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| HACCP - Hazard Analysis Critical
Control Points. In 1992 the United States, HACCP programs for the food industry have been developed by the USDA and FDA in order to assure food safety, a continuing, primary concern of the 2006 US congress. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published a document on HACCP (Hazard Analysis Critical Control Points) that identified the format for food industry process analysis. HACCP has been adapted for use in retail foodservice operations to assure the safety and quality of multiple food item preparation and delivery processes. Hazards are be based on proven risks that cause illness. They are not based on visual cleanliness and quality standards. Hazard controls are achievable and based on science; validated in retail food operations. HACCP mandates foodservice industry implemented, self-control. The foodservice industry and its cooks must understand and follow scientifically proven procedures and controls to insure food safety and reduce the need for regulatory inspections. Two-hour regulatory inspection once a year don’t work and do not assure food safety. It is important to implement HACCP in retail foodservice operations (and in homes) because food preparation individuals [cooks and chefs] are the critical control point. |
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