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#1 foodsafetyboy

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Posted 01 February 2012 - 09:07 AM

Dear all,

Good day, I have worked as a food safety officer in a food manufacturing industry for more than 4years. Now I have found an opportunity to work in a Hotel as a hygiene officer.
My question is:

Is the HACCP approach and implementation in a hotel different from that of the manufacturing plant?
If you can give me tips or added info that would surely be appreciated.


Kind regards,

Food safety boy



#2 MQA

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Posted 01 February 2012 - 10:52 PM

There are slight differences but overall, the same requirements are still there.

You still need to monitor your suppliers, ensure high risk ingredients are controlled, ensure storage is controlled, personal hygiene is adhered to throughout the entire storage, preparation, cooking, etc. Use different colour boards for your red meats, chicken, vegtables, seafood, etc. Practice personal hygiene. Ensure all staff are well trained.

It depends on which country you are from to what minimal standards you must adhere to.

Granted in Australia, the law is more stringent on Food Manufacturers than the Hospitality Industry, but this is slowly starting to change (very slowly. Snails are moving forward at a quicker pace). Australian Hospitality is more about completing CCP records than having a comprehensive Food Safety & Food Quality Management System in place.

Check with your local council to what the
minimal standards would be.

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#3 Charles.C

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Posted 01 February 2012 - 11:15 PM

Dear all,

Good day, I have worked as a food safety officer in a food manufacturing industry for more than 4years. Now I have found an opportunity to work in a Hotel as a hygiene officer.
My question is:

Is the HACCP approach and implementation in a hotel different from that of the manufacturing plant?
If you can give me tips or added info that would surely be appreciated.


Kind regards,

Food safety boy


Dear FSB,

It depends on what you were/will be doing i guess but, from looking at threads on this forum, one possible difference seems to be that hotels are often more involved with large-scale, multiple food type variations, eg of the "foodservice" variety. This may have (more complex) implications regarding HACCP.

Rgds / Charles.C

Kind Regards,

 

Charles.C


#4 Gunes Alkim YEGIN

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Posted 03 February 2012 - 07:14 AM

Dear all,

Good day, I have worked as a food safety officer in a food manufacturing industry for more than 4years. Now I have found an opportunity to work in a Hotel as a hygiene officer.
My question is:

Is the HACCP approach and implementation in a hotel different from that of the manufacturing plant?
If you can give me tips or added info that would surely be appreciated.


Kind regards,

Food safety boy


Hello, same principles should be applied but can you ask more specifically I have been working in hospitality since 2003 what is the question mark in your mind?

#5 GMO

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Posted 03 February 2012 - 07:35 AM

IME, the canteen in a ready meal factory is a far scarier place than the production facilities in terms of level of training, supervision, facilities and controls. Far more likely to cause a food poisoning outbreak than a food production facility. The only thing is when a food manufacturer gets it wrong, it makes the press and it affects 1000's or more. When a hotel / canteen or restaurant get it wrong, it's a smaller number of annoyed people.

I've also found knowledge and understanding of HACCP to be exceptionally poor in the catering industry.

Personally as a result, I'd steer clear of this kind of role because I think it would be a huge uphill battle but it might be different in the company you're looking at.



#6 foodsafetyboy

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Posted 03 February 2012 - 08:40 AM

Thank you guys for the wonderful insights. I will be joining the hotel industry on the 4th of March as I still need to render my month notice with my current company.
Can anybody please share across any text / document I can go through regarding the hotel industry? Though some of the HACCP principles in the manufacturing industry is not that far from the hotel industry, I think it would be very helpful for me if I can read some article regarding hotel industries.

Kind regards,
FSB



#7 Charles.C

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Posted 03 February 2012 - 05:01 PM

Thank you guys for the wonderful insights. I will be joining the hotel industry on the 4th of March as I still need to render my month notice with my current company.
Can anybody please share across any text / document I can go through regarding the hotel industry? Though some of the HACCP principles in the manufacturing industry is not that far from the hotel industry, I think it would be very helpful for me if I can read some article regarding hotel industries.

