الفهرس يوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
The ultimate goal for foodservice operations is to produce and serve safe and wholesome food. Food safety is I one of the most important aspects in foodservice operations but usually receives the smallest amount of visibility and attention. However, the needs to ensure food safety have caused a lot of public concerns. It has been suggested that the food should be safe from harmful substances from farm to table and since foodservice is the last or almost the last step of food preparation; it guards the final linkage of food safety for the public in the operational food chain. Thus, it is very important to maintain safety of the food that is served by the foodservice operations. The increases of foodborne ’illness show the needs of
improving food safety in the foodservice areas, and the
applications of HACCP in the foodservice areas, which is the
last part of the food production system before consumption.
For catching up in the modern world, the HACCP system is
needed for all food businesses. HACCP was established forty
years ago, and has become the universally accepted method for
increasing food safety and have been adopted for quality
assurance in many foodservice areas. The implementation of
HACCP system will help foodservice managers to identify and
control potential problems in their operations and reduce the
incidences of foodborne illness. Most foodservice operations
have components for HACCP already in place. However,
difficulties in attitudes of foodservice about food safety are
mainly due to the lack of education and proper training about
HACCP. In order to serve a safer food, it is necessary to make
HACCP practices a daily kitchen routine and integrate them
into daily operations, as well as, educating foodservice