Routine inspection
Started by hygienic, Jan 16 2009 02:41 PM
Hi every body:
can any one here in the forum help me for somthing needful in my daily work?my quik question is if there is any link or website for food establishment inspections ?what is the important points that the inspector must give them more concentration؟and finally if there is any inspection reports as samples or formulas?
Thanks&Bets regards.
monzer
can any one here in the forum help me for somthing needful in my daily work?my quik question is if there is any link or website for food establishment inspections ?what is the important points that the inspector must give them more concentration؟and finally if there is any inspection reports as samples or formulas?
Thanks&Bets regards.
monzer
FYI, FDA intends to begin routine inspections of Small Businesses under the FSMA Intentional Adulteration Rule in March 2021
Daily Routine for a QA and Safety Manager
Routine Testing of Salmonella in Ice Cream
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Assessing suppliers through routine and non-routine audits
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Dear Monzer,
In my opinion and experience these control should be focused to address the compliance with the local regulations.
I have attached some general docs that may help you in preparing your Audit checklist.
The inspection report usually is tailored to the standard you have audited against.
You can make the audit list using excel and creating different sections that when you audit can be "compliant" or "non-compliant", then count it and report the score as a % of the total for the section (to identify the level of compliance in single areas) and in the end as a % of the whole audit (to have a total score for the site) that will tell you if the site had passed or not depending on the target (let's say total score >90%) that you have set .
If you refer to the attached "Catering Audit form" that can hopefully give you a base idea where to start from. This document is quite comprehensive Supplier assessment form that is adaptable - with the necessary changes - to any operation but it could be too much (...you decide).
From the link below you can find the Safer Food Better Business pack developed by the FSA for the UK Catering Industry:
http://www.food.gov....b/sfbbcaterers/
I think this gives a general good approach to food safety for caterers who do not have enough time and resources to invest in an external consultancy company or tailored training.
I hope this is helpful.
Regards,
Marco
In my opinion and experience these control should be focused to address the compliance with the local regulations.
I have attached some general docs that may help you in preparing your Audit checklist.
The inspection report usually is tailored to the standard you have audited against.
You can make the audit list using excel and creating different sections that when you audit can be "compliant" or "non-compliant", then count it and report the score as a % of the total for the section (to identify the level of compliance in single areas) and in the end as a % of the whole audit (to have a total score for the site) that will tell you if the site had passed or not depending on the target (let's say total score >90%) that you have set .
If you refer to the attached "Catering Audit form" that can hopefully give you a base idea where to start from. This document is quite comprehensive Supplier assessment form that is adaptable - with the necessary changes - to any operation but it could be too much (...you decide).
From the link below you can find the Safer Food Better Business pack developed by the FSA for the UK Catering Industry:
http://www.food.gov....b/sfbbcaterers/
I think this gives a general good approach to food safety for caterers who do not have enough time and resources to invest in an external consultancy company or tailored training.
I hope this is helpful.
Regards,
Marco
Attached Files
1 Thank
Dear monzer,
I hope I didnt get you wrong. For the food inspections, perhaps you may want to know what the Americans and Canadians did on it:
http://www.fsis.usda.gov/
http://en.wikipedia....spection_Agency
Regards,
Arya
I hope I didnt get you wrong. For the food inspections, perhaps you may want to know what the Americans and Canadians did on it:
http://www.fsis.usda.gov/
http://en.wikipedia....spection_Agency
Regards,
Arya
Dear Marco,
The documents you have attached are very interesting. Thank you very much for sharing.
(the third one might be getting a bit old maybe ? (1995)
Rgds - Charles.C
The documents you have attached are very interesting. Thank you very much for sharing.
(the third one might be getting a bit old maybe ? (1995)
Rgds - Charles.C
FYI, FDA intends to begin routine inspections of Small Businesses under the FSMA Intentional Adulteration Rule in March 2021
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