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The mandatory procedures, documents and records of HACCP in Catering


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#1 Aidy

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Posted 02 December 2009 - 01:10 PM

What are the mandatory procedures, documents and records of HACCP in Catering?and how many them?
(What are the minimum requirements for application of HACCP in catering or food services)? Thank you


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#2 Charles.C

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Posted 03 December 2009 - 06:40 AM

Dear Aidy,

Mandatory for who / what standard etc ?

My first general suggestion is to search here for "+retail(space)+HACCP" or "+catering(space)+haccp" (excluding my inverted commas). You will probably be pleasantly surprised.

Rgds / Charles.C


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Kind Regards,

 

Charles.C


#3 Aidy

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Posted 03 December 2009 - 09:07 AM

Dear Aidy,

Mandatory for who / what standard etc ?

My first general suggestion is to search here for "+retail(space)+HACCP" or "+catering(space)+haccp" (excluding my inverted commas). You will probably be pleasantly surprised.

Rgds / Charles.C



Thank you Mr Charles,

I want to apply HACCP System in (Kitchen that deliver meals) But I don`t know how many procedures, documents and records that HACCP System requires and what are these required documents (That if external auditor doesn`t find one of them, he will not give my kitchen the HACCP Certificate).
(For example ISO 22000 require 6 documented procedures and about 28 recods).
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#4 OZLEM ACIR

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Posted 03 December 2009 - 01:19 PM

Dear Aidy,

In catering sector in HACCP mandatory procedures are given below:

1) Current procedures list
2) Document control procedure
3) Recording control procedure
4) Human Resorces Policy Procedure
5) Communication Procedure
6) Trainig Procedure
7) Customer relationship procedure
8) Calibration methods peocedure
9) Food safety verification and confirmation procedure
10)Purchasing procedure
11)İternal inspection Procedure
12)nonconformity control Procedure
13)Corrective Action Procedure
14)Preventive Action Procedure

See you....:)


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#5 Tony-C

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Posted 10 December 2009 - 04:35 AM

(For example ISO 22000 require 6 documented procedures and about 28 recods).


Hi Aidy

ISO 22000 states that an organisation requires the documents necessary to ensure the effective development, implementation and updating of the food safety management system.

There are specific references in the standard where it prescribes that the food safety management system will need to have documents. The following is a list of the documents required:

1Food Safety Policy

2Food Safety Objectives

3Identification and Control of Outsourced Processes

4Document control

5Record control

6Documents that specify how prerequisite programme activities are managed

7Information required to conduct the hazard analysis

8Descriptions of raw materials to the extent needed to conduct the hazard analysis

9Descriptions of Ingredients to the extent needed to conduct the hazard analysis

10Descriptions of product-contact materials to the extent needed to conduct the hazard analysis

11The characteristics of end products

12Descriptions of the intended use to the extent needed to conduct the hazard analysis

13Descriptions of the reasonably expected handling of the end product to the extent needed to conduct the hazard analysis

14Descriptions of any possible unintended but reasonably expected mishandling and misuse of the end product to the extent needed to conduct the hazard analysis

15Descriptions of the methodology and parameters used for the categorization of control measures as belonging to the HACCP plan or Operational prerequisite programmes

16The food safety hazard or hazards to be controlled by each operational prerequisite programme

17The food safety hazard or hazards to be controlled by each operational prerequisite programme

18The control measures used by each operational prerequisite programme

19The monitoring procedures used in each operational prerequisite programme

20The corrections and corrective actions for each operational prerequisite programme

21The responsibilities and authorities for each operational prerequisite programme

22Records for each operational prerequisite programme

23The HACCP plan and identified critical control points (CCPs)

24The food safety hazards to be controlled at each critical control point

25The control measures used at each critical control point

26The monitoring procedures used at each critical control point

27The critical limits applied at each critical control point

28The rationale for the chosen critical limits

29The corrections and corrective action to be taken if critical limits are exceeded for each critical control point

30The responsibilities and authorities for each aspect of the critical control point

31Critical control point monitoring records

32Procedures for the handling of potentially unsafe products, including the controls, methods and authorization levels.

33Procedures for withdrawing products including notification to relevant interested parties, handling of withdrawn products as well as affected products in stock and the sequence of actions to be taken.

34Procedure for Corrections including the identification and assessment of affected end products

35Records of the review of corrections carried out

36Procedure for Corrective Action that specifies the appropriate actions to identify and eliminate the cause of detected nonconformities, to prevent recurrence, and to bring the process or system back into control after nonconformity is encountered.

37The corrective action procedure must include a review of non-conformances including customer complaints

38The corrective action procedure must include a review of trends in monitoring results that may indicate development towards loss of control

39The corrective action procedure must include a review to determine the causes of non-conformances

40The corrective action procedure must include an evaluation of the need for action to ensure that nonconformities do not recur

41The corrective action procedure must include a how the actions needed are determined

42The corrective action procedure must include a how the actions needed are implemented

43Records of corrective actions

44Records of the review of corrective actions taken to ensure that they are effective

45Procedure for Internal Auditing including responsibilities and requirements for planning and conducting audits, for reporting results and maintaining records.

46Internal Audit records

47External documents relevant for the food safety activities including statutory, regulatory and customer requirements.



The extent of documentation will differ from one organization to another depending on the size and complexity of the operation and the competence of personnel.



Kind regards,

Tony :smile:

Edited by Tony-C, 10 December 2009 - 04:36 AM.

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