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Risk Assessment in Catering - is it high risk?

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hygienic

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Posted 18 January 2010 - 03:17 PM

Dear All:

Is Catering services classified as a high risk food establishment ? in terms of risk assessment.

Thanks



Charles Chew

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Posted 18 January 2010 - 03:29 PM

Dear Hygiene,
Any food process or category of industry can be subject to incremental food safety risk even though the specific industry may be deem a low risk industry. Therefore, a low risk industry if control measures are not effectively put in place or inadequately implemented can only become a greater risk while the same goes to a high risk industry becoming a higher risk if the same situation applies.

I believe this summarizes the purpose of managing an effective food safety system where dynamic circumstance does not exempt any industry from food safety risk.

Cheers
Charles Chew


Cheers,
Charles Chew
www.naturalmajor.com

Anie

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Posted 19 January 2010 - 03:58 AM

Dear Hygienic,

Hope this paper will be useful for you

BR
Anie

Attached Files



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Charles.C

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Posted 19 January 2010 - 06:06 AM

Dear hygienic,

I conceptually agree with Charles Chew. Nonetheless, countries do issue official methodologies, not that they all necessarily agree on items like definitions of high risk foods.

In addition to previous post, can hv a look at -

Attached File  risk_set_ireland___0480c537_c066_4a43_91ac_336b8a584a2e.pdf   154.68KB   61 downloads
Attached File  risk_set_anzfa__.PDF   127.45KB   52 downloads
Attached File  risk_set_uk___GuidanceHighRiskFoods.pdf   19.67KB   63 downloads
Attached File  risk_example__wales____BCC.00076.pdf   35KB   53 downloads

Most officials seem to consider catering as high risk. :whistle:

Rgds / Charles.C


Kind Regards,

 

Charles.C


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MKRMS

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Posted 20 January 2010 - 08:50 AM

Dear hygienic,

I would suggest to evaluate the risk that is associated with food handling and production based on the products and types of foods that are handled, processed, distributed and served in the business. Are they likely to be microbially contaminated (e.g. little processed, high in proteins, high in moisture, not very acidic or not extremely alkaline), is the level of preparation in your establishment high (e.g. cooking from scratch as opposed to regenerating 'convenience products')?
Generally, I would agree that catering establishments usually involve one or more 'high risk' foods or process steps and therefore should be classified 'high risk'. Risk levels can vary, however, even in different areas of one business (e.g. vegetable preparation as opposed to making cold sandwiches that contain cold cooked meats and mayonnaise).

Regards,

Matt


MKRMS Food Safety - Be on the FOOD SAFE side!
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hygienic

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Posted 20 January 2010 - 02:34 PM

Thanks for these useful links, and for the clarifications.



Regards





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