Documenting HACCP in a small restaurant – a practical approach
Main Article Content
Keywords
HACCP, catering, food safety, process packs, small businesses
Abstract
The documenting of hazard analysis and critical control point (HACCP) principles must be flexible due to the specific conditions in small catering facilities. This paper analyses a short, simple format of selected parts of the HACCP documentation system based on a simplified product description and the process packs and hazard analysis sheet in a typical small restaurant. The development process of HACCP documentation in a small restaurant presented in this paper considerably reduces the volume of HACCP documentation. This is due to a shortened product description and the introduction of the process packs concept, without affecting the identification of any critical control points and control points important for the safety of dishes being prepared. Moreover, the paper presents limitations of the presented simplifications, the most important of which include the proficiency and experience of the persons developing the HACCP documentation. The author emphasises that an important factor in the effectiveness of the proposed solutions is cooperation with regulatory food safety inspectors, who should be frank and flexible in their approach to the Codex HACCP principles.
References
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Bata, D., Drosinos, E.H., Athanasopoulos, P. and Spathis, P., 2006. Cost of GHP improvement and HACCP adoption of an airline catering company. Food Control 5: 414-419.
Bolton, D.J., Meally, A., Blair, I.S., McDowell, D.A. and Cowan, C., 2008. Food safety knowledge of head chefs and catering managers in Ireland. Food Control 19: 291-300.
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Claus, A., Carle, R. and Schreiber, A., 2008. Acrylamide in cereal products: a review. Journal of Cereal Science 47: 118-133.
Da Cunha, D.T., Fiorotti, R.M., Baldasso, J.G., de Sousa, M., Fontanezi, N.M., Caivano, S., Claus, A., Carle, R. and Schreiber, A., 2008.Acrylamide in cereal products: a review. Journal of Cereal Science 47: 118-133.
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Drozdowski, B., 2007. Lipids. In: Sikorski, E. (ed.) Food chemistry. WNT, Warsaw, Poland, pp. 73-144.
Dzwolak, W., 2014. HACCP in small food businesses – the Polish experience. Food Control 36: 132-137.
Dzwolak, W., 2016. Practical aspects of traceability in small food businesses with implemented food safety management systems. Journal of Food Safety 36: 203-213.
Dzwolak W., 2017. Assessment of food allergen management in small food facilities. Food Control 73, Part B: 323-331.
European Union (EU), 2004. Regulation (EC) No 852/2004 of the European Parliament and of the Council of 24 April 2004 on the hygiene of foodstuffs. Official Journal of the European Communities L 139: 1-23.
European Union (EU), 2013. Commission Recommendation of 8 November 2013 on investigations into the levels of acrylamide in food. Official Journal of the European Communities L 301: 15-17.
Fielding, L., Ellis, L., Clayton, D. and Peters, A., 2011. An evaluation of process specific information resources, aimed at hazard analysis, in Small and Medium Businesses in food manufacturing. Food Control 22: 1171-1177.
Food and Drug Administration (FDA), 2006. Managing food safety: a manual for the voluntary use of HACCP principles for operators of food services and retail establishments. FDA, College Park, MD, USA. Available at: http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM078159.pdf.
Food Standards Agency (FSA), 2006. Safer food, better business for caterers. FSA, London, UK. Available at: http://tinyurl.com/hwtspd5.
Food Standards Agency (FSA), 2015. Safe catering – your guide to making food safely. FSA, London, UK. Available at: http://tinyurl.com/zwbgywt. Garayoa, R., Vitas, A.I., Díez-Leturia, M. and García-Jalón, I., 2011. Food safety and the contract catering companies: food handlers, facilities and HACCP evaluation. Food Control 22: 2006-2012.
Gaze, R., 2009. HACCP: a practical guide. Guideline No. 42. Campden and Chorleywood Food Research Association, Chipping Campden, UK.
Gramza-Michalowska, A. and Korczak, J., 2008. Vegetable products as HACCP system subject in modern gastronomy. Acta Scientiarum Polonorum, Technologia Alimentaria 7: 47-53.
Gramza-Michalowska, A., Nowak, B. and Korczak, J., 2011. The application of HACCP system in meat products for catering industry. A practical guide for pork loin chop. Italian Journal of Food Science 23: 45-54.
Institute of Food Science and Technology (IFST), 1992. Guidelines to good catering practice. IFST, London, UK.
International Organization for Standardization (ISO), 1985. ISO 5807: 1985. Information processing – documentation symbols and conventions for data, program and system flowcharts, program network charts and system resources charts. ISO, Geneva, Switzerland.
