3 replies to this topic

[FOQUS]

Hi everyone,

Was not around for a while since was taken up in training coruses, then got an ugly flu episode..

I am new to ISO 22000 since I have mainly been involved in HACCP Training and system implementation. Plus I do not have extensive experience for the hotel sector. But I am conversant with ISO 9001 too.


Will it be safe for me to approach ISO 22000 for a hotel as HACCP integrated as a component in ISO 9001?

Can anyone provide me with some guidance as to how to tackle the implementation of ISO 22000 for a hotel? I know I should start with a Gap Analysis (document + infrastructure+ facilities) development and implementation + verification of PRP then Hazard analysis in addition to defining food safety management policies, responsibilities charts,etc...

I would like to have practical example for instance of PRP- I mean how to classify them: department-wise(kitchen, store area, laundry area, freezer rooms..) or have PRP sections( pest control , personal hygiene rules, etc..) which then define how the PRP are applied within each department?


Has anyone conducted ISO 22000 for hotel sector and implemented such a system in hotel environment and can share experience?



Thank you,

FOQUS

[HACCP Management]

Hope this is how to reply - new to this!

The entire point of creating PRP's was to remove the clutter from HACCP systems therefore by definition they occur throughout the operation not just at one point, so for instance refuse procedures would apply throughout the process where appropriate to that process and not just for instance in the stores area.

I also think that with some tweaking ISO 22000 can be applied to any food business, even food packaging, I know personally of food service businesses (ie warehouses) that have successfully implemented ISO 22000. and they have no open food at all.

Hope this helps


Katie Day


HACCP Specialist
ISO 9001 and ISO 22000 implementer and auditor
Food Hygiene Consultan

Hi everyone,

Was not around for a while since was taken up in training coruses, then got an ugly flu episode..

I am new to ISO 22000 since I have mainly been involved in HACCP Training and system implementation. Plus I do not have extensive experience for the hotel sector. But I am conversant with ISO 9001 too.


Will it be safe for me to approach ISO 22000 for a hotel as HACCP integrated as a component in ISO 9001?

Can anyone provide me with some guidance as to how to tackle the implementation of ISO 22000 for a hotel? I know I should start with a Gap Analysis (document + infrastructure+ facilities) development and implementation + verification of PRP then Hazard analysis in addition to defining food safety management policies, responsibilities charts,etc...

I would like to have practical example for instance of PRP- I mean how to classify them: department-wise(kitchen, store area, laundry area, freezer rooms..) or have PRP sections( pest control , personal hygiene rules, etc..) which then define how the PRP are applied within each department?


Has anyone conducted ISO 22000 for hotel sector and implemented such a system in hotel environment and can share experience?



Thank you,

FOQUS

[Charles.C]

Dear Foqus,

Yr basic query is very common on this forum so you might try a little searching, eg "hotel".

I can suggest a few threads which contain a number of, i believe, well-liked attachments on this topic -

http://www.ifsqn.com...dpost__p__22115 (June 2008)

http://www.ifsqn.com...dpost__p__23004
(July 2008)

http://www.ifsqn.com...nt-haccp-plans/ (July 2008)

Will it be safe for me to approach ISO 22000 for a hotel as HACCP integrated as a component in ISO 9001?

Reasonable idea but the flavour of haccp required by iso 22000 standard is rather different to traditional (eg codex) haccp. i daresay you know that already.

Rgds / Charles.C

[FOQUS]

Thank you Katie and Charles C.

I agree with you Katie, and that's the approach that I typically used, using the PRP's to 'unclutter' the HACCP system.

I was talking more about the organisation of the documentation, referencing and all that. But I am in a clearer state of mind now for that.

I've been around the forums, Charles C. Maybe I did not look thoroughly enough. The threads you posted are great information sources. Thanks again.

FOQUS