TACCP/VACCP in Food Service
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
Hi ecolog,
Is there a specific FS Standard involved ?
Hi Charles,
Yes i am updating all our FSMS to ISO22000:2018
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 -
I am also looking at BRC as we want to set our standards as high as possible
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/
Charles, many thanks for the quick response
Very much appreciated
regards
Ady