HACCP models for quality control of entree prouction in foodservice systems
1977
Bobeng, Barbara J. | David, Beatrice D.
Extract: The Hazard Analysis Critical Control Point (HACCP) concept is a preventive approach to quality control, emphasizing microbiological control and identifying process stages where loss of control could present a food safety risk. HACCP models were developed for quality control of entree production in conventional, cook/chill, and cook/freeze foodservice systems in three phases: identification of control points using flow diagrams, identification of critical control points, and establishment of monitors for control. Time temperature was a critical control point throughout entree production in each of the models. Equipment and personnel sanitation are also critical control points. Standards and monitors for control of critical control points must be established for each operation and based on their own system objectives, resources, and constraints.
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