Food safety

Food safety rating at the University of Montpellier

FOOD SAFETY: THE RIGHT THINGS TO DO

Best practices for food prepared at events organized by student associations

Reference text: Memorandum DGAL/SDHA/N2001-8180 dated December 18, 2001 Directorate General for Food

Some foods pose greater risks than others because their composition makes it easier for microbes to grow.

You should choose products that do not generally pose any particular risk, which is not the case for cakes with pastry cream or whipped cream, for example.

Raw materials to be used:

It is important to remember that the raw materials used must be as fresh as possible. Since purchase, they must have been transported and stored in good conditions. The storage temperature for perishable products is indicated on the labels: these temperatures must be respected, so food products must be transported from the store in insulated bags, even if they are not frozen but simply refrigerated.

Precautions to be taken during manufacturing:

Because they are intended to be shared, particularly by large numbers of students, because they are produced in larger quantities, and because they will be transported and will undergo delays between production and consumption, products prepared by associations and intended for consumption within the university present higher risks than those prepared at home for personal consumption. Their production requires compliance with stricter basic hygiene rules, particularly with regard to the following points:

· Prepare food as close as possible to the time of consumption (the same morning or the night before);
· Clean and disinfect kitchen work surfaces (surfaces can be disinfected with a little bleach in a large volume of water, then rinsed with tap water);

• Good condition and cleanliness of equipment and utensils;
• Prepare all ingredients and equipment so that you have everything you need at your fingertips.
• Storage of cleaning products;
• Removal of pets;
• Wash your hands as often as necessary, especially after using the restroom.
  

When using ingredients, always check that the use-by date printed on the packaging has not passed. These dates are only valid if the packaging has not been opened. Once opened, products must be consumed very quickly. When preparing food for the university, it is recommended not to use products that have been opened for more than a day, such as milk and cream, and to use products with the longest use-by date. To avoid any source of contamination, after cooking, food must not come into contact with surfaces or utensils that have been used for raw ingredients without first being properly cleaned.

Product storage conditions:

After cooking, food must be properly protected from contamination.
Depending on the type of food, it can be placed in containers or covered with cling film or aluminum foil.
Some more fragile products, such as pizzas, quiches, sandwiches, etc., must be stored in the refrigerator until they are transported.

Transporting products to the university:

The time required to transport products, particularly fragile products, must be reduced as much as possible.
Products must be transported well wrapped in order to reduce the risk of contamination.
Products stored in cold conditions must be transported in coolers (insulated boxes) or insulated bags to ensure that they remain at a low temperature throughout transport and, where applicable, storage prior to consumption:

• equipped with cold storage plates (eutectic plates),
• or, failing that, frozen water bottles, in sufficient quantities.

Storage conditions for products at the university:

Before consumption, on university premises, products that need to be kept cold must be stored in a refrigerator, where available. If not, the products must be kept in a cooler box or insulated bag until the last moment. While waiting, cooler boxes or insulated bags must be kept away from any source of heat, particularly sunlight. Other products must be kept packaged until ready for consumption.

Product consumption:

When consuming products, it is preferable to use disposable items (glasses, plates, cutlery, etc.). These items must be stored away from contamination, for example in a closed box or cupboard, especially if the packaging has been opened.
Before snacks or meals, participants should be asked to wash their hands. If the event for which the products have been made is expected to last a long time, for example more than one or two hours (fair, barbecue, end-of-year party, bingo, etc.), they should be taken out as and when needed and kept out of the sun (e.g., under a parasol) and away from contamination (boxes, cling film). Products not consumed on the same day must be thrown away.

Food allergies:

It is essential to keep a record of the ingredients used in the preparation of products in order to inform the public.
Avoid offering foods of unknown composition.
Wash your hands between each preparation to avoid the transmission of traces of hazardous foods.