21 replies to this topic

[emary]

I'm working in Food Safety field..... Anyone can help me to give the idea about implementing HACCP system in hotels kitchens as general? Is it urgent? Thank you

Edited by emary, 19 January 2009 - 04:42 PM.

[icsturkey]

I'm working in Food Safety field..... Anyone can help me to give the idea about implementing HACCP system in hotels kitchens as general? Is it urgent? Thank you

The Hazard Analysis and Critical Control Points (HACCP) certification enables you to demonstrate your commitment to food haccp safety and customer satisfaction, as well as continuously meeting the expectations of a changing world.
HACCP is an international principle defining the requirements for effective control of food safety. HACCP compliance / HACCP certification helps organisations focus on the hazards that affect food safety and hygiene and systematically identifies them by setting up control limits at critical points during the food production process. HACCP is built around seven principles:

• Analysis of biological, chemical or physical food hazards;
• Identification of critical control points at the raw materials, storage, processing, distribution and consumption stages;
• Establishment of critical control limits and preventive measures, for example, minimum cooking temperature and time;
• Monitoring of these critical control points;
• Establishment of corrective actions:
• Record keeping record; and
• Systematic and regular auditing of the systems in place by independent third party certification bodies.

The benefits of HACCP

HACCP Certification enhances your food safety management system and your product’s quality. It instantly demonstrates your commitment to producing or trading in safe food, which can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders. Demonstrating a real commitment to food safety can also transform your brand and act as an effective entry-to-market tool, opening up new business opportunities around the world.

[Jean]

Dear Emary,



You can find some info from related threads and post if you have more queries.



http://www.ifsqn.com/forum/index.php?showtopic=11017&hl=hotel+HACCP
http://www.ifsqn.com/forum/index.php?showtopic=9260&hl=hotel+HACCP

http://www.ifsqn.com/forum/index.php?showtopic=10399&hl=hotel+HACCP

http://www.ifsqn.com/forum/index.php?showtopic=10095&hl=hotel+HACCP

http://www.ifsqn.com/forum/index.php?showtopic=9594&hl=hotel+HACCP

http://www.ifsqn.com/forum/index.php?showtopic=890&pid=20240&st=20&#entry20240

[emary]

Jane thank you very much for this excellent links.

[emary]

icsturkey thank you very much.

[emary]

Sorry Jean by mistake I wrote your name as Jane please forgive me because Iam new member

[Abdul Jaleel]

Dear Friend,

In UAE you have a clear guidline for the implementation of HACCP for food retail as well as manufacturing companies. Please refer Local Order Nos 11 and 20.



Best regards

Abdul Jaleel

[Chef Bloggs]

May i suggest Menu-Safe HACCPas a system specially designed for the catering industry.

It was developed by a multi-disciplinary team that included chefs. It is underpinned by 4 phd’s and about a dozen msc’s so it isn’t a paste up of other systems.

[Simon]

May I suggest Menu-Safe HACCP as a system specially designed for the catering industry.
It was developed by a multi-disciplinary team that included chefs. It is underpinned by 4 phd’s and about a dozen msc’s so it isn’t a paste up of other systems.

I visited the website Mr Bloggs and on entrance was met by this statement:

Menu-Safe is the world's most effective Food Safety Management System for Hospitality, Catering and Food Service. It is the product of over eight years and 15,000 mandays of research, development, implementation, evaluation and validation. Menu-Safe is revolutionising how food safety is trained, implemented and managed, and is receiving universal international acclaim.

How do you validate 'the most effective Food Safety Management System in the World' claim?

Where is the evidence of universal acclaim?

In 7 years running this forum I've never heard it mentioned. Not once. Until today, by you, who quite clearly has an affiliation to the company.

