Study on problems of HACCP at food kitchen manufacturing a wide variety of products in small quantities
2007
Yamada, A.(Tokyo Univ. of Marine Science and Technology (Japan)) | Hisa, K. | Fukuoka, M. | Hagiwara, T. | Sakiyama, T. | Watanabe, H.
It is now desirable to achieve HACCP-compliant hygiene control even at a food kitchen of a restaurant or home-meal replacement manufacturer for safety improvement of the foods produced there. In this study, by a field research of a food kitchen of a home-meal replacement manufacturer, we attempted to investigate expected problems caused by conducting the conventional HACCP plan at food kitchen manufacturing a wide variety of products in small quantities. The research result revealed the following three problems; (1) variety of manufactured products; (2) lack of space in the kitchen for zoning regulation and one-way process control to prevent cross contamination; (3) production procedure which is often changed flexibly by cooks. From these aspects, application of the conventional HACCP plan, which supposes a single food production, to the food kitchen will not be unrealistic. As for the solutions for the problems of variety of products, we proposed a simple hygiene control plan that was based on grouping and reconstruction of the conventional HACCP plan.
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