HACCP at large Hotels

[Carl Robert Meier]

Dear list,

I am now beginning to audit a HACCP system at a large Hotel group. I have quite a lot experience with HACCP on industries, which is more the classical battlefield. They seem to make good job with their sanitation programs, but could somebody tell me how deep it goes in this kind of business to manage CCPs? I have seen their corporative GMP-HACCP manual and I do not find out easily how it is related to HACCP. It addresses the seven principles but it does not explain how to apply them to real work.

Anybody around can tell me more? Is there a HACCP scheme for the hotel and restaurant business to have a look?

I would appreciate any help with this issue.

Thanks a lot in advance.

 

Carl Robert Meier

[Jim Levine]

Hi Carl,

 

I developed, implemented, and now audit HACCP and Food Safety at a small (125 rooms), 4 diamond, 4 star hotel in Massachusetts. We had the HACCP Plan and the implementation verified and audited by NSF International.

Your biggest challenge will be to implement HACCP in multiple locations with multiple services and multiple managers. To do this in a Hotel group will be difficult but not impossible.

It sound like they do not have a HACCP Plan, just a general philosophy. You will have to develop a HACCP Plan for the Hotel group if they want HACCP. Your risk assessment will have to include risks that can be controlled on a group basis. Their biggest risk is probably in their catering and banquet operations. The prerequisites should be covered in their standard operating procedures that probably have been audited either formally or informally in the past.

 

I would be happy  to discuss or answer specific questions.

 

Regards,

Jim Levine

 

  

--
You received this message because you subscribed to the "Foodsafe" group.
To post to this group, send email to Foodsa...@googlegroups.com
To unsubscribe from this group, send email to Foodsafe-lis...@googlegroups.com
For more options, visit this group at http://groups.google.com/group/Foodsafe-list?hl=en
If you're having problems with the list, contact Cindy Roberts at foodsa...@gmail.com

[Jeffrey Lewis]

Personal observation:

The large hotel I evaluated for HACCP as a regulator had 3 full-scale restaurants, one bar and one lunch carryout, one room service kitchen and an employee cafeteria. The biggest problem was the seafood restaurant - they had a third party auditor that did a great job creating logs for temperatures but I only saw them used at the least important areas. They didn't effectively log cooling - not even before and after with time. It's generally not a requirement, but there had been some FBIO incidents and would have more respect for an operator when I saw that were attempting something diagnostic. Even with the third-party auditor hired they had miserable control over their sushi operation.
The point is that these people literally thought that having a logging system was equivalent to "doing" HACCP, and their auditor either didn't push or they were resistant even in the face of reality. Training to the point of indoctrination is necessary when it comes to food safety in these places due to ego and marketing issues.
Everything Jim said was true - catering and banquets are problematic in my mind  because they will rarely refuse a catering operation even when it is beyond their capacity - even if they are plating on a loading dock with birds overhead or untrained and unmonitored personal are handling ready-to-eat food. I would feel better( if I were in your shoes) to individually go to the hotel kitchens and supporting areas and evaluate it for capability and capacity to handle the food operations taking place there.

Good Luck,
Jeff Lewis

[Jim Levine]

Jeff, Carl, and Group,

 

Cooling can be a CCP particularly if foods are partially cooked for service such as marking meats and fish (crab cakes) or in the pastry department with egg custards or fillings. These will not be properly cooled if they are in any pan greater than 2" steam table inserts.

 

The details get very interesting and are never finished.

[Roy Costa]

Hi one thing to consider is receiving adequate training before developing a HACCP plan.
 
We offer a retail HACCP program developed by NEHA with accreditation by the International HACCP Alliance that will show you step by step how to simplify this very large and complicated endeavor.
 
In addition, we have an automated process for development and verification (remote monitoring of CCP) of retail HACCP systems.
 
Seems to me like folks need to catch up a bit on where we are with retail HACCP. Nobody should be doing HACCP at retail (or anywhere) without adequate training and up to date tools and knowledge. 
 
Managing HACCP Principles at Retail
 
Professional Food Service Managers are increasingly seeking out advanced training in HACCP for several reasons. The USFDA Food Code requires HACCP plans for a number of processes at retail, such as Sous Vide, and sprouting. Additionally, due to the success of HACCP in the processing and manufacturing sectors, forward thinking managers now recognize the value of having a preventive food safety program in place.
 
Until recently, HACCP principles developed in restaurants and grocery stores used a hazard analysis approach for each menu item based on ingredients. The process of a hazard analysis of an entire menu and every ingredient meant a substantial investment in time and effort. Realizing this impediment, the FDA published a method of HACCP development specifically for the retail and food service sectors.
 
Managing HACCP Principles at Retail has incorporated the best guidance from FDA on applying the process approach to HACCP. In this course we develop all seven HACCP Principles and five preliminary steps based on process grouping. As a result, you will learn the methodology to quickly perform a hazard analysis on menu items, and to set critical controls so that your HACCP Plan stays up to date.
 
This course is best suited to those professionals who have achieved Certified Professional Food Manager status before taking this course.
 
Next class is in Orlando, Fl sponsored by FEHA, 3-29, 3-30 2011.
 
www.haccpprinciples.com
 
 
Roy E Costa R.S., M.S.(M.B.A.)
Public Health Sanitarian and Consultant
Environ Health Associates, Inc.
1.877.734.5187
skype: environ.health.associates
rco...@cfl.rr.com
www.haccptraining.org
www.safefoods.tv
www.HACCPprinciples.com
www.safefoodsblog.com
 



 

---

Date: Sun, 20 Mar 2011 11:19:18 -0400
Subject: Re: [Foodsafe] HACCP at large Hotels
From: lewis....@gmail.com
To: jimca...@comcast.net
CC: foodsaf...@gmail.com; Foodsa...@googlegroups.com