Greetings of the day !
May I request to know the salient features of the hygienic code for the catering industry and how different is it from the HACCP , ISO 22000 or FSSAI.
Many Thanks.
Posted 24 June 2017 - 03:02 PM
Hi milager ,
-The Hygiene code For the Hotel & Catering Industry is a code of hygiene that is a simplified system specific to the branch of industry for which the HACCP was designed , it is like a guideline for pest practices with a forms and the required temperatures .
-HACCP : I do not know you are asking about the system or certification , HACCP system which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control system that focus on prevention rather than relying mainly on end-product testing based on codex HACCP 7 principles .
HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles:
Work with us to achieve HACCP compliance and meet the expectations of a changing world.
-ISO 22000 :is a family of International Standards addresses food safety management , for catering it is ISO/TS 22002:2013 Prerequisite programmes on food safety-Part 2 , it contains the minimum requirement for food safety in catering , it is specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in catering, there is certification for ISO 22002 catering( for more info https://www.iso.org/...dard/53493.html )
- (FSSAI) The Food Safety and Standards Authority of India has been established under Food Safety and Standards , 2006 which consolidates various acts & orders that have hitherto handled food related issues in various Ministries and Departments. FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption.
(http://www.fssai.gov...troduction.html)
BR,
Ehab
Thanked by 1 Member:
|
|
Food Safety Topics →
HACCP - Food Products & Ingredients →
Including 3rd party storage and distribution HACCP in our own HACCP?Started by Procu1234, 26 Jun 2024 HACCP, Food Safety, Storage and 2 more... |
|
||
Answered
Food Safety Topics →
HACCP - Food Products & Ingredients →
HACCP in Bakery - Food Regulations IndiaStarted by mansi15, 21 May 2024 Bakery, HACCP, ISO22000 and 1 more... |
|
||
Global Food Safety Standards →
General Food Safety Standards →
Regulations in BakeryStarted by mansi15, 21 May 2024 Food Production, HACCP, ISO22000 and 7 more... |
|
||
Food Safety Topics →
Training & Development →
HACCP and HARPC trainingStarted by Padfoot, 13 May 2024 haccp, harpc and 3 more... |
|
||
Government Regulatory →
FDA - U.S. Food and Drug Administration →
What are companies responsible that uses contract manufacturer?Started by Kubramiller, 01 Apr 2024 FDA, Food Safety, HACCP and 1 more... |
|
0 members, 1 guests, 0 anonymous users