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Quality and Food Safety Management in Food
Service Industry
It is now widely acknowledged that traditional
approaches, such as end-product testing, inspecting and
knowledge-based training provision do not provide the
necessary controls to cope with modern day hazards. Thus,
food industry and legislators are increasingly turning to risk-
based food safety systems such as hazard analysis and critical
control points (HACCP) system. HACCP is a preventative
system that has been widely tested, and established as an
effective means of preventing food borne illness where
correctly implemented.
This concept of controlling the food handing process in a
way that results in an efficient and safe service to the customer.
The HACCP system can be used in conjunction with total
quality management (TQM) programs. The main idea behind
HACCP is that it is possible to identify potential hazards and
faulty practices at an early stage in food production. These can
then be controlled in order to prevent, eliminate, or reduce
these hazards.
HACCP uses a proactive approach of controlling critical
points in food handling to prevent food safety problems,
identifying specific hazards and measures for their control.
