A Practical Approach to HACCP Coursebook - Paperback

Research and information about Hazard Analysis and Critical Control Point (HACCP) systems has been plentiful since the introduction of the concept by the Pillsbury Corporation in the 1960s. The theory and application of HACCP in food processing has evolved gradually since being introduced. In 1992, the National Advisory Committee on Microbiological Criteria for Foods published a document that identified a format for HACCP process analysis based on the seven HACCP principles (NACMCF, 1992). Since then, this document has been adapted by the U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), and internationally through the Codex Alimintarius Commission for use in the food industry. Since initial applications of HACCP have been mandated in the United States for certain types of food processing operations, information and educational materials have been developed principally for these groups. To date, a majority of the information and resources have focused on the education and training needs of food processors. Research from the scientific community has helped foodservice operators learn the value of HACCP in their operations. Besides manuals and training programs, articles in the scientific literature also have been crucial to the development of science-based, food safety practices in retail operations. HACCP applications in retail foodservice operations including restaurants, schools, hospitals, and other operations have not been as prevalent. Due to heightened concerns about food safety related to hospital patients, some of the first work related to retail HACCP in foodservice was conducted in healthcare settings. Other authors later reflected on the development of HACCP systems for other types of foodservice operations, such as restaurants, but also took a more thorough approach with new scientific information .