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Little geek corner
Our thought on food safety
As part of our learning and improvement process for the next phase of product development, we are exploring ways to address sanitation and safety in the food and beverage industry. We aim to enhance food safety standards and overall well-being by bridging theoretical research with practical applications in our small-scale production setup. Here are the key steps we plan to implement:
Source high-quality ingredients from Annam and An Phu markets.
Conduct batch tests, including residual pesticide tests for fresh fruits and sulfite tests for dry goods.
Proceed to semi-processing and storage of ingredients that pass the safety tests.
For fresh fruits: freeze and store in food wrap within designated container within a freezer.
For dry goods: seal and store in a designated shelf with a closed door.
Ensure the safety of glass jars, utensils, and kitchenware:
Source jars from a certified supplier (Miso supplier) for food use.
Sterilize jars with boiling water and clean utensils with scrubbing compound.
Sterilize all utensils and kitchenware and jar before usage. Including frequent and periodically clean and sterilize them with boiling water and neccesary compound
Conduct occasional tests on the cleanliness of surfaces and utensils using the Ck13 test.
Organize all ingredients, utensils, and kitchenware in safe and clean sheft, storage for safe usage and production
Monitor customer feedback and collect lesson learned for continuous improvement.
Implement regular deep cleaning and daily sanitation procedures throughout the production process to ensure product safety.
This meticulous approach aims to uphold the highest standards of food safety and sanitation in our production process.
Our key theoretical practice are take from:
The effective implementation of HACCP Systems in foodprocessing (2014) Foodborne Pathogens (Second edition). Available at: https://www.sciencedirect.com/science/article/abs/pii/B9781845693626500145?via%3Dihub(Accessed: 08 March 2024).
Surak, J.G. and Wilson, S. (eds.) (no date) The Certified Haccp Auditor Handbook, Third edition, The Certified HACCP Auditor Handbook, Third Edition. Available at: https://books.google.com.vn/books/about/The_Certified_HACCP_Auditor_Handbook_Thi.html?id=wpHeAgAAQBAJ&redir_esc=y (Accessed: 7AD).
