Food Safety Research Paper

1351 Words6 Pages
1.2 Objective
So the overall research is all about the following points:
• To identify food safety issues in food service industry.
• To provide new trends in food safety.
• To provide solutions on the basis of analysis done by the researchers.
• To determine the role of personal hygiene in food safety.

1.3 Key terms
HACCP, Hygiene,

1.3.1 HACCP
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection.
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In a food service situation, the word sanitation means wholesome food, handled and prepared in away that the food is not contaminated with disease -causing agents.
FOOD HYGIENE & PRESEVATION All food handlers should observe good food hygiene practices to prevent food contamination and to ensure food safety.
Keep raw food and cooked food on separate shelves in the refrigerator, with cooked food above raw food.
Where food warmers are used to keep food warm, they should be kept above 60(C and, if food are chilled, they should be kept at below 10(C to prevent proliferation of
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Maharaj, Satnarine R.James, Kenneth
Date: February 2009

Hotel managers felt that some hotels' systems were comparable with HACCP and that larger properties were ready for mandatory implementation.
The inclusion criteria for the hotel surveillance system are that hotels must have 100 or more rooms and serve at least three or more meals on a buffet daily.
Using the stratified random sampling method, a 70% sample of each category of hotel that met the inclusion criteria was studied, which yielded 18 hotels.
Key Informants These were hotel managers or their designated representatives who were selected for in-depth interviews to obtain demographic data and background information on the hotels' food and safety system.
Play an essential role in the hotel's food safety system, as evidenced by over 70% of hotels doing some form of monitoring, which marks an improvement in the food safety system since the implementation of HACCP based system in 1996.
Larger hotels are able to provide the PRPs needed, while smaller hotels are constrained by limited resources, and by extension, the quality of their food safety program is further

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