6 replies to this topic

[Ady]

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

 

[Charles.C]

Hi ecolog,

 

Is there a specific FS Standard involved ?

[Ady]

Hi Charles,

 

Yes i am updating all our FSMS to ISO22000:2018

[Charles.C]

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/

[Ady]

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

[Charles.C]

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/

[Ady]

Charles, many thanks for the quick response 

 

Very much appreciated

 

regards

 

Ady