If you would have bothered to read the terms and conditions of the forum you would have noticed that we do not allow commercial organization to freeload for advertising, especially a first post Charlie who has contributed precisely zilch to the discussions. In fact you do not need to read terms and conditions to understand common courtesy. Your approach pays no heed to the time, effort and sometimes money that people invest in this place making it a useful resource.

Now if you want to offer the assistance of the ‘4 phd’s and about a dozen msc’s’ answering queries here then I’m sure members will be happy of the help and I might even be a little more accommodating.

Regards,
Simon

[Berent]

Hi everyone...my 2nd post only!

I did a search on Menu Safe here because we implementing it now in my restaurant. I want to know who else using it? LOt's of places apparantly starting to get it in Dubai., so want to know how other people like it.

We are finding it the best answer so far. I;ve done Servsafe in US amd done lots of the normal training. The MenuSafe is better as we use it every day so it's part of the work. It's very quick to understand - HACCP isn;'t normally easy but this is. I'm in charge of doing the sushi section - no problem.

Simon - please don;t shout - I'm not a Menui-Safe hired person.....! Just wamnted to share and ask what others think?

Sorry for English spelling!

B

[Charles.C]

Dear Chef Bloggs,

Well, I totally agree with Simon’s admonishments over claims / advertising.
With respect to the developers of MenuSafe, I do seem to recall that the elements of their work were later the basis of the SFBB system. If so, perhaps some related background info wud hv been helpful.

Eg http://usir.salford.ac.uk/821/

Rgds / Charles.C

[Simon]

Simon - please don;t shout - I'm not a Menui-Safe hired person.....! Just wamnted to share and ask what others think?

I'm not that bad when you get to know me. Welcome to the forums Berent.

Regards,
Simon

[Rizwan Ahmed]

dear Emary,

i am very hopeful that the attached document would be of great help for you in order to understand the implementation of food safety system in hotel.


best regards.

riz

Attached Files

•  HACCP_Guidelines_dubai_muncipality.pdf   884.99KB   235 downloads

[Tony-C]

dear Emary,

i am very hopeful that the attached document would be of great help for you in order to understand the implementation of food safety system in hotel.


best regards.

riz

Looks quite comprehensive but is it really relevant for a hotel? - No

Kind regards,

Tony

[Rizwan Ahmed]

offcourse yes it provides you with the basic structure & guidelines for implementing HACCP in a hotel and how to compile your own manual.

HACCP plan and HAZARD Analysis would be different for each property depending upon the menu and processes involevd.

regards,


RIZ

[Tony-C]

I visited the website Mr Bloggs and on entrance was met by this statement:

How do you validate 'the most effective Food Safety Management System in the World' claim?

Where is the evidence of universal acclaim?

Now if you want to offer the assistance of the ‘4 phd’s and about a dozen msc’s’ answering queries here then I’m sure members will be happy of the help and I might even be a little more accommodating.

Regards,
Simon

As far as I can see the content of Menu-Safe FSMS is as follows:
17 A4 4-page HACCP Safe Operating Procedures (SOPs)
Six A4 2-page GHP SOPs
Five A4 2-page Management SOPs
One SOP coversheet and Menu-Safe flowchart
Four copies of the Menu-Safe Diary
One copy of the Menu-Safe Implementation Guide
One copy of the Essential Food Safety – Intermediate Level Book
One copy of the Essential Food Safety – Basic Level Book
Four copies of the Menu-Safe Food Safety Passport
Plus training
Plus examination

The full content of the ISO 22000 Food Safety Management System - Food Service Edition can be seen if you click on the link.

