Food safety
Food safety at the University of Montpellier
FOOD SAFETY: THE RIGHT THINGS TO DO
Best practices for food prepared for events organized by student associations
Reference text: Note de service DGAL/SDHA/N2001- 8180 du 18 décembre 2001 Direction générale de l'alimentation
Some foodstuffs present greater dangers than others, because their composition makes it easier for microbes to develop.
It's best to choose products that don't generally present any particular risk, which is not the case for cakes with custard or Chantilly cream, for example.
Raw materials to be used :
It's 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 of 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, are produced in larger quantities, are transported and are subject to delays between production and consumption, products produced by associations and intended for consumption within the university present higher risks than those prepared at home for own consumption. Their manufacture requires compliance with stricter basic hygiene rules, particularly with regard to the following points:
- Manufacture as close as possible to the time of consumption (the same morning or the evening before);
- Cleaning and disinfecting 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 to have everything on hand
- Storage of cleaning products ;
- Keeping pets away ;
- Wash your hands as often as necessary, especially after using the toilet.
When using them, always check that the best-before date (BBD) of the ingredients used, printed on the packaging, has not been exceeded. These dates are only valid if the packaging has not been opened. Once opened, products must be consumed as quickly as possible. When preparing food for university use, it is advisable not to use products that have been opened for more than a day, for products such as milk and cream, for example, and to use products with the latest best-before date. To avoid any source of contamination, after cooking, food must not be put back in contact with surfaces or utensils that have been used for the raw materials without first having been properly cleaned.
Product storage conditions :
After cooking, food must be properly protected from contamination.
Depending on the type of food, it can be stored in boxes or covered with cling film or aluminum foil.
Some more fragile products, such as pizzas, quiches, sandwiches, etc., should be stored in the refrigerator until they are ready to be 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 kept cold must be transported in coolers (isothermal boxes) or isothermal bags to ensure that they are kept at a low temperature throughout transport and, if necessary, storage before consumption:
- fitted with cold-storage plates (eutectic plates),
- or, failing that, sufficient bottles of frozen water. `
Product storage conditions at the university :
Products requiring cold storage must be stored in the refrigerator on university premises prior to consumption, where such facilities exist. Otherwise, products are left in the cool box or insulated bag until the last moment. During the waiting period, coolers or insulated bags should be kept away from all sources of heat, and out of the sun in particular. Other products must be kept packed until ready for consumption.
Product consumption :
When consuming products, it is preferable to use disposable equipment (glasses, plates, cutlery, etc.). This material should be stored in a place protected from contamination, for example in a closed box or cupboard, especially if the packaging has been opened.
Before the snack or meal, participants should be invited to wash their hands. If the event for which the products have been manufactured is intended to last a long time, beyond one or two hours for example (fair, barbecue, end-of-year party, bingo, etc.), they must be taken out as and when required and kept out of the sun (parasol for example) and away from contamination (tins, cling film). Products not consumed the same day should be thrown away.
Food allergies:
It is essential to keep a record of the foods used to make the products, so that the public can be informed.
Avoid offering foods of unknown composition.
Wash hands between each preparation to avoid transmitting traces of risky foods.