Presently ,I am auditing kitchens against the GMP and GHP. The kitchens are medium sized and in-dining is not there. Every day they have a menu of 50 dishes.
Based on my observations I have few questions and searching really hard to find the answers.
- Each kitchen has dry storage room. In that room, food items are stored in the shelves of the racks.They are storing stock of cleaning supplies, Food contact packaging material (Primary ) and Unused equipment in the same room.
Now I have advised them to store primary packaging material, stock of cleaning supplies and primary packaging material physically separated in designated racks. Because its a small kitchen .Beside the main kitchen they have only one room for storage area .So they don't have more rooms to store such things separately.
But I warned them not to bring corrugated boxes and broken utensils in the dry store area.
I need some enlightenment
- What is best procedure of receiving fruits and vegetables in the kitchen.Shall we place some table in receiving area for inspecting incoming veggies and fruits.
Thanks in advance.