Study On A HACCP Guide For Operators Of Catering Industry

Numerous factors, such as, elevated standard of living, increased international travel, and more people interested in gastronomy, have led to more people eating outside the home. Furthermore, customers have come to expect increasing varieties of foods and different catering services, which led to rapid development of the catering industry. But, the investigations made in developed or devolping countries have proved that an ever-increasing incidence of food poisoning cases and outbreaks are linked to the catering establishments. In order to assist managers of food sevice organization to produce safe food, a HACCP guide is needed urgently.At first, a draft guide is writen after referring to the documents on the establishment of HACCP system in other food establishments, including caterers, in and out, with consideration of the feature of our catering industry.And then, we make a pilot reseach in a restaurant and a school catering in August 2005 to March 2006 in Chengdu, Sichuan, following the program listed in the guide. After conducting the hazard analysis for the whole process, from the bought of raw materials to the eating of the foods, combined with the observing on spot and some microorganism tests in laboratory, we established HACCP system and Standard Operation Procedures in the two caters, separately. Several monthes later, the conscious of the stuff improved dramatically and the products gained good quality steadily, which prove that we have run the HACCP successfully.