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What should be the prerequisite programs for catering?

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Ali Saral

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Posted 17 September 2015 - 08:00 AM

Hi all,

 

What should be the prerequisite programs for catering?

 

Thanks

Ali Saral



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Posted 17 September 2015 - 08:21 AM

Hello Ali, welcome to the IFSQN.

 

Can I advise you to take a look at this fantastic resource.

 

Safer Food Better Business for Caterers

 

You can download this guide.

 

Once you have reviewed the documents please feel free to ask specific questions.

 

Regards,
Simon


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Ali Saral

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Posted 17 September 2015 - 08:41 AM

 

Hi all,

 

What should be the prerequisite programs for catering?

 

Thanks

Ali Saral

 

Thank you for your interest...

I am preparing for the ISO/TS 22003 guidelines. How do I define the prerequisite program (category-specific)

 

Ali Saral



Charles.C

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Posted 17 September 2015 - 11:27 AM

 

Thank you for your interest...

I am preparing for the ISO/TS 22003 guidelines. How do I define the prerequisite program (category-specific)

 

Ali Saral

 

Hi Ali,

 

i don't quite understand yr post.

ISO 22003 - Food safety management systems -- Requirements for bodies providing audit and certification of food safety management systems

Catering ??

 

Or did you mean iso 22002-2 ?


Kind Regards,

 

Charles.C


Ali Saral

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Posted 17 September 2015 - 12:09 PM

Hi Ali,

 

i don't quite understand yr post.

ISO 22003 - Food safety management systems -- Requirements for bodies providing audit and certification of food safety management systems

Catering ??

 

Or did you mean iso 22002-2 ?

ISO 22003 - Food safety management systems -- Requirements for bodies providing audit and certification of food safety management systems...



Charles.C

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Posted 17 September 2015 - 12:45 PM

Hi Ali,

 

thks for response.

 

I don't quite understand how iso 22003 relates to the OP but never mind.

 

i have attached a checklist for iso 22003. Maybe of some help.

 

Attached File  iso 22003 checklist.doc   332KB   144 downloads

 

PS - One answer to the OP is iso 22002-2


Kind Regards,

 

Charles.C


Ali Saral

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Posted 17 September 2015 - 04:19 PM

22003 standard was revised ( 2013-12-15) certification companies should prepare the document as additional. I ask for help in catering category. thanks for response...

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Posted 18 September 2015 - 12:10 AM

Hi Ali,

 

Attached File  Catering - Prerequisite Programs.pdf   43.43KB   223 downloads

 

Of course, any list of "PRPs" is subjective, eg 4.11, 4.12, 5.3 are particularly unusual for me. Some of the others are, IMO, "over-zealous"

 

The list "spells out"  how the original concept of PRP as mainly limited to system-wide functions has now expanded to overlap the entire process as well.. A debatable progression.

 

One surprising omission to me is Food Defence / Security.


Kind Regards,

 

Charles.C


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Ali Saral

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Posted 19 September 2015 - 01:44 PM

Hi Ali,

 

attachicon.gifCatering - Prerequisite Programs.pdf

 

Of course, any list of "PRPs" is subjective, eg 4.11, 4.12, 5.3 are particularly unusual for me. Some of the others are, IMO, "over-zealous"

 

The list "spells out"  how the original concept of PRP as mainly limited to system-wide functions has now expanded to overlap the entire process as well.. A debatable progression.

 

One surprising omission to me is Food Defence / Security.

Hi Charles,

 

I ask for help in C - Food Manufacturing Processing of perishable animal products / Production of animal products including fish and seafood, meat, eggs, dairy and fish products category. 

 

 

Kind Regards,
Ali Saral


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Posted 20 September 2015 - 01:33 AM

Hi Ali,

 

This iso list may assist with  Prerequisites in Food Manufacturing –

 

Attached File  iso22002-1 (Pt1 - Contents list - Food Manufacturing).pdf   115.38KB   83 downloads

 

I’m not a user myself but, if I understand correctly, the SQF’s pre-arranged system also looks convenient/quotable for yr purposes. SQF have produced a generic list of  PRPs appropriate to a wide variety of product categories (including most of those in yr list) within their Module 11.

Module 11 specifically covers the Good Manufacturing Practices requirements for the processing of perishable animal products, and production of bio-chemicals. It can also be used for the food categories listed below.

 

For example –

 

Applicable food sector categories (FSCs) for (PRPs listed in) Guidance Module 11 (Pg6) are:

 

  FSC8: Processing of manufactured meats and poultry

  FSC9: Seafood processing (include 9A, 9B, 9C)

  FSC10: Dairy processing

  FSC11: Honey processing

  FSC12: Egg processing

  FSC13: Bakery and snack food processing

  FSC14: Fruit and vegetable processing

  FSC15: Canning, pasteurization, UHT and aseptic operations (includes 15A, 15B)

  FSC16: Ice drink and beverage processing

  FSC17: Confectionery manufacturing

  FSC18: Preserved foods manufacture

  FSC19: Food ingredient manufacture

  FSC20: Recipe meals manufacture

  FSC21: Oils, fats and the manufacture of fat-based spreads

  FSC22: Processing of cereals, grains, and nuts

 

 

You will see the PRP-list in Module 11 has similarities to the list in iso 22002-1.

 

The above and various products whose PRPs are separately organized are also listed in Pgs 7-8 of Guidance Module 11

 

Attached File  SQF Module-11-Guidance-7.2.pdf   813.24KB   96 downloads

Attached File  SQF-7.2,Code,July 2014 - SQF-Code_Ed-7.2-July.pdf   2.06MB   73 downloads

 


Kind Regards,

 

Charles.C




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