Cutting Costs on Hazard Analysis Critical Control Points Systems in Food Catering

Abstract

Abstract Quality assurance is particularly important for catering companies where the food is minimally processed and there is less automation than in other types of food processing plants. However, the implementation of a Hazard Analysis Critical Control Points (HACCP) system that detects hazards in order to prevent food contamination and ensure product consistency is often very costly. This study suggests and demonstrates a practical tool that can be used by catering business managers to save some of these costs, allowing the company to remain competitive. The study evaluates whether the frequency of sampling and, consequently, the cost associated with these tests can be significantly reduced, while maintaining a similar level of confidence in the results. The tool was implemented and tested by an airline catering company. The results indicate that the company can reduce the sampling frequency by up to 50% of the existing sampling schedule.