Hygiene rules in the kitchen: Shelf life of preparations
allergens - Traceability

Hygiene rules in the kitchen: Shelf life of preparations

In order to comply with the rules of hygiene in the kitchen, the culinary preparations prepared in advance must be labelled.

Les restaurateurs n’ont pas à fixer de DLC sur leurs plats, parce qu’ils sont aussitôt consommés par le client. Pourtant, la réglementation demande d’étiqueter les préparations internes ou les produits « ouverts » stockés en chambre froide.

In order to identify the preparations in the cold rooms and to follow the use-by dates (UMD), pre-printed food traceability labels or label printing software are used.

This internal CSD labelling requires the implementation of procedures to facilitate the work of the cooks, after having packed the food in good hygienic conditions.

In the catering industry, the rules concerning food and products are highly regulated. This is to guarantee the food safety of the foodstuffs. The reference food safety standard is the HACCP method
There is a HACCP training course that allows you to learn the different health standards in a restaurant.
Indeed, this HACCP training for restaurants must be followed by all your staff in order to make them aware of several standards:

Good kitchen cleaning practices
Food conversation times
The spread of bacteria
Food safety
Risks of contamination
The implementation of an HACCP sanitary control plan
Compliance with refrigerator temperature readings within the establishment

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The CSD will determine the shelf life of internal preparations in days.

  1. How do I set an internal CSD?
  2. Printing DLC labels in the Koust application.
  3. Batch internal preparations.

How do I set an internal CSD?

The CSD of in-house preparations prepared in advance is determined by the operator. However, the shelf-life of such refrigerated in-house preparations shall not exceed three days after manufacture, in the absence of shelf-life studies.

Why is there no CSD on the classic recipes?

Indeed, many recipes are old and well documented, and shelf life tests exist on these products and foods. And why not provide professionals with a list of best-before dates for each typical dish?

To establish a CSD, the ingredients or recipe are not the only components that enter into the equation. There are also :

  • The way to prepare a dish.
  • the work environment.
  • preparation time.
  • the number of servings prepared
  • storage conditions
  • The different temperatures of the room, cold rooms, refrigerators, etc., are all different.
  • ventilation of the room and refrigeration appliances
  • the quality and type of cooking equipment used
  • the respect of hygiene rules.

It is therefore practically impossible to set a CSD without taking all these criteria into account.

For example, some well-ventilated refrigerators keep vegetables better, and food or a poor environment can reduce the shelf life of a preparation.

Therefore, after choosing the right CSD, it is essential to respect the same preparation and storage conditions as during the tests.

Hygiene rules in the kitchen: microbiological analysis of preparations

For a hazard analysis, the professional can then refer to all available information. Thus, he determines the shelf life and chooses a CSD to guarantee safety for the consumer.

For this, the professional can rely on the results of previousself-checks . Or, he can carry out ageing tests, micro-biological analyses using a laboratory. This way he checks that the product concerned remains below the microbiological thresholds set by the regulations.

Some criteria are also to be taken into account:

  • Number of units in the sample.
  • Shelf life before analysis.
  • Storage temperature.

Each package of internal culinary preparations has at least the use-by date prominently displayed on it in order to guarantee hygiene rules in the kitchen.

Visual and taste aspects of products

But also, one of the most important criteria that will reduce the use-by date is the quality of the food. The expiry dates must of course take into account the health aspect, but if the product loses all its taste qualities, it is no longer of any interest.
The professional therefore takes into account the taste of the product. But also the good visual aspect, which is very important in catering.

DLC label printing in the Koust application

The Koust application allows you to create labels to ensure your internal traceability: Processed products, started packaged foods, advanced culinary preparations, etc...

By enabling this feature, you can print :
- traceability labels for your recipes,
- Labels with batch numbers (Batch Preparations).CSD labelling

After selecting the dish on your shelf, generate and print your DLC labels.

kitchen hygiene

 

Internal batch preparations

First of all, for batch preparation with labelling, the application allows you to track preparations labelled by batch number.

Batch Label Alotment

Batch tracking

So, the application keeps this number in the history to allow to follow a history of batch numbers, with the date of preparation.

The invoice or a copy of the delivery note can be linked to the batch number.

Quantity control

Finally, the Koust application also allows you to calculate the weight of each portion. In fact, by entering the total weight of the lot and the number of portions in the lot, the software gives the average weight. All this data is stored in the batch history.

Then, the use-by dates are entered in the recipe as a number of days. The current date is taken as the preparation date and the use-by date is calculated as follows.

CSD= Today's date + Number of days (lifetime)

The information on the printed label

Portion of Pollack
CSD 23/07/2018
Made on 22/03/2018
Name of the person in charge
per 0.18 kg Lot No. 1150

These functionalities adapted for use on a tablet require little input. Indeed, for easier use in the kitchen, a touch screen with simple options guarantees better use of the tool.

Kitchen hygiene rules and HACCP

In addition to training, there are tools to help you implement your sanitation plan. Certain software programs allow you to create your cleaning plan and to put the HACCP method into practice. This consists of guaranteeing food safety, ensuring the health of your staff and your customers and finally limiting the risk of contamination of your products.

Indeed, compliance with kitchen hygiene rules in your restaurant is extremely important and training or HACCP software can relieve you of certain tasks.
The food standards in restaurants are numerous and time-consuming. For example, you are obliged to set up food traceability for each of your foods. And this is to limit the risks of bacterial proliferation in the food.

In your restaurant, health risks are omnipresent, whether it is the preservation of your meat or the bacteria present on your equipment.

Finally, keep in mind that the hygiene rules in catering are often the same from one day or week to the next. You will need to establish a routine for your staff. So that the cleaning of the establishment and compliance with food standards are carried out automatically.

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