ARATCO Camp & Catering Division — Food Safety

HACCP & Food Safety Guide

Catering Staff — Hygiene Standards & Food Safety Procedures

1. Personal Hygiene

All catering staff must follow these guidelines during every shift to protect consumers and maintain professional food safety standards.

Catering staff must follow these hygiene practices:

  • ✓ Wash hands with soap for at least 20 seconds before handling food
  • ✓ Wash hands after restroom, touching face/hair, or handling raw food
  • ✓ Dry hands using disposable paper towels
  • ✓ Wear clean uniforms, aprons, and hairnets in food preparation areas
  • ✓ Keep fingernails short and clean. Avoid jewelry when preparing food
  • ! Report illness, wounds, or infections to supervisor immediately
  • ✓ Use disposable gloves when handling ready-to-eat food
Personal Hygiene Standards

Handwashing Procedure

1
Wet hands
2
Apply soap
3
Scrub 20s
4
Rinse
5
Dry towel
Proper Handwashing

🌡️ 2. Food Safety Basics — Temperature Control

THE DANGER ZONE: 5°C to 60°C

Bacteria multiply rapidly in this temperature range. Keep cold food below 5°C and hot food above 60°C.

FIFO Storage Rules:

  • Store raw meat on lower refrigerator shelves
  • Ready-to-eat foods on upper shelves
  • Label and date all stored items
  • Use older stock first (First-In-First-Out)
Temperature and Storage Rules

Color-Coded Chopping Boards

Prevent cross-contamination by strictly using the correct board:

Raw Meat
Raw Fish
Cooked Meat
Salads / Fruit
Allergen Free
Dairy / Bakery
Cross Contamination Prevention

4. The 7 HACCP Principles

HACCP is a food safety management system used to identify and control food safety hazards.

1. Hazard Analysis

Identify bacteria, chemicals, or allergens

2. Critical Control Points

Points where hazards can be controlled

3. Critical Limits

Establish safe limits e.g. cooking temps

4. Monitoring

Regularly check food temperatures

5. Corrective Actions

Reheat or discard if limits not met

6. Verification

Ensure HACCP system works via inspections

7. Record Keeping

Maintain temperature logs and cleaning records

HACCP Documentation and Procedures

⚠️ 5. Allergen Management

Avoid cross-contact. Identify dishes containing allergens.

🥜 Peanuts 🌰 Tree nuts 🥛 Milk 🥚 Eggs 🐟 Fish 🦐 Shellfish 🫘 Soy 🌾 Wheat 🫘 Sesame

♻️ 6. Waste Management & Emergencies

  • Dispose of expired or spoiled food immediately
  • Separate food waste from general waste
  • Remove trash regularly to prevent odors and pests
  • Securely close trash bags before disposal
  • Clean waste containers regularly to prevent contamination

⚡ Power Outage

  • Inform supervisor immediately
  • Keep fridge/freezer doors closed
  • Discard food above safe temp limits

🔬 Contamination & Audits

  • Discard any contaminated food
  • Cooperate with inspectors
  • Provide temperature logs when requested
Allergens and Waste Management

📋 Daily Food Safety Checklist

Supervisors and chefs must verify the following items at the start and end of every shift:

Are all refrigerators running at 5°C or below, and freezers at -18°C?
Is all food stored according to FIFO rules with clear dates and labels?
Are raw meats stored strictly on the bottom shelves below ready-to-eat foods?
Are hot holding stations maintaining food temperatures above 60°C?
Are all staff wearing clean uniforms, aprons, and hairnets?
Are the correct color-coded chopping boards being used to prevent cross-contamination?
Have all work surfaces and cutting boards been sanitized between tasks?
Daily Food Safety Checklist