9 replies to this topic

[awana12]

Hi all,

 

I am newbie here would like all advise from you all what Manual Should Catering Company Have.

 

Our Investor are interested to build a frozen catering company in the future.

 

What should we prepare, in terms of as a whole company.

 

 

Appreciate your advice.

 

tq

[Lucas H]

Hi,

 

I saw that your question was unanswered now for quite some time, so here is my best shot.

 

I was in a similar position, implementing IFS for a manufacturer, so not such a different position.

 

What I did was asking the control body first, what they did was giving me an indepht phone interview, (what we do, how we do it, what kind of machinery and so on), then they told us which exact standard to apply.

 

Since there are a number of ressources available, you could just decide on the standard (FSSC, IFS, BRC and so on, try and find out what the costumers want and do that, I personally like the FSSC if there are no preferences).

 

After that you can check the store again, you will have far better information at hand, to choose the right manual.

 

I hope that is of some help for you.

Edited by Lucas H, 03 April 2020 - 05:26 PM.

[Charles.C]

Hi all,

 

I am newbie here would like all advise from you all what Manual Should Catering Company Have.

 

Our Investor are interested to build a frozen catering company in the future.

 

What should we prepare, in terms of as a whole company.

 

 

Appreciate your advice.

 

tq

 

Hi awana,

 

Do you mean a manual  relating to  Manufacturing Methods or FS Standards or  Catering handling/distribution flowcharts or  ?

[awana12]

Hi awana,

 

Do you mean a manual  relating to  Manufacturing Methods or FS Standards or  Catering handling/distribution flowcharts or  ?

Yes what manual should I have for food safety is it

 

1. HACCP Manual

2. Work Instruction

3. Standard Operating Procedure

 

what else should i have for manual in factory

[awana12]

Hi,

 

I saw that your question was unanswered now for quite some time, so here is my best shot.

 

I was in a similar position, implementing IFS for a manufacturer, so not such a different position.

 

What I did was asking the control body first, what they did was giving me an indepht phone interview, (what we do, how we do it, what kind of machinery and so on), then they told us which exact standard to apply.

 

Since there are a number of ressources available, you could just decide on the standard (FSSC, IFS, BRC and so on, try and find out what the costumers want and do that, I personally like the FSSC if there are no preferences).

 

After that you can check the store again, you will have far better information at hand, to choose the right manual.

 

I hope that is of some help for you.

We are a small catering company which are currently aim to HACCP first before going further.

 

Currently I'm thinking about just to do:

HACCP Manual, Work Instruction and SOP manual. Is there any manual or documentation that I missed?

[Lucas H]

We are a small catering company which are currently aim to HACCP first before going further.

 

Currently I'm thinking about just to do:

HACCP Manual, Work Instruction and SOP manual. Is there any manual or documentation that I missed?

Hi,

 

have you already checked this one?

 

https://www.ifsqn.co...-business-fsms/

 

I have no idea of this is the right one, because first of all I haven't done small companies for a very long time, and secondly I am not that firm with (probably US?) legislation.

[Lucas H]

Hi,

 

have you already checked this one?

 

https://www.ifsqn.co...-business-fsms/

 

I have no idea of this is the right one, because first of all I haven't done small companies for a very long time, and secondly I am not that firm with (probably US?) legislation.

Please make sure it is what you are looking for before you buy it, I have not enough information about you situation to give any advice.

 

Also I just saw that you are from australia, sorry about that.

Edited by Lucas H, 07 April 2020 - 07:23 PM.

[Charles.C]

Hi all,

 

I am newbie here would like all advise from you all what Manual Should Catering Company Have.

 

Our Investor are interested to build a frozen catering company in the future.

 

What should we prepare, in terms of as a whole company.

 

 

Appreciate your advice.

 

tq

 

Regarding HACCP aspect, this document may be of interest -

 

 FDA Manual for HACCP in Food Service and Retail Establishments.pdf   555.5KB   29 downloads

[Lucas H]

We are a small catering company which are currently aim to HACCP first before going further.

Also this might bei of interest.

https://www.legislat...ies/F2008B00576


Currently I'm thinking about just to do:
HACCP Manual, Work Instruction and SOP manual. Is there any manual or documentation that I missed?

[awana12]

Thank you for all your support I will try to check the document given. Also, I'm a newbie in food safety industry so there is a lot I need to learn, but I think the biggest challenge is the worker or people. I think we can have a nice manual but if the workers cannot follow simple hand washing technique it said a lot about the company. This Covid-19 is blessing and a curse, right now my worker are scared and the aware of the personal hygiene importance. But dont know when will this awareness last.