A new method of HACCP for the catering and food service industry

Taylor, Eunice

doi:10.1016/j.foodcont.2007.02.013

Cited by 62 publications

(50 citation statements)

References 2 publications

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“…However, if we recognize HACCP as a basic working tool in the catering industry, a more flexible system should be applied for a successful implementation in this sector. Thus, the new method of applying HACCP for caterers and food service industry (Taylor, 2008a), could be adopted by the Spanish contract catering companies, with the development of appropriate materials and easier records. Our next step we will be to interview those in charge of catering facilities in order to learn why the implementation of HACCP systems was so weak despite the relatively good food safety knowledge reported.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, different studies have led to a more flexible system in this sector (Taylor, 2008a;Worsfold & Worsfold, 2005;Henroid & Sneed, 2004;Sneed, Strohbehn, & Gilmore, 2004;Ramírez Vela & Martín Fernández, 2003;Gilling, Taylor, Kane, & Taylor, 2001). Among them, it must be mentioned the new method of Applying HACCP designed specifically for caterers, and evaluated and validated by the UK Food Standards Agency (FSA).…”

Section: Introductionmentioning

confidence: 99%

“…Among them, it must be mentioned the new method of Applying HACCP designed specifically for caterers, and evaluated and validated by the UK Food Standards Agency (FSA). This method was published as Menu-Safe and can be used by catering businesses of all types and sizes (Taylor, 2008a). Its shortened version, Safer Food Better Businesses (SFBB), has been developed by the FSA for very small catering businesses.…”

Section: Introductionmentioning

confidence: 99%

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Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

et al. 2011

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The evaluation of implementing the HACCP system in contract catering companies and assessment of the knowledge, attitudes and practices of the food handlers were the main objectives of this study. It was conducted in 20 companies throughout Spain, with visual inspection of facilities and food handler activities, as well as the distribution of a self-administrable questionnaire among the 105 participant catering workers. In addition, samples of surfaces and finished dishes were taken from each kitchen for microbiological evaluation. The results obtained from the questionnaires reflect extensive knowledge and correct behaviors among respondents with a middle-or highschool educational level, stability in the same workplace and positions of greater responsibility. However, the observation of hygiene practices revealed systematic incorrect procedures in 60% of the kitchens. Most observed deviations were related to the lack of HACCP training and information, the temperature of finished dishes, the storage areas and proper cleaning and disinfection. In summary, this study confirms the difficulties inherent in catering companies to effectively implement the HACCP system, such as the lack of well-trained personnel, lack of motivation or adhesion to said system on the part of the workers, and the lack of financial and economic resources to address the deficiencies in the facilities. Specific educational programs and grants are need for an adequate implementation of HACCP in this sector.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

et al. 2011

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“…Taylor (2008) in his study titled "A new method of HACCP for the catering and food industry" stated that implementing HACCP system in several domains including required tools and facilities, using correct and modern methods of cooking and appropriate supervision in nutrition departments of the hospitals have been significantly effective in assessment of the medical centers by food standard agencies in United Kingdom. In a study by Rafati et al (2010) titled "comparison of implementation requirements in nutrition department of two military and non-military health-treatment centers" showed that military center with 77.8% of the HACCP system requirements had a better condition in comparison to non-military center with 70.8% of the requirements and in general, both centers seemed to be in an acceptable level regarding the HACCP system requirement.…”

Section: Ajabsmentioning

confidence: 99%

Implementation of Hazard Analysis and Critical Control Points Requirements in Nutrition Departments of Selected Hospitals in Iran

Farzianpour¹

2014

American Journal of Agricultural and Biological Sciences

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Nutrition department is one of the most important parts in a hospital since the performance of it has great impact on patients' satisfaction. HACCP standard is one of tools for management and monitoring of the nutrition department. The aim of this study was reviewing the condition of HACCP standard requirements in nutrition departments of selected hospitals of Isfahan University of Medical Sciences. In this cross-sectional study, nutrition department of 12 hospitals of Isfahan University of Medical Sciences were studied. Data was gathered using questionnaires including 156 questions covering 5 domains through observation and interview. Statistical analysis was done using SPSS v16 and Kruskal-Wallis test. In total, rate of adherence to HACCP standard requirements in the studied hospitals was found as following: Modares (53.7%) and Seyedoshohada (53.1%) Hospitals, unacceptable conditions; Azahra (56.5%), Feiz (60.7%) and Amin (57.9%) Hospitals, moderate; Noor (68.2%), Ali-Asghar (68.2%), Eisabnemaryam (68.7%), Chamran (70.1), Shahid Beheshti (70%), Imam Musa Kazem (69.3%), Farabi (68.2%) and Kashani (68.5%) Hospitals, acceptable conditions. According to Kruskal-Wallis statistical test, scores from the five studied domains were not significantly different while the scores of the 12 hospitals were significantly different (p<0.001). Using HACCP system as a food safety management system in nutrition departments of the hospitals, not only leads to safe and healthy food production, but also results in improved patients' satisfaction, decreased complaint rates, preventing food poisoning episodes and avoiding unnecessary costs. Hospitals must work to establish HACCP standards. Educational courses for staff and enforcement of the prerequisites are recommended.

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“…Entretanto, as UPR possuem dificuldades de implementar o sistema APPCC em seu formato original 26 , e o governo e o setor produtivo reconhecem que pode haver obstáculos na aplicação desse sistema, principalmente nas empresas de pequeno porte 27 .…”

Section: R E S U L T a D O S E D I S C U S S ã Ounclassified

Segurança e qualidade higiênico-sanitária em unidades produtoras de refeições comerciais

2011

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Rev. Nutr., Campinas, 24 (5) R E S U M O ObjetivoO objetivo da pesquisa foi analisar as estratégias utilizadas para a gestão da qualidade higiênico-sanitária em unidades produtoras de refeições comerciais de Florianópolis (SC). MétodosA amostra foi formada por 105 unidades produtoras de refeições comerciais. Para a coleta de dados, foi realizada entrevista com os gerentes por meio de um instrumento adaptado que contempla a caracterização dos locais, porte, forma jurídica, capacidade ocupacional, número de refeições servidas e descrição dos sistemas e atividades de gestão de qualidade. Utilizaram-se para as análises o teste qui-quadrado pelo software NTIA 4.2.2 e o teste de G para tabelas de contingência pelo BioEstat 5.0. Para as questões abertas, foram feitas a transcrição dos dados e a análise de informações categorizadas em temas mais frequentes referidos pelos gerentes. ResultadosA maioria dos locais (78,8%) utilizava algum método operacional e/ou de qualidade higiênico-sanitária; 58,9% utilizavam as boas práticas e 18,6% o sistema de Análise de Perigos e Pontos Críticos de Controle. Dos locais que não utilizavam nenhuma prática, 51,1% dos gerentes desconheciam os métodos. Quanto aos investimentos, foi apontada a necessidade de melhorar a estrutura física, os equipamentos e a capacitação dos funcionários.

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A new method of HACCP for the catering and food service industry

Cited by 62 publications

References 2 publications

Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

Implementation of Hazard Analysis and Critical Control Points Requirements in Nutrition Departments of Selected Hospitals in Iran

Segurança e qualidade higiênico-sanitária em unidades produtoras de refeições comerciais

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