The Catering Risk Assessment is a crucial document required for food service operations in Indonesia to demonstrate compliance with national food safety regulations and industry standards. This document is essential when establishing new catering operations, updating existing safety protocols, or responding to regulatory requirements. It comprehensively addresses all aspects of food safety and operational risks in accordance with Indonesian legislation, including Law No. 18/2012 on Food and Minister of Health Regulation No. 1096/MENKES/PER/VI/2011. The assessment covers critical areas such as food handling, storage, preparation, staff hygiene, facility maintenance, and emergency procedures, providing a systematic approach to identifying and mitigating potential risks in catering operations.
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1. Assessment Information: Details of the assessment including date, assessor name, business name, and location
2. Scope of Operations: Description of catering activities, size of operation, types of food prepared, and service methods
3. Hazard Identification: Systematic identification of all potential food safety hazards in the operation
4. Food Safety Controls: Assessment of food preparation, storage, temperature control, and cross-contamination risks
5. Facility and Equipment Assessment: Evaluation of kitchen facilities, equipment condition, and maintenance requirements
6. Personal Hygiene Requirements: Assessment of staff hygiene practices and health monitoring procedures
7. Cleaning and Sanitation: Assessment of cleaning procedures, chemicals used, and sanitation protocols
8. Pest Control Measures: Evaluation of pest prevention and control systems
9. Training Requirements: Assessment of staff training needs and competency requirements
10. Emergency Procedures: Assessment of emergency response procedures and crisis management
11. Monitoring and Review: Details of how risks will be monitored and when assessment will be reviewed
1. Transport and Delivery: Assessment of food transport risks and controls, required when catering involves food delivery or mobile services
2. Outdoor Catering Considerations: Additional risk assessment for outdoor events and temporary facilities, needed for businesses offering outdoor catering
3. Special Dietary Requirements: Assessment of risks associated with handling special dietary requirements and allergens, needed when offering specialized menu options
4. Cultural and Religious Considerations: Assessment of risks related to halal or other religious food preparation requirements, needed when serving specific religious or cultural groups
5. Large Event Management: Additional risk considerations for large-scale events, required for caterers handling large functions
1. Schedule 1: Risk Assessment Matrix: Detailed risk scoring matrix and evaluation criteria
2. Schedule 2: Temperature Control Records: Templates for temperature monitoring logs
3. Schedule 3: Cleaning Schedule: Detailed cleaning and sanitation schedules and checklists
4. Schedule 4: Staff Health Records: Templates for staff health monitoring and reporting
5. Schedule 5: Equipment Maintenance Schedule: Maintenance and calibration schedules for kitchen equipment
6. Appendix A: Incident Report Forms: Templates for recording and reporting food safety incidents
7. Appendix B: HACCP Flow Charts: Process flow diagrams for key food preparation processes
8. Appendix C: Emergency Contact List: List of emergency contacts and regulatory authorities
9. Appendix D: Chemical Safety Data Sheets: Safety information for cleaning and sanitizing chemicals used
Relevant legal definitions
Clauses
Relevant Industries
Food Service
Hospitality
Event Management
Education (School Catering)
Healthcare (Hospital Catering)
Corporate Services
Tourism
Restaurant Industry
Industrial Catering
Airline Catering
Relevant Teams
Operations
Quality Assurance
Food Safety
Kitchen Operations
Compliance
Health and Safety
Facilities Management
Risk Management
Training and Development
Procurement
Relevant Roles
Food Safety Manager
Restaurant Manager
Catering Operations Director
Health and Safety Coordinator
Quality Assurance Manager
Kitchen Supervisor
Compliance Officer
Operations Manager
Executive Chef
Facility Manager
Risk Assessment Officer
Environmental Health Officer
Food Service Director
Hygiene Manager
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