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Quality and Food Safety Management in Food
Service Industry
4. Nonconformities should be recorded and analyzed and
then subjected to appropriate, documented and corrective
action.
5. Management should operate a system to gather data on
service performance and analyze it for deficiencies, and
opportunities for improvement.
6. Management should operate a program for continuously
improving service quality.
2-4-8 Hazard Analysis and Critical Control Points
(HACCP) System
The importance of food safety and its role in food quality
is well established. Recently, a number of food borne illnesses
that occurred worldwide have aroused the concern and anxiety
of the public about food safety, particularly, in the developed
countries where customers' expectations are high and
regulatory systems had been well developed over the years.
Foodservice establishments such as hotels, restaurants,
cafes and canteens are a major source of food poisoning out
breaks. Every year millions of people in developed/ developing
countries are falling ill because of the food and beverage they
consumed in these establishments, about 70 percent of all food
borne illness out breaks occur in foodservice operations.
