5 replies to this topic

[moneymoney]

HI,

I am now prepare the HACCP for 5 star hotel. As there are many different of raw materials and many meal (there are 4 outlets:chinese restaurant, buffet, banquet and room service). Should I prepare the raw material receiving standard for each kind of material.
On the other hand, as there are many items in the meal. Should I prepare the process flow for each item.

Beside, would you have any HACCP sample document about hotel.

Thanks

MoneyMoney

[Simon]

Welcome to the forums MoneyMoney.

I know we have members from the Hotel Industry, hopefully they will see your query and help you out.

Regards,
Simon

[YongYM]

To money(x2):

I think you can try to group your raw materials into categories. While for process flow, you can also try to group it also.



Yong

[Charles.C]

Dear moneymoney,

can also try this thread -

http://www.ifsqn.com...showtopic=10399

Rgds / Charles.C

[Jean]

Dear MoneyMoney,



Sorry for a late response.



For the first part of your query, sorry if I have got you wrong, are you referring to the SOP for receiving of food?

As there are many different of raw materials and many meal (there are 4 outlets:chinese restaurant, buffet, banquet and room service). Should I prepare the raw material receiving standard for each kind of material.

To make it simpler, you can group your raw materials in broad categories as Chilled, frozen and dry foods. Once you have grouped in the main category again subdivide under the main category, e.g. Under chilled, you can put meat/ fish/ poultry/RTE/ Diary products or any perishables (relevant to the hotel operations).



Then specify the parameters for checking chilled food items like temp of food , approved supplier, delivery condition / vehicle cleanliness & temp / integrity of packaging / production & expiry dates / presence of pest etc…depending on the food item.



For frozen items, temp of food, approved supplier, delivery condition (no signs of thawing or refreezing if large ice crystals or liquids are noted on the cartons / vehicle cleanliness & temp / integrity of packaging / production & expiry dates.



Specify the corrective actions to be taken if any receiving parameters failed to meet the set standards.



Receiving records are to be maintained ( for a year or as per the standards of the hotel) and a responsible person for e.g. Food safety personnel checks the records and monitors the receiving practices to ensure correct practices were being followed and signs the record.

On the other hand, as there are many items in the meal. Should I prepare the process flow for each item.

Process Flow diagram: - Food operations are categorized into 3 processes:-

Process 1:- Food preparation where there is no cook step (receive-store-prepare-hold-serve)

Process 2:- Food preparation for same day service (receive-store-prepare-cook-hold-serve)

Process 3:- Complex food preparation (receive-store-prepare-cook- cool- reheat-hold-serve)



Hope this helps you.

[Jean]

As there are many different of raw materials and many meal (there are 4 outlets:chinese restaurant, buffet, banquet and room service).

Dear MoneyMoney,



All Food ingredients need to be categorized and listed .



The menu’s of the 4 outlets need to be grouped for e.g.



Outlet A- Menu Categorization



Process 1 Process 2 Process 3



Leafy salad Grilled Chicken Chicken Soup

Fruit salad Chicken noodles Mutton curry

Ice cream