R3 - Contamination

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Last updated 12:34 PM on 7/14/26
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11 Terms

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Food contamination

refers to presence of harmful substances or microorganisms in food that can cause illness or harm when consumed

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Types of Food Contamination

  1. Biological (e.g. bacteria, virus, fungi)

  2. Chemical (e.g pesticide, heavy metals and cleaning materials)

  3. Physical (e.g. hair, glass, metal, plastic)

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Type of food incidents liable to report

  1. Bad product appearance

  2. Incorrect size/weight

  3. Damaged packaging/leakage

  4. Foreign object

  5. Wrong/Missing label by suppliers

  6. If others, please state

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Approved Product Supplier

  1. Food, ingredients & trading items must be sourced from Zus approved supplier

  2. Approved Backup Supplier List can be accepted when outlet is having Out-of-stock (OOS) Situation

  3. Previous LTO products shall be labelled “Do not use!”, isolated, returned or discarded once LTO ends.

(LTO - limited time offer)

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TCS (Time/Temperature Control for Safety)

TCS items require time and temperature controls to limit the growth of illness causing bacteria / toxin information

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TCS FOOD

  1. Food (e.g. pastry, cake, sandwich, hotmeal)

  2. Whipping cream, unsalted butter, cream cheese

  3. Concentrate: Cham, Chocolate

  4. Whipped Cream (in canister), Milk Foam (in foam maker)

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Non - TCS Food

  1. Syrups

  2. Sauces

  3. Honey Concentrate

  4. Sjora Mango

  5. Coffee Jelly

  6. Sugar Syrup

  7. Drizzles

  8. Soda water

  9. Cofee Beans

  10. Powder Ingredients

  11. Chocolate Chips

  12. Tea & Matcha Base

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Non - TCS (unopened) ~> TCS (opened)

  1. Full Cream Milk

  2. Oat Milk

  3. Almond Milk

  4. Soy Milk

  5. Coconut Cream

  6. Sweetened Condensed Milk

  7. Evaporated Creamer

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Mark out Stickers

objective:

  • To assist barista from self-remembering shelf-life details to achieve better traceability

  • To help better tracking (from when items arrive at outlet to when expire/dispose)

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Mark out Practices (Food in display chiller)

Pasting location:

  • directly on food packaging & less visible to customers

Method:

  • Peel off printed mark-out sticker from thermal plastic base

  • Paste sticker at back of packaging

Reminder:

  • Do not paste on top or side of packaging or area visible to customers

  • Do not cover label of manufacturing expiry date & information

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