The purpose of this project was to develop a manual for New York State Health Department sanitarians to use in conducting Hazard Analysis Critical Control Point (HACCP) inspections in foodservice operations throughout the state. The HACCP system, which first emerged in the late 1960s, is a rational process of estimating the risk associated with processing, marketing or preparing foods. It was originally developed for use in food processing but has been adopted for use in the foodservice industry. The HACCP system consists of three main components which are the: (1) Assessment of the hazards involved in the preparation of a food, (2) Determination of a critical control points required to control hazards, and (3) Establishment of procedures to monitor critical control points. This system has shown promise as a tool to reduce the frequency of foodborne disease outbreaks in foodservice operations. This manual was developed to assist local sanitarians in conducting HACCP inspections and in educating foodservice operators and employees about the HACCP approach. The manual was developed in two stages. The first stage involved a review of the literature pertaining to the HACCP concept, food microbiology, food sanitation and food preparation procedures. The second stage involved site visits to several foodservice operations and observations of HACCP inspections.

How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.

This "Manual" is intended to help producers, regulators, trainers and others concerned with the safety of traditional foods in the Eastern Mediterranean Region, and may be used as material for training in food hygiene and the HACCP system, as well as the basis for the development of food safety programs. It is expected that most producers of the foods covered in this manual will have little or no knowledge of the HACCP system, so to expect them to implement the relevant models alone would not be realistic. Rather, governmental or nongovernmental agencies engaged in health, food control, or safety of the environment will need to help groups of producers in implementing the models in their plants. This manual covers just a few of the many traditional foods of the Region. It is hoped that that countries will develop and share generic HACCP models