Application Of Hazard Analysis Critical Control Point Research Articles

Hazard Analysis Critical Control Point (HZCCP) Practices and Food Safety Education of Food Safety Education of Foodservice Personnel at Long-Term Facilities

LEARNING OUTCOME: To identify the level of food safety education and use of Hazard Analysis Critical Control Point (HACCP) practices of foodservice directors and employees at long-term care facilities. The Food and Drug Administration (FDA) estimates that between 6.5 to 33 million people in the U.S. become ill each year as a result of foodborne illness and that 9,000 die. The elderly in long-term care facilities are considered at high risk for foodborne disease. HACCP has been advocated as a system designed to reduce risk of outbreaks of foodborne illness. Purpose of the study was to determine level of food safety education and knowledge and application of HACCP among nursing home foodservice employees and directors. A mail survey was conducted using a random sample of 50 licensed nursing home facilities from a 19 county region of north Texas. Completed forms were received from 152 employees and 17 directors from 17 facilities. Results showed that the majority of the directors and supervisors had completed a 16-hour certificaiton course on food safety. However, the majority of foodservice employees were required to have only a food handler's card requiring 1-2 hours of training. Twelve of the directors indicated knowledge of HACCP, but only nine used any of the HACCP steps at their facility. The most often used HACCP step was to identify critical control points in food production and service. Results indicate that there is a need for increased education of foodservice employees and application of HACCP principles at long-term care facilities.

Hazard analysis critical control point: A review

Abstract Hazard analysis critical control point (HACCP) is a food process control system developed in the early 1970s to ensure the safety of foods for the United States space program. Since the 1970s HACCP has evolved into a recognized means to assure the safety of foods throughout the food industry both within the United States and elsewhere. Based on the principle of prevention rather than detection, HACCP has been extensively and successfully used in the low‐acid canned food industry since the early 1970s. Since that time, HACCP has achieved greater prominence with a refinement of the HACCP principles and the application of HACCP to other processes and products. The purpose of this review is to trace the evolution of HACCP to its present‐day applications in the food industry and discuss its importance for the production of a safer food supply.

Application of HACCP in airline catering

Hygiene inspections and/or microbiological testing do not guarantee food safety. A better approach is the application of the hazard analysis critical control points (HACCP) concept. In this study, the HACCP system was applied in an airline catering organization; it included training of supervisors and people directly involved in preparing meals. If necessary the process or product was modified. Moreover, stricter microbiological standards for product acceptance were used. The microbiological effects of several catering processes on products before and after implementation of HACCP were determined. The results show that implementation of HACCP has improved the microbiological quality of the products.

Application of HACCP to food manufacturing: some considerations on harmonization through training

With the adoption of the Codex ‘ Guidelines for the Application of the Hazard Analysis Critical Control Point (HACCP) System’ by the Codex Alimentarius Commission in 1993, the HACCP system has achieved international endorsement as a cost-effective means for assuring food safety. WHO has prepared its latest document on the subject, addressing training considerations for the application of HACCP to food processing. The document discusses the respective roles of government health and food authorities and the food industry in assuring the safety of processed food products. The training considerations should form the basis for the development of training materials for food inspectros and food quality assurance personnel.