Food Safety Related to Vegan

1. Understanding Vegan Food Production

Vegan food production involves the manufacturing of plant-based food products that do not
contain any animal-derived ingredients. It is crucial to understand the unique challenges
associated with vegan food production, such as the risk of microbial contamination from raw
plant materials. By implementing strict food safety protocols, including proper sanitation,
ingredient sourcing, and allergen control, we can ensure the production of safe and
wholesome vegan foods.
2. Hygiene and Sanitation Practices
Maintaining impeccable hygiene and sanitation practices is paramount in vegan food
production. Regular cleaning and sanitization of equipment, surfaces, and utensils help
prevent the growth and spread of harmful bacteria. Adequate training of staff on proper
hygiene practices, such as handwashing and personal protective equipment (PPE) usage, is
essential. By adhering to stringent hygiene protocols, we can minimize the risk of foodborne
illnesses in vegan food production.
3. General requirements:
(1) It is prohibited for any individual to engage in the manufacturing, packaging, selling,
offering for sale, marketing, distribution, or importation of food labeled as vegan unless they
adhere to the regulations outlined herein.
(2) Food items designated as vegan must not undergo animal testing for any purpose,
including safety assessments unless mandated by a Regulatory Authority.
(3) All packaging materials utilized for vegan foods must meet the specifications detailed in
the packaging regulations.
(4) The Food Business Operator is responsible for ensuring that every stage of production,
processing, and distribution is structured to implement necessary precautions following
Good Manufacturing Practices. This is done to prevent the inadvertent presence of non-
vegan substances.
(5) In cases where the same production line is shared with non-vegan products or
ingredients, thorough cleaning or equivalent measures following Good Manufacturing
Practices must be undertaken before the production of vegan products begins. This process
should extend to all associated machinery, equipment, utensils, and surfaces.
(6) Before the preparation, production, or packaging of vegan products, the Food Business
Operator must take appropriate precautions in line with Good Manufacturing Practices.
(7) Traceability must be established up to the manufacturer level, and the Food Business
Operator is required to comply with any additional requirements specified by the Food
Authority to uphold the vegan integrity of foods, food ingredients, or products over time.
(8) Every vegan food or ingredient must adhere to the relevant provisions applicable under
the Act, rules, and regulations.

4. Labelling and Presentation Guidelines:

(1) Sellers of vegan food, whether exclusively or as part of their retail offerings, must arrange and
showcase such food in a manner that sets it apart from non-vegan food.

(2) Once approved, every package of vegan foods should bear the designated logo outlined below:

(3) Along with the stipulated conditions, all vegan foods must adhere to the packaging and labeling
requirements specified in the Food Safety and Standards (Labelling and Display) Regulations of 2020,
excluding clause (b) of sub-regulation (4) of regulation 5.
 5. 5. Adherence to Vegan Food Standards:

(1) The Food Business Operator is required to submit an application to the relevant licensing
authority, providing all essential details in a format determined by the Food Authority.

(2) The Food Authority has the authority to establish guidelines for the approval of the vegan logo.

(3) Importation of vegan food products is only permissible with a certificate issued by recognized
authorities in the exporting countries, adhering to the specified format accepted by the Authority.

6. Training and Education

Providing comprehensive training and education to all personnel involved in vegan food production is
critical for maintaining optimal food safety. Training should cover topics such as hygiene practices,
allergen management, equipment maintenance, and quality control procedures. By investing in
continuous education and skill development, we can ensure that all staff members are equipped with
the knowledge and expertise necessary to uphold the highest standards of food safety.

Issues and Challenges related to Food Safety in Vegan.

The following are the primary food safety concerns for producers of plant-based alternatives,
along with the applicable control measures:

 Microbial growth: Milk alternative products have near-neutral pH and moisture

content and high protein, making them prone to microbial growth. Extrusion
treatment is one of the critical control points that promotes the safety and shelf life of
the product.
 Cross-contamination from animal ingredients to plant-based foods: Vegan
producers must examine this issue throughout their entire supply chain. This danger is
significant in vegan food processing, particularly in facilities that handle animal-
derived allergenic substances such as milk, gluten, and eggs. The existence of
undisclosed animal allergies in vegan-labeled products can cause major health
consequences, costly recalls, and irreparable reputational harm.
 Off flavors in formulations: As plant materials are processed, off flavors can
develop (for example, grassy and beany flavors from soybeans or bitter and astringent
flavors from saponins and isoflavones). The formulation is required to cover up or
lessen the intensity of these unpleasant flavors.
 Shelf life for alternative proteins: To determine the expiration dates and guarantee
the safety of novel plant-based products, studies on formulation, reformulation, shelf
life research, and process validation may be required.
 Presence of contaminants: Plant-based components and soy isolate frequently
contain heavy metals, herbicides, and hexane; testing must establish their safety.

