5 replies to this topic

[Mrs. Mwamuye]

I am implementing HACCP in a 5* hotel and I am a bit stuck at the product description. Do I take the Menu Item (Say Pork chops) and develop the product description that way? If yes (we are talking hundreds of Menu Items,

 

How do I go about it?, what should I include?

 

is it the preparation methods, temperatures at each point, holding requirements, ...that is above the labelling and consumer use requirements? 

 

I am not a hotelier, I am just a food safety consultant

 

Regards

[jel]

as you well say, if you make a description of each product, you never end up; so the best option is to divide your products into two: products that require thermal processing, and those that do not require thermal processing. This is a classification that FDA is developing in place of his old classification of potentially hazardous foods. In the case of raw materials, also you should use ratings to avoid having to describe all that you could use.

[Aliyu Angara]

@Mwamuye. I feel your pulse. End product description for a food service industry like the hotel can be pretty challenging. However, the way around it is simply to group menus or products into ''End Product Categories'' that present largely similar characteristics. For instance, you could describe products as follows:

1. Cooked food, served hot(consisting of - starch, seafood, meat, poultry, vegetable, etc.)

2. Cooked food, served cold, e.g, mixed salads, salmon terrine, cold chicken pieces, vegetable salads, egg salad

3. Raw food, prepared and served cold and raw, e.g- Oysters, Beef carpaccio, lettuce, fruit salad, fruit platter, etc.

 

This way, you are able to cover more than 95% of menus available in the hotel as opposed to taking individual dishes or menus. Hope this helps

[Charles.C]

Hi Mrs Mwamuye,

 

Classic refs/links -

 

 FDA haccp manual food service and retail establishments.pdf   555.5KB   116 downloads

 

http://www.fda.gov/F.../ucm2006810.htm

 

Good Luck !

 

PS - Welcome to the Forum !

PPS - there are various threads on this forum relating to the grouping options/methods, try searching with "foodservice"

[Benzii]

thank you Mrs Mwamuye,

 

I have recently faced this challenge with assisting a small catering company to set up their HACCP Plan.

IFSQN team. please notify me if Catering HACCP Plan would be quite different from the challenges faced by Mrs. Mwamuye in Hotel Catering?

 

thanks, Benzii

[Charles.C]

thank you Mrs Mwamuye,

 

I have recently faced this challenge with assisting a small catering company to set up their HACCP Plan.

IFSQN team. please notify me if Catering HACCP Plan would be quite different from the challenges faced by Mrs. Mwamuye in Hotel Catering?

 

thanks, Benzii

 

Hi Benzii,

 

The answer depends on yr specific processes and possibly the audit intentions (eg which Standard) but quite likely yes.

 

Also see this post -

 

http://www.ifsqn.com...indpost&p=96547