Emergency Preparedness For Catering Process under ISO 22000 requirements
Hi to everyone! I just joined this network. I am newly appointed as Food Inspector in a catering company. Which is going to be
ISO- 22000 certified. So I need your guidance to fulfill requirements regarding Emergency preparedness of catering process.
Like Plane, Training required etc. Thanks
Greetings Bilal,
Your emergency preparedness has to include situations that are beyond your ability to control and what you do during and after they occur. These emergencies can be fire, earthquake, power outage, flood, terrorist attack (not bioterrorism specifically which you address in Food Defense), cyberattack etc. After you recognize all the possible dangers you have to set up the person/people/team responsible to react to them and what actions you will take. eg For fire you will call the fire department, you will guide the personnel to the exit according to plan, use fire extinguishers by trained personnel, emergency shut down of equipment if possible. After this is resolved you will need to check first if it is safe to return to work and then if and how it affected your products, meaning what you had in storage was it affected by the high heat? The freezers have they been affected by high heat? These apply to the raw materials also and if you find out they are good then you can move on, else you will need to dispose them. What are the criteria for accepting or rejecting the affected products? Equipment evalutation also. Who is responsible for signing off. As far as the training goes the response part largely lies with the Security Technician, while the evaluation of the situation after is mainly on your food safety training.
Things like those you need to take into account, A simple search around google can give you plenty examples on the topic to get you started.
Regards!
Greetings Bilal,
Your emergency preparedness has to include situations that are beyond your ability to control and what you do during and after they occur. These emergencies can be fire, earthquake, power outage, flood, terrorist attack (not bioterrorism specifically which you address in Food Defense), cyberattack etc. After you recognize all the possible dangers you have to set up the person/people/team responsible to react to them and what actions you will take. eg For fire you will call the fire department, you will guide the personnel to the exit according to plan, use fire extinguishers by trained personnel, emergency shut down of equipment if possible. After this is resolved you will need to check first if it is safe to return to work and then if and how it affected your products, meaning what you had in storage was it affected by the high heat? The freezers have they been affected by high heat? These apply to the raw materials also and if you find out they are good then you can move on, else you will need to dispose them. What are the criteria for accepting or rejecting the affected products? Equipment evalutation also. Who is responsible for signing off. As far as the training goes the response part largely lies with the Security Technician, while the evaluation of the situation after is mainly on your food safety training.
Things like those you need to take into account, A simple search around google can give you plenty examples on the topic to get you started.
Regards!
Thanks Evans for your guidance.