Joint FAO/WHO Expert Committee on Food Additives (JECFA), 2005. Summary and conclusions of the 64th meeting, Rome, Italy, 8-18 February, JECFA/64/SC, pp. 7-17.
Luning, P.A., Chinchilla, A.C., Jacxsens, L., Kirezieva, K. and Rovira, J., 2013. Performance of safety management systems in Spanish foodservice establishments in view of their context characteristics. Food Control 30: 331-340.
Mitchell, R.T., 1998. Why HACCP fails. Food Control 9(2-3): 101.
Mitchell, R.E., Fraser, A.M. and Bearon, L.B., 2007. Preventing food-borne illness in food service establishments: broadening the framework for intervention an research on safe food handling behaviors. International Journal of Environmental Health Research 17: 9-24.
Mortimore, S. and Wallace, C., 1998. HACCP. A practical approach (2nd Ed.). Springer, New York, USA.
Mortimore, S. and Wallace, C., 2013. HACCP. A practical approach (3rd Ed.). Springer, New York, USA.
National Advisory Committee on Microbiological Criteria for Foods (NACMCF), 1997. Hazard analysis and critical control point principles and application guidelines. NACMCF, U.S. Food and Drug Administration, U.S. Department of Agriculture, Washington, DC, USA.
Oakland, J.S., 2005. Oakland on quality management. Butterworth-Heinemann, New York, NY, USA.
Republic of Poland (RP), 1996. Health minister's regulation on a specific conditions of production and retailing of dietetic foodstuffs and stimulants for dietetic and particular nutritional uses. Official Journal of Laws of the Republic of Poland 108, item 520.
Republic of Poland (RP), 2001. Food safety and nutrition act. Official Journal of Laws of the Republic of Poland 63, item 634.
Republic of Poland (RP), 2003. Food safety and nutrition act. Official Journal of Laws of the Republic of Poland 208, item 2020.
Seward, S., 2000. Application of HACCP in foodservice. Irish Journal of Agricultural and Food Research 39: 221-227.
Shih, K.M. and Wang, W.K., 2011. Factors influencing HACCP implementation in Taiwanese public hospital kitchens. Food Control 22: 496-500.
Soriano, J.M., Rico, H., Moltó, J.C. and Mañes, J., 2002. Effect of introduction of HACCP on the microbiological quality of some restaurant meals. Food Control 13: 253-261.
Stedefeldt, E., de Rosso, V.V. and Camargo, M.C.R., 2013. Improvement of food safety in school meal service during a long-term intervention period: a strategy based on the knowledge, attitude and practice triad. Food Control 2: 662-667.
Taylor, E., 2008. A new method of HACCP for catering and food service industry. Food Control 19: 126-134.
Walker, E. and Jones, N., 2002. An assessment of the value of documenting food safety in small and less developed catering businesses. Food Control 13: 307-314.
Wallace, C.A., Sperber, W.H. and Mortimore, S.E., 2010. Food safety for the 21st century. Managing HACCP and food safety throughout the global supply chain. Wiley-Blackwell, Oxford, IA, USA.
Wallace, C.A., Powell, S.C., Holyoak, L. and Dykes, F., 2012. Re-thinking the HACCP team: an investigation into HACCP team knowledge and decision-making for successful HACCP development. Food Research International 47: 236-245.
Wallace, C.A., Holyoak, L., Powell, S.C. and Dykes, F.C., 2014. HACCP – the difficulty with hazard analysis. Food Control 35: 233-240.
World Health Organization (WHO), 1999. Strategies for implementing HACCP in small and/or less developed businesses. Report of a WHO consultation in collaboration with the Ministry of Health, Welfare and Sports, the Netherlands, The Hague, 16-19 June 1999. WHO, Geneva, Switzerland. Available at:http://tinyurl.com/hzalnyh.
World Health Organization and Food and Agriculture Organization (WHO/FAO), 2006. Guidance to governments on the application of HACCP in small and/or less-developed food businesses. FAO Food and Nutrition Paper 86. WHO/FAO, Rome, Italy.
Worsfold, D. and Griffith, C.J., 2003. Widening HACCP implementation in the catering industry. Food Service Technology 3: 113-122.
Violaris, Y., Bridges, O. and Bridges, J., 2008. Small business – big risks: current status and future direction of HACCP in Cyprus. Food Control 19: 439-448.
Anonymous, 2008. Tool for the development of a food safety program for catering and retail premises. Food Safety Policy and Regulation Unit – Queensland Health, Brisbane, Australia. Available at: http://www.health.qld.gov.au/ph/documents/ehu/30373.pdf.
