What should be the prerequisite programs for catering?

Hi all,

What should be the prerequisite programs for catering?

Thanks

Ali Saral

Hello Ali, welcome to the IFSQN.

Can I advise you to take a look at this fantastic resource.

Safer Food Better Business for Caterers

You can download this guide.

Once you have reviewed the documents please feel free to ask specific questions.

Regards,
Simon

 

Hi all,

 

What should be the prerequisite programs for catering?

 

Thanks

Ali Saral

 

I am preparing for the ISO/TS 22003 guidelines. How do I define the prerequisite program (category-specific)

Ali Saral

 

Thank you for your interest...

I am preparing for the ISO/TS 22003 guidelines. How do I define the prerequisite program (category-specific)

 

Ali Saral

 

Hi Ali,

i don't quite understand yr post.

Catering ??

Or did you mean iso 22002-2 ?

Hi Ali,

 

i don't quite understand yr post.

ISO 22003 - Food safety management systems -- Requirements for bodies providing audit and certification of food safety management systems

Catering ??

 

Or did you mean iso 22002-2 ?

ISO 22003 - Food safety management systems -- Requirements for bodies providing audit and certification of food safety management systems...

Hi Ali,

thks for response.

I don't quite understand how iso 22003 relates to the OP but never mind.

i have attached a checklist for iso 22003. Maybe of some help.

iso 22003 checklist.doc   332KB   145 downloads

PS - One answer to the OP is iso 22002-2

22003 standard was revised ( 2013-12-15) certification companies should prepare the document as additional. I ask for help in catering category. thanks for response...

Hi Ali,

Catering - Prerequisite Programs.pdf   43.43KB   224 downloads

Of course, any list of "PRPs" is subjective, eg 4.11, 4.12, 5.3 are particularly unusual for me. Some of the others are, IMO, "over-zealous"

The list "spells out"  how the original concept of PRP as mainly limited to system-wide functions has now expanded to overlap the entire process as well.. A debatable progression.

One surprising omission to me is Food Defence / Security.

Hi Ali,

 

Catering - Prerequisite Programs.pdf

 

Of course, any list of "PRPs" is subjective, eg 4.11, 4.12, 5.3 are particularly unusual for me. Some of the others are, IMO, "over-zealous"

 

The list "spells out"  how the original concept of PRP as mainly limited to system-wide functions has now expanded to overlap the entire process as well.. A debatable progression.

 

One surprising omission to me is Food Defence / Security.

Hi Charles,

I ask for help in C - Food Manufacturing Processing of perishable animal products / Production of animal products including fish and seafood, meat, eggs, dairy and fish products category. 

Hi Ali,

This iso list may assist with  Prerequisites in Food Manufacturing –

iso22002-1 (Pt1 - Contents list - Food Manufacturing).pdf   115.38KB   83 downloads

I’m not a user myself but, if I understand correctly, the SQF’s pre-arranged system also looks convenient/quotable for yr purposes. SQF have produced a generic list of  PRPs appropriate to a wide variety of product categories (including most of those in yr list) within their Module 11.

Module 11 specifically covers the Good Manufacturing Practices requirements for the processing of perishable animal products, and production of bio-chemicals. It can also be used for the food categories listed below.

For example –

 

Applicable food sector categories (FSCs) for (PRPs listed in) Guidance Module 11 (Pg6) are:

 

  FSC8: Processing of manufactured meats and poultry

  FSC9: Seafood processing (include 9A, 9B, 9C)

  FSC10: Dairy processing

  FSC11: Honey processing

  FSC12: Egg processing

  FSC13: Bakery and snack food processing

  FSC14: Fruit and vegetable processing

  FSC15: Canning, pasteurization, UHT and aseptic operations (includes 15A, 15B)

  FSC16: Ice drink and beverage processing

  FSC17: Confectionery manufacturing

  FSC18: Preserved foods manufacture

  FSC19: Food ingredient manufacture

  FSC20: Recipe meals manufacture

  FSC21: Oils, fats and the manufacture of fat-based spreads

  FSC22: Processing of cereals, grains, and nuts

 

You will see the PRP-list in Module 11 has similarities to the list in iso 22002-1.

The above and various products whose PRPs are separately organized are also listed in Pgs 7-8 of Guidance Module 11

SQF Module-11-Guidance-7.2.pdf   813.24KB   96 downloads

SQF-7.2,Code,July 2014 - SQF-Code_Ed-7.2-July.pdf   2.06MB   73 downloads