Food Safety Manual for Catering
Food Safety Manual for Catering
| HACCP
| ISO/TS
20002-2 Specification
Food
Safety Training
If you are searching for a food safety manual for catering, look no furrther. Implementation
of our documented, food safety management system will enable you to
meet ISO/TS 22002-2 requirements
at a reasonable price. This manual also complies with
international food safety requirements. You will receive sensible
procedures
which, when implemented, will reduce paperwork to a minimum and will
enable you to significantly improve the safety of your products and the
quality of your products/services.
Our Food
Safety Manual for Catering includes 25
procedures and 50 forms/checklists,
which you customize specifically for your needs. As an added bonus, we will also send you
free software download links for document
management.
This manual can be used in the
following types of food service establishments: restaurants, coffee shops, catering, air
catering, railway catering, banquets, in central and satellite units,
school and industry dining rooms, hospitals and healthcare facilities, hotels, food services, and food stores.
Order Food
Safety Manual for Catering (Item # 62)
Food Safety Manual for
Catering Sample
Since
its foundation in 1901 as the Engineering Standards Committee,
BSI Group has grown into a leading global independent business
services organization providing standard-based solutions in more than
120 countries.
BSI Group:
Purchase
ISO/TS 22002-2 Specification from BSI
ISO Consultant
Food Safety Training
Food Safety and Toxicology from National Taiwan University
Stanford Introduction to Food and Health from Stanford University
What
is ISO 22002-2?
ISO/TS
22002-2:2013,
Prerequisite
Programs on food safety -- Part 2: Catering specifies the requirements for the
design, implementation, and maintenance of prerequisite programmes (PRPs) to
assist in controlling food safety hazards in catering. It is applicable to all
organizations which are involved in in the processing, preparation,
distribution, transport, and serving of food and meals and wish to implement
PRPs in accordance with the requirements specified in ISO 22000. This
includes catering, air catering, railway catering, banquets, in central
and satellite units, school and industry dining rooms, hospitals and healthcare
facilities, hotels, restaurants, coffee shops, food services, and food
stores.
In
some countries, the term "food services" is used synonymously with
catering.
The
application of ISO/TS 22002-2:2013 does not exempt the user from compliance
with current and applicable legislation. Where local legal requirements
are in specified for parameters (i.e., temperatures, etc.) given in ISO/TS
22002-2:2013, the local requirements shall be used by the food business.
ISO/TS
22002-2 stipulates:
- facilitues requirements
- hygiene requierements within the estabishment
- personnel health and hygiene requierements
- hygiene requierements in the processing of food
- hygiene management
- product recall procedures
- thawing
- preparing
- cooking process
- portioning
- cooling and storage conditions
- freezing, storage, and thawing conditions
- transport
- food reheating and services
- identification and hygiene control system
What are the
benefits of compliance?
Obtaining ISO/TS 22002-2 compliance will yield the following benefits to
your organization:
·
A systematic
approach to identification of food safety hazards, which in turn aids
in the development and implementation of proactive control measures.
·
Marketing
advantage - increased business
·
Improved
efficiency and profitability
·
Increased
customer satisfaction
·
Documented
system provides useful reference
·
Improved
records in case of litigation
·
Responsibilities
of personnel clearly defined
·
Improved
control during periods of change or growth
·
Improved
communication on food safety issues
·
Improved
performance from suppliers
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