Anonymous, 2012.Food allergen handbook (9th Ed.). Neogen Corporation, University of Nebraska, Food Allergy Research and Resource Program (FARRP), Lincoln, NE, USA.
Anonymous, 2015. Catering market in Poland. Report 2015. BROG Marketing. Available at: https://issuu.com/brogmarketing/docs/rg_2015 [ in Polish].
Bata, D., Drosinos, E.H., Athanasopoulos, P. and Spathis, P., 2006. Cost of GHP improvement and HACCP adoption of an airline catering company. Food Control 5: 414-419.
Bolton, D.J., Meally, A., Blair, I.S., McDowell, D.A. and Cowan, C., 2008. Food safety knowledge of head chefs and catering managers in Ireland. Food Control 19: 291-300.
Central Statistical Office (CSO), 2015. Statistical yearbook of Poland. CSO, Warsaw, Poland.
Chief Sanitary Inspectorate (CSI), 2015. State sanitary condition in 2014. CSI, Warsaw, Poland. Available at :http://gis.gov.pl/images/kafelki/stan_sanitarny_kraju.pdf [in Polish].
Claus, A., Carle, R. and Schreiber, A., 2008. Acrylamide in cereal products: a review. Journal of Cereal Science 47: 118-133.
Da Cunha, D.T., Fiorotti, R.M., Baldasso, J.G., de Sousa, M., Fontanezi, N.M., Caivano, S., Claus, A., Carle, R. and Schreiber, A., 2008.Acrylamide in cereal products: a review. Journal of Cereal Science 47: 118-133.
Codex Alimentarius Commission (CAC), 1993. Code of hygienic practice for precooked foods in mass catering. CAC/RCP 39-1993. WHO/FAO, Rome, Italy.
Codex Alimentarius Commission (CAC), 2009. Food hygiene. Basic texts (4th Ed.). WHO/FAO, Rome, Italy, pp. 23-33. Available at: http://www.fao.org/docrep/012/a1552e/a1552e00.htm.
Drozdowski, B., 2007. Lipids. In: Sikorski, E. (ed.) Food chemistry. WNT, Warsaw, Poland, pp. 73-144.
Dzwolak, W., 2014. HACCP in small food businesses – the Polish experience. Food Control 36: 132-137.
Dzwolak, W., 2016. Practical aspects of traceability in small food businesses with implemented food safety management systems. Journal of Food Safety 36: 203-213.
Dzwolak W., 2017. Assessment of food allergen management in small food facilities. Food Control 73, Part B: 323-331.
European Union (EU), 2004. Regulation (EC) No 852/2004 of the European Parliament and of the Council of 24 April 2004 on the hygiene of foodstuffs. Official Journal of the European Communities L 139: 1-23.
European Union (EU), 2013. Commission Recommendation of 8 November 2013 on investigations into the levels of acrylamide in food. Official Journal of the European Communities L 301: 15-17.
Fielding, L., Ellis, L., Clayton, D. and Peters, A., 2011. An evaluation of process specific information resources, aimed at hazard analysis, in Small and Medium Businesses in food manufacturing. Food Control 22: 1171-1177.
Food and Drug Administration (FDA), 2006. Managing food safety: a manual for the voluntary use of HACCP principles for operators of food services and retail establishments. FDA, College Park, MD, USA. Available at: http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM078159.pdf.
Food Standards Agency (FSA), 2006. Safer food, better business for caterers. FSA, London, UK. Available at: http://tinyurl.com/hwtspd5.
Food Standards Agency (FSA), 2015. Safe catering – your guide to making food safely. FSA, London, UK. Available at: http://tinyurl.com/zwbgywt. Garayoa, R., Vitas, A.I., Díez-Leturia, M. and García-Jalón, I., 2011. Food safety and the contract catering companies: food handlers, facilities and HACCP evaluation. Food Control 22: 2006-2012.
Gaze, R., 2009. HACCP: a practical guide. Guideline No. 42. Campden and Chorleywood Food Research Association, Chipping Campden, UK.
Gramza-Michalowska, A. and Korczak, J., 2008. Vegetable products as HACCP system subject in modern gastronomy. Acta Scientiarum Polonorum, Technologia Alimentaria 7: 47-53.
Gramza-Michalowska, A., Nowak, B. and Korczak, J., 2011. The application of HACCP system in meat products for catering industry. A practical guide for pork loin chop. Italian Journal of Food Science 23: 45-54.
Institute of Food Science and Technology (IFST), 1992. Guidelines to good catering practice. IFST, London, UK.
