Food Safety Focus (225th Issue, April 2025) – Article 4
Avoid Picking Wild Mushroom for Consumption" and "Safe Food Preparation in Shared-use Kitchens
Shared-use kitchens are facilities that rent or lease kitchen spaces and provide access to kitchen equipment. These kitchens offer a flexible solution for food business operators (FBOs) to manage sudden surge in purchase orders. However, the use of shared facilities may raise food safety concerns. To this end, the Centre for Food Safety has issued Shared-use Kitchen - Food Safety Guidelines for Food Businessess to assist FBOs using shared-use kitchens in addressing the associated food safety risks.
Obtaining valid food licences and endorsements is a prerequisite for manufacturing food in shared-use kitchens. Besides, the said parties should keep the kitchens hygienic. Utensils should be sanitised by using bactericidal agents or immersing them in boiling water for at least one minute. Keep raw food separate from cooked and ready-to-eat food to prevent cross-contamination. Chilled food and frozen food should be stored at 4oC and -18oC respectively. It is also essential to store food away from chemicals to avoid cross-contamination. Good record-keeping and supervision are important in ensuring safe food processing.