Food Management & Storage PolicyThe CLAYS™ BD

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1. Purpose

 

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The purpose of this policy is to ensure safe handling, proper storage, and quality control of all food items to prevent contamination, spoilage, and foodborne illness at The CLAYS™ BD.

 

2. Scope

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This policy applies to all food handling areas including kitchens, storage rooms, cold rooms, freezers, and all staff involved in food preparation, storage, and service.

 

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3. Food Receiving

 

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- All food items must be inspected upon delivery.

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- Check expiry date, packaging condition, temperature, and cleanliness.

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- Reject any food that is expired, damaged, or shows signs of contamination.

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- Record receiving details as per standard procedure.

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4. Food Storage

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– General Rules

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- Store food items at appropriate temperatures at all times.

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- Separate raw and cooked foods to avoid cross-contamination.

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- Food must be stored in clean, covered, food-grade containers.

 

-Label all food items with name, date received, and expiry/use-by date.

 

- Follow FIFO (First In, First Out) method strictly.

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5. Dry Storage

 

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- Maintain a clean, dry, and well

 

-ventilated storage area.

 

- Store items at least 6 inches above floor level.

 

- Keep storage away from direct sunlight, moisture, and pests.

 

- Do not store chemicals or cleaning materials with food.

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6. Cold Storage (Chiller & Freezer)

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- Chiller temperature: 0°C to 4°C.

 

- Freezer temperature: -18°C or below.

 

- Raw meat, poultry, and seafood must be stored separately.

 

- Do not overload chillers or freezers.

 

- Monitor and record temperatures daily.

 

 

7. Food Handling & Hygiene

 

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- Staff must wash hands before and after handling food.

 

- Use gloves and utensils where required.

 

- Do not touch ready-to-eat food with bare hands.

 

- Staff with illness must not handle food. 8. Pest Control

 

- Maintain pest control measures in all food storage areas.

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-Keep doors closed and food covered at all times.

 

- Report any pest activity immediately.

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9. Waste Management

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- Dispose of food waste regularly.

 

- Use covered bins and clean them daily.

 

- Separate food waste from other waste as per policy.

 

10. Responsibilities Staff:

 

- Follow this policy strictly.

 

- Report any food safety issues immediately.

 

 

Management:

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- Ensure proper facilities, training, and monitoring.

 

- Conduct periodic inspections and audits.

 

 

11. Policy Review This policy will be reviewed periodically and updated as required.

 

 

Approved by: Management – The CLAYS™ BD

 

Effective Date: 16.12.25

 

Version: 1.0