qaqc plan catering & food service

CATERING & FOOD SERVICE QA/QC PLAN

ContentsSection A.......................................................................................................................................................................................................................3

Introduction..............................................................................................................................................................................................................3Section B.......................................................................................................................................................................................................................3

Provision of adequate Staff......................................................................................................................................................................................4Section C......................................................................................................................................................................................................................4

Key responsibilities in accomplishing Quality / Customer Satisfaction goals.........................................................................................................4Section D......................................................................................................................................................................................................................4

Operational Controls necessary to maintain quality and measure performance......................................................................................................5Section E.....................................................................................................................................................................................................................15

Surveillance of Work:............................................................................................................................................................................................15Section F.....................................................................................................................................................................................................................15

Analysis of data......................................................................................................................................................................................................15Section G....................................................................................................................................................................................................................16

Corrective action....................................................................................................................................................................................................16Section H....................................................................................................................................................................................................................17

Preventive action....................................................................................................................................................................................................17Section I......................................................................................................................................................................................................................17

Internal Quality Audits:..........................................................................................................................................................................................17Section J.....................................................................................................................................................................................................................18

Continual Improvement to enhance Customer Satisfaction...................................................................................................................................18

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COMPANY PROPRIETARYUNCONTROLLED DOCUMENT WHEN PRINTED - MAY OR MAY NOT BE CURRENT – CHECK QMS FOR CURRENT VERSION

Section A

Introduction

Section B

Provision of adequate Staff

This Catering & Food Service Quality Assurance /Control plan shall be driven by the Operation Manager of the Catering service and Kitchen. The Operations Manager shall be assisted by a Location Manager/Food service Manager and his team. Adequate competent staff will be provided to run the operation efficiently. It shall be the responsibility of the Quality Manager to review and implement the requirements of the plan. Any Changes to the plan shall be communicated to the Customer by the Operation Manager.

There shall be independent Audit Staff who shall monitor the functioning of the Catering and Kitchen operation and report any non-conformances to Top Management.

Section C

Key responsibilities in accomplishing Quality / Customer Satisfaction goals

Operation Manager - Overall Responsibility for the Operation of the Project producing safe and quality food. Location/Food service Manager – Operation of Kitchen and Dining Facility, HACCP, Provision of resources, reporting to

customer and analyzes of Customer feedback and process reports. Champion for positive change reporting to Operation Manager

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QA/ QC Manager – In charge of the Total Quality Assurance/ Quality control/ Continual Improvement Program Reporting to the Project Manager and Corporate QHSE Manager.

Training Manager – Responsible for training the employees on Quality, Food Safety, Hygiene and HACCP.

Section D

Operational Controls necessary to maintain quality and measure performance

Contract Performance Requirement This will be

filled based on the Specific Contract /

SOW

Monitoring Method,

frequency and Reporting/ Feedback

Reference Standards

ResourcesResponsibility Acceptable Performance levelPerformance/ technical requirements

Activity/ ItemSr. No.

Approval of Design and Architectural finishes prior to mobilization

GCC Standard

Budget/ Men/ material/ Equipment/ Information

Operation Manager

Storage area with several refrigeration and freezer /chiller units

Kitchen, dining hall, and food warehouse.

Establishing Facilities

1

Approval of Design and Architectural finishes prior to mobilization

GCC Standard Design

N/aOperation Manager

Separate storing and cooking areas for different groups of food.

Segregation

Real Time Supply chain Visibility

GCC- SOPExceed WMS/ Igoix Procurement Software

Logistics/ procurement Team

Well Established Supply chain based on -- days Rotational course menus

Delivery

CV/Job GCC- SOPExperienced Country Food Service Managers Management Staff HACCP 2

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SOW

Monitoring Method,


Reference Standards



DescriptionFood ManagersManagerHACCP ISO 22000 certifiedhaving food service experience in different fields.

CV/Job Description

GCC- SOPGCC- SOPFS MaanagerReputed College Diploma holders

Catering Staff having experience.

Daily work report

Codex Alimantarius

GCC- SOP

Experienced and well trained Catering Staff

Catering Team

Special Checklist to ensure the Rapid cooling/ Reheating cycle for all leftovers

Cooking ahead for next day service

Hazard analysis, and control of identified hazards

3.

Statistical analysis for monthly review

Codex Alimantarius/ GCC- SOP


Catering Team

Verify quality of leftover portion before mixing with fresh portion

Adding unused portion of food product to freshly prepared portion




Catering Team

Quality Control Checks to augment Process checks

Food handling error in cooling and re-heating,




Catering Team

Continual and evaluated training for all staff to imbibe hygiene habits

Cross-contamination from worker hygiene problems

Laundry Schedules etc provided to customer


3 sets of regulations uniforms per staff/ Laundry Facilities

Catering Team

Report to work clean and in clean uniforms or clothing.

