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Application of HACCP (hazard analysis critical control point) to food preparation practices in domestic kitchens.

Author(s) : GRIFFITH C. J., WORSFOLD D.

Type of excerpt: Other

Summary

To ensure food safety, all links in the food chain, except the home, have been urged to adopt the HACCP approach. Surveys have shown that domestic knowledge relating to the prevention of foodborne disease may be inadequate and that food poisoning is very important. HACCP can be used to obtain information on domestic hazards and risks and this can be used to formulate realistic control measures (health education campaigns, auditing technique). Differences between the home and commercial operations, concerning HACCP, are discussed.

Details

  • Original title: Application of HACCP (hazard analysis critical control point) to food preparation practices in domestic kitchens.
  • Record ID : 1995-0932
  • Languages: English
  • Subject: Regulation
  • Source: HACCP: basic principles, applications and training.
  • Publication date: 1994/07

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