Implementation of the Hazard Analysiscritical Control Point (HACCP) system ina fast food business

Abstract

The hazard analysis critical control point (HACCP) system, created to preventdisease hazards caused by food and to provide food safety, has gainedincreasing importance in food and beverage businesses (FBBs). This part ofthe food industry can benefit at economic and human levels from theestablishment and the effective management of such a system.The contribution first reviews the concepts and explains the methodologyunderlying the HACCP system. The different stages necessary to establish anefficient HACCP system in FBBs are outlined. In the concluding part, anexemplary implementation of the system in a fast food business is described.