Personal HygieneCritical Control Points

4.

Clinical Codex 1 Medical Catering Report all illnesses prior to Health

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SOW

Monitoring Method,


Reference Standards



Records provided to customer

Alimantarius/ GCC- SOP

Facility for every 300 staff

Teamstarting work.

Maintenance Records provided to customer


Adequate Hand wash faucet and basin

Catering Team

For 20 seconds after handling raw animal products or after possible contamination

Hand wash

Maintenance Records provided to customer


Adequate Hand wash faucet and basin per

Catering Team

Thoroughly after using the restroom and upon entering the kitchen

Hand Wash – at Rest Rooms

5.

Laundry Schedules provided to Customer


3 sets per staff member

Catering Team

Remove prior to entering restrooms.

Aprons

Calibration certficates provided to customer


Oven with factory calibrated Temperature gauges. Regular calibration based on the manual.

Catering Team

Maintaining temperature of potentially hazardous food at 140° F

Minimizing holding time between cooking and serving

Maintenance Schedules provided to Customer


Hot and Cold running water faucets and stainless steel basins

Catering Team

Clean vegetables thoroughlyWashing for many fruit and vegetable preparations, particularly for salads

Sanitization Schedules/ Logs for each


Special Poly-Urethane Cutting Boards

Catering Team

Use clean and sanitized cutting boards / separate cutting boards for raw meat,

Prevention of cross-contamination.

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SOW

Monitoring Method,


Reference Standards



numbered board provided to Customer

vegetables, and ready-to-eat foods



Hot and Cold running water faucets and stainless steel basins

Catering Team

Under cold potable running water at a temperature of 70°F, or in a microwave oven

Thawing of fresh meat



Heavy Duty Refrigerators

Catering Team

Chill ingredients prior to mixing

Ready to eat Salads



Heavy Duty Refrigerators

Catering Team

Need to be received and kept at or below 41°F at all times

Use of convenience food, such as processed meat items



Appropriate Utensils/ Temperature controlled Ovens/ Reference Temp. gauges

Catering Team

145°F for 15 seconds, Cooking Cuts of meat fish and short order eggs

6.



Catering Team

155°F for 15 secondsCooking ground meats, and eggs (cooked ahead),



Catering Team

165°F for 15 secondsCooking poultry and stuffed foods

Inspection Reports provided to Customer


N/ACatering Team

Without touching food contact areas (utensils, glasses, etc.).

Handle utensils

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SOW

Monitoring Method,


Reference Standards





Serving utensils, deli paper, and disposable gloves

Catering Team

Use clean, sanitized serving utensils, deli paper, or disposable gloves

Handle ready to eat foods



Latex glovesCatering Team

Change gloves after each possible contamination

Glove management



Temperature controlled Ovens

Catering Team

Internal temperature of 140°FHolding Potentially Hazardous Foods Served Hot



Chiller units with temperature Control

Catering Team

at 41°F or below.Holding Potentially Hazardous Food Served Cold



Temperature controlled Ovens

Catering Team

Reheat to an internal temperature of 165°F for 15 seconds

Leftovers



Calibrated Temperature Gauges

Catering Team

Refrigerated foods are received at or below 41°F and frozen foods at or below 0°F/ no signs of previous thawing

Incoming Supplies at warehouses

Drawings/ Specifications/ Vendor Qualifications etc. Provided to Customer


Designed and operated at stipulated temperatures with calibrated Thermo-Hygro-meters

Catering Team

from 140°F to 70°F in 2 hours and from 70°F to 41°F in additional 4 hours

Rapid cooling of potentially Hazardous Foods

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SOW

Monitoring Method,


Reference Standards



Provide Product Catalogs and user manuals to Customer


Calibrated Thermometers with a +/- 1% accuracy rating

QA/ QC Manager

Use a calibrated thermometer to check minimum cooking temperatures

Monitoring of food temperature between Cooking and Serving

Monitoring system for each CCP

7.

Provide Product Catalogs and user manuals to Customer


Calibrated Thermometers with a +/- 1% accuracy rating

QA/ QC Manager

Dry storage between 50°F and 70°F, refrigeration temperatures between 32°F and 41°F, and freezer temperature at 0°F or below

Check Temperature of supplies at the time of receiving

Inspection Logs/ Reports Provided to Customer


Heavy Duty Rotating Scrubber machines

QA/ QC Manager

Visual Delight/ Water Temperature above 140 deg F for cleaning mix

Inspect Dining facility and Kitchen equipment for sanitation

Provide HACCP worksheets/ Inspection logs to Customer



QA/ QC Manager/ Delivery Team

HACCP Work sheet Criteria for each item of the day

Monitor food temperatures prior to transporting food and upon arrival at satellite location

Provide HACCP worksheets/ Inspection logs to Customer



QA/ QC Manager

HACCP Work sheet Criteria for each item of the day

Monitor food temperatures on serving lines every hour.

