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?    Background

Chain catering usually has the remarkable characteristics of unified capital, unified operation and management, and standardized management system. It provides diners with delicious and uniform quality of dishes. It is also the top priority for the rapid development of chain catering.

?    Service Content 

Common chain restaurant food safety control models

Traceable entire food safety guarantee system

Risk management: risk identification, laws and regulations, government supervision, media exposure, unspoken industry rules, production, processing, storage and transportation, third-party inspection, unannounced inspection, Whistleblower system, industry associations, public opinion monitoring early-warning mechanism, quality supervision, communication with regulatory agencies.

?    Specific Contents/Solution

In accordance with the Food Safety Law of the People's Republic of China and its implementation regulations, Catering Service Food Safety Code of Practice and other regulations, implement five areas of store food safety audit, raw material risk monitoring, store risk point monitoring, system training, supplier audit & certification Service.

?    Store Audit Counseling 

1. Understand the needs

Communicate with the quality control team to determine the problem points of quality control

2. Field study

Select 1~2 stores to conduct on-site surveys to understand the operating lines, processing and production processes, equipment and facilities, etc.

3. Audit form design

Design the audit form based on laws and regulations and high-risk points of quality, combined with the situation of on-site investigation.

4. Audit standard confirmation

Reach an agreement with the management of the company to determine the standards, scoring rules and loss items used in the audit form

5. Conducting audit

Content: According to the audit form, review the chain restaurants

Time: Audit at the required frequency during the service period

Results: In accordance with the requirements within the prescribed time, to provide the specific circumstances of the customer audits.

Data analysis: Monthly/quarterly audit store analysis

?    Raw Material Risk Monitoring

Monitoring core: raw materials, packaging materials, additives/disinfectants/detergents, identifying risks, ranking risks, control risk.

Two important ways:

1. Store/large warehouse quick inspection (preliminary screening);  

2. Regular external inspection for high risk.

1) Store risk monitoring:

Ice cubes (high-risk period from April to October, high-frequency use);

Water (risk: boiler water£¾raw water);

Pre-manufactured products, finished products (dumpling filling, small cold dishes: pathogenic bacteria, screening of pathogenic bacteria within the validity period);

Disinfection tools (microorganisms, anionic synthetic detergent);

Personnel (hands: microorganisms);

Contact surface (knife, cutting board).

2) System training:

Food safety, hygiene and regulations in the catering industry;

Supplier Quality Improvement and Supervision Series;

Agricultural food quality and safety management system;

Testing laboratory management system standards and related testing technologies and regulations;

Curriculum customization-special needs customization.

3) Supplier audit & certification:

Supplier/OEM factory two-party audit;

Pollution-free agricultural products, green food, organic agricultural products and geographical indications of agricultural products (referred to as "San Pin Yi Biao") certification;

ISO22000, ISO9001 and voluntary product certification;

IFS and BRC certification;

Global GAP certification;

China GAP certification;

HACCP certification;

Enterprise risk rating.