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

摘要

The Hazard Analysis Critical Control Point (HACCP) system has become the most widely accepted program for controlling food safety. HACCP programs for manufactured foods have focussed on elimination/reduction of foodborne hazards by controlling time,temperature, pH, and the water activity of foods. Control of personal hygiene and cleaning/sanitizing are addressed through prerequisite Good Manufacturing Practices (GMPs). Implementation of HACCP systems in retail food establishments is a relatively new concept. Successful implementation of HACCP by retail food establishments requires overcoming a variety of barriers that may exist. Some examples of these barriers are: unique aspects of retail food establishments that require a HACCP program unlike those traditionally applied by food processors; failure to make HACCP simple and user friendly; disagreement about the role of regulatory personnel in HACCP; complex record keeping; language/cultural variations; high employee turnover; and product specific versus process specific HACCP. Retail food establishments must effectively control those factors that contribute to foodborne illness. This can be achieved by combining the ability of HACCP to prevent time and temperature abuse with standard operatingprocedures that promote good personal hygiene, cross contamination control, and proper sanitation.