HACCP in hotel industry: A study on its application in food production
Hazards Analysis Critical Control Point (HACCP) was developed as a management tool to provide a structured approach to control identified hazards. It was jointly developed by Pillsbury organization and NASA in 1960’s with an objective to provide food products for astronaut consumption in space. This is now widely used in food industry to ensure safe food for consumer. This paper describes the principles and procedures of HACCP. The purpose of this study is to design/modify the generic HACCP models for food production in hotel kitchen. If hotel intend to produce a good quality food, then hotel kitchens would have to implement a HACCP systems as well as GMPs. HACCP was jointly developed by Pillsbury Organization and NASA in 1960’s with an objective to provide food products for astronaut consumption in space. It is a management tool used to ensure food safety. HACCP is a very useful commercial business tool that be used to improve the quality of food product; ensure safety of food products and reduce the risk of food poisoning. It is an internationally recognized methodology for preventing food safety hazards. HACCP uses a system of monitoring Critical Control Points (CCPs) at steps in a food production process where a potential critical hazard to food safety has been identified. If the monitoring result is outside the critical limit (a warning sign), a pre -determined corrective action is implemented to prevent the hazard from occurring. The goal for HACCP is to develop a system, which is built on preventing problems before they occur. The safety of the food product is built into the process of producing the product rather than relying on inspection only after food has been prepared. This system truly puts the responsibility for producing safe food in the hands of industry, including not only management but also individuals who handle food products. This is why staff training is such an important part of the HACCP implementation process.