International Organization for Standardization (ISO), 1985. ISO 5807: 1985. Information processing – documentation symbols and conventions for data, program and system flowcharts, program network charts and system resources charts. ISO, Geneva, Switzerland.
Joint FAO/WHO Expert Committee on Food Additives (JECFA), 2005. Summary and conclusions of the 64th meeting, Rome, Italy, 8-18 February, JECFA/64/SC, pp. 7-17.
Luning, P.A., Chinchilla, A.C., Jacxsens, L., Kirezieva, K. and Rovira, J., 2013. Performance of safety management systems in Spanish foodservice establishments in view of their context characteristics. Food Control 30: 331-340.
Mitchell, R.T., 1998. Why HACCP fails. Food Control 9(2-3): 101.
Mitchell, R.E., Fraser, A.M. and Bearon, L.B., 2007. Preventing food-borne illness in food service establishments: broadening the framework for intervention an research on safe food handling behaviors. International Journal of Environmental Health Research 17: 9-24.
Mortimore, S. and Wallace, C., 1998. HACCP. A practical approach (2nd Ed.). Springer, New York, USA.
Mortimore, S. and Wallace, C., 2013. HACCP. A practical approach (3rd Ed.). Springer, New York, USA.
National Advisory Committee on Microbiological Criteria for Foods (NACMCF), 1997. Hazard analysis and critical control point principles and application guidelines. NACMCF, U.S. Food and Drug Administration, U.S. Department of Agriculture, Washington, DC, USA.
Oakland, J.S., 2005. Oakland on quality management. Butterworth-Heinemann, New York, NY, USA.
Republic of Poland (RP), 1996. Health minister's regulation on a specific conditions of production and retailing of dietetic foodstuffs and stimulants for dietetic and particular nutritional uses. Official Journal of Laws of the Republic of Poland 108, item 520.
Republic of Poland (RP), 2001. Food safety and nutrition act. Official Journal of Laws of the Republic of Poland 63, item 634.
Republic of Poland (RP), 2003. Food safety and nutrition act. Official Journal of Laws of the Republic of Poland 208, item 2020.
Seward, S., 2000. Application of HACCP in foodservice. Irish Journal of Agricultural and Food Research 39: 221-227.
Shih, K.M. and Wang, W.K., 2011. Factors influencing HACCP implementation in Taiwanese public hospital kitchens. Food Control 22: 496-500.
Soriano, J.M., Rico, H., Moltó, J.C. and Mañes, J., 2002. Effect of introduction of HACCP on the microbiological quality of some restaurant meals. Food Control 13: 253-261.
Stedefeldt, E., de Rosso, V.V. and Camargo, M.C.R., 2013. Improvement of food safety in school meal service during a long-term intervention period: a strategy based on the knowledge, attitude and practice triad. Food Control 2: 662-667.
Taylor, E., 2008. A new method of HACCP for catering and food service industry. Food Control 19: 126-134.
Walker, E. and Jones, N., 2002. An assessment of the value of documenting food safety in small and less developed catering businesses. Food Control 13: 307-314.
Wallace, C.A., Sperber, W.H. and Mortimore, S.E., 2010. Food safety for the 21st century. Managing HACCP and food safety throughout the global supply chain. Wiley-Blackwell, Oxford, IA, USA.
Wallace, C.A., Powell, S.C., Holyoak, L. and Dykes, F., 2012. Re-thinking the HACCP team: an investigation into HACCP team knowledge and decision-making for successful HACCP development. Food Research International 47: 236-245.
Wallace, C.A., Holyoak, L., Powell, S.C. and Dykes, F.C., 2014. HACCP – the difficulty with hazard analysis. Food Control 35: 233-240.
World Health Organization (WHO), 1999. Strategies for implementing HACCP in small and/or less developed businesses. Report of a WHO consultation in collaboration with the Ministry of Health, Welfare and Sports, the Netherlands, The Hague, 16-19 June 1999. WHO, Geneva, Switzerland. Available at:http://tinyurl.com/hzalnyh.
World Health Organization and Food and Agriculture Organization (WHO/FAO), 2006. Guidance to governments on the application of HACCP in small and/or less-developed food businesses. FAO Food and Nutrition Paper 86. WHO/FAO, Rome, Italy.
Worsfold, D. and Griffith, C.J., 2003. Widening HACCP implementation in the catering industry. Food Service Technology 3: 113-122.
Violaris, Y., Bridges, O. and Bridges, J., 2008. Small business – big risks: current status and future direction of HACCP in Cyprus. Food Control 19: 439-448.