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HACCP, catering, food safety, process packs, small businesses
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.
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