Inspection Reports and Action Reports provided to Customer


N/A QA/ QC Manager

Reject cans with swelled tops or bottoms, leakage, flawed seals, rust, or severe dents.

Incoming Inspection

Inspection Reports and Action Reports


N/AQA/ QC Manager

Evaluate products after opening by odor, sight, and touch

Evaluation

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SOW

Monitoring Method,


Reference Standards



provided to CustomerInspection Reports and Action Reports provided to Customer


N/AQA/ QC Manager

Goods are dry, free of mold, and free of insects and rodent activity. Packages should not to be punctured, slashed, or torn

Verification

Inspection Reports and Action Reports provided to Customer


N/AQA/ QC Manager

Product does not exceed the “use by” date or the manufacture’s “pull date

Expiry

Full Transparency to customer , both proactive and on-demand


Review Meetings

Catering Team/ QA Team/ QC Manager

Eliminate Root CauseRoot cause AnalysisCorrective actions

8.

Submit Audit and Sampling results to customer as appropriate


Auditing procedures/ techniques

Quality Assurance Team/ QA/ QC Manager

Internal HACCP audits/ Random Sampling

Determine the HACCP is working properly

Verification procedures

9.

Full Transparency to customer , both proactive and on-demand


PCs and Stationary

Logistics Team. Catering Team/ QA Team/ QC Team

Appropriate to the nature and scale of the operation

HAZARD analysis/ Audits/ SOPs

Documentation and Record Keeping

10.

Full Transparency to customer , both proactive


Training center/ PCs/ Projector/ Whiteboard/

Training Manager

Develop Skill sets in staff through structured courses

Induction and Continual Training

Training Programs

11.

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SOW

Monitoring Method,


Reference Standards



and on-demandflip chartsPhotos and videos


Special Markers/ Labels

Logistics Team/ Catering Team

Permanent Marking on each container

Requirement for Product recall and Stock Rotation

Lot Identification

12.

Full Transparency to customer , both proactive and on


Training Literature

Training Manager

On the job evaluationSanitation and Hygiene training for every food handler is imperative

Employee Training

13.

Full Transparency to customer , both proactive and on


Observations and technical literature

Training Manager

On the job evaluationContinuous Training on HACCP

100% Inspection/ Daily

Recipe Cards/ GCC- SOP

Internet connectivity

Operation Manager, Procurement Team

Based on weekly communication from customer/ 90% of the time

Ordering cycle of 14 –Day working days, Production schedule and Plan.

Planning14.


GCC Recipe Cards

Complete set of Kitchen Equipment and Utensils

Catering Team

3200 to 4500 calories/ 90% of menu items per meal period

07-Day Rotational course Menus/ tasks listed on Food Service Production Log

Food Preparation

15.

100% Inspection/ Daily/ Subsistence Storage Inventory Report, Head Count Record, Change in Key

GCC- SOPComplete set of Dining Facility Equipment and utensils

Catering Team

Serving lines no later than 15 minutes prior to opening. Replenish food lines, maintain proper temperature/ remove lines no earlier than 15 minutes after meal time

Visually Appealing: mix/ Provide customer satisfaction surveys/ standard portions

Service of Food

16.

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SOW

Monitoring Method,


Reference Standards



personnelSubmit to customer if required

Recipe Cards/

Awards / Certifications

Project TeamProven track recordCapability to prepare and serve food

Capability17.

100% Inspection/ Daily / Provide seating plans to Customer on weekly basis

GCC- SOPPartitions/ Half walls/ tables and Chairs

Décor/ Catering Team

100% of the time/ Segregate smoking areas from non-smoking

Seating arrangements for -------

Seating Capacity

18.


GCC- SOPNapkins, Salt, pepper, condiments, trays,

Catering Team

100% of the timeClear, Clean and Sanitize within 2 minutes after they are vacated

Table Service19.


GCC- SOPplastic and/ or sturdy paper plates, silverware

Catering Team

100% of the timeProvide items as listed in Appendix

Disposable Wares

20.


GCC- SOPSoap, Hand/ Soap Sanitizer, clipper detergent etc.

Procurement Team

100% of the timeProvide all necessary cleaning supplies required for the Dining Facility and Kitchen

Cleaning Supplies

21.


GCC- SOPAs requiredHousekeeping team

100% of the timeImplement sanitation requirements

Sanitation22.


