Three-Step Verification and Detailed Bookkeeping

Form 1: Check before food preparation (Step 1)

Record the correct food name, import time, quantity, and supplier.
Check the type and accompanying documents for each product such as: origin, source, sales contract, invoice and related documents.
For fresh food and frozen food: there must be an animal quarantine certificate, product name, manufacturer, production address, production date, expiry date, packaging specifications, weight, and storage requirements on the product label.
Type of prepackaged food, food additives: name, weight, product label, production date, expiry date, storage room temperature. In addition, it is necessary to check additional documents related to the product such as food safety and hygiene certificate, etc.
Check and evaluate the sensory quality and safety of food such as color, taste, product integrity and some actual storage conditions.
In case the raw materials and food are inspected and evaluated as not meeting the requirements, it is necessary to clearly state the handling measures such as rejection, return or destruction.

Three-Step Verification and Detailed Bookkeeping

Form 2: Inspection during food processing (Step 2)

Record the correct menu for each dish.
Check the hygiene conditions at the facility from the time of preparation and processing until the food is finished.
Check that processing participants are wearing protective gear: hats, gloves, aprons, jewelry, etc.
Check processing equipment and tools: use of processing tools, storage of raw and cooked food, areas for storing raw and cooked food, etc.
Check the hygiene of processing and auxiliary areas.
Sensory evaluation of food after processing: during the preparation and processing process, if ingredients or food have strange colors, smells, etc., they need to be checked, evaluated, removed, and the handling measures clearly stated.
Record the exact start and end times of each dish.

Sample 3: Check before eating (Step 3)

Check the food distribution and the area where cooked food is displayed. Note that meals should not be distributed too early to ensure safety (<2 hours is the safe time for cooked food to be distributed until it is time to eat).
Check the dishes against the menu.
Check the cleaning of bowls, plates and eating utensils.
Check food storage and covering tools. Food is carefully covered to avoid insects such as cockroaches, flies, etc., especially in the rainy season when the air is humid.
Check that tray trolleys are at least 60 cm above the ground.
Note that if meals are transported from the cooking place to the supply place too far away, there should be heating equipment and always ensure that the means of transport is hygienic.
Check and evaluate the sensory properties of the dishes. If you feel that the food has any unusual signs, take measures to check, handle and record fully.

The above are practical instructions, however, depending on each model and specific circumstances, you should update new regulations of the Ministry of Health and food safety management agencies to make appropriate adjustments to current legal regulations.