This training helps define all the specifications to consider in order to create a Statement of Work (SOW) for hiring a caterer, or any other service provider or supplier of food products.
Define the technical and operational specifications of the desired product or service.
Define the legal obligations and the requirements in terms of quality, hygiene and food safety, people’s health and safety, environment, etc., for the desired product or service.
Define the ordering, storage, delivery, use, and end-of-life terms for the desired service or product.
Define the terms for control, monitoring, assessment, and complaints in the event of non-compliance with the specifications, and for contract termination, for the service/product provided.
1-The value of establishing specifications
2-The legal framework to be complied with
3-Needs assessment
4-Assessment of hazards, risks and opportunities in terms of QSE
4-Specifications to be taken into account
4.1-Technical and operational specifications of the service/product
4.2-Specifications relating to the quality of the service/product
4.3-Specifications relating to hygiene and food safety
4.4-Specifications relating to raw material supply
4.5-Specifications relating to ordering
4.6-Specifications relating to delivery
4.7-Specifications relating to storage
4.8-Checks and analyses at the various stages
5-Mandatory sales and compliance documents
6-Standard and emergency contacts
7-Performance assessment
8-Audit of compliance with the specifications
9-Handling non-conformities and deviations from the specifications defined in the specifications
10-Annual supplier assessment
11-Terms for contract termination or review
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