GCC- SOPApproved Cleaning and De-greasing

Housekeeping team

100% of the TimeMaintain Interior of Dining Facility , Kitchen / Clean /

Housekeeping Services

23.

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SOW

Monitoring Method,


Reference Standards



agentsSanitary Condition100% Inspection/ Daily

Specific Country Laws and GCC- HSE Manual

Approved Containers for segregation of waste

Housekeeping team

100% of the TimeComply with Base-recycling Program/ Segregate re-usable/ recyclable waste material by type/ HAZMAT material to be approved by Facility Manager or QA/ QC Manager before entry into base

Waste Management

24.


Specific Country Laws and GCC- HSE Manual

Tools and Containers

Housekeeping team

100% of the TimeMaintain grounds Clean / Sanitary Condition/ removal or trash/ sanding or salting in addition to snow removal/ additional cleaning requirements due to adverse weather conditions

Grounds and Additional Maintenance

25.

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Section E

Surveillance of Work:

The QA/ QC Manager shall ensure that product/services which do not conform to requirements are identified and controlled to prevent unintended use, delivery or provision. The controls and related responsibilities and authorities for dealing with nonconforming product is documented.

The Concerned Work Center/ Manager shall deal with nonconforming services by taking action to eliminate the detected nonconformity;

Records of the nature of nonconformities and any subsequent actions taken, including concessions obtained, are maintained.

When nonconforming product is corrected it shall be subject to re-verification after correction to demonstrate conformity to the requirements.

When nonconforming product is detected after delivery or use has started, The Location/Food Service Manager shall take action appropriate to the effects, or potential effects, of the nonconformity.

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Section F

Analysis of data

The QA/ QC Manager determines, collects and analyses appropriate data to demonstrate the suitability and effectiveness of the Quality Control Plan and to evaluate where continual improvement of Quality can be made. This includes data generated by monitoring and measuring and from other relevant sources. Analysis of data provides information relating to:

a) customer satisfaction;b) Food Safety Incidentsc) conformance to customer requirements;d) characteristics and trends of processes and products including opportunities for preventive action, and; e) Suppliers.f) Environmental Aspects and Impactsg) Safety and Health Status

Section G

Corrective action

Corrective action is taken to eliminate the cause of nonconformities in order to prevent recurrence. Corrective action is appropriate to the effects of the nonconformities encountered; the company's standard documented procedures define requirements for:

a) reviewing nonconformities (including customer complaints);b) determining the causes of nonconformity;c) evaluating the need for actions to ensure that nonconformities do not recur;d) determining and implementing the action needed;e) recording results of action taken and retaining these as Quality records;f) Reviewing of corrective action taken.

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Preventive action

The Operation Manager shall work with other Managers to determine action to eliminate the causes of potential nonconformities to prevent occurrence. Preventive actions taken shall be appropriate to the effects of the potential problems. The documented procedure defines requirements for:

a) determining potential nonconformities and their causes;b) evaluating the need for action to prevent occurrence of nonconformities;c) determining and implementing preventive action needed;d) recording results of action taken;e) Reviewing of preventive action taken.

Section I

Internal Quality Audits:

GCC corporate conducts internal audits at planned intervals to determine whether the Quality and Food safety System:

a) conforms to the planned arrangements for product realization, to the requirements of the International Standard ISO 9001: 2000, ISO 22000:2005

b) Is effectively implemented and maintained.

The QA/ QC Manager shall plan the Internal Quality audit program taking into consideration the status and importance of the processes and areas to be audited as well as the results of the previous audits. The audit criteria, scope, frequency and method is defined. Selection of auditors and conduct of audits shall ensure objectivity and impartiality of the audit process. Auditors shall not audit their own work.

The responsibilities and requirements for planning and conducting audits, and for reporting results and maintaining records are documented.

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The management responsible for the area being audited shall ensure that actions are taken without undue delay to eliminate detected nonconformities and their causes. Follow-up activities shall include the verification of the implementation of corrective action, and the reporting of the verification results.

Section J

Continual Improvement to enhance Customer SatisfactionAll positive and negative customer feedback shall be analyzed to make system improvements. Whenever a communication regarding performance is received the QA/ QC Manager shall log it on the ‘customer satisfaction log’ and assign a priority to it. In case the observed problem has been identified as a trend the concerned Team shall be assigned the task of coming up with a system improvement.

A maximum response time of 7 days shall be given to the auditees to resolve the issue and eliminate the root cause. This will result in system improvements. In addition to these all suggestions for improvement from the Operational Location shall be considered for action. In all cases Operational Location shall be informed of action taken. Records are maintained and indicate implementation of the quality plan and effectiveness of the control procedures.

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qaqc plan catering & food service

Documents

acceptable

architectural

contract performance

qa qc manager

current check

specific country

codex alimantarius

performance