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[Tien Thanh]

Tks for your atcepted my registration. Could you explain to me this case:



Yesterday our Company have done ISO preliminary audit for ISO 22k and as the

auditor adviced that we have to do the Hazzard aylize for each items but

our scope is restaurant and services so we have many Items (about 1,000, so its very

difficult for us to to the item one by one. Can we do the anaylize as the group

for example: Fresh food, frozen food, sea food,

[a_andhika]

Dear Tien Thanh,

Welcome to the club!! It's nice to have you here...:)

I am not work at restaurants or cafes nowadays, but in my experience, the great way to conduct a hazard analysis of numerous and various kind of products is by analyzing the flow process and its raw material first. The process is analyzed from the Raw Material acceptance until the FG is delivered, or in your case (probably) until the meal is served.

Even the products might be vary, but commonly it can be generated according to its flow process. But I am not talkin bout recipe and how to cook a meal, coz it would be an infinite numbers. If the main process is still the same, then I suppose it can be generated. You mention about group of fresh food, frozen food, and sea food. I assume that is group of your Raw Material (please correct me if I am wrong)? If its true, then you should have Hazard Analysis for the Raw Material too, based on that group.

The other members also discussing this matter also. Probably you already know it, but if you dont, I can give you some example of their thread:
http://www.ifsqn.com...showtopic=11017

Or the similar threads:
http://www.ifsqn.com...showtopic=11333

http://www.ifsqn.com...showtopic=11469

I am also have this HACCP Training Course from Cornell University, probbaly already posted somewhere in this forum. Hope might helps you:
http://seafoodhaccp....anuals_pdf.html


Regards,


Arya