Restaurants, kitchens and food makers in Mexico
Free NOM-251-SSA1-2009 checklist for restaurants and food makers in Mexico: temperatures, pest control, cleaning, training and the records to keep.
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How it works
What you get
The check is free. The paperwork after it is drafted at the Expediente STPS door.
Modeled on: NOM-251-SSA1-2009 (DOF 01/03/2010)
From public data
is how hot food served hot must be held; food served cold must stay at 7 °C or less
Source: NOM-251-SSA1-2009, numeral 7.3.3, Diario Oficial de la Federación
Draft your STPS safety file: fire-risk class and emergency plan (NOM-002), safety commission (NOM-019), safety lead (NOM-030). Free to read.
Questions
Every person or company in Mexico that processes food, beverages or food supplements. Chapter 5 applies to all of them. Businesses that serve food or drinks must also meet chapter 7, and factories must keep the records listed in its table 2.
Food served hot must be kept above 60 °C and food served cold at 7 °C or less. Fridges must run at 7 °C at most. Fish and whole cuts of beef must be cooked to at least 63 °C.
Each establishment needs a system or plan to control pests, and if a contractor does it, a certificate or constancia of each service. Everyone working in production or preparation must be trained at least once a year.
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Answer it and ePlan opens the Expediente STPS door with your answer filled in.