I have got a friend who produces a very well know local delicacy (a fabulous small cake) and he asked me if I could implement the ISO 22k for certification in his restaurant. I said yes, immediately, but then when I was driving home I started to think (as he doesn’t have a HACCP plan): how is it possible to implement the HACCP plan in a restaurant which produces and serves a lot of dishes and desserts?
How should I right down the flowcharts? Should I make 2 or 3 general flowcharts, as long as all process steps are referred, or should I make one flowchart for every dish and for every dessert?
This is something that has been in my head for more than a week and I can’t get answers.
Before I started to work in the food industry (where I think is everything much easier to implement, as there less products), I worked 6 years for a food service company which served thousands of meals everyday in different places (catering). We used a generic HACCP where we put all the process steps that could happen when we cook something. That was really generic (and we were not ISO 22000 certified). We didn’t mention what products we used, only the steps. The type of: 1- Reception of goods; 2- Take off the cartons; 3- Preparation; 4- Hot cooking; 5- Hot Preparation (slice, break, split, etc.); 6- Hot hold; 7- Serving.
Can anybody help me? I should I make the HACCP flowcharts? And when it comes down to OPRPs, won’t they be too difficult to implement?
Just for the records, this is a beautiful restaurant. At lunch it works as a restaurant and at night it works as a VIP café, with a lot of ancient cakes (some with 250 years), teas, coffees and chocolate.
Thanks in advance.
Lucas