Food Security

Food Safety Policy at the University of Montpellier

FOOD SAFETY: BEST PRACTICES

Best Practices for Food Prepared for Events Organized by Student Organizations

Reference document: Memo 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.

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

Materials to use:

It is important to remember that the ingredients used should be as fresh as possible. From the time of purchase, they must have been transported and stored under proper conditions. The storage temperature for perishable items is indicated on the labels: these temperatures must be followed, so food items should be transported from the store in insulated bags, even if they are not frozen but simply refrigerated.

Precautions to Take During Manufacturing:

Because they are intended to be shared—particularly among large numbers of students—because they are produced in larger quantities, and because they will be transported and will be subject to delays between production and consumption, food products prepared by student organizations and intended for consumption on campus pose higher risks than those prepared at home for personal consumption. Their preparation requires adherence to stricter basic hygiene rules, particularly regarding 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 small amount of bleach mixed into a large volume of water, then rinsed with tap water);

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

When using ingredients, always check that the best-by date (DLC) printed on the packaging has not passed. These best-by dates are only valid as long as the packages remain unopened. Once opened, the 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 one day—such as milk and cream—and to use products with the latest best-by date. To avoid any source of contamination, food that has been cooked must not come into contact with surfaces or utensils that were used for raw ingredients unless they have been properly cleaned beforehand.

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 plastic wrap or aluminum foil.
Certain more delicate items, such as pizzas, quiches, sandwiches, etc., must be stored in the refrigerator until they are transported.

Transporting the products to the university:

The time required to transport products—especially fragile ones—must be minimized as much as possible.
Products must be transported properly wrapped to reduce the risk of contamination.
Products that require refrigeration must be transported in coolers (insulated boxes) or insulated bags to ensure they remain at a low temperature throughout transport and, if necessary, during storage prior to consumption:

• equipped with cold-storage plates (eutectic plates),
• or, if those are not available, a sufficient number of frozen water bottles. `

Storage conditions for products at the university:

Before consumption, on university grounds, products that require refrigeration must be stored in the refrigerator when one is available. If not, the products should be kept in a cooler or insulated bag until the last possible moment. While waiting, coolers and insulated bags must be kept away from any source of heat, particularly direct sunlight. Other products must remain packaged until they are ready to be consumed.

Product consumption:

When consuming the products, it is best to use disposable items (glasses, plates, utensils, etc.). These items should be stored in a way that prevents contamination—for example, in a crate or a closed cabinet—especially if the packaging has been opened.
Before the snack or meal, participants should be asked to wash their hands. If the event for which the food was prepared is expected to last a long time—more than one or two hours, for example (a school fair, barbecue, end-of-year party, bingo, etc.)—the food should be brought out as needed and kept out of direct sunlight (under a parasol, for example) and protected from contamination (using boxes or plastic wrap). Any food not consumed on the same day must be discarded.

Food allergies:

It is essential to keep a record of the ingredients used to make the products in order to inform the public.
Avoid offering foods with unknown ingredients.
Wash your hands between each preparation to prevent the spread of traces of high-risk foods.