The Hazard Analysis Critical Control Point (HACCP) concept is a preventive approach to quality control.
It is based on a logical, structured exploration of potential hazard points in a food operation and the introduction of control and monitoring measures.
HACCP studies have been extensively applied to manufacturing systems.
It has been difficult to extend this detailed systematic analysis to conventional catering, partly due to the wide range of foods being processed.
We describe here the application of HACCP methods to a hospital department that uses conventional catering methods.
Basic principles, based on the work flow and the range of products are established.
The guidelines produced can be applied to any kitchen using similar catering methods.
Mots-clés Pascal : Restauration collective, Aliment, Hôpital, Hygiène, Homme, Surveillance sanitaire, Risque accidentel, Analyse risque
Mots-clés Pascal anglais : Catering, Food, Hospital, Hygiene, Human, Sanitary surveillance, Hazard, Risk analysis
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 93-0624370
Code Inist : 002B30A04D. Création : 199406.