Categorization of Menu & Raw Materials in Restaurant Plans

Hi, I have worked on HACCP for seafood before, but am currently working on ISO 22000 for restaurants. Out here, I see the number of raw materials used and the menu size is quite enormous.

I have searched for literature on the web & on this forum as well and I find that menu can be categorized into 3 main types,
"One way of looking at it, according to the Center for Food Safety and Applied Nutrition
(CFSAN), is by dividing the “flow of food” into three categories. These include:

Food Process with No Cook Step: Receive - Store - Prepare - Hold - Serve.

Food Preparation for Same Day Service: Receive - Store - Prepare - Cook - Hold -Serve.

Complex Food Preparation: Receive - Store - Prepare - Cook - Cool - Reheat - Hot Hold - Serve."

is it just that or it varies? And when it comes to hazard identification in raw materials what is the categorization that should be followed - spices, grains, vegetables, poultry, dairy or should it be based on whether the raw material is raw, frozen, canned etc.?

Thanks,
Ganesh

Can anyone help Ganesh with this query?

And when it comes to hazard identification in raw materials what is the categorization that should be followed - spices, grains, vegetables, poultry, dairy or should it be based on whether the raw material is raw, frozen, canned etc.?

Hi Ganesha

Your type of food flows does not include chill display - cooked/chilled/serve

Raw materials hazards should be assessed individually taking into account allergens

Regards,

Tony

hi ganesh,
i have recently joined the group and would like to add few comments about your query.
first thing the process groups u mentioned are of generic type..although these are three main types but still it depends upon your own establishment and menu.
the first process u can further simplify or elaborate into two
1. receive, store, held/serve
1.1 receive, store, prepare, held/serve
the first two
2. receive, store, prepare, cook, hot held/serve hot
again the third process can be divided into two for ease
3.1 receive, store, prepare, cook, cool, cold held/cold served
3.2 receive, store, prepare, cook, cool, cold storage, reheating, hot held/hot served

now on the basis of above groups u can divide all of your menu items into above categories and then taking these into consideration u can develop your process flow diagram mentioning all the steps.
while developing process flow diagram u have to mention control points and identified critical control points in your system.

within your flow diagram u can also mention the input and outputs (such as waste at each step)

one important point: if your restaurants outsource some food item and receive it in hot condition u need to modify your process flow diagram.

for the hazard analysis try to make it as simple as possible for urself. for ingredients make separate hazard analysis considering different categories of ingredients.
then do it as per your flow diagram for each process.

for any further clarification dont hesitate to ask me.

regards

Riz

hi ganesh,
i have recently joined the group and would like to add few comments about your query.
first thing the process groups u mentioned are of generic type..although these are three main types but still it depends upon your own establishment and menu.
the first process u can further simplify or elaborate into two
1. receive, store, held/serve
1.1 receive, store, prepare, held/serve
the first two
2. receive, store, prepare, cook, hot held/serve hot
again the third process can be divided into two for ease
3.1 receive, store, prepare, cook, cool, cold held/cold served
3.2 receive, store, prepare, cook, cool, cold storage, reheating, hot held/hot served

now on the basis of above groups u can divide all of your menu items into above categories and then taking these into consideration u can develop your process flow diagram mentioning all the steps.
while developing process flow diagram u have to mention control points and identified critical control points in your system.

within your flow diagram u can also mention the input and outputs (such as waste at each step)

one important point: if your restaurants outsource some food item and receive it in hot condition u need to modify your process flow diagram.

for the hazard analysis try to make it as simple as possible for urself. for ingredients make separate hazard analysis considering different categories of ingredients.
then do it as per your flow diagram for each process.

for any further clarification dont hesitate to ask me.

regards

Riz

Hi Riz,
Thanks a lot but in the meantime had finished my manual, will again check if any improvements can be made based on what you suggested.
thanks,
Ganesh

its funny ganesh.
but as i recently joined the forums and found your querry so immediately replied for it.