Catering and Food Service
The handling, processing, and serving of a wide variety of hot and cold foods – often in close contact with the consumer – can be a very complex process. Inadequate controls and poor hygiene can result in major food safety incidents with adverse consequences and damage to the reputations of the food service providers and suppliers.
Controlling food safety in the catering and food service sector presents some of the most difficult and diverse challenges within the food supply chain. An effective Food Safety Management System (FSMS) for identifying and controlling food safety risks is essential for ensuring that the food served to the end consumer is safe.
"Starbucks has always been committed to providing high-quality products and services, ensuring unique Starbucks experience to every customer. Starbucks China adopts the advanced FSSC 22000 to operate a world class Food Safety and Quality Management System, protect company equity, promote brand trust and create business value."Linda Zhang, VP, PI/FSQ, Starbucks China & AP
Many food safety challenges happen when ingredients and raw materials from a wide range of suppliers are used. Complying with relevant regulatory and legislative requirements and keeping up with continually changing trends in delivery practices and customer preferences pose even more challenges. These challenges can be addressed with an effective food safety management certification Scheme like FSSC 22000. The Scheme supports the development of a reliable food safety culture by contributing to the identification of food safety hazards to minimize risks to both the consumer and the catering or food service provider.
Scope
FSSC 22000 can be applied to organizations when the catering service is delivered directly to consumers, where the food is prepared for on-site consumption or takeaway, including:
- Restaurants and coffee shops
- School and industry dining rooms and canteens
- Hotels, hospitality, food trucks, and event catering
- Onboard passenger service (airlines, railways, cruise, and passenger ships)
Note: Catering does not include central or industrial kitchens, as these fall under the food manufacturing scope.