Hospital food hygiene: the application of Hazard Analysis Critical Control Points to conventional hospital catering.
The Hazard Analysis Critical Control Point (HACCP) concept is a preventive approach to quality control. It is based on a logical, structured exploration of potential hazard points in a food operation and the introduction of control and monitoring measures. HACCP studies have been extensively applied to manufacturing systems. It has been difficult to extend this detailed systematic analysis to conventional catering, partly due to the wide range of foods being processed. We describe here the application of HACCP methods to a hospital department that uses conventional catering methods. Basic principles, based on the work flow and the range of products are established. The guidelines produced can be applied to any kitchen using similar catering methods. Examples of log charts used for monitoring are provided.
Richards
J
J
Public Health Laboratory, West Norwich Hospital, UK.
Parr
E
E
Riseborough
P
P
D004739:England; D005511:Food Handling; D005521:Food Service, Hospital / Q000592:standards*; D006801:Humans; D006920:Hygiene; D011786:Quality Control; D017751:Safety Management / Q000379:methods*