Hi all,
What should be the prerequisite programs for catering?
Thanks
Ali Saral
Posted 17 September 2015 - 08:00 AM
Hi all,
What should be the prerequisite programs for catering?
Thanks
Ali Saral
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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Posted 17 September 2015 - 08:41 AM
Hi all,
What should be the prerequisite programs for catering?
Thanks
Ali Saral
I am preparing for the ISO/TS 22003 guidelines. How do I define the prerequisite program (category-specific)
Ali Saral
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 systemsCatering ??
Or did you mean iso 22002-2 ?
Kind Regards,
Charles.C
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 systemsCatering ??
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...
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.
iso 22003 checklist.doc 332KB 144 downloads
PS - One answer to the OP is iso 22002-2
Kind Regards,
Charles.C
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...
Posted 18 September 2015 - 12:10 AM
Hi Ali,
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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Posted 19 September 2015 - 01:44 PM
Hi Ali,
Catering - 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.
Posted 20 September 2015 - 01:33 AM
Hi Ali,
This iso list may assist with Prerequisites in Food Manufacturing –
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
SQF Module-11-Guidance-7.2.pdf 813.24KB 96 downloads
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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