Catering service certification refers to a certification method that comprehensively evaluates the management system, food safety, hygienic conditions, service quality and other aspects of catering service enterprises through a third-party certification body, and issues a certification certificate. CNCA plays an important role in the certification of food and beverage services, responsible for reviewing and issuing certification certificates.
So, what conditions need to be met for a catering service application?First of all, catering service enterprises must comply with relevant national laws, regulations and standards, such as the Food Safety Law, Food Sanitation Law, etc. Secondly, enterprises must have a sound management system, including quality management system, food safety management system, environmental management system, etc. Thirdly, enterprises must have hardware conditions such as venues, facilities, and equipment that meet the requirements, as well as qualified staff, reasonable strategies, clear business policies and other software conditions. Finally, the enterprise must pass the audit of the CNCA, including document review and on-site audit.
So, how long is the cycle of foodservice certification?Generally speaking, the cycle of foodservice certification depends on the specific situation of the enterprise and the audit efficiency of the certification body. If the company has established a sound management system, and the hardware conditions and workforce meet the requirements, then the certification cycle may be relatively short. However, if the company needs a sound management system and hardware conditions, or the on-site audit takes a long time, then the certification cycle may be extended accordingly. Generally, the whole certification process takes about 3-6 months.
What materials do companies need to submit in the process of food service certification?First of all, businesses need to submit basic information such as an application form and a business license. Secondly, enterprises need to submit management system documents, including quality manuals, procedure documents, work instructions, etc. Thirdly, enterprises need to submit relevant food safety and hygiene management documents, such as food procurement, storage, processing, distribution, etc. Finally, the company needs to submit the materials required for the on-site audit, such as the company's site plan, equipment list, employee list, etc.
Through the above analysis, it can be found that catering service applications need to meet a series of conditions, including national laws, regulations and standards, a sound management system, hardware conditions that meet the requirements and a workforce. At the same time, the cycle of catering service certification also needs to be determined according to the specific situation, which generally takes about 3-6 months. During the certification process, companies need to submit a series of materials, including application forms, business licenses, management system documents, food safety and hygiene management documents, and materials required for on-site audits.
In order to successfully pass the catering service certification, enterprises need to do the following: first, establish a sound management system, including quality management system, food safety management system, environmental management system, etc.;Secondly, strengthen staff training and management, and improve employees' food safety awareness and hygiene management level;Thirdly, strengthen the maintenance and maintenance of equipment to ensure the normal operation of equipment and the safety and hygiene of food;Finally, actively cooperate with the audit work of the certification body, including document review and on-site audit.
In conclusion, foodservice certification is an important certification method to comprehensively evaluate the management and food safety of foodservice enterprises. In order to successfully pass the certification and obtain the certification certificate, enterprises need to make a series of preparations, including establishing a sound management system, strengthening staff training and management, strengthening equipment maintenance and maintenance, and actively cooperating with the audit work of the certification body. Only in this way can we improve the food safety and hygiene management level of enterprises and enhance their market competitiveness.