Hi everybody:
Is there any traceability prosedure for catering services? How does traceability contribute to prevent production fals that maybe happen during processing steps?
Thanks
Edited by hygienic, 10 October 2009 - 06:26 PM.
Posted 10 October 2009 - 06:25 PM
Hi everybody:
Is there any traceability prosedure for catering services? How does traceability contribute to prevent production fals that maybe happen during processing steps?
Thanks
Edited by hygienic, 10 October 2009 - 06:26 PM.
Posted 11 October 2009 - 07:22 AM
Hi everybody:
Is there any traceability prosedure for catering services? How does traceability contribute to prevent production fals that maybe happen during processing steps?
Thanks
FSSC 22000 Food Safety Management System for Food Manufacturers Version 6 Implementation Package Out Now !
SQF Code Edition 9 & FSMA Implementation Package for Food Manufacturers - 2023 Update
SQF Implementation Package for Food Manufacturers Edition 9
Videos of the IFSQN Implementation Packages for GFSI benchmarked standards: Introduction How to Use
Practical HACCP Training for Food Safety Teams - plus How the FSMA affects HACCP. On Demand.
Practical Internal Auditor Training for Food Operations - On Demand.
Thanked by 2 Members:
|
|
Posted 12 October 2009 - 09:05 AM
Sample attached from the Food Service Manuals.
Catering_Identification_and_Traceability_Procedure_Sample.pdf 138.99KB 1214 downloads
A traceability system does not directly prevent failures but assists in controlling food that is unsatisfactory and also in investigating the cause so as to prevent a repetition.
Regards,
Tony
Thanked by 1 Member:
|
|
Posted 13 October 2009 - 06:03 AM
Whatever traceability system you come up with, remember it needs testing. I have used recipe sheets before in ready meals where the person weighing out records the traceability info of each ingredient but I'm unsure whether it's practical to go that far in catering and I bet you your average Michelin starred establishment doesn't.
FSSC 22000 Food Safety Management System for Food Manufacturers Version 6 Implementation Package Out Now !
SQF Code Edition 9 & FSMA Implementation Package for Food Manufacturers - 2023 Update
SQF Implementation Package for Food Manufacturers Edition 9
Videos of the IFSQN Implementation Packages for GFSI benchmarked standards: Introduction How to Use
Practical HACCP Training for Food Safety Teams - plus How the FSMA affects HACCP. On Demand.
Practical Internal Auditor Training for Food Operations - On Demand.
Posted 25 October 2009 - 10:50 AM
Traceability in catering is a bit difficult for each and every ingredient as well as each dish in al a carte. Traceability records are maintained for meat/poultry/fish & sea-foods daily. During batch production it is still feasible. Food ingredients like veggies, fruits,milk, eggs, spices it is very difficult to have traceability records instead records like raw material receiving, storage,finished product temp logs are maintained.
Posted 25 October 2009 - 10:56 AM
Regular traceability exercises shall help in setting up a better system. Foods from buffet, shelf or complaints should be traced back to see if the system works. This also includes cleaning records, staff health & personal hygiene, equipment maintenance, calibration, audit or inspection reports.
Posted 26 October 2009 - 01:06 PM
Hi
What I have done in my hotel is I have one single format starting from the batch of raw material received through all the processes (Thawing, cooking, cooling, reheating, & holding) for all the non veg items. For all the groceries the batch no,. present in the kitchen is entered before each shift.
regards
Chempavai.
Posted 26 October 2009 - 07:23 PM
Hi
What I have done in my hotel is I have one single format starting from the batch of raw material received through all the processes (Thawing, cooking, cooling, reheating, & holding) for all the non veg items. For all the groceries the batch no,. present in the kitchen is entered before each shift.
regards
Chempavai.
FSSC 22000 Food Safety Management System for Food Manufacturers Version 6 Implementation Package Out Now !
SQF Code Edition 9 & FSMA Implementation Package for Food Manufacturers - 2023 Update
SQF Implementation Package for Food Manufacturers Edition 9
Videos of the IFSQN Implementation Packages for GFSI benchmarked standards: Introduction How to Use
Practical HACCP Training for Food Safety Teams - plus How the FSMA affects HACCP. On Demand.
Practical Internal Auditor Training for Food Operations - On Demand.
Posted 02 June 2010 - 05:55 AM
Dear All:
Still i didnt get satisfactory answer , please help me to find trancability system for catering.
I am still searshing but no avail .
Hygienice
Posted 02 June 2010 - 06:48 AM
Dear All:
Still i didnt get satisfactory answer , please help me to find trancability system for catering.
I am still searshing but no avail .
Hygienice
FSSC 22000 Food Safety Management System for Food Manufacturers Version 6 Implementation Package Out Now !
SQF Code Edition 9 & FSMA Implementation Package for Food Manufacturers - 2023 Update
SQF Implementation Package for Food Manufacturers Edition 9
Videos of the IFSQN Implementation Packages for GFSI benchmarked standards: Introduction How to Use
Practical HACCP Training for Food Safety Teams - plus How the FSMA affects HACCP. On Demand.
Practical Internal Auditor Training for Food Operations - On Demand.
Posted 04 June 2010 - 09:45 AM
Sample attached from the Food Service Manuals.
Catering_Identification_and_Traceability_Procedure_Sample.pdf 138.99KB 1214 downloads
A traceability system does not directly prevent failures but assists in controlling food that is unsatisfactory and also in investigating the cause so as to prevent a repetition.
Regards,
Tony
Posted 20 November 2011 - 07:33 PM
Hi everyone!
Stumbled through this post while I was looking on re-vamping my own traceability procedure at my hotel.
What I was thinking on adding to the procedure are the following:
Thanked by 1 Member:
|
|
0 members, 0 guests, 0 anonymous users