Small, representative portion of food that is collected and stored for the purpose of testing, monitoring, or investigation to the safety, quality and compliances of the food with regulatory standards

Definition

Detect the presence of harmful bacteria or contaminants.

Serve as documented evidence during inspection, audits, FBI.

Objective

Collect samples of about 150 gm at random of each dish and place into a sterile sampling bag.

Random collect high risk items.

Food Sample

• Utensils - Sterile Bag, Quat Sanitizer, Spoon /Tong

• Info on bag -
  1.Date
  2.Prep Kitchen
  3.Event Name
  4.Number of pax
  5.Dish name

Step 1 - Preparation

• Proper Hand Washing

Step 2 - Hands

• Wear disposable hand gloves

Step 3 - Gloves

• Kitchen utensils sanitation - To soak kitchen utensils in Quat Sanitizer solution.

Step 4 - Sanitation

• To avoid touch food with contaminated hands/utensils.

• Only collect food sample with sanitized utensils or clean gloves.

Step 5 - Sanitation

• Remove perforated top of the sterile bag

• Grips tabs located at the side of the sterile bag. Pull apart to open the bag.

• Collect 150 gm food samples.

• Hold the sterile bag off the side before whirling the bag closed.

Step 6 - Sterile Bag

• Rapid cooling after collect the food sample.

• Do not keep sample in room temperature more than 20 minutes.

• Keep in freezer for 7 days.

• Freezer temperature - 18 Celsius.

Step 7 - Storage