A communal kitchen is an area where meals are prepared and cooked to serve a group of people daily. In factories, communal kitchens provide meals for employees, helping to ensure the health and working spirit of workers.
To ensure food safety for users, the factory kitchen must comply with the following regulations and standards:
1. Regulations on facilities
The communal kitchen must be built in a cool, clean place with enough natural or artificial light. The food preparation area must be arranged separately from the dining area and the toilet area.
The communal kitchen must be fully equipped with equipment and utensils for food processing and preservation according to regulations. These equipment and utensils must be cleaned regularly.
2. Regulations on food sources
Food used in communal kitchens must have clear origin and source, ensuring food hygiene and safety. Food must be properly preserved to maintain quality and safety.
Choosing a food supplier for the kitchen is a matter of paramount importance.
The supplier must have full legal capacity to supply food.
- Business registration/Business household
- Certificate of qualified facility to supply goods
- Food Safety Knowledge Certificate
- Health check-up for business owners and employees
- Breeding/cultivation process
3. Regulations on food processing
Food must be processed to ensure food hygiene and safety, following correct technical procedures.
One-way kitchen rule is a principle in kitchen design and operation, according to which food processing, cooking, portioning and serving activities are carried out in only one direction. This rule helps ensure food safety, preventing cross-contamination between raw and cooked foods.
According to the one-way kitchen rule, the kitchen will be arranged into separate areas, including:
Raw material receiving area: This area is used to receive, inspect and classify raw materials before processing.
Processing area: This area is used for washing, cutting, seasoning and preparing ingredients.
Processing area: This area is used to cook food.
Sales, distribution and service areas: This area is used to divide dishes into servings and serve the meals to customers.Service area: This area is used to collect leftover food and utensils after use.
These areas are arranged so that raw and cooked foods do not come into direct contact with each other. Accordingly, raw foods will be brought from the raw material receiving area to the preparation area, then brought to the cooking area. Cooked foods will be brought from the cooking area to the preparation and serving area.
The one-way kitchen rule is an important rule in ensuring food safety. Adhering to this rule helps prevent cross-contamination between raw and cooked foods, thereby reducing the risk of food poisoning.
4. Regulations on food preservation
Processed food must be stored in suitable storage facilities to ensure quality and safety. Leftover food must be properly disposed of to avoid environmental pollution.
Below are some regulations on food preservation in industrial kitchens.:
Raw and cooked foods must be stored separately.. This helps prevent cross-contamination between raw and cooked foods, thereby reducing the risk of food poisoning.
Food must be stored in suitable storage equipment.Food storage equipment must be hygienic and capable of keeping food at the appropriate temperature to prevent spoilage and contamination.
Food must be stored at the proper temperature. Food storage temperature will depend on the type of food. Raw food needs to be kept cold, while cooked food needs to be kept hot.
Food must be stored for the appropriate period of time.. Each type of food has a different shelf life. Food needs to be stored for the appropriate period of time to ensure quality and safety.
5. Hygiene regulations
Industrial kitchens are places where food is prepared for a large number of people, so food hygiene and safety must be strictly ensured. Regulations on industrial kitchen hygiene are specifically stipulated in Circular 38/2018/TT-BYT of the Ministry of Health.
Perform daily cleaning: Industrial kitchens need to be cleaned daily, before, during and after food preparation. Surfaces that come into contact with food must be cleaned with dishwashing liquid and a clean cloth. Utensils and equipment must be cleaned with hot water and specialized detergents.
Regular disinfection: Disinfection is an important step in ensuring hygiene in a commercial kitchen. Food contact surfaces need to be regularly disinfected with a specialized disinfectant solution.
Waste disposal: Garbage should be removed regularly to avoid pollution. Sewers and cesspools should be collected and disposed of properly.
Staff training: Industrial kitchen staff need to be trained in food safety and hygiene knowledge and follow personal hygiene regulations.
6. Regulations on health examination of industrial kitchen staff
According to the regulations of the Ministry of Health, industrial kitchen staff must have a periodic health check-up at least once a year. Periodic health check-ups for industrial kitchen staff are an important measure to detect early infectious diseases, diseases transmitted through the digestive tract, skin diseases, etc., thereby preventing the risk of food contamination and food poisoning.
Periodic health check-ups for industrial kitchen staff include the following items:
Clinical examination: General examination, internal medicine, surgery, obstetrics and gynecology examination, etc.
Blood test: Blood test, blood biochemistry test, hepatitis B, C test,...
Stool test: Stool test for worm eggs, bacteria, etc.
Other tests: Urine test, HIV test, tuberculosis test,...
The results of periodic health examinations for industrial kitchen staff are stored at the medical facility that performed the health examinations. Employers are responsible for monitoring the health of industrial kitchen staff and requiring industrial kitchen staff to undergo periodic health examinations as prescribed.
Standards for operating a factory kitchen
In addition to the above regulations, factory kitchens must also meet the following standards:
Meal quality: Meals must be nutritious, delicious and suitable to the needs of workers.
Price: Meal prices must be reasonable, suitable for workers' income and suitable for the organization's cost budget.
Service: Collective kitchens need good service to meet the needs of workers.
Compliance with regulations and standards for operating factory kitchens is very important, contributing to ensuring food safety and health for workers.
Job Choose a reputable industrial catering supplier for the factory is very important, because industrial meals play an important role in ensuring the health and working spirit of workers, which will directly affect the work performance of workers and the operating efficiency of the factory.
Tan Loc Industrial Catering Company Limited
Tan Loc always complies with and ensures the regulations and standards for operating industrial kitchens. It is a trustworthy brand for customers to choose to provide industrial catering services for their units.
Advantages of Tan Loc industrial meals
• Fresh ingredients, guaranteed quality
• Diverse and rich menu, meeting customer needs
• Modern kitchen, ensuring food hygiene and safety
• Reasonable and competitive price
• Service is always Kaizen with a spirit of learning
• Tan Loc's services
• Tan Loc provides a variety of industrial catering services, including:
• Meals for factories and enterprises
• Meals for hospitals and schools
• Catering for companies, organizations, private businesses
Tan Loc always strives to bring customers delicious, quality meals, contributing to improving the health and work efficiency of workers.