Does ISO 9001 mandates cooking procedure for restaurants intending for ISO 9001 :2015 certification, in other words, does all the critical activities of the business shall mandatorily have a procedure.
ISO 9001 has no interest in your business whatsoever.
Now it is entirely up to you to determine your activities and critical activities
It is entirely up to you to determine where and how you would have a documented procedure
It is all about clarity and sincerity of purpose.
Please also remember that procedures exist for any activity. To bring in commonality you document it, thus making a documented procedure.
Just for example ....
There are procedures to wear a shirt, 10 people could wear a shirt in 4 different way,.... say.
If you want all 10 to wear in a prescribed way, train them.
More critical activity as you determine for your business...? Train them and document the procedure.
Now it becomes the other way round. Your business is interested in ISO 9001.
Within the ISO 9001 document hierarchy, a document describing "how" to cook something would fall into the work instruction category, and these are created when and where required, not mandated in ISO 9001.
Update: ISO 9001 does require you to conform to applicable statutory and regulatory requirements, so (as pointed out by Marc) this may include local, national & industry requirements that do mandate this be done, although ISO 9001 alone does not. My reply was not made in jest, it was however made without Marc's local, state and federal knowledge of the food industry, which takes you straight back to the "when and where required" part of my original reply.
First of all, I apologise for a few posts made in jest by a couple of folks here.
As @AndyN and @Scanton have said, ISO 9001 does not specify that cooking procedure(s) be documented. However, local, state and federal laws and regulations probably define many aspects of how food is prepared and cooked such as cleanliness and hygienic aspects. I am sure you know this. Having once owned an interest in a few restaurants myself, although they did not do ISO 9001, there were very many regulations they had to follow, so the prep and cook staff did have quite a few documented procedures they had to follow.
I will first refer you to ISO 9001 guidelines for food and drink industry
ISO (International Organization for Standardization) has published guidelines for the food and drink industry for implementing quality management systems based on ISO 9001:2000.
The new International Standard, ISO 15161, Guidelines on the application of ISO 9001:2000 for the food and drink industry, is aimed at organizations involved in all aspects of this industry sector, including sourcing, processing and packaging food and drink products. To assist the user, the requirements of ISO 9001:2000 are given in boxed text, followed by guidance relevant to the sector.
ISO 15161, which was developed by ISO technical committee ISO/TC 34, Food products, costs 116 Swiss francs and is available from ISO national member institutes (see complete list with contact) and from ISO Central Secretariat ([email protected]).
"ISO 9001 focuses on customers' needs and expectations," the experts of ISO/TC 34 state in the introduction to the new guidelines. "One of the most important customer expectations (and often one which is implicit rather than stated directly) is to have safe food products.
"ISO 15161 allows an organization to integrate its quality management system with the implementation of food safety systems such as HACCP (hazard analysis and critical control point)."
TC 34 says that any other accepted food safety system can also be integrated with the quality management system, adding, "However, considering the fact that HACCP is used comprehensively, this system was chosen to demonstrate how integration may be achieved."
If I were you I'd have a look at ISO 15161.
In addition, there is some info here, e.g.: Implementing ISO 9001:2000 in a Restaurant - The discussion is about 6 ages long.
You might also find this informative: How ISO 9001:2015 Goes Beyond Food Safety.
This link references FSSC 22000: FSSC 22000 food safety system certification scheme is the only GFSI-approved scheme based on the ISO 22000 series of standards.
In the food industry, a series of food safety failures and low consumer confidence prompted the world’s food retailers to form the Global Food Safety Initiative (GFSI), a non-profit foundation that established food safety criteria to benchmark and approve standards (schemes).
Following market lead, the U.S. in 2011 passed the Food Safety Modernization Act (FSMA) — the biggest change to food safety laws since 1906 — requiring hazard analyses and risk based controls to be applied across the entire food industry. Certification to GFSI benchmarked schemes provides the management system tools that meet FSMA regulations.
Likes: somashekar, mdinya, Cari Spears and 2 others
This isn't actually an ISO 9001 document hierachy. It never was.
Likes: mdinya and Cari Spears
Just to add: This forum, while by a For Profit company, has been around for many years: ISO 22000