Food Safety at Our Plant
Food Safety Compliance
HACCP and GMP
All Heat 'n Eat products are processed according to Good Manufacturing Practices (GMPs) and our processes are guided by a Hazard Analysis and Critical Control Point (HACCP) System. HACCP is an International Food Safety Management System designed to reduce risks and hazards in food. The pre-requisites of our HACCP plan stipulate that we adhere to Good Manufacturing Practices, Good Sanitation Practices, Good Warehousing Practices and other best practices to ensure our products are manufactured, stored and distributed safely.
Ministry of Health - Trinidad and Tobago
Public Health
We are certified under the Public Health Ordinance Ch.12 No.4. requiring Public Health Inspectors to inspect our food premises to ensure our products are safe for sale to the general public.
Food Badges
Employees who come into direct contact with our products at Heat 'n Eat are issued a food badge , obtained through the Ministry of Health. These badges are clearly displayed at our plant.
Veterinary Public Health
Our plant and products are routinely inspected by officials from The Veterinary Public Health Unit of the Ministry of Health. They confirm that our products meet the standard of fitness for human consumption, processed under suitable sanitary conditions and stored in a cold storage at the stipulated temperatures to maintain food safety.
Temperature Control
Working with food requires high attention to proper temperature controls and maintenance.
Cooked Products
Before leaving the cooking line, the internal temperature of our products are measured to ensure attainment of food safe range of 75-85 degrees Celsius.
Frozen Finished Products
Frozen finished products are stored at a less than -15 degrees Celsius. Our freezers are monitored regularly, at least hourly, to ensure this temperature is maintained and trigger any emergency actions should the temperature drop even slightly.
Cold Chain Management
To ensure you get the best quality, we ensure that the product’s Cold Chain is managed and maintained. All frozen products remain frozen until they are delivered to our customer and eventually to you, achieved this by transporting frozen products in temperature-controlled refrigerated trucks. At the stores, our merchandisers are equipped with thermometers to perform in-store checks confirming that products are kept below 0 degrees Celsius until a consumer purchase is made.
Sanitation
Sanitation is a critical step in creating and preserving a food safe environment.
Personnel, Premises, Products
Our employees are held to the highest standards of hygiene and are routinely monitored by Quality Control personnel. The premises, equipment and utensils are sanitised at least twice per day using a detailed standard operating procedure. Microbiological testing is routinely carried out on our products.
Microbiological Testing
Microbiological testing is performed to ensure that the sanitation processes are consistently effective.