Food Safety Manual for Catering
Food Safety Manual for Catering
| ISO 22000 Standard
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no further. Implementation
of our documented, food safety management system will enable you to
22000:2005 and ISO/TS 22002:2013 requirements
at a reasonable price. You will receive sensible procedures
which, when implemented, will reduce paperwork to a minimum and will
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quality of your products/services.
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
This manual can be used in the
following types of food service establishments: 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.
Safety Manual for Catering (Item # 62)
Food Safety Manual for
its foundation in 1901 as the Engineering Standards Committee,
BSI Group has grown into a leading global independent business
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ISO 22000 Standard from BSI
ISO/TS 22002-2 Specification from BSI
ISO and FSSC 22000 Certification Services from BSI
Food Safety Training
Safety Training Courses on Video/DVD from Compliance and Safety
is ISO 22000?
View ISO 22000 Manual presentation here
ISO 22000 is
an international standard that defines the requirements for food safety
management systems. It
applies to all organizations in the food chain.
in consumer demand for safe food has led the International Organization
for Standardization (ISO) to develop the ISO 22000 standard and release
it as ISO 22000:2005, Food safety management systems - Requirements for
any organization in the food chain.
builds on generally accepted principles for food safety in the food
chain and focuses on identifying and preventing food safety hazards
through PRPs (Pre-Requisite Programs) and HACCP (Hazard Analysis and
Critical Control Points) plans. It
promotes communication, continual improvement and management and
updating of the food safety management system.
is ISO/TS 22002-2?
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 22000:2005, 7.2. 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
some countries, the term "food services" is used synonymously with
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.
- facilitues requirements
- hygiene requierements within the estabishment
- personnel health and hygiene requierements
- hygiene requierements in the processing of food
- hygiene management
- product recall procedures
- cooking process
- cooling and storage conditions
- freezing, storage, and thawing conditions
- food reheating and services
- identification and hygiene control system
is ISO/TS 22003?
22003:2007, Food safety management systems -- Requirements for bodies
providing audit and certification of food safety management systems is a
technical specification that defines the rules applicable for the audit
and certification of a food safety management system (FSMS) complying
with the requirements given in ISO 22000:2005 (or other sets of
specified FSMS requirements), and provides the necessary information
and confidence to customers about the way certification of their
suppliers has been granted.
certification does not attest to the safety or fitness of the products
of an organization within the food chain. However, ISO 22000:2005
requires an organization to meet all applicable food-safety-related
statutory and regulatory requirements through its management system.
What are the
benefits of compliance?
Obtaining FSSC 22000 compliance will yield the following benefits to
approach to identification of food safety hazards, which in turn aids
in the development and implementation of proactive control measures.
advantage - increased business
efficiency and profitability
system provides useful reference
records in case of litigation
of personnel clearly defined
control during periods of change or growth
communication on food safety issues
performance from suppliers