I recently went to a unique place called “GO NATIVE”, a vegan and vegetarian restaurant renowned
for its creative plant-based menu. So, to explore the specifics of food safety in the context of vegan
cooking, I got the chance to have a long conversation with the head chef Mr. Harikrishna Vengassery.
I asked a series of perceptive questions, where I tried to understand the procedures and guidelines
used to guarantee the purity and safety of vegan dishes at this restaurant.
This case study explores the relationship between creative cooking and food safety awareness,
highlighting a vegetarian and vegan restaurant's dedication to providing not only delicious but also
safe dining experiences.

1. What safety steps and protocols does your vegan restaurant use for handling ingredients and
preparing dishes?
 Ensures the segregation of cooked and uncooked food.
 Vegan food is prepared separately and utensils are sterilized in hot water. Although some
common vegetables are chopped together.
 The commitment to using no artificial or highly processed foods in the culinary processes.
 Cleaning of the surface after every meal like breakfast, lunch, and Dinner, weekly deep
cleaning, and monthly pest control conducted four times, followed by a thorough cleaning
process.
 Record-keeping involves daily cleaning checklists and production lists.

2. How do you handle and monitor the storage and refrigeration of vegan ingredients to
prevent contamination and ensure freshness?
 Implements and maintains Critical control points including maintaining chiller temperatures
(0-5°C and -18 to -22°C), reheating gravy above 75°C, and implementing Fast in Fast out
(FIFO) for day-to-day usage.
 Usage of leftovers is rare. So storage is a maximum of 2 nights.
 No holding temperature as it’s not a buffet.
 Dishwashing is set at 85°C with regular maintenance.

3. Can you share insights into the sourcing process of your ingredients to ensure they meet
food safety standards for vegan foods?
 Sources organic groceries and vegetables from specific vendors, which deliver twice a month
for dry ingredients and vegetables every two days at all outlets.
 They maintain a centralized kitchen for processing gravies, which delivers gravies and curries
every day. Therefore, not a lot of storage is kept at that specific outlet.

4. How frequently do you conduct training sessions for your staff to ensure they are well-versed
in vegan food safety practices?
 Team training on recipe development and nightly cleaning schedule, Personal Hygiene, and
handling of food includes on-the-job sessions for food safety briefings.
 The in-charge manager oversees protocol adherence.

5. How do you address and manage potential allergen concerns, especially in relation to vegan
alternatives and substitutions?
 Allergens are addressed through customer responsibility; they ask about the basic
preferences of mushrooms in the recipes which are highly demographics and from past
 experiences. Even though in case of allergies mentioned to the waiter, the chef handles and
prepares accordingly, with specific attention.

6. Are there any certifications or third-party audits that your vegan restaurant undergoes to
verify compliance with food safety standards?
 No such certifications or audits.

7. How do you handle and monitor the storage and refrigeration of vegan ingredients to
prevent contamination and ensure freshness?

8. Can you describe the documentation and record-keeping processes in place to track and trace the
sourcing and handling of ingredients?

9. How do you stay informed about updates and changes in vegan food safety regulations, and how
do you implement these changes in your restaurant?

10. In the event of a food safety concern or incident, what procedures does your restaurant have in
place to address and rectify the situation?

1. Ensures the segregation of cooked and uncooked food with weekly deep cleaning and monthly
pest control conducted four times, followed by a thorough cleaning process.

2. Critical control points include maintaining chiller temperatures (0-5°C and -18 to -22°C), reheating
gravy above 75°C, implementing Fast in Fast out (FIFO) for day-to-day usage, and maintaining a
centralized kitchen for processing gravies. Dishwashing is set at 85°C with regular maintenance.

3. Sourcing organic groceries and vegetables from specific vendors, with deliveries twice a month for
dry ingredients and vegetables every two days at all outlets.

4. Team training on recipe development and a nightly cleaning schedule, including on-the-job
sessions for food safety briefings.

5. The in-charge manager oversees protocol adherence, and allergens are addressed through
customer responsibility, considering area demographics and past experiences. Chefs handle allergies,
with specific attention to mushroom intake.

6. Vegan food is prepared separately and sterilized in hot water.

7. Record-keeping involves daily cleaning checklists and production lists.

8. The commitment to using no artificial or highly processed foods in the culinary processes.