Critical control points, certificate scope and what a customer should check.
The phrases “HACCP” and “ISO 22000” appear often in mass catering, but for most customers it is unclear what they mean. These two systems are not alternatives to each other but complements.
What is HACCP?
Hazard Analysis and Critical Control Points is a scientific method for food safety. The biological, chemical and physical hazards in food are identified and the points at which they must be controlled are determined. For example, the core temperature reaching 75 °C in cooking is a critical control point.
What is ISO 22000?
ISO 22000 is a management system standard that includes HACCP principles and can be applied to the whole food chain. It covers not only production but also supplier management, communication, records and continual improvement. The certificate is audited once a year by an independent body.
Critical control points in food service
- Receiving: Checking that cold products are ≤ 4 °C and frozen products ≤ −18 °C
- Cooking: Core temperature ≥ 75 °C
- Cooling: 60 → 21 °C in 2 hours, to 4 °C in 4 hours
- Hot holding: ≥ 65 °C
- Transport: Hot chain ≥ 65 °C, cold chain ≤ 4 °C
What should a customer look at?
Look at the certificate's validity date, its scope (are your kitchen and all your services within the certificate?) and the accreditation of the issuing body. Ask to see temperature records, internal audit reports and corrective action records.
Allergen control
In both systems allergens are assessed as a separate hazard. An allergen matrix, a separate preparation line and labelling are applied together. The Turkish Food Codex lists 14 allergen groups; they must be stated on the menu card.
All of Ocakyol Catering's certificates and audit report summaries are in the Hygiene and Quality Certificates section of our site.
A day's record flow
At 6 am cold-room temperatures are recorded; at 7 am arriving raw materials are checked and given a lot number; at 9:30 cooking temperatures are measured; at 11 am the hot chain record of the delivery vehicle is taken; on delivery the product temperature is measured again on the customer side. Every step is entered into the digital record system and a corrective action form is opened when there is a deviation. These records allow the product to be traced back in case of a complaint or audit.
A frequent question
Does a certificate mean the product is always safe? No; the certificate shows that a system has been set up to ensure safety and is audited regularly. Safety is sustained by keeping records every day and responding to deviations. For this reason, alongside the certificate, a right of access to the records should be in the contract.