Kind regards,
FSB


Dear FSBoy,

I predict the level of HACCP you find will depend on the location/size/status of the establishment. There are many threads on this forum under “hotel” or “catering”. The degree of technical sophistication with respect to FS/HACCP is suggested to vary considerably although all the systems obviously have a common objective.
A few representative links / attachments are given below –

http://www.ifsqn.com...dpost__p__26447

http://www.fda.gov/F...ors/default.htm

http://www.food.gov....safecateringni/

Attached File  Food safety systems in hotels compared with HACCP.pdf   94.92KB   71 downloads

Attached File  HACCP_Hotel_Catering.pdf   296.74KB   58 downloads

Rgds / Charles.C

Kind Regards,

 

Charles.C


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#8 ads78

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Posted 03 February 2012 - 10:45 PM

Try getting the safer food better business pack. Basically an all in one mini QMS with associated documents for recording. I believe local authorities supply them for free



#9 Charles.C

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Posted 04 February 2012 - 05:26 AM

Try getting the safer food better business pack. Basically an all in one mini QMS with associated documents for recording. I believe local authorities supply them for free


Dear ads,

I agree this is a very useful package if one wishes to avoid the technical developmental details of HACCP as much as possible but still comply with specific EC/FS criteria. However it does have some "haccp" criticisms due to its simplified format.
The 3rd link in my previous post Is N.Irish version of UK's SFBB. SFBB itself should be directly available from FSA or various threads on this forum by searching "SFBB". A video is also offered for free download.

Rgds / Charles.C

Kind Regards,

 

Charles.C


#10 foodsafetyboy

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Posted 05 February 2012 - 06:26 AM

Dear ads,

I agree this is a very useful package if one wishes to avoid the technical developmental details of HACCP as much as possible but still comply with specific EC/FS criteria. However it does have some "haccp" criticisms due to its simplified format.
The 3rd link in my previous post Is N.Irish version of UK's SFBB. SFBB itself should be directly available from FSA or various threads on this forum by searching "SFBB". A video is also offered for free download.

Rgds / Charles.C


Thank you very much brothers and sisters by profession. Posted Image

<div><br></div>

Edited by foodsafetyboy, 05 February 2012 - 07:03 AM.


#11 foodsafetyboy

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Posted 05 February 2012 - 07:03 AM

<br class="Apple-interchange-newline">I just have another question. In the hotel that I will be joining, there is only one kitchen mainly used for guests' food. HACCP implementation would be easier because it is not that huge. However, there are also night clubs and bars using the same kitchen at night. My question is, should I include the night clubs and bars in the HACCP implementation?
(Its my first time to be part of a hotel so please excuse my curiousity)

I would appreciate your expert advise on same.
Thank you.

Kind regards,
FSB



#12 MQA

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Posted 05 February 2012 - 08:43 AM

I'd say most definitely.

Again it comes down to training staff; of some of the nightclub / bar staff too.

I would probably also suggest that the kitchen staff also conduct a default quick sanitation before they start for the day - there will always be some member of the night club / bar staff that won't practice good hygiene and might
jeopardise the equipment, food, etc. Consider high turnover of staff within the hospitality industry and what is part of induction training for each staff member.

Edited by JAKMQA, 05 February 2012 - 08:45 AM.


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#13 foodsafetyboy

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Posted 05 February 2012 - 11:45 AM

I'd say most definitely.

Again it comes down to training staff; of some of the nightclub / bar staff too.

I would probably also suggest that the kitchen staff also conduct a default quick sanitation before they start for the day - there will always be some member of the night club / bar staff that won't practice good hygiene and might
jeopardise the equipment, food, etc. Consider high turnover of staff within the hospitality industry and what is part of induction training for each staff member.


Thank you very much JAKMQA, staff training is really important to have ease in HACCP implementation.
My question previous question was a bit generic so to rephrase my question: "Is there a need for me to include the night clubs and bars in the scope of HACCP?"

Regards,
FSB

#14 MQA

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Posted 07 February 2012 - 12:35 AM

I thought I did answer that question with the first comment I wrote!

Yes, I would include night clubs and bars in the scope of HACCP.

As you have mentioned, they would also be using the kitchen.


Good luck!

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#15 foodsafetyboy

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Posted 08 February 2012 - 12:01 PM

I thought I did answer that question with the first comment I wrote!

Yes, I would include night clubs and bars in the scope of HACCP.

As you have mentioned, they would also be using the kitchen.


Good luck!


Thank you so much JAKMQA Posted Image

#16 Eunice

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Posted 02 April 2012 - 05:50 AM

Try getting the safer food better business pack. Basically an all in one mini QMS with associated documents for recording. I believe local authorities supply them for free



Agree with you.

#17 clover

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Posted 09 May 2016 - 09:05 AM

Bookmarked. I'll read this thread later when I get home. :)






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