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TACCP/VACCP in Food Service


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#1 EcologFS

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Posted 02 August 2018 - 12:29 PM

Good Afternoon all,

 

Hope this makes sense to someone

 

I am in the process of updating out documentation and trying to put together a TACCP/VACCP assessment/analysis plan in Food service

Part of our company provides full catering services providing meals these are cooked and served onsite

 

Cafeteria - (hotplate self service and assisted service)

Packed lunches

Private buffets

 

Would i be right in thinking that to do the TACCP/VACCP assessment/analysis, i would break the processes down and look at the possibility of TACCP/VACCP in each of the separate processes 

 

Example:

 

Supplier delivery

Storage

Preparation

Cooking

Service

Payment

Wastage

 



#2 Charles.C

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Posted 02 August 2018 - 01:08 PM

Hi ecolog,

 

Is there a specific FS Standard involved ?


Kind Regards,

 

Charles.C


#3 EcologFS

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Posted 02 August 2018 - 01:15 PM

Hi Charles,

 

Yes i am updating all our FSMS to ISO22000:2018



#4 Charles.C

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Posted 02 August 2018 - 01:24 PM

Hi Ecolog,

 

The GFSI-recognised Standards like BRC/SQF/FSSC22000 tend to have somewhat different emphases on TACCP/VACCP.

 

Afaik most of the responses posted here for TACCP/VACCP are oriented to BRC/SQF but this thread may give you some ideas of what's involved albeit not directly aimed at Foodservice -

 

http://www.ifsqn.com...plate-required/


Kind Regards,

 

Charles.C


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#5 EcologFS

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Posted 02 August 2018 - 01:33 PM

I am also looking at BRC as we want to set our standards as high as possible



#6 Charles.C

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Posted 02 August 2018 - 02:06 PM

I am also looking at BRC as we want to set our standards as high as possible

 

Can try these (VA) threads -

 

http://www.ifsqn.com...sment-template/

 

http://www.ifsqn.com...sment-brc7-542/


Kind Regards,

 

Charles.C


#7 EcologFS

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Posted 02 August 2018 - 02:25 PM

Charles, many thanks for the quick response 

 

Very much appreciated

 

regards

 

Ady






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