Hazard Analysis and Critical Control Point Program for Foodservice Establishments.
Abstract
The purpose of this project was to develop a manual for New York State Health Department sanitarians to use in conducting Hazard Analysis Critical Control Point (HACCP) inspections in foodservice operations throughout the state. The HACCP system, which first emerged in the late 1960s, is a rational process of estimating the risk associated with processing, marketing or preparing foods. It was originally developed for use in food processing but has been adopted for use in the foodservice industry. The HACCP system consists of three main components which are the: (1) Assessment of the hazards involved in the preparation of a food, (2) Determination of a critical control points required to control hazards, and (3) Establishment of procedures to monitor critical control points. This system has shown promise as a tool to reduce the frequency of foodborne disease outbreaks in foodservice operations. This manual was developed to assist local sanitarians in conducting HACCP inspections and in educating foodservice operators and employees about the HACCP approach. The manual was developed in two stages. The first stage involved a review of the literature pertaining to the HACCP concept, food microbiology, food sanitation and food preparation procedures. The second stage involved site visits to several foodservice operations and observations of HACCP inspections.
Document Details
- Document Type
- Technical Report
- Publication Date
- Jun 01, 1986
- Accession Number
- ADA175857
Entities
People
- Rita M. Alspach