Food Operations and Controls
Purchasing raw food:
- Raw food may only be purchased and accepted from a certified and reliable food establishment source licensed for food trading activity. Documents or records must be available showing the sources and quantities of those materials.
- Raw foods purchased must conform to the relevant technical regulations.
Storing raw food:
- Food storage facilities shall be designed and constructed to protect food from contamination, allows proper maintenance and cleaning, and avoid pest access.
- Storage facilities shall include an area for the storing rejected, recalled, or returned food products. This area must be marked and secured.
- Store raw food separately from processed, cooked, and packaged foods. Temperature and humidity requisites must be maintained to enhance product shelf life.
- Follow FIFO (first in first out) stock rotation system for raw foods, ingredients, food in progress, and processed, cooked packaged food products.
- Store raw, under preparation, and ready-to-eat food in containers made from nontoxic materials.
- Store food on racks / pallets at a reasonable height above the floor and distance from the walls to allow effective cleaning and prevent pest infestation.
Preparing, cooking, packaging, and serving food:
Time and temperature:
- Time and temperature should be controlled effectively, as these are critical factors for food safety.
- Acceptable limits for time and temperature variation during receipt, cooking, storing, packaging, distributing, and serving to the consumer shall be specified, and monitoring records shall be maintained.
Preventing cross-contamination:
- Develop standard operating procedures to prevent contamination of food with physical, chemical, and bacterial contaminants.
- Raw, unprocessed food shall be effectively separated from processed, cooked, ready-to-eat foods.
- Surfaces, utensils, equipment, fixtures, and fittings shall be thoroughly cleaned using food-grade detergents and sanitizers approved by the Jordan Food and Drug Administration.
- Control the movement of food handlers in food production areas.
Packaging foods:
- Food-grade packaging materials shall be provided to prevent food contamination and damage. Packaging materials are defined as substances or materials, in their final state, that are prepared for contact with food during the stages of packaging, preparation, transportation, handling, and food production, without causing any adverse changes to the food and have no negative impact on human health.
Examples of packaging materials: glass products, metal products, paper products, plastic products. When using packaging materials, adhere to the following hygiene conditions:
- Ensure that the words “food item” or its symbol ( ) are found on products intended for food contact.
- Ensure packaging materials are approved by the Jordan Food and Drug Administration for local or imported products.
- Check suitability for use in the microwave, dishwasher, or freezer.
- Store and keep packaging products in clean, dry places, away from sunlight and chemicals.
- Do not use cling film or tinfoil to cover food when heated with the microwave.
Serving and transporting food:
- Following good hygiene practices to serve ready-to-eat food in the food establishment prevents contamination (temperatures, humidity, and time).
- When using food vehicles to transport food outside the food establishment, make sure vehicles are designated for food use only, effectively comply with proper storing conditions, and are authorized by the Jordan Food and Drug administration.
- Drinking water transport tanks should comply with the hygiene requirements for ‘drinking water tanks’ issued by the Ministry of Health
- Environmental Health Directorate
Management and supervision:
- Food establishment managers and supervisors shall be trained in food safety principles and good hygiene principles and practice.
Documentation and record-keeping:
Appropriate records shall be kept for a period that exceeds one year or the shelf life of the product, whichever is more, for the following:
- Equipment cleaning and sanitation
- Raw materials and food ingredients
- Food packaging
- Food processing, preparation, and production
- Food storage
- Food quality assurance
- Food lab results
- Food handler continuous training
- Food handler health certificates
- Recording the name of the person in charge
Traceability and recall:
- In the event of a food product recall, the food manufacturer should inform the Jordan Food and Drug Administration and notify any destination where food products have been distributed.
- If a food product is withdrawn due to a health risk, other foods produced under similar conditions shall be assessed and withdrawn if necessary
- Recalled food products shall be stored under supervision until they are destroyed, under the Jordan Food and Drug Administration’s supervision.
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