Food Safety Network: Is ISO 22000 relevant for an independant restaurant? - Food Safety Network

Jump to content

New user? Register Now!

Help

logo bottom image

IFSQN News & Offers:

Jan 08 2012 04:43 PM IFSQN Website Statistics 2011
Oct 05 2011 06:09 PM IFSQN Website Statistics Q1-Q3 2011
Aug 16 2011 07:31 PM Issue 6 BRC Food Safety Management System Template

Page 1 of 1

You cannot start a new topic
You cannot reply to this topic

Is ISO 22000 relevant for an independant restaurant? Rate Topic:

#1 vassilios

Active User

Group: Active User
Posts: 1
Joined: 28-June 08
Canada
Thanked: 0 times

Posted 29 June 2008 - 07:33 PM

Hi I am Vassilios from Montreal Canada, where I own a family restaurant. I also do catering . Now my question is I looking to implement ISO 22000 is it a viable option and if there is any iso books dedicated to restaurants.

#2 Simon

Fellow - FIFSQN

Group: Admin
Posts: 8,072
Joined: 06-December 02
Gender:Male
Location:Manchester
Interests:Life, Family, Work, Sport, The Internet, Food, Sleeping and lot's of other things...
United Kingdom
Thanked: 166 times

Posted 30 June 2008 - 07:33 AM

vassilios, on Jun 29 2008, 08:33 PM, said:

Hi Vassilios, There was some related discussion here recently: ISO 22000 in a mall

Do you have any food safety systems in place at the moment? HACCP?

Regards,
Simon

Need food safety advice?
Relax, you’ve come to the right place…

IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice form the experts on food safety management systems and a wide range of food safety topics.

Join IFSQN today, You'll be glad that you did.

Helpful Information >>>

Register Here >>>

#3 Penard

Member - MIFSQN

Group: Member (MIFSQN)
Posts: 148
Joined: 06-June 07
Gender:Male
Location:France
France
Thanked: 0 times

Posted 30 June 2008 - 11:08 AM

Hello Vassilius,

For me it's more useful having a certification 'according to Haccp rules' or sthg like that than implementing 22000 in a restaurant. Perhaps you already have this kind 'certification', but I agree with Simon in one of his previous mails, involvment in 22K represents a lot of money first compared with the return on investment in a restaurant,

Emmanuel.

#4 Charles Chew

Fellow - FIFSQN

Group: Fellow (FIFSQN)
Posts: 1,141
Joined: 15-October 03
Gender:Male
Location:Malaysia
Interests:Reading, Financial Investments, Fishing, Mentoring, Good Foods, Movies and learning any thing new
Malaysia
Thanked: 25 times

Posted 01 July 2008 - 08:51 AM

Base on my previous experiences, whether you are going for the Codex-HACCP or ISO 22000:2005, organization and operation size is irrelevant.

Again, whichever way you wish to go, the catering HACCP Plan will come into effects supported by the appropriate PRPs as guided by CAC-RCP 1-1969 or ISO 22000 Standard requirements including the appropriate verification activities which should be simple to establish and implement.

Clearly, you may have a menu strategy of up to 100 items, the HACCP Plan remains the same. Personally, I would go for ISO 22000 as part of a business investment.

Regards
Charles Chew

Cheers,
Charles Chew
www.naturalmajor.com

#5 Simon

Fellow - FIFSQN

Group: Admin
Posts: 8,072
Joined: 06-December 02
Gender:Male
Location:Manchester
Interests:Life, Family, Work, Sport, The Internet, Food, Sleeping and lot's of other things...
United Kingdom
Thanked: 166 times

Posted 02 July 2008 - 08:00 AM

Vassilios, Have the comments helped you make a decision on what action your are going to take?

Regards,
Simon

Helpful Information >>>

Register Here >>>

#6 althene

Associate - AIFSQN

Group: Associate (AIFSQN)
Posts: 32
Joined: 21-April 08
Gender:Female
Location:philippines
Philippines
Thanked: 1 times

Posted 24 July 2008 - 10:33 AM

i agree with charles on iso22000 being a good investment. considering the nature of your business which is a restaurant, you would attract corporations into dining at your own establishment specifically the ones which are ISO certified as well.

I've worked in a hotel before and tendency of the big companies is they make reservations as a group and only have company events at restaurants and hotels that are certified as well for them to be assured of their employee's safety.

Then again, if you already have HACCP, as long as you're regularly reviewing and verifying your controls, you could still assure the safety of the food you are serving.

hope this helps.