Hygiene and Safety Guidelines for SupChefs and Buyers
These guidelines are based on guidelines from the Nederlandse Voedsel-en Warenauthoriteit (NVWA), the Netherlands food and consumer product safety authority and www.safefood.eu.
At SupShare we love good food, and good food is tasty and fresh. Please keep the guidelines listed below in mind when preparing or buying food, to make sure that everyone has a happy and healthy experience on SupShare.
1. Clean Kitchen Guidelines
1.1. During preparation
- always wash your hands! Don’t give germs a chance, and make sure to always use soap.
- If you hair is long, make sure to use a hairnet.
- Cover any wounds, no matter how small with the appropriate band-aids.
- Do not prepare food when you have stomach or bowel issues.
Cook your food properly
Make sure to buy your food from a reputable butcher, fishmonger or shop. Always check the label when buying pre-packed meat or fish and follow the cooking time instructions and the ‘use by’ date.
For more info on cooking meat safely, please check out: http://www.safefood.eu/SafeFood/media/SafeFoodLibrary/Documents/Publications/Consumer/CookingMeatSafely.pdf
For more info on cooking fish safely, please check out:
Cutting boards and kitchen appliances
- Always use separate cutting boards and kitchen appliances when preparing meat, fish and vegetables. Keep raw meat and raw fish separated from other food to prevent cross contamination.
- Wash all used appliances straight after using them.
- Make sure that you use clean kitchen cloth.
Wash your vegetables
Dutch supermarkets generally sell clean vegetables. It is however always advisable to be extra safe, and help remove any germs and bacteria from your veggies by washing them thoroughly with water. This also goes for pre-cut raw vegetables.
1.2. Storing and cooking
Always make sure that you only store food that is at room temperature or lower in your fridge. When you put warm food in the fridge, it does not cool properly, and it can cause food poisoning!
Please store your food at the following temperatures, according to the official rules for food storage:
- Max 7°C for:
- Minced meat
- Fresh poultry
- Fresh fish
- Deep frozen products need to be stored at -18°C or colder.
- The core of warm dishes needs to be heated to at least 75°C.
- Make sure that soup has been brought to a boiling point.
Make sure to defrost food in your fridge.
2. SupChef Guidelines
2.1. Grocery shopping
Make sure to only buy and prepare food of which the expiration date has not yet passed.
Check whether the product you are purchasing still looks fresh. Make sure the packaging is not damaged.
Frozen and fresh products
Be mindful when purchasing fresh or frozen products. Always carry cooled or frozen products in an insulated shopping bag.
Make sure that frozen food is not in your shopping cart for a long period of time. Put these items in your shopping cart last, and put them straight into an insulated bag or cooling box.
Make sure to put these items in your freezer as soon as you arrive home.
Always mind the expiration date!
After the final consumption date (uiterste consumptiedatum) has passed, you can no longer use the product.
Products that have a ‘best before’ or ‘use before’ date are safe to use until the stated date. More information about this label and these products can be found on the website of the Nederlandse Voedsel-en Warenauthoriteit (NVWA), the Netherlands food and consumer product safety authority (https://www.nvwa.nl)
Note that an expiration date is no longer valid after the packaging has been opened.
Make sure the temperature in your fridge is set correctly. You should frequently check the temperature in your fridge in the warmest areas (where the warmth enters).
Be aware that the temperature in your fridge is not even everywhere. This varies between 0 and 7°C. Meat and fish needs to be stored in the coldest areas where its 2°C, dairy products where it is 4-5°C.
Always give buyers their food in a properly closed, reusable package. Only use clean packages, that are especially made to be in contact with food. You can get these packages through SupShare.
Time of serving. When you prepare food early in the day, and sell it later the same day, or even the next day, make sure to cool down the food to a maximum of 10°C within 2 hours, and then to a maximum of 7°C as soon as possible.
Notify your buyer. Always notify the buyer if you have prepared the food a day before you’re selling it, so that he or she knows that she can’t keep it as long.
Make even portions when you’re selling more than one.
Take note of the exact ingredients used. Make sure to use a scale, so you can communicate exactly what you’re selling to buyers, and prevent disappointment.
Only upload pictures of food that resemble the actual dish as closely as possible.
Please refrain from smoking near the food you’re selling
Buyers and allergens – Be aware that your buyers might be allergic to certain types of food. Be extra careful with the following 14 most common allergens:
1. Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereo
2. Crustaceans and products thereof
3. Eggs and products thereof
4. Fish and products thereof
5. Peanuts and products thereof
6. Soybeans and products thereof, except:
7. Milk and products thereof (including lactose)
9. Celery and products thereof
10. Mustard and products thereof
11. Sesame seeds and products thereof
12. Sulphur dioxide and sulphites
13. Lupin and products thereof
14. Molluscs and products thereof
As just a trace of these substances can cause a reaction with someone who is allergic, always be aware of the types of allergens you are using, and make sure to communicate this to your customers. Be aware of the possibility of cross contamination, and take the necessary steps to prevent this!
As a SupChef, you yourself are responsible for the quality of the meal you are selling. SupShare does not automatically offer insurance, and does not cover any claims.
3. Buyer Guidelines
When you’re picking up cold products that you can’t consume straight away, be sure to bring a cooling bag to transport your food in.
When you’re heating up your food, be sure to heat it up to at least 60°C.
Make sure to store potential leftovers carefully! Cool down the food to a maximum of 10°C within 2 hours, and then to a maximum of 7°C as soon as possible.