ISO22000 for caterings and bakery stores

Can anyone help me on developing ISO22000 for caterings and bakeries. What should I take into concideration CCPs HAZARDS etc?

Hi Dakis,

Kindly explain the process steps. It will ease us to suggest the CCP or OPRP.

Can anyone help me on developing ISO22000 for caterings and bakeries. What should I take into concideration CCPs HAZARDS etc?

 

Hi Dakis,

 

For your information, the IFSQN offer a very nice FSSC 22000 Food Safety Management System for Food Service - Version 5.1 Implementation Package.

 

Kind regards,

 

Tony

Hi,

CCP's are determined based on the ingredient/step/type of operation to reduce potential biological/physical and chemical risks. You can just put a CCP without going through a detailed hazard analysis. 

Next you mentioned ISO 22000. It is a whole different thing. You need a good GMP in place and a strong HACCP. Then, you can go to implementing ISO 22000. 

 

Here are some steps for implementing ISO 22000 which includes GMP/HACCP and the food safety management system: 

1. - Conduct a gap analysis to identify the current state of food safety management and the areas that need improvement.
2. - Establish a food safety team and assign roles and responsibilities for implementing and maintaining ISO 22000.
3. - Define the scope, objectives, policy and procedures of the food safety management system (FSMS).
4. - Conduct a hazard analysis and identify the critical control points (CCPs) and operational prerequisite programs (OPRPs) for each process step.
5. - Establish monitoring, verification and validation methods for the CCPs and OPRPs, as well as corrective actions and preventive measures.
6. - Document and maintain records of the FSMS activities and results.
7. - Train and communicate with all staff members on the FSMS requirements and their roles and responsibilities.
8. - Conduct internal audits and management reviews to evaluate the effectiveness and suitability of the FSMS and identify opportunities for improvement.
9. - Apply for certification from an accredited certification body and undergo an external audit to verify compliance with ISO 22000.
10. - Continually monitor, review and improve the FSMS to ensure its ongoing performance and alignment with changing needs and expectations.

 

Hi,

CCP's are determined based on the ingredient/step/type of operation to reduce potential biological/physical and chemical risks. You can just put a CCP without going through a detailed hazard analysis. 

Next you mentioned ISO 22000. It is a whole different thing. You need a good GMP in place and a strong HACCP. Then, you can go to implementing ISO 22000. 

 

Here are some steps for implementing ISO 22000 which includes GMP/HACCP and the food safety management system: 

1. - Conduct a gap analysis to identify the current state of food safety management and the areas that need improvement.
2. - Establish a food safety team and assign roles and responsibilities for implementing and maintaining ISO 22000.
3. - Define the scope, objectives, policy and procedures of the food safety management system (FSMS).
4. - Conduct a hazard analysis and identify the critical control points (CCPs) and operational prerequisite programs (OPRPs) for each process step.
5. - Establish monitoring, verification and validation methods for the CCPs and OPRPs, as well as corrective actions and preventive measures.
6. - Document and maintain records of the FSMS activities and results.
7. - Train and communicate with all staff members on the FSMS requirements and their roles and responsibilities.
8. - Conduct internal audits and management reviews to evaluate the effectiveness and suitability of the FSMS and identify opportunities for improvement.
9. - Apply for certification from an accredited certification body and undergo an external audit to verify compliance with ISO 22000.
10. - Continually monitor, review and improve the FSMS to ensure its ongoing performance and alignment with changing needs and expectations.

 

Hi there, maybe I wasn't clear enough. I know how to implement. The thing is what must I take into consideration refering to companies like those. Like, what are the hazards for a catering bakery store that makes bread, cookies, even cooked meals. And what are the basic microorganisms that I have to be careful for

Hi there, maybe I wasn't clear enough. I know how to implement. The thing is what must I take into consideration refering to companies like those. Like, what are the hazards for a catering bakery store that makes bread, cookies, even cooked meals. And what are the basic microorganisms that I have to be careful for

Hi Dakis,

 

As you probably realise, the Scope of yr generic query is enormous.

I suggest to acquire a specific book on HACCP for the Catering Industry for which IIRC several exist.

Hi Dakis, 

 

HACCP is a systematic and step by step process to be conducted for each product/step for a company which can be bakery, dairy, ice cream or whatever. For example, in a bakery there could be 15 products. You will need to analyze all 15 products, all 15 flow chart, and determine the level of risk and type of hazard (biological, chemical and physical) for each product and each step. 

 

SO it will be a huge work to do and impractical because I don't know the exact product and processing approach.

 

One easy way for you to get that kind of information in one place is to buy a specific guide for that industry. For example, the seafood HACCP training manual from FDA: HACCP-Training-Curriculum-June-2020.pdf (flseagrant.org)

 

or the hazard analysis guideline for seafood from FDA: Fish and Fishery Products Hazards and Controls Guidance June 2022 Edition (fda.gov)

 

 

Hi there, maybe I wasn't clear enough. I know how to implement. The thing is what must I take into consideration refering to companies like those. Like, what are the hazards for a catering bakery store that makes bread, cookies, even cooked meals. And what are the basic microorganisms that I have to be careful for

Hi Dakis, 

 

HACCP is a systematic and step by step process to be conducted for each product/step for a company which can be bakery, dairy, ice cream or whatever. For example, in a bakery there could be 15 products. You will need to analyze all 15 products, all 15 flow chart, and determine the level of risk and type of hazard (biological, chemical and physical) for each product and each step. 

 

SO it will be a huge work to do and impractical because I don't know the exact product and processing approach.

 

One easy way for you to get that kind of information in one place is to buy a specific guide for that industry. For example, the seafood HACCP training manual from FDA: HACCP-Training-Curriculum-June-2020.pdf (flseagrant.org)

 

or the hazard analysis guideline for seafood from FDA: Fish and Fishery Products Hazards and Controls Guidance June 2022 Edition (fda.gov)

HI SMNK,

 

Thks but can you suggest a Guide for the Catering Industry ? (Will probably be OP's next question :smile: ?)