3 replies to this topic

[hygienic]

Dear fellows;

What you think as adaily procedure ,In order to notify the other departements such as production is to use adaily inspection report or checklist as ur quality departement and to send the NCs to them daily in order to make control in place,but acctually i am looking for a checklist to be used daily in our catering and to be understandable by others,so pls if you have an inspection checklist for catering baced on iso 22000 requeriments poste it here and it will be highly supprorting.
Regards

Hgienic

Edited by hygienic, 01 December 2011 - 06:51 PM.

[Simon]

Hygienic, it's not clear from your post exactly what you want.
Please try to explain again.

Thanks,
Simon

[hygienic]

Hygienic, it's not clear from your post exactly what you want.
Please try to explain again.

Thanks,
Simon

Dear Simon;

I am looking for an inspection checklist to be used by the QA officers includs all food safety points , as the Quality departement is responsible to conduct a daily monitoring or inspection thro the premises , so instead of writting a report to their head departement they can use a daily checklist (includes all food safety points or issues) , and easly the production head can knows while he reveiws the checklist , the daily defects or violations, and can do the corrective action accordingly , this is what I am looking .

Thanks for your interest .

Hygienic

Edited by hygienic, 10 December 2011 - 05:01 AM.

[Fedal]

We have some local cases of such check-list supporting score evaluation. They cover different GHP issues (personnel, cleanning), storage of goods, key prpcess parameters (OPRP, CCP).
If you are still interrested don't hesistate to ask