Food Safety standards at JIC

It is very important for any food industry to follow the food safety standards.

We at JIC follow stringent food safety standards and appropriate control measures have been taken at every step from procuring the raw material till food being served.  

We implemented Food safety management system where operational procedures and food safety procedures are described and implemented to maintain the high level standards of hygiene inside the food production area.

There are basically four potential hazards that are present in the food that coverts food into poison.

They are food Physical Hazard, Chemical Hazard, Microbiological Hazard and Allergens.

JIC adopted unique methods in eliminating the hazards which are already present in the raw food.

Procuring of Raw Materials:

A set procedure is followed in identifying the supplier, who has to fulfill all our requirements mentioned in the policy. When the supplier fulfills all the requirements he will be considered as our approved supplier. Then only the required raw material is procured from them.

Receipt of Raw Materials:

Once the material is received from the supplier Stores Incharge and the Supervisor will check for the quality, production date, expiry date of the product, specifications like brand name and product characteristics etc. HSET Team does a random check on the products for its temperature and product characteristics to ensure hazards are eliminated from the initial stages.

Cleaning and Prewashing:

Once the vegetables are received they are taken through prewash and sanitization process and then to storage. Thus JIC ensures that Physical, Chemical and Microbiological hazards are eliminated to the acceptable level.

Storing of Products:

Food is stored as per the storage requirements. The temperature maintained for different storage are as below.

Dry Store: 18*c to 22*c

Chiller      : +0*c to +5*c

Freezer    : -18*c to -22*c

Checklist is updated at frequently intervals to ensure the temperature is maintained throughout the day.

Thawing and Defrosting

Once the operations department places requisition for non-veg products, the stores department handovers the required quantity and the production department ensures the material received is kept for defrosting.

The temperature, batch number etc., are monitored and recorded regularly to ensure food safety standards are followed.

Pre cleaning or Preparation:

The raw products like rice dal etc., might carry the physical hazards like glass, stones etc., the hazard is completely eliminated through this process under strict supervision in order to ensure food safety.

  Cooking:

 Cooking is the process where the  microbiological hazards are eliminated  completely, JIC ensures adequate temperature of  70 degrees centigrade is reached while cooking  the food.

Production manager and supervisors are allotted to monitor and record the temperature using the probe thermometer.

Hot Holding:

Once the food is cooked dining Incharge ensures the food is picked up from the production on time and to store in food warmers and bain-maries inorder to ensure the temperature is maintained throughout the service.

HACCP committee monitors and update the food safety standards. HSET does regular inspections and conducts audits to ensure high level standards of hygiene is maintained throughout the organization.