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Quality and Food Safety Management in Food
Service Industry
Theoretically, a properly implemented HACCP system leads to
greater involvement of food handlers in understanding and
ensuring food safety, and thus provides them with renewed
motivation in their work. It has also been suggested that it can
aid inspection by regulatory authorities.
HACCP system benefits are:
1. Most effective method of maximizing product safety.
2. Cost effective system that targets resources to critical
areas of processing, and in doing so reduces the risk of
manufacturing and selling products.
3. Increased awareness of hazards and the participation of
people from all areas of the operation.
The concept of HACCP has common features as follows:
1. Design-including building and equipment
2. Hygiene of building and equipment
3. Maintaince of building and equipment
4. Quality of water supplies
5. Cleaning and sanitizing procedures
6. Personnel traffic and hygiene
7. Segregation of raw materials and finished products
The following seven steps to apply HACCP system:
