Issues and concerns in HACCP development and implementation for retail food operations

The Hazard Analysis Critical Control Point (HACCP) system has become the mo st widely accepted program for controlling food safety HACCP programs for m anufactured foods have focused on eliminating or reducing foodborne hazards by controlling time, temperature, pH, and the mater activity of the food, Control of personal hygiene, cleaning, and sanitizing are addressed through prerequisite good manufacturing practices (GMPs). Implementation of HACCP systems in retail food establishments is a relative ly new concept, Successful implementation may require that retail food esta blishments overcome a variety of barriers, Some examples of barriers are th e unique aspects of retail food operations, which may require a HACCP progr am unlike those traditionally used by food processors; failure to make a HA CCP program simple and user friendly; disagreement about the role of regula tory personnel in HACCP programs; the need for complex record keeping; lang uage or cultural variations; high employee turnover; and the need for produ ct-specific versus process specific HACCP methods, Ultimately, however, ret ail food establishments must effectively control those factors that contrib ute to foodborne illness. They can do so by combining the ability of HACCP to prevent time and temperature abuse with standard operating procedures th at promote good personal hygiene, control of cross-contamination, and prope r sanitation.