[foodsafetyboy]

Dear all,

Good day, I have worked as a food safety officer in a food manufacturing industry for more than 4years. Now I have found an opportunity to work in a Hotel as a hygiene officer.
My question is:

Is the HACCP approach and implementation in a hotel different from that of the manufacturing plant?
If you can give me tips or added info that would surely be appreciated.


Kind regards,

Food safety boy

[JAKMQA]

There are slight differences but overall, the same requirements are still there.

You still need to monitor your suppliers, ensure high risk ingredients are controlled, ensure storage is controlled, personal hygiene is adhered to throughout the entire storage, preparation, cooking, etc. Use different colour boards for your red meats, chicken, vegtables, seafood, etc. Practice personal hygiene. Ensure all staff are well trained.

It depends on which country you are from to what minimal standards you must adhere to.

Granted in Australia, the law is more stringent on Food Manufacturers than the Hospitality Industry, but this is slowly starting to change (very slowly. Snails are moving forward at a quicker pace). Australian Hospitality is more about completing CCP records than having a comprehensive Food Safety & Food Quality Management System in place.

Check with your local council to what the minimal standards would be.

[Charles.C]

foodsafetyboy, on 01 February 2012 - 09:07 AM, said:

Dear all,

Good day, I have worked as a food safety officer in a food manufacturing industry for more than 4years. Now I have found an opportunity to work in a Hotel as a hygiene officer.
My question is:

Is the HACCP approach and implementation in a hotel different from that of the manufacturing plant?
If you can give me tips or added info that would surely be appreciated.


Kind regards,

Food safety boy

Dear FSB,

It depends on what you were/will be doing i guess but, from looking at threads on this forum, one possible difference seems to be that hotels are often more involved with large-scale, multiple food type variations, eg of the "foodservice" variety. This may have (more complex) implications regarding HACCP.

Rgds / Charles.C

[Gunes Alkim YEGIN]

foodsafetyboy, on 01 February 2012 - 09:07 AM, said:

Dear all,

Good day, I have worked as a food safety officer in a food manufacturing industry for more than 4years. Now I have found an opportunity to work in a Hotel as a hygiene officer.
My question is:

Is the HACCP approach and implementation in a hotel different from that of the manufacturing plant?
If you can give me tips or added info that would surely be appreciated.


Kind regards,

Food safety boy

Hello, same principles should be applied but can you ask more specifically I have been working in hospitality since 2003 what is the question mark in your mind?

[GMO]

IME, the canteen in a ready meal factory is a far scarier place than the production facilities in terms of level of training, supervision, facilities and controls. Far more likely to cause a food poisoning outbreak than a food production facility. The only thing is when a food manufacturer gets it wrong, it makes the press and it affects 1000's or more. When a hotel / canteen or restaurant get it wrong, it's a smaller number of annoyed people.

I've also found knowledge and understanding of HACCP to be exceptionally poor in the catering industry.

Personally as a result, I'd steer clear of this kind of role because I think it would be a huge uphill battle but it might be different in the company you're looking at.

[foodsafetyboy]

Thank you guys for the wonderful insights. I will be joining the hotel industry on the 4th of March as I still need to render my month notice with my current company.
Can anybody please share across any text / document I can go through regarding the hotel industry? Though some of the HACCP principles in the manufacturing industry is not that far from the hotel industry, I think it would be very helpful for me if I can read some article regarding hotel industries.

Kind regards,
FSB

[Charles.C]

foodsafetyboy, on 03 February 2012 - 08:40 AM, said:

Thank you guys for the wonderful insights. I will be joining the hotel industry on the 4th of March as I still need to render my month notice with my current company.
Can anybody please share across any text / document I can go through regarding the hotel industry? Though some of the HACCP principles in the manufacturing industry is not that far from the hotel industry, I think it would be very helpful for me if I can read some article regarding hotel industries.

Kind regards,
FSB

Dear FSBoy,

I predict the level of HACCP you find will depend on the location/size/status of the establishment. There are many threads on this forum under “hotel” or “catering”. The degree of technical sophistication with respect to FS/HACCP is suggested to vary considerably although all the systems obviously have a common objective.
A few representative links / attachments are given below –

http://www.ifsqn.com...dpost__p__26447

http://www.fda.gov/F...ors/default.htm

http://www.food.gov....safecateringni/

 Food safety systems in hotels compared with HACCP.pdf (94.92K)
Number of downloads: 34

 HACCP_Hotel_Catering.pdf (296.74K)
Number of downloads: 23

Rgds / Charles.C

[ads78]

Try getting the safer food better business pack. Basically an all in one mini QMS with associated documents for recording. I believe local authorities supply them for free