Jump to content

  • Quick Navigation
Photo
* * - - - 1 votes

Checklist for retail food safety and quality

deli counter

Best Answer upanes, 17 October 2017 - 03:47 AM

i suggest you have a look for Good Retail Practices (GRP). i once used a GRP standard from PAS 221.

 

afaik, an RTE retail checklist will be similar with a restaurant or food service checklist with the emphasis on the storage temperature of raw material and product display.

Go to the full post


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

#1 melvin003

melvin003

    Grade - Active

  • IFSQN Active
  • 8 posts
  • 2 thanks
0
Neutral

  • India
    India

Posted 14 October 2017 - 06:17 AM

Hi

 

               Is there any checklist available for Retail business,with regards to food safety and quality,Recently we are in to retail business of RTE products.Products are sold without packed form


  • 0

#2 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 12,578 posts
  • 3275 thanks
350
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 14 October 2017 - 07:58 AM

Hi

 

               Is there any checklist available for Retail business,with regards to food safety and quality,Recently we are in to retail business of RTE products.Products are sold without packed form

 

I suggest you hv a look at the contents of one of the appropriate GFSI-recognised Food Standards, egBRC, SQF, IFS, FSSC22000

 

If any are of interest, checklists (similar to self-assessment/internal audit forms) for them are linked/posted at various places in this Forum


  • 0

Kind Regards,

 

Charles.C


#3 melvin003

melvin003

    Grade - Active

  • IFSQN Active
  • 8 posts
  • 2 thanks
0
Neutral

  • India
    India

Posted 16 October 2017 - 05:58 AM

I suggest you hv a look at the contents of one of the appropriate GFSI-recognised Food Standards, egBRC, SQF, IFS, FSSC22000

 

If any are of interest, checklists (similar to self-assessment/internal audit forms) for them are linked/posted at various places in this Forum

Hi Charles,

 

 

Thank you,But all standards gives a broad guidelines,its tough at the initial stages to establish all,I m looking for some minimum requirements ,so as to increase the efficiency step by step as it progress

 

Thanks 

Melvin


  • 0

#4 Madam A. D-tor

Madam A. D-tor

    Grade - PIFSQN

  • IFSQN Principal
  • 577 posts
  • 179 thanks
21
Excellent

  • Netherlands
    Netherlands
  • Gender:Female
  • Interests:meat, meat products, ready to eat, food safety, QMS, audits, hazard analyses, IFS, BRC, SQF, HACCP, ISO 9001, ISO 22000

Posted 16 October 2017 - 07:41 AM

The best thing is to ask your customer.

 

Actually, your customer should inform you.


  • 0
Kind Regards,

Madam A. D-tor

Thanked by 1 Member:

#5 upanes

upanes

    Grade - Active

  • IFSQN Active
  • 4 posts
  • 1 thanks
0
Neutral

  • Indonesia
    Indonesia

Posted 17 October 2017 - 03:47 AM   Best Answer

i suggest you have a look for Good Retail Practices (GRP). i once used a GRP standard from PAS 221.

 

afaik, an RTE retail checklist will be similar with a restaurant or food service checklist with the emphasis on the storage temperature of raw material and product display.


  • 0

Thanked by 1 Member:



0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users