/QSP50 /Assessment of service- pre-license inspection in restaurant

To receive a certificate from a restaurant company, you must successfully prove the following prerequisite operations:
1. Food safety prerequisite programs based on 22002-2-
2. Good business operations PSA requirements

In our opinion, restaurants can be the leaders in this industry in Iran that respect the rights of customers not only in providing real taste of Iranian food but also in citizenship rights and social responsibility. And this can not be achieved except by observing international and Islamic standards
Our goal is to promote this.

1.procedure of assessment service

PSA Technical Equivalence
restaurants Requirements
defines the key elements required in a Standard in
relation to:
• Hazard and Risk Management Systems (Hazard
Analysis and Critical Control Points (HACCP) or
HACCP based systems);
• Food Safety Management Systems;
• Good Industry Practices, Good Manufacturing
Practices, Good Agricultural Practices.
ISO TS 22002-2
This document applies to Standard Owners applying
for the scope of acknowledgement Catering. This
scope includes the following product, services and
activities:
• Preparation, storage and, where appropriate,
delivery of food products for consumption at the
place of preparation or at a satellite unit.
• Cooking, mixing and blending, preparation of
component products

PSA has defined in a Glossary, is an integrated part
of the PSA Technical Equivalence Requirements and
definitions shall be applied accordingly in Standards.
In the PSA Technical Equivalence Requirements,
food is used as an umbrella term and refers to the
object of each of the scope, i.e. food, feed, packaging
as applicable.
The Codex Alimentarius Guidelines on food hygiene
and its HACCP annex constitutes an internationally
recognized reference for food business operators and
competent authorities to oversee food safety. As such,
in addition to the following key elements, the Standard
Owner shall ensure that the site has knowledge and
align their practices to best industry practices and the
Codex Alimentarius General Principles of Food Hygiene.

codex Haccp

Technical_Equivalence_v2020_Part3_e( Catering

ISO-TS 22002-2

Precooked and cooked foods in mass
catering- Code of hygienic practice

codex haccp

..برنامه های پیش نیاز ایمنی مواد غذایی -قسمت ۲- کیترینگ ۱۳۹۶۳-۲

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