To give members an idea, here is a list of the documents included:

Food Safety Management System Documents

FSM 001 Food Safety Management System
FSM 002 Food Safety System Summary
FSM 003 Document Control
FSM 004 Customer, Statutory and Regulatory Conformance
FSM 005 Record Control
FSM 006 Management Commitment
FSM 007 Food Service Quality and Food Safety Policy and Objectives
FSM 008 Responsibility, Authority and Communication
FSM 009 Management Review
FSM 010 Control of Non-Conforming Product
FSM 011 Crisis Management
FSM 012 Product Recall
FSM 013 Human Resources and Training
FSM 014 Infrastructure and Work Environment
FSM 015 Planning Product Realization and Contract Review
FSM 016 Hazard Analysis and Critical Control Point System
FSM 017 Design and Development
FSM 018 Purchasing, Orders and Checking Deliveries
FSM 019 Control of Operations and Validation of Processes
FSM 020 Identification and Traceability
FSM 021 Protection of Customer Property
FSM 022 Validation and Verification
FSM 023 Corrective Action
FSM 024 Customer Satisfaction
FSM 025 Updating and Improvement

Food Safety Prerequisite Programme Manual Documents

PRP 001 Prerequisite Programmes
PRP 002 Allergen control
PRP 002 Ambient Food Storage Shelf Life
PRP 004 Cold Display
PRP 005 Cooking
PRP 006 Cooling and Freezing
PRP 007 Defrosting
PRP 008 Food Preparation Procedure
PRP 009 Food Service Hygiene Policy
PRP 010 Food Service Job Descriptions
PRP 011 Food Service Operations
PRP 012 Food Service Outside Catering Events
PRP 013 Food Service Storage and Handling Conditions
PRP 014 Frozen Food Storage Shelf Life
PRP 015 Glass Breakage Procedure
PRP 016 Hand Washing Procedure
PRP 017 Hot Holding
PRP 018 Hygiene and Housekeeping
PRP 019 Maintenance
PRP 020 Management of Cleaning
PRP 021 Non-refrigerated buffet display
PRP 022 Pest Control
PRP 023 Prevention of Biological Physical and Chemical Contamination
PRP 024 Refrigerated Food Storage Shelf Life
PRP 025 Reheating
PRP 026 Staff Instruction for Customers with Food Allergies
PRP 027 Storage
PRP 028 Top Ten Rules for Handling Food Safely
PRP 029 Types of Allergen
PRP 030 Use of Cloths
PRP 031 Using a Probe Thermometer
PRP 032 Waste Control

FSMS HACCP Manual Documents

HACCP 001 Flow Diagram
HACCP 002 Food Service Food Grouping for HACCP
HACCP 003 Product Description
HACCP 004 HACCP Calculator
HACCP 005 Food Service HACCP
HACCP 006 Food Service HACCP Common Causes of Food Poisoning
HACCP 007 Food Service Kitchen Layout
HACCP 008 Food Service HACCP Pre-requisites
HACCP 009 Corrective Actions
HACCP 010 HACCP Definitions
HACCP 011 Hazard Analysis
HACCP 012 Hazards
HACCP 013 Monitoring
HACCP 014 Preventative Measures
HACCP 015 Food Service HACCP Calculator Guide
HACCP 016 HACCP Plan
HACCP 017 HACCP Verification Audit
HACCP 018 Decision Tree
Food Service Menu Documents

Food Service Healthy Eating Policy
Food Service Breakfast Delivery Menu
Food Service Sample Main Menu
Food Service Room Service Menu
Healthy Menu Guide

Food Safety Management System Records

FSR 001 All in One Record
FSR 002 Calibration Record
FSR 003 Chilled and Frozen Storage Temperature Record
FSR 004 Complaint Investigation Form
FSR 005 Cook Chill Record
FSR 006 Corrective Action Request
FSR 007 Daily Equipment Inspection Record
FSR 008 Delivery Inspection Record
FSR 009 Design and Development Record
FSR 010 Environment Cleaning Procedure and Record
FSR 011 Equipment Cleaning Procedure and Record
FSR 012 Food Preparation Record
FSR 013 Food Service Audit
FSR 014 Food Service Training Record
FSR 015 Glass Breakage Record
FSR 016 Hot Display Record
FSR 017 Hygiene Audit Checklist
FSR 018 Hygiene Policy Staff Training Record
FSR 019 Identification and Traceability Record
FSR 020 Management Review Record
FSR 021 Non-Conformance Record
FSR 022 Preventative Action Request
FSR 023 Quality System Audit Report
FSR 024 Register of Customer Property
FSR 025 Reheating Record
FSR 026 Return to Work Form
FSR 027 Supplier Evaluation Record
FSR 028 Temperature Probe Calibration Record
FSR 029 Training Record


Judge for yourself which is the most comprehensive.

