The mandatory procedures, documents and records of HACCP in Catering
Started by Aidy, Dec 02 2009 01:10 PM
What are the mandatory procedures, documents and records of HACCP in Catering?and how many them?
(What are the minimum requirements for application of HACCP in catering or food services)? Thank you
(What are the minimum requirements for application of HACCP in catering or food services)? Thank you
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Dear Aidy,
Mandatory for who / what standard etc ?
My first general suggestion is to search here for "+retail(space)+HACCP" or "+catering(space)+haccp" (excluding my inverted commas). You will probably be pleasantly surprised.
Rgds / Charles.C
Mandatory for who / what standard etc ?
My first general suggestion is to search here for "+retail(space)+HACCP" or "+catering(space)+haccp" (excluding my inverted commas). You will probably be pleasantly surprised.
Rgds / Charles.C
Dear Aidy,
Mandatory for who / what standard etc ?
My first general suggestion is to search here for "+retail(space)+HACCP" or "+catering(space)+haccp" (excluding my inverted commas). You will probably be pleasantly surprised.
Rgds / Charles.C
Thank you Mr Charles,
I want to apply HACCP System in (Kitchen that deliver meals) But I don`t know how many procedures, documents and records that HACCP System requires and what are these required documents (That if external auditor doesn`t find one of them, he will not give my kitchen the HACCP Certificate).
(For example ISO 22000 require 6 documented procedures and about 28 recods).
Dear Aidy,
In catering sector in HACCP mandatory procedures are given below:
1) Current procedures list
2) Document control procedure
3) Recording control procedure
4) Human Resorces Policy Procedure
5) Communication Procedure
6) Trainig Procedure
7) Customer relationship procedure
8) Calibration methods peocedure
9) Food safety verification and confirmation procedure
10)Purchasing procedure
11)İternal inspection Procedure
12)nonconformity control Procedure
13)Corrective Action Procedure
14)Preventive Action Procedure
See you....:)
In catering sector in HACCP mandatory procedures are given below:
1) Current procedures list
2) Document control procedure
3) Recording control procedure
4) Human Resorces Policy Procedure
5) Communication Procedure
6) Trainig Procedure
7) Customer relationship procedure
8) Calibration methods peocedure
9) Food safety verification and confirmation procedure
10)Purchasing procedure
11)İternal inspection Procedure
12)nonconformity control Procedure
13)Corrective Action Procedure
14)Preventive Action Procedure
See you....:)
(For example ISO 22000 require 6 documented procedures and about 28 recods).
Hi Aidy
ISO 22000 states that an organisation requires the documents necessary to ensure the effective development, implementation and updating of the food safety management system.
There are specific references in the standard where it prescribes that the food safety management system will need to have documents. The following is a list of the documents required:
1Food Safety Policy
2Food Safety Objectives
3Identification and Control of Outsourced Processes
4Document control
5Record control
6Documents that specify how prerequisite programme activities are managed
7Information required to conduct the hazard analysis
8Descriptions of raw materials to the extent needed to conduct the hazard analysis
9Descriptions of Ingredients to the extent needed to conduct the hazard analysis
10Descriptions of product-contact materials to the extent needed to conduct the hazard analysis
11The characteristics of end products
12Descriptions of the intended use to the extent needed to conduct the hazard analysis
13Descriptions of the reasonably expected handling of the end product to the extent needed to conduct the hazard analysis
14Descriptions of any possible unintended but reasonably expected mishandling and misuse of the end product to the extent needed to conduct the hazard analysis
15Descriptions of the methodology and parameters used for the categorization of control measures as belonging to the HACCP plan or Operational prerequisite programmes
16The food safety hazard or hazards to be controlled by each operational prerequisite programme
17The food safety hazard or hazards to be controlled by each operational prerequisite programme
18The control measures used by each operational prerequisite programme
19The monitoring procedures used in each operational prerequisite programme
20The corrections and corrective actions for each operational prerequisite programme
21The responsibilities and authorities for each operational prerequisite programme
22Records for each operational prerequisite programme
23The HACCP plan and identified critical control points (CCPs)
24The food safety hazards to be controlled at each critical control point
25The control measures used at each critical control point
26The monitoring procedures used at each critical control point
27The critical limits applied at each critical control point
28The rationale for the chosen critical limits
29The corrections and corrective action to be taken if critical limits are exceeded for each critical control point
30The responsibilities and authorities for each aspect of the critical control point
31Critical control point monitoring records
32Procedures for the handling of potentially unsafe products, including the controls, methods and authorization levels.
33Procedures for withdrawing products including notification to relevant interested parties, handling of withdrawn products as well as affected products in stock and the sequence of actions to be taken.
34Procedure for Corrections including the identification and assessment of affected end products
35Records of the review of corrections carried out
36Procedure for Corrective Action that specifies the appropriate actions to identify and eliminate the cause of detected nonconformities, to prevent recurrence, and to bring the process or system back into control after nonconformity is encountered.
37The corrective action procedure must include a review of non-conformances including customer complaints
38The corrective action procedure must include a review of trends in monitoring results that may indicate development towards loss of control
39The corrective action procedure must include a review to determine the causes of non-conformances
40The corrective action procedure must include an evaluation of the need for action to ensure that nonconformities do not recur
41The corrective action procedure must include a how the actions needed are determined
42The corrective action procedure must include a how the actions needed are implemented
43Records of corrective actions
44Records of the review of corrective actions taken to ensure that they are effective
45Procedure for Internal Auditing including responsibilities and requirements for planning and conducting audits, for reporting results and maintaining records.
46Internal Audit records
47External documents relevant for the food safety activities including statutory, regulatory and customer requirements.
The extent of documentation will differ from one organization to another depending on the size and complexity of the operation and the competence of personnel.
Kind regards,
Tony
2 Thanks
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