6 replies to this topic

[hygienic]

Dear All;

I just want from everybody here in this forum to share and add his reply by his/her background or experience for catering.

I intend to enhance and promote the hygiene practice and food safety in all catering units .So I am looking for worthy forms to be followed by QC Dep and other forms to be followed from Production Dep.

the purpos of these forms to implement food safety management in the catering.So What are the major forms should be filled by QC daily?


your reply highly appreciated.


King regards

Edited by hygienic, 04 August 2009 - 06:08 PM.

[Tony-C]

the purpos of these forms to implement food safety management in the catering.So What are the major forms should be filled by QC daily?

All the forms and procedures you would require in a catering outlet are available from IFSQN here:

Food Service Quality Manual

Food Service HACCP Manual

Regards,

Tony

[hygienic]

Hi Tony:

Thank you for your reply,but Actually this is not what I was looking for.I want some new forms in Hygienic world.I mean how to make those procesures that you gave me in written records.I have some cleaning forms or records but I need more.

Thanks again Tony

Edited by hygienic, 31 July 2009 - 03:42 PM.

[Tony-C]

Thank you for your reply,but Actually this is not what I was looking for.I want some new forms in Hygienic world.I mean how to make those procesures that you gave me in written records.I have some cleaning forms or records but I need more.

I'm a bit confused then. What are you looking for?

Regards

Tony

[hygienic]

I'm a bit confused then. What are you looking for?

Regards

Tony

Sorry for being late.Actually I am looking for Expiry Items records,cleaning records,complaint investigation form ...etc

Thanks for your consideration

[Tony-C]

Sorry for being late.Actually I am looking for Expiry Items records,cleaning records,complaint investigation form ...etc

Thanks for your consideration

I see I have attached a sample of a complaint form and an expiry record from the Food Service Manuals

Regards

Tony

Attached Files

•  Complaint_Investigation_Form.pdf   22.9KB   131 downloads
•  Refrigerated_Food_Storage_Shelf_Life.pdf   166.07KB   145 downloads

[D J]

Dear Hygenic,

For Expiry tracking what we do is FIFO...the whole store is arranged according to the date of expiry and easy acesss. More over we got a sheet for expiry trackjing for short lifed items like bread & dairy products. When the product is recieved i stores the dates are noted down in a sepetare sheet and the issue happens as per dat mentioned on the sheet.

Now if you are looking for cleaning records, the best will be to divide the whole cleaning process as location and equipments. And in that itself if yopu are able to classify as high and low risk areas/ equipents then the frequency of cleaning can be decided accordingly.

Attached Files

•  11._Expiry_Tracking_Record.xls   16KB   59 downloads
•  2._Cleaning_Record.xls   43KB   66 downloads