1. FOOD SAFETY OPERATIONS Good Handling and Manufacturing Practices

2. 1. Purchase and deliver of raw material / foods

3. 1.Suppliers / vendors selections 2.Food specifications or deliver requirements 3.Vehicle and food inspection on arrival 4.Delivery premises areas Points to Ensure Food Quality

4. Supplier evaluation Vendor evaluation 1.1 Suppliers / Vendors Selections

5. - Reliability / delivery consistency - Product / service quality - Cost / value relation - Transport / packing damages - Effectiveness / response rate - Problem / resolution response - Quality control system Supplier evaluation Criteria: Total evaluation

6. Criteria: Vendor evaluation Delivery times Quality Price Available equipment Final customer satisfaction Service Total evaluation

7. Expiration date Storage temperature Maintenance method Packing condition 1.2 Food specifications or deliver requirements Specifications:

8. Natural of the received products Specifications Our order The accepted supply offer 1.3 Vehicle / foods inspection on arrival Controls:

9. Requirements: - Planning / arrangement / construction / dimensions of the inspected area / system as well as - The maintenance of the good state of the area / system and their cleanness 1.4 Delivery premises areas

10. 2. Food Storage

11. Preservatives addition Preservation in brine Preservation in acid Boiling and canning Refrigerator storage Freezer storage Dry storage 2.1 Food nature Some examples regarding way of food preservation/storage:

12. 2.1.1 Relation between food nature and initial level and type of micro organisms By the term danger: we refer to the development of micro organisms in food or the appearance of chemical substances or foreign bodies in them, so that they are not suitable for eating Hard risk food Medium risk food Low risk foods Rarely responsible for food poisoning Can easily be affected by virus and pathogenic bacteria May be infected by pathogenic microbes and fungus

13. 2.1.2 Perishable food Foods prepared and instantly consumed Cooked products that include fish, eggs, meat, cheese, cereal, poultry Prepared food which need an additional preparation phase before eating Smoked or salted meat or fish Dairy deserts Soft cheese Prepared vegetable salads and fruit salads Hard risk food These foods include:

14. Control of the transportation, storage and exposure temperature Use of suitable premises and equipment Training and personal hygiene of the staff Quick transportation, so that they are not left unrefrigerated Non exposure of an unpacked food Correct handling Correct procedures of waste disposal Cleaning Insect control Great attention to the expiration dates Recycling Measures that should be taken to ensure the suitability of the high risk food are:

15. 2.1.3 Non - perishable food Medium risk food Low risk food These foods include: Hard cheese, Clod cheese, Cream cakes, Soft not yet ripened cheese, Fruit pies, Pieces of salted meat, Raw meat and raw fish, Delicatessen, Fresh milk, Fresh vegetable, Fresh fruit

16. 2.2 Food storage methods / Equipments Types: Dry storage Refrigarator storage Freezer storage

17. Purposes: 2.2.1 Food packing material - Easy transportation - Security during transportation - Protection from super infection - Prevention of decay Materials: stainless steel, aluminium, tin copper, glass, plastic or multilayered, paper or carton in case of non-perishable food

18. Tempeture 2.2.2 Environmental parameters Humidity Atmosfere composition Foods danger from: Activity of the micro organisms, Chemical changes, Ferment changes Parameters

19. 3 Food Preparation, Cooking and Service

20. 3.1.2 Safe food handling and manufacturing practises Staff working in food preparation must wear smock, cap and maybe one-use only gloves, if it produces cold plates Staff working in service must wear clean clothes or a uniform Staff working in transports or storage must wear smock or a uniform Staff handling food is not allowed to wear big jewellery. Wedding rings, earrings and watches must be removed during working hours

21. Food preparation equipment and food contact surfaces 3.1 Food preparation, cooking and service and the prevention of cross contamination Safe food handling and manufacturing practises Temperature control in food preparation, cooking and service

22. Blue for cooked food Red for raw meat Yellow for raw poultry White for raw fish Green for raw vegetable 3.1.1 Food preparation equipment and food contact surfaces Colors for cutting surface: It is not allowed to use wood and electroplated metals as food cutting surfaces material. Hard Teflon is usually used Attention

23. 3.2 Temperature control in food preparation cooking and service Raw product transport Storage Food preparation and cooking Storage or transport of cooked food Service

24. Some thermal treatments to attend: Relation between time, food temperature and micro organisms presence Thaw food (preparation) Safe internal temperature (cooking) Hot and cold holding Cooling and reheating foods