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Watch the HACCP – Making Food Products Safe, Part 1 video.
(LINK TO VIDEO PROVIDED BELOW)
Write an essay (minimum 3 paragraphs) explaining why it is important to implement a HACCP system in food service operations.
Mention at least one example of a Critical Control Point (CCP) from the video
Your essay should be:
three (3) paragraphs or more
clear and concise
typed into a Microsoft WORD document, save the file, and then upload the file.
MUST WATCH VIDEO BEFORE WRITING ESSAY :
https://www.youtube.com/watch?v=7nbjd_TnU8o
The Importance of Implementing HACCP system in Food Service Operation
ANSWER
The Importance of Implementing HACCP system in Food Service Operation
HACCP principles are crucial in controlling risk factors associated with foodborne illnesses. This paper highlights the significance of implementing the HACCP system in food-service operations. The video Making Food Products Safe identifies numerous benefits of implementing HACCP in a food-service operation. For instance, the system is essential in establishing verification procedures to control food hazards effectively. The employees of an organization are assured of their work processes’ confidence, and competitiveness since HACCP aids all food monitoring processes, calibration of equipment, and measuring the proper temperature for cooking food (HACCP, 2020). The HACCP also performs a hazard analysis. The principles of HCCP ensures that employees understand all food operations and the various food hazards that are likely to occur in the process of handling food. Therefore, it emphasizes how various equipment, services, people, and food interact and influence one another. HACCP system further defines the operational steps such as receiving, storing and preparing food to determine various control measures to enhance food safety (HACCP, 2020). Such actions are useful in eliminating and reducing food safety hazards.
HACCP system is also useful in identifying necessary control measures in enhancing food safety. The system helps various food handlers to identify critical control points and limits in ensuring food safety. For instance, cooking a pork chop food would require a critical threshold of 145°F for 15 seconds. The system establishes corrective action when the set safety procedures fail to meet the established critical limits. The operator is tasked to know the appropriate steps so as to train and communicate those actions to other employees in making the right choices towards food safety. Finally, HACCP maintains a good record-keeping from which a corrective action of all the food processes can be established.
The case study video highlights various examples of critical control points, including the thermal processing, control of product formulation, testing food for any metallic contamination, and testing of ingredients to ascertain any chemical residues. These critical points are key in assessing the safety of any food processing. HACCP system is, therefore, of importance in enhancing food safety for any operation involving food products.
References
HACCP (2020). Making food products safe. HACPP.
