Widening HACCP implementation in the catering industry

Abstract

AbstractIt is anticipated that new European Union requirements will make Hazard Analysis Critical Control Point (HACCP) controls mandatory for every food business other than primary producers, irrespective of size. The Food Standards Agency (FSA) has set itself the targets of a reduction in foodborne disease of 20% by 2006 and 30% of food businesses to be operating such controls by 2004. Although it has been argued that HACCP is not well suited for the catering industry, the FSA has formulated an action plan for this sector, which includes training, provision of guidance materials, business support and monitoring. The FSA in Wales has funded local authorities to raise the HACCP awareness of caterers by a variety of methods. An evaluation of caterers’ perceptions of HACCP and hygiene was undertaken. Results indicate that the understanding of risk, hazards and risk management was low but caterers were not hostile to this system of food hygiene management. A sector‐specific hygiene and HACCP course was designed, delivered and evaluated. The reactions and performance of caterers on the free course were good. The short‐ and longer‐term evaluation of this approach may contribute to the widening HACCP strategy.