Dear friend i have some question about these clauses


clause 7.3.3.1
what is mean by d) method of production;
is this mean method of production of raw material at the suppliers side or mean the method of production to get a final products

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clause 7.9
is this clause require or it must to do " get a sample from the production and keep it untill they reach to customer or during its shelf life

in a big restaurant the auditer give them NCR in this clause because they did not keep any sample from the mail that they produce , where they cock the mails and distbute it to the other branches

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in ISO 22000 , in case of restaurant is this a required to make a work instruction for all process and the process of cooking and how to cock

Does someone have insight for tech4arab?

Dear friend i have some question about these clauses <snip>

In attempting to interpret these clauses, it is important that you read the whole clause including footers or explanatory notes if any.

'Statutory and regulatory requirements' is a phrase found in many clauses including the two you mentioned. It means that:
1. Are there any statutory and regulatory requirements in your area that compel you to follow any of the items mentioned? If so, you must abide and follow the guidelines or requirements.
2. If not, you have to decide on it! What is the industry practice? What can be the consequences or risk (you would had done your risk analysis)? If the risk are high, just do it. If the industry is practising it and it makes sense, follow them.

'Statutory and regulatory requirements'

thanks for your reply

in my area there are not any 'Statutory and regulatory requirements for this

and i hope to know why the auditor record this as NCR

i think the standard mean with " Traceability system " mean that we can trace the history of final product like when , where , how , who it coocked and what is the component of this food and when , where , how , who supplu it

i think it is not NCR


please correct me

thanks

Traceability as written in the standard does not require a sample be kept. You need to know where the ingredients came from (supplier), what was used to produce the product (lot #, ingredient list) and where it went (customer).

Not sure why anyone would consider it a NCR if no sample was kept and there are no regualtory standards in your area that state it is needed?

...and i hope to know why the auditor record this as NCR ... If you received a non-conformance, tell us here exactly what the non-conformance says (what the auditor wrote).

Yes, as Marc asked please tell us exactly what this nonconformance said.

I would find that keeping samples of tested food products to be awkward over time... it is difficult to imagine such a requirement.

i get the corrective action plan

but sorry it was not clear


Non conformity :
the final product tracibility system are not undertake
they doesn't kept sample from final product and don't hold

clause : 7.9


corrective action :
the food box will bought and prepared inspection


and from the check list
in clause 8.2 (b) End products meet the defined acceptable levels

he write NCR see 7.9


in check list in clause 7.9 he write
it desired to keep sample from the final product , must be keep min 3 days in refrigerator ( 0 - 5 ) c degree


thanks

It is good practice for a catering outlet to retain food samples when bulk producing meals. It could be used as evidence and aid in investigations should there be an alleged food poisoning incident.
It is much less workable when preparing meals one at a time and so I believe whether or not it is an NCR depends on the nature and size of the restaurant.

may be but i think the governemtn offical will not take care about the sample to check if the sample is good or bad

may be it is prefere regarding to 7.10 withdrawal

if is the product take a long time untill reach to customer so it must control sample to chaek its validity after few days , monthes

so if there are a problem occured with this sampel , they must withdrawal the whole quantity

who we conduct it NCR and the standard not requitre this , it is oppotruinity for improve


thanks

Retaining food sample is useless. Each food has food life or expiry date. Count starts from manufacturing. Cooked food standard storage temperature = 21.1 °C (1 ½ hrs) / 4.4 °C (4 hrs)

For the alleged food poisoning, its onset is hours to 2 days.

If the customer, after eating food, experienced experience vomiting, dizziness/nausea, diarrhea, stomachache, fevers, it could be a food poison or food-borne illness.

possible causes:
1. spoiled food
2. unnecessary things in food (physical contaminants)
3. chemicals
4. microorganisms and pests

Retaining food sample is useless. Each food has food life or expiry date. Count starts from manufacturing. Cooked food standard storage temperature = 21.1 °C (1 ½ hrs) / 4.4 °C (4 hrs)

For the alleged food poisoning, its onset is hours to 2 days.

If the customer, after eating food, experienced experience vomiting, dizziness/nausea, diarrhea, stomachache, fevers, it could be a food poison or food-borne illness.

possible causes:
1. spoiled food
2. unnecessary things in food (physical contaminants)
3. chemicals
4. microorganisms and pests

i can't understand can you re expalin

i can't understand can you re expalin

That’s my response for Tony C post.

I mean, you can retain the quality of your food by e.g. packing, refrigerate, etc:agree1:

But packing depends on the food and how it spoils..

Yours is catering service…

Cannot be..:nope: