5 replies to this topic

[vasilis_gls]

does anybody know to advise me to start making a haccp plan for the hotel i work .
templaes or links i could search
thank u

[Simon]

Could this old thread help Vasilis: HACCP

[althene]

Hi Vasilis,When I started setting up the HACCP plan for the last hotel I worked with, we started with grouping food items by the processing or types of steps it would undergo. For example we grouped the items which are cooked and those which are served raw separately. Then we sub grouped these food items again. I would suggest you search catering HACCP online and you'd see a lot of resources. IFSQN also has a database of templates you can use as well. Good luck and hope I have helped you out.

[Jomy Abraham]

HACCP Plan is mainly used to define the CCPs. In hotels ( Catering), main CCPs are cooking, baking, frying, vegetable sanitization etc. To define all CCPs its necessary to understand the process flow of your operations. the follwing contents should be in the format of HACCP plan and its mainly based on the 7 principles of HACCP

CCP No:

Significant Hazard:

Critical Limit:

Monitoing
What How Frequency who


Corrective Actions

Verifications


Records

does anybody know to advise me to start making a haccp plan for the hotel i work .
templaes or links i could search
thank u

[Charles.C]

Dear vasilisgls,

The attachments below which are US oriented may give you some ideas. The theories are explained on various other posts on this forum as already mentioned.

 aa2 Sample Food Service HACCP Set-Up.pdf   1.52MB   162 downloads
 aa1 US haccp retail harford county - 960.pdf   145.05KB   120 downloads

Rgds / Charles.C

[vasilis_gls]

thank u very much for ur help