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