Home > Special Requirements for High-Risk Foods

This section deals selectively with varieties of food which are high risk as per HACCP and may need special attention. The type of foods covered here are as follows:

1. Cut fruits/salads, fresh juices and beverages

• Fresh fruits /vegetables cut or juiced should be used immediately; however, short storage should be only under refrigeration in sanitized and properly covered vessels.
• Water used in beverages should be potable.
• Ice used should be made of potable water only
• Food or beverages should not be stored in the same container used to store the ice intended for consumption.
• Juice concentrates must be checked regularly for any fungal growth / change of colour, odour or gas formation in the bottle.
• Juice dispensing machine should be cleaned and rinsed with water regularly.

2. Confectionery products

• Prepared confectionery products should be kept in airtight containers and displayed hygienically.
• Cream to be used should be stored covered under refrigeration.
• Finished products should be refrigerated with proper labels indicating date of expiry.
• Products should be properly wrapped/ packaged after proper cooling.

3. Meat, poultry & fish products

• Non veg. products/raw materials should be purchased (chilled products temperature should be at 5oC or below and frozen products at -18 deg C or below) from authorized/ licensed slaughter houses/vendors.
• Processing area should be cleaned and disinfected promptly.
• Preparation and processing of meat, poultry and marine products should be separate.
• Non-veg. products are washed with potable water before use.
• Non-veg. products are cooked thoroughly (core temperature 75o C) for at least 15 seconds or an effective time/temperature control e.g., 65 oC for 10 minutes, 70 oC for 2 minutes.
• Non-veg. products should be stored covered in refrigerator below the veg. products.
• Raw and cooked products should be stored physically separated with cooked products at the top.
• All refuse/waste should be promptly removed from preparation area.

4. Water based chutneys, sauces etc. 

• All fruits/vegetables should be washed properly before processing.
• Clean and disinfected chopping boards/grinding stone/machine should be used.
• Personal hygiene of food handlers need to be ensured.
• Water used in the chutneys should be safe and potable.
• Only permitted food additives should be used, if required, and be added in recommended quantities only.
• Spoiled products should be discarded immediately after confirmation of spoilage (change in colour/ texture/ odour).
• Sauces and chutneys should be stored in glass/food grade plastic containers with proper lids.
• Clean and intact containers should be used for storing sauces and chutneys.
• Sauces and chutneys should be stored in refrigerator when not in use.
• Perishable/uncooked chutneys should be consumed immediately.

5. Foods transported to point of sale from the point of cooking 

• Food should be reheated more than 74o C before consumption.
• Food should be consumed or served for consumption within 4 hours of reheating.

6. Foods with Gravy

• Food products should not be stored at room temperature for more than 2 hours during display or sale.
• For prolonged storage, foods should be stored in refrigerators or kept for hot holding at or above 60°C.
• No water should be added after cooking/reheating/boiling.

7. Fried Foods 

• Good quality / branded oils/fats should be used for food preparation, frying etc.
• Use packaged oil only.
• Use of oils with high trans fats (like vanaspati) should be avoided as far as possible.
• Re-heating and reuse of oil should be avoided as far as possible. Avoid using leftover oil wherever possible.

8. Adding ingredients after cooking 

• Ingredients added to the cooked food should be thoroughly washed/ cleaned.
• After cooking or post cooked mixing, the food should be used immediately.
• Garnishes etc., if added, should be prepared using fresh, thoroughly washed and freshly cut vegetables and used immediately.
• Reuse of cooked food is not recommended.
• Potentially hazardous foods and high-risk foods such as hollandaise sauce, refried beans, scrambled eggs and cut fruits are to be discarded.
• All food at banquet setting that has been on display are to be discarded.
• Food kept at more than 60°C during service may be reused, only by following the procedure indicated below:
• never mix leftover with fresh product. If in doubt, throw out the product. Reheat leftover food temperature to more than74°C

9. Thawing of Frozen Products 

• Thawing-In Refrigerator Items being thawed should be labelled with defrost date to indicate the beginning of 2nd shelf life.
• Thaw food at 5°C or less.
• Temperature controlled thawing is recommended for meat, poultry and fish. Any other means of thawing apart from running water and microwave is not allowed.
• Thawing In Running Water
• Items being thawed should be labelled with date and time.
• Thawing in running water advisable shellfish and seafood.
• Thawing in running water should not exceed 90 minutes. Ensure air break between tap and water.
• Use sanitized food grade container.
• Sink must not be used for other purposes during thawing After thawing, product must be used within 12 hours. Cold running water (from mains) should be at 15°C or less

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