The achievement of a hazard analysis critical control point plan at a large state institution

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Today's focus for foodservice is disease prevention through food safety methods such as Hazard Analysis Critical Control Point (HACCP). HACCP is a preventive food safety program that emphasizes the flow of food through the entire foodservice system. Traditional food safety plans look at foods in segmented sections, failing to follow the whole process. Fairview Developmental Center had an objective to develop a HACCP plan that works using the cook/chill system with multiple satellite serving sites. The procedure to carry out this program included the following steps: 1) A literature review, 2) Identification of potentially hazardous foods on the menu, 3) Development of flow diagrams from receiving to service for each food identified, 4) Identification of critical control points and establishment of critical limits, 5) Development of a monitoring procedure, 6) Immediate corrective action for problems identified, and 7) Ongoing in-service education. The results of Fairview's project revealed that in order for HACCP to be successful, some convenience foods had to be purchased to replace labor intensive menu items, production staff had to be rescheduled to effectively use blast chiller space, and a monitoring system had to be established which increased involvement and accountability from staff. HACCP is a team effort from management on down, and to be effective it must be continuously modified as the institution's needs change.