Selling of expired, ro en, stale and bad quality items. · Selling of non branded items. · S e l l i n g o f p a c ke d p ro d u c t s w i t h o u t manufacturing and expiry dates. · Selling of counterfeit or fake branded products. · Using ro en, low quality of meat, vegetables and fruits. · Using burned and low quality cooking oil. · Using open unbranded spices, tea, diary milk and its products. · Filthy, unhygienic, traces of cats, rodents etc, and their residues. · Any ingredient or food not fit for human consump on or health hazard. · Staff working without health cer ficate of 7

competent medical officer. · Cooking Staff not wearing net caps while preparing food and wearing disposable gloves while preparing cold food · Dirty utensils, crockery, equipments, freezers, food containers · Food menu items in train · Raw food holding in dirty trays, containers and boxes. · Freezers, kitchen equipment, utensils, walls, floors not washed or cleaned for days. · Bathrooms near kitchen por on or dining car found dirty 6.2 Minor Offense · Delayed service · Wearing shabby cloths, aprons and uniform · Unorganized work place · Shabby crockery , utensils, equipments etc · Serving cold item not cold and hot item not served hot. · Not properly cleaned glass ware, cutlery, and crockery. · Dry items and ingredients in dirty containers. · Floors and walls found dirty at any par cular me. · Service items and non edibles items following short of general standards. 8

Note: Three same minor offenses will lead to one major offense. Any minor offense reported few mes before decent rec fica on me to contractor will be treated as one minor offense. 7. List of Approved Brands · Bread : Dawn, Bunny · Jam: Michele, Shezan, Ahmad, Na onal · Milk: Anhar, Olpers ,Milkpak · Tea Whitener: Tarang, Everyday, · Tea Leaves: Lipton, Tapal, Vital, Brookebond · Coffee: Nestle · Biscuits: Lu, Mayfair, Bisconni, Kolson, Peek freans, prince · Buns and Cakes: Bunny, Lu, Mayfair, Dawn · Frozan Paratha: Dawn, Menu, Man-o-Salwa · Mix Pickle/Achar: Na onal, Ahmad, Shezan · Tomato Ketchup: Shangrilla, Mitchele, Na onal, Shezan · So Drinks: Coke, pepsi, sprite, 7up, Fanta, Miranda · Juices: Nestle, Maza, Popular, Shezan, Nurpur, Slice, Mitchells, Minute Maid, Tops, · Flavoured Milk: Milo, · Energy Drinks: Red Bull, S ng, · Ice Creams: Walls · Bo led Water: Nestle, Springley, Aquafina or 9

otherwise approved from PCSIR Lab and Licensed from relevant government authority · Juices: As per Redemco exclusivity contract · Potato Chips: Super Crisp, Oye Hoye, Lays · Nimko and Snacks: Kurkure, Super Crisp · Cooking Oil: Dalda, Sufi, Conola, · Salt &Spices: Na onal, Shan, Note : Subject to the exclusivity contracts signed by Pakistan railways me to me. 8. Inspec on Proforma For Restaurants/Stalls/Dining Kitchen/Cars Railway Sta on Establishment Name Manager/ In charge Date Inspec on Time Inspected By Personal Hygiene: 1. All staff nails are trim and clean. Yes____________ No___________ 2. All food handlers wearing net caps/ cap. Yes___________ No ___________ 3. All staff wearing clean cloths. Yes___________ No ___________ 10

4. All food handlers wearing clean Aprons. Yes____________ No ___________ 5. All food handlers wearing disposable gloves. Yes____________ No ___________ 6. Any food handler or staff of vending stall with infec ous disease, cuts or burns restricted from handling food. Yes____________ No_____________ 7. Any food handler smoking in the stall. (smoking in the food stall causes contamina on and food handlers must wash hand a er smoke) Yes ____________ No ____________ Stall Cleanliness & Food Condi ons: 8. Found vending stall neat and clean in all aspects. Yes _____________ No ____________ 9. All cooked food & ingredients were covered. (Protec on from contamina on) Yes ______________ No _________________ 11

10. Cooked foods were not found on floor. (protec on from contamina on) Yes ______________ No _________________ 11. Any expired items found or spoiled food, spoiled or unclean vegetables, fruits, eggs, etc. Yes ______________ No _________________ 12. All selling items are of approved brands. Yes ______________ No _________________ 13. Any cooked or uncooked food in fridge or freezer unwrapped / uncovered. Yes ______________ No _________________ 14. All cooking utensil and equipment found clean. Yes ______________ No _________________ 15. All food contact surfaces found clean. Yes ______________ No ________________ 16. Crockery, cutlery, drinking glasses found clean and not chipped / water used for cleaning dishes found clean or excess to running water for cleaning. Yes ______________ No _________________ 12

17. Dustbins with covers available for customers and inside stalls. Yes ______________ No _________________ 18. Insects or flies si ng on food items. (install insect/ fly killer) Yes ______________ No _________________ 19. Quality of Food (look, smell, presenta on, texture and taste). Average Good Excellent 20. Medical health cer ficate available of food handling staff. Yes ____________ No _____________ 21. Rate List displayed at front of Staff. Yes _____________ No _____________ 22. Proof of validity of agreement. Yes _____________ No ____________ 23. Prove of rent deposit and u li es bills. Yes _____________ No ____________ 24. Availability of copy of agreement and approved sale commodi es. 13

Yes _____________ No ____________ *Hands must be washed with soap a er smoking, a er handling raw food, a er going to bathroom. *Dirty utensil, equipment & surfaces are source of bacterial growth and must be washed immediately. *Any viola on (part or whole) will be considered as whole. *Copy to be a ached in vender's file. Any other observa on/ comments/ ____________________________________________ ____________________________________________ ____________________________________________ ____________________________________________ ____________________________________________ ____________________________________________ ____________________________________________ CCM: ____________________________________________ ____________________________________________ ____________________________________________ ____________________________________________ ___________________ 14