HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO FOOD PROCESSING AND MANUFACTURING

Abstract

Food hygiene and safety have never before had a high profile in the catering industry. This is welcome as they received too little attention in the past. The continued rise in foodpoisoning outbreaks and the emergence of hygiene problems with particular foods have given the consumer greater awareness offood safety.0°0l

The study aimed to identify potentially hazardous foods and sensitive ingredients that contain pathogen or large number of bacteria. To find sources and specific points of contamination by observing each step of the operation. To determine the potential for microorganisms to survive a heat of industrial process. And to determine the potential for microorganisms to multiply at room temperature and during hot and cold storage.

Hazard analyses (which included watching operations, measunng temperature of foods throughout preparation and display, and testing for microorganisms) were conducted in 2 types of catering industry (institutional and commercial). The institutional catering included the university city and the student hospital kitchens whereas the commercial catering included a restaurant and a take-away kitchens.

The four types of kitchens were visited. Food products prepared and served in these kitchens were observed. They were described. The food preparation processes were drawn in flow diagrams. The hazardous practices detected while observing food processes flow were identified. These hazardous practices were detected from following the parameters and items of the foodservice hazard analysis report form (Appendix I). The identified hazards and their preventive measures for each food product were listed in a hazard analysis chart.