Quick summary (to be displayed at the counter)

Keep warm ≥ 60°C Outdoors ≤ 2 hours Refrigerator compartment (0–4°C): 24 hours Winter ≤ −18°C: ~1 month (best) Reheat once, core temperature ≥ 75°C

• Keep it warm when selling: ≥ 60°Cmaximum 4 hours.
• At room temperature (25–35°C): total ≤ 2 hours → over 2 hours do not put it back.
• Keep cool 0–4°C (Fried food, not yet dipped in sauce, left out for ≤2 hours): Use within 24 hours.
• Winter ≤ −18°C (raw/unprocessed goods): optimal 1 month To preserve the taste.
• Are not Refreeze thawed food.
• Warmup only once before selling the next day (reaching the target). ≥ 75°C (if you have a thermometer).

The "4 Right Principles"

the right temperature

• Keep it warm when selling: ≥ 60°C (heating lamp/tray, glass cabinet for keeping food warm).
• Keep cool: 0–4°C.
• Frozen: ≤ −18°C.

On time

• In the outdoor environment: ≤ 2 hours.
• Keep it warm when selling: recommended Rotation ≤ 4 hours/cycle.
• Store in a cool place after each shift: Use within 24 hours.

Correct packaging

• Airtight food containers (PP), zipper bags; liner with oil-absorbing paper to prevent condensation.
• Separate "fried - without sauce" from "raw" items.

Correct First-In, First-Out (FIFO) labeling

• Take note: Name – Date/Time – Person in Charge – Expiration Date.
• Use before old stock, do not mix batches.

Recommended time and temperature (as applied in Vietnam)

• Currently on sale (keep warm ≥ 60°C): Maximum 4 hours per session. To maintain quality.
• Room temperature 25–35°C: The total time spent standing outside must not exceed 2 hours. (including setup time, slow sales, etc.).
• Store at 0–4°C (for fried items, not yet dipped in sauce, left out for ≤2 hours and cool down quickly): 24 hours (Maximum 48 hours if cleaned, cooled, and packaged very well – but should be sold within 24 hours to maintain crispness).
• Freezing ≤ −18°C (raw/unprocessed): safer for longer, but One month is the benchmark for maintaining delicious quality..
• Thawing: Transfer to the refrigerator overnight or thaw under continuously running cool water; does not disintegrate at room temperature.; Do not refreeze..

End-of-Shift Procedure (SOP) – 7 Steps

1) Sort immediately

• Group ASkewers that have been dipped in sauce/left out for more than 2 hours → remove.
• Group BSkewers that have been fried but not yet dipped in sauce should be kept at room temperature for ≤ 2 hours.
• Group CFresh/frozen goods must be in their original packaging.

2) Rapid cooling (Group B)

• Spread a single layer on a well-ventilated rack, fan gently for 10–20 minutes; then place absorbent paper underneath.
• Objective: descend quickly < 21°C, then store at 0–4°C.

3) Packaging

• PP boxes with airtight lids/zipper bags; separated by type (fish balls, shrimp balls, beef balls, etc.).
• Avoid overtightening, which could damage the surface.

4) Labeling – cold storage

• Record all the information and set aside a separate area for "cooked food to be kept."
• Do not store in the same compartment as raw ingredients that are not properly packaged.

5) Processing frying oil

• Filter out sediment using a mesh/filter paper every 4–6 hours; change the oil according to load (usually every 2–3 days).
• Oil with strong odor/dark color/lots of foam → Replace immediately.

6) Cleaning the equipment

• Warm trays, tongs, racks, thermometers, countertops → wash – disinfect – dry.
• Wipe the refrigerator dry to minimize condensation.

7) Record keeping

• Inventory levels by type; storage time; person in charge.

Next-day resale process

• Sensory evaluation: smell, surface, color, dryness. Any unusual signs → type.
• Reheat/fry only once.:
  • Fried 160–170°C in 1–2 minutes To make it crispy again.
  • Air fryer 170–180°C in 3–5 minutes, shaking midway.
  • Have a thermometer: check. Center temperature ≥ 75°C.
• Do not mix with the freshly fried batch in the same display tray; keep the "quick sale" tray separate.
• If there's still some left at the end of the day.: switch to a prepared dish (fried rice/noodles, spicy cheese sauce, hot pot, etc.) or remove If it exceeds 24 hours/poor quality.

Signs that need to be eliminated immediately.

• Unusual sour/rotten/burnt odor; slimy surface, strange leakage of liquid.
• The color darkened unnaturally; the box had a lot of condensation.
• The specified time and temperature were not met.

Equipment and supplies that should be included

• 50–90L refrigerated display case (kiosk) or insulated container + gel ice packs (cart).
• Heart-penetrating thermometer and refrigerator thermometer.
• Heat-resistant PP box, zipper bag, date label.
• A ventilated rack, oil-absorbing paper, and separate tongs for raw and cooked food.
• Oil filter mesh/paper, food-safe cleaning solution.

Common mistakes & how to avoid them

• Put away items that have been left out in the refrigerator for more than 2 hours.Absolutely avoid this.
• Pack while it's still hot.This causes condensation, leading to premature failure. Cool it down quickly before sealing.
• Mix the old batch with the new batch.: Loss of FIFO (First Intake) makes control difficult.
• Dip in the sauce and refrigerate.: Prone to cross-contamination, quality degrades rapidly.
• Thaw at room temperatureHazard zone 5–60°C → increased risk.

Tips to reduce waste and maintain quality

• Fry in small batches – rotate quickly according to sales speed.
• Estimate demand by time of day (rush day, lunchtime, evening).
• Separate the product into small "demo trays" so customers can see that the goods are always fresh.
• Plan to thaw only enough for the day's use, avoiding excess.
• Upsell suggestion at the end of the shift: mixed skewer combo, with added cheese sauce/special sauce.

Sample labels (handwritten/stickers)

PRODUCT: ______________________ DATE/TIME: ____/____/____ __:__ PERSON IN CHARGE: _____________ STORAGE: 0–4°C | −18°C RECOMMENDED SHELF LIFE: 24 hours (cool) | 1 month (winter) NOTES: _______________________

Quick questions - concise answers

• After dipping the food in sauce, can it be stored and sold the next day? Not recommended → should be discarded at the end of the day.
• Can I fry something in advance, store it in the refrigerator, and then reheat it the next day? Yes, if cooled quickly – sealed – 0–4°C – reheated once in 24 hours.
• What's the fastest and safest way to defrost food? Refrigerate overnight for best results; it needs to be fast: the cool water should be running continuously.
• How long can sauce be kept separate? According to the manufacturer's expiration date; always keep tightly closed, use a separate spoon, and do not dip directly into the jar.

Conclusion

Adhere to the milestone. Temperature – Time – Packaging – Labeling This will help ensure food safety, maintain crispness and flavor, and significantly reduce spoilage.