Catering maq
SAPCAN CATERING MAQ constitution
A handbook of MAQ quality insurance conforms to the specifications ISO 22 000 of October 2005 (Description of the general provisions into vigor of the quality system) for SAPCAN relating to the whole activities:
- Hotel Trade and restoration
- Basic gestion life and oil rig
For each contract the MAQ is declined in plan of quality insurance or PAQ for a given customer.
MAQ functioning procedure
- PF 001 SAPCAN organization
- PF 002 Logistic operation
- PF 003 Purchase order and dispatch
- PF 004 Staff management for catering
- PF-005 Product installation on site
MAQ operational procedure
- PO 001 Organization section 0 and 1
- PO 002 Documents coding
- PO 003 Documents control
- PO 004 Contract review
- PO 005 Internal communication
- PO 006 Suppliers selection
- PO 007 Products identification and tracability
- PO 008 Identification, tracability and filing of the documents
- PO 009 Products not-in conformity, corrective action and preventive
- PO 010 Audit quality GG section 7
- PO 011 Staff training section 2
- PO 012 Business development
- PO 012 Synoptic of a business development
- PO 013 SAPCAN quality engagement
MAQ technical procedure of trade
- PT 001 HACCP risk analysis process
- PT 002 Thermometer use process
- PT 003 Cleaning plans
- PT 004 Hygiene and food safety
- PT 005 Introduction to the HACCP for SAPCAN agents
- PT 006 Evaluation of the catering risk
- PT 007 Follow-up process of the chain cold in food safety
- PT 008 PHS hygiene and safety specific to a project plan
MAQ technical standard list
a- Food conservation
• ST-001 In-house product reception: Delivery checking of safety
• ST-002 Recording temperature of the intern control sheet
• ST-003 Risk control plan ( HACCP )
• ST-004 Recording temperature of cooking and reheating of dishes
b- Cleaning and various
• ST-005 Checking of cleaning list
•ST-006 cleaning plan
c- Food hygiene audit and others
• ST-007 Hygiene and food safety evaluation
•ST-008 HSE evaluation
•ST-009 Wish card/ Customer demand
MAQ general standard list
• SG-002 Mask Fax
b- Procedure management
• SG-011 Control table of the documents related to quality
• SG-012 Transmission form/ Delivery note
PO / PF / SG Catering contract list
a- Management of contract / Direction examination
• SG-040 Re-examined of contract
• SG-041 Points to be solved in review of management
• SG-042 satisfaction of the customer card
• SG-043 Minutes of meeting management of contract
b- Suppliers and purchase
• SG-070 Approved suppliers list
• SG-071 Questionnaire AQ suppliers
• SG-072 Supplier evaluation card
• SG-074 Purchase order
c- Operations
• SG-103 Daily progress report
d- Equipment control and test
• SG-110 Historical of calibration
e- Store supplies and kitchen utensils
• SG-121 Exit form for supplies store
f- Treatment of nonconformities
• SG-131 Follow up of nonconformities register
• SG-132 AP / AC cardg- Handling/ rolling/ workshop/ material transfer
• SG-142 Vehicles management
• SG-146 Baskets list, containers/ lawful controls
h- PAQS intern audit
• SG-160 Audit planning
• SG-161 Audit specific questionnaire
• SG-162 Guides and grid quotation of audit system
i- Formation
• SG-170 Formation recording
• SG-172 Training course evaluation/ formation
• SG-176 Formation forward plan
• SG-177 Evaluation cook trade card
• SG-178 Evaluation camp boss trade
• SG-179 Evaluation pastry cook trade
• SG-180 Evaluation buandier trade
• SG-182 Course evaluation by the instructor