Regards,

Tony

[Berent]

Hi all again

Who sells this system? IS it you? IFSQN?

Sorry but is this forums for advice? Or IS it sales webdite?

B

[Simon]

Hi all again

Who sells this system? IS it you? IFSQN?

Sorry but is this forums for advice? Or IS it sales webdite?

B

Both and both.

Take a look around Berent we have over 32,000 posts on all sorts of topics and the forums are filled with advice and information going way back to the beginning of 2002. Thousands of people from all over the world have and continue to benefit from the free advice and support available here on the forums.

I started designing the website at the beginning of 2001 one year later at the beginning of 2002 it went live. Over the years I have personally invested thousands of hours day and night and weekends, developing and administering the website. It is a daily job. Sometimes it’s been quite hard on the family. I have three young children. I have also invested many thousands of pounds on web design, software, programming and maintaining the site online. Of course members contribute their time and knowledge for free and it would not exist without their willingness to share and help and I am very grateful for that.

Over the years we have come to recognise freeloaders and members who see the site and think that it’s a quick and easy route for some free promotion. You wouldn’t believe how many dubious characters are happy to abuse others hard work and goodwill and you can understand our animosity to such people. I don’t just mean myself; other members are aware and watch out for this. Your opening post sounded rather fishy. A bit like a racist who says “I’m not a racist but…” It could be a misunderstanding and I hope that you are who you say you are and I am happy to trust you.

If we want to sell products, services or indeed anything else on the website it is of absolutely no concern of yours. You registered with the forums little over a week ago on the 24-January 2010 and you cannot begin to understand the history of the site or our culture.

If you want to stick around and use the website to network with members and share ideas, best practice and knowledge I welcome you with open arms and you are free to do so free of any charge. It’s your choice.

Now can we get back to the topic.

Regards,
Simon

[Berent]

Ok, thanks Simon. Sorry about the familiy dofficlties and if I offednded!

one question so I dont brake rules: Am I allowed to share ideas + advice about something you dont sell but that I think is good and helpful?

B

[Simon]

Ok, thanks Simon. Sorry about the familiy dofficlties and if I offednded!

one question so I dont brake rules: Am I allowed to share ideas + advice about something you dont sell but that I think is good and helpful?

B

Of course you can Berent, you can discuss almost anything you want here, especially if it helps members.

Regards,
Simon

[rahul]

Pls go to fsis.usada.gov you will get excellent reference materials for the same.
best wishes

[huong pham]

I'm working in Food Safety field..... Anyone can help me to give the idea about implementing HACCP system in hotels kitchens as general? Is it urgent? Thank you

Dear All,

 

I'm working in a 5 star hotel also and we now would like to implement HACCP system in the hotel, I've tried to find relevant informaion on internet and lucky me, I found this topic which may close long time ago... Please if anyone still stay in this topic, can you please help me to clear where can I start to work with HACCP, I've read alot of documents and join some training course, however it still seems to be difficult to me. It looks like we have to establish a HACCP commitee first then write down all policies and procedures rite?

 

We have a challenge that it looks like every other department not really interested in the plan and I'm afraid that it will affect to the effectiveness of the HACCP system.

Can anyone please share me your experience in implementing HACCP in hotels? how to get everybody interested in the plan?

 

Thank you so much for your support,

 

Fyi, I'm Huong from Ha Noi, Viet Nam,

 

Thanks,