Application of HACCP in food service

Hazard Analysis Critical Control Point (HACCP) systems in food service must be integrated into daily operations to be effective. For this to occur, a balance must be achieved between the traditional HACCP system used for manu facturing, and a flexible, process-based system in food service. The contro l points used in food service operations are broad, principle-based control s, such as temperature and time standards, food contact avoidance, as well as personal hygiene. The significant challenges for food service include th e training associated with high employee turnover rates, assimilating produ ct and process changes into food safety control programmes, and managing co mpliance data from documentation to analysis for process improvement. Contr ol of food safety in food service operations must include specifications fo r incoming products and distribution, as well as the design of food safety into food service equipment, products and procedures. Compliance measuremen t data, from HACCP validation and verification activities, or regulatory in spections, are a key component of the food safety programme in food service . A common understanding of the expectations and limitations of HACCP syste ms for food service between regulatory authorities and food service operati ons will help to ensure broad, effective implementation of food safety cont rols.