Jump to content

  • Quick Navigation
Photo

BRC and canteen on site

Share this

  • You cannot start a new topic
  • Please log in to reply
3 replies to this topic
- - - - -

agnes

    Grade - MIFSQN

  • IFSQN Member
  • 52 posts
  • 76 thanks
10
Good

  • United Kingdom
    United Kingdom
  • Gender:Female

Posted 04 January 2017 - 03:25 PM

Hello and Happy New Year to everyone.

 

I have tried searching for the answer in the forum for my question and was unable to find any answers.

 

Our company had on site full time cook and canteen from 3rd party company. As they were our suppliers I use to once a year do internal audit and micro swabs.

As from January my company decided to employee this person and take over the whole canteen. In my head I had a red lamp flashing saying we need to do something but I don’t know what?!

I have read BRC and there is a mention that we have to make sure the food is safe to eat- well- very generic. Is there anything else we need to do to make sure we cover BRC?

 

Any help is welcome.


Agnes

Dood

    Grade - Active

  • IFSQN Associate
  • 23 posts
  • 8 thanks
0
Neutral

  • United Kingdom
    United Kingdom

Posted 05 January 2017 - 12:40 PM

I am no where near a specialist in this area, but if you now have full control over the facilities you will need to ensure that the food they serve to your staff is safe as you mention. However the BRC is not going to direct you in much more then that as the canteen is a staff facility not part of your production process.

 

My first plan of action would be to ensure that there is some form of a HACCP in place and the level of training of the cook, secondly I would would looking to one of the catering food safety schemes, SFBB would be my first choice, it's pretty comprehensive and should be easily manageable. 

You must also ensure that register the facility with your local authority, they will arrange an inspection and you'll get your scores on the doors rating.

I am sure there are more things to do, but this should be enough to get you started, your local authority can help to make sure you comply prior to your visit, squeeze information out of them.



Leila Burin

    Grade - MIFSQN

  • IFSQN Member
  • 154 posts
  • 45 thanks
20
Excellent

  • Spain
    Spain

Posted 05 January 2017 - 02:22 PM

Hello, check the Interpretation Guide:

4.8.10
Where catering facilities are provided on the premises, they shall be suitably controlled to prevent contamination of products (e.g. as a source of food poisoning or introduction of allergenic material to the site).
Interpretation Catering facilities
Where the company provides a canteen or other food service (including food vending services) for members of staff, the kitchens and cold-storage areas need to be suitably controlled to prevent the contamination of products (e.g. by microbiological or allergen contamination).
It would be expected that, where catering facilities are provided, a study based on HACCP principles will have been carried out and the risks identified will be effectively controlled. In particular, staff hygiene standards, cleaning, cross-contamination between raw and cooked foods, and storage conditions should be managed effectively. At the BRC audit there will be a basic inspection of the kitchen facilities. Catering facilities should be part of the site’s own internal audit or hygiene inspection programme.
In some operations (e.g. sites manufacturing a product with an allergen claim), specific allergens present a particular risk. These sites should specify any relevant company policies to confectionery- vending suppliers and catering facilities (e.g. a ‘no nut policy’ on the site due to the manufacture of ‘nut-free’ products).
 
Hope it helps, specially regarding the allergen management....
It would have to be a real disaster for an auditor to raise a NC here......
best regards,
Leila


FurFarmandFork

    Food Safety Consultant, Production Supervisor

  • IFSQN Fellow
  • 1,264 posts
  • 590 thanks
206
Excellent

  • United States
    United States
  • Gender:Male
  • Location:Oregon, USA

Posted 05 January 2017 - 06:48 PM

Do a hazard analysis like anything else and identify controls. Find out who regulates restaurants and follow that code for your canteen, that should be a simply catch-all for your identified hazards.


Austin Bouck
Owner/Consultant at Fur, Farm, and Fork.
Consulting for companies needing effective, lean food safety systems and solutions.

Subscribe to the blog at furfarmandfork.com for food safety research, insights, and analysis.



Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users