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🍽️ *Food Safety & Hygiene Standards for Catering Operations*

To maintain the highest levels of hygiene and food safety, all approved catering vendors must implement the following mandatory requirements across operations, personnel, and facilities:

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#### 🔍 *Control of Operation – HACCP Program*

A *Food Safety Risk Assessment* must be conducted using a detailed and effective *Hazard Analysis and Critical Control Point (HACCP)* plan.
All *seven HACCP principles* must be strictly followed.
Compliance must be **ongoing and monitored at set intervals**.

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#### 🏢 *Facility Design & Structure*

Food facilities must have **appropriately designed layouts and process flows**.
Floors in food storage and preparation areas must be **durable, well-maintained, and safe**.
*Walls, ceilings, and partitions* in food handling areas must be hygienically designed and easy to clean.
*Doors and windows* must prevent dirt accumulation and block entry of pests and vermin.
*Lighting systems* must be designed to contain glass fragments and ensure proper illumination.
*Ventilation systems* must remove heat, grease, steam, smoke, and odors effectively.

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#### 🚿 *Plumbing & Cross-Connection Control*

Plumbing must prevent contamination, remain fully operational, and be well-maintained.

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#### 🧊 *Food Storage Areas*

All storage facilities (dry and refrigerated) must use *durable, cleanable shelving* and maintain appropriate temperatures.
Items must be organized using *FIFO (First-In-First-Out)* rotation, with clearly labeled production and expiration dates.
Regular *inspection and compliance* with food safety protocols is mandatory.

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#### 🗑️ *Garbage & Refuse Management*

Proper containers must be provided for garbage, with secure handling and disposal in line with regulatory standards.

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#### 🧹 *Cleaning & Preventative Maintenance*

Assign dedicated cleaning personnel and maintain **location-specific cleaning schedules**.
Schedules must include *daily, weekly, and deep cleaning* activities.
Supervisory personnel (e.g., Camp Boss, Safety Officer) must verify and sign off on weekly and deep cleaning.
Maintenance tools must be managed effectively, with janitor’s closets **separated from food areas**.

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#### 🍴 *Equipment & Utensils*

Kitchen equipment must meet quality, material, and durability standards.
All components must be intact, properly adjusted, and maintained per manufacturer specifications.
Color-coded cutting boards and knives must be used to avoid cross-contamination.
Ensure efficient layout, proper sanitization, and maintenance of all tools and equipment.

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#### 🚚 *Food Transportation*

Food must be protected during transit using **suitable packaging and temperature controls**.
Measures must be in place to prevent **spoilage, deterioration, or contamination**.
Transportation vehicles must be **well-maintained and hygienic**.

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✅ These controls are designed to ensure continuous *food safety, hygiene, and operational compliance* across all catering facilities. Periodic assessments and updates are required to uphold these standards.

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