Food Safety Standard
Introduction
Unsafe practices regarding food in Food Catering Service can cause food borne illnesses to
consumers. Risk factors related to food borne Illnesses in Food Catering Service are
categorized into the following five categories:
- food from unsafe sources
- Inadequate cooking
- Improper holding temperatures
- Cross contamination (from contaminated food, equipment, utensils, and food contact surfaces)
- Poor personal hygiene
It is the obligation and responsibility of Company Food Catering Service (JO Catering
Contractor) to provide safe, wholesome, quality, and aesthetically acceptable food to
customers.
Hazard Analysis Critical Control Points (HACCP) system (Codex 1997), is a systematic
approach to identifying, evaluating and controlling food safety hazards. It uses the following
seven principles:
- Conduct a hazard analysis: Identify and assess potential microbiological, chemical
and physical hazards and risks associated with food at all stages and practices of
product purchase, receipt, storage, processing and distribution until the point of
consumption.
- Determine the critical control points (CCPs): Determine the points, procedures, or
operational steps that can be controlled to eliminate or minimize the risk.
- Establish critical limits to ensure CCP is under control.
- Establish a monitoring system to demonstrate that the CCP is under control.
- Establish a procedure for corrective action when monitoring indicates that a particular
CCP is not under control.
- Establish procedures to verify and confirm the effectiveness of the HACCP system.
- Establish documentation and records appropriate to these principles and their
application.
Food safety management system based on HACCP principles will ensure that hazards are
prevented, eliminated or reduced to an acceptable level before a food reaches the consumer, and
food products meet consumers’ safety expectations with an acceptable risk.
Purpose
The purpose of this Joint Operations Safe Operating Procedure (JOSOP) is to ensure that
food/meals and beverages prepared, packed, delivered and/or served by JO Catering Contractor
are wholesome, high quality, safe, and to aesthetic satisfaction of consumers
This SOP sets standards for food safety management system based on HACCP principles that
JO Catering Contractor is required to implement to identify, and evaluate risks in food catering
service in Joint Operations (JO) and have controls in place to prevent, eliminate and control the
risk of microbiological, chemical and physical hazards associated with food and beverages.
This SOP also complies with the requirements of Chevron Food Safety Standard and State of
Kuwait’s food hygiene and safety regulations. The most stringent requirements of these
standards shall be applied
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