Food safety in industrial catering is an essential issue in the context of the modern market. Even a small mistake in food safety in raw materials or processing can lead to food poisoning, affecting the health of workers and the reputation of the business. Therefore, food safety is not only a mandatory requirement but also an ethical commitment and sustainable development strategy of Tan Loc in particular and all businesses operating in the F&B industry in general.
1. What is food safety in industrial catering?
Food safety in industrial catering is actually controlling the entire chain from input materials - preliminary processing - processing - transportation - distribution to:
- Ensure food does not harm the health of users.
- Comply with the provisions of the law on food hygiene and safety.
- Protect the image and reputation of the service provider.
2. Legal regulations on food safety in industrial catering
According to Decree 15/2018/ND-CP, industrial catering units must:
- Have a certificate of food safety eligibility.
- Comply with quality management standards (HACCP, ISO 22000).
- Ensure clear and controlled source of raw materials.
- Periodic training for staff on personal hygiene and food safety in industrial catering.
3. How to distinguish safe industrial food ingredients
Choosing the right ingredients is the first and most important step. Below is a detailed criteria table to distinguish safe and unsafe ingredients by group:
a. By origin
| Criteria | Safe ingredients | Unsafe ingredients |
|---|---|---|
| Label | Full label, batch code, production date, expiry date | No or handwritten, unclear |
| Paperwork | Have contract, invoice, quarantine certificate | No documents proving origin |
| Supplier | Tested, certified for food safety | Small, unknown supplier |
b. By senses (visual, smell, state)
| Raw material type | Safe ingredients | Unsafe ingredients |
| Vegetable | Green leaves, fresh, not crushed, no strange smell | Withered, crushed, smelly, signs of pests |
| Fresh meat | Natural pink color, dry surface, not sticky | Pale or dark color, foul odor, slimy surface |
| Seafood | Clear eyes, firm body, characteristic light fishy smell | Cloudy eyes, soft and limp, strong fishy smell, strange smell |
c. According to storage and transportation conditions
| Criteria | Safe ingredients | Unsafe ingredients |
| Temperature | Store properly in refrigerator/freezer | Outdoor storage, uncontrolled |
| Packaging | Has clear labels and seals | Poor packaging, easily torn |
| Means of transport | Specialized, clean refrigerated vehicle | Motorbikes and rudimentary vehicles are not hygienic. |
d. According to attached documents/certificates
| Criteria | Safe ingredients | Unsafe ingredients |
| Certification | Has GAP, VietGAP, HACCP, ISO 22000 | No certifications |
| Test report | Periodic microbiological and chemical testing | No or expired |
See also: Regulations on food safety conditions
Real life example: During the first batch of imports this week, Tan Loc’s inspection team rejected a batch of chicken meat due to unusual color and lack of quarantine certificates. Meanwhile, the vegetable supplier in Lam Dong always has regular microbiological testing certificates and proper packaging.
4. Ingredient selection process at Tan Loc Catering
| Step | Describe | Frequency |
| 1 | Screening of suppliers that meet food safety standards | Every 6 months |
| 2 | Sign a contract with product quality and warranty terms | Before cooperation |
| 3 | Check visual and documentation upon receipt of goods | Each delivery |
| 4 | Store samples and quickly test for chemical residues (if needed) | By lot |
| 5 | Review supplier quality | Quarterly |
Real life example: Before signing a long-term contract with a rice supplier, Tan Loc QA team conducted a site survey, tested for pesticide residues and assessed the conditions of the milling warehouse.
5. Process to ensure food safety in processing
Tan Loc implements a strict control system according to the one-way kitchen process:
- The preparation – cooking – portioning – packaging areas are completely separate.
- Staff have uniforms, masks, gloves, and are regularly trained.
- Standard rice steamer, freezer and cold storage equipment.
- Store food samples for 24-48 hours, take samples for periodic testing.
Real life example: Every morning, the QA department will quickly check for nitrate residue in vegetables using a specialized test kit. In 2024, Tan Loc proactively detected 3 batches of substandard ingredients before they were put into the kitchen.
6. Benefits of choosing a food safety compliance unit in industrial catering
- Ensure health for workers and employees.
- Avoid the risk of being inspected and checked unexpectedly.
- Increase reputation with partners and investors.
- Demonstrate social responsibility and corporate civilization.
You can refer to: 10 criteria for choosing a reputable industrial catering provider
Conclude
Food safety in industrial catering is not only a “mandatory task”, but also a vital commitment of industrial catering suppliers. With a strict and transparent control system, Tan Loc Catering is always a reliable choice for businesses wishing to bring quality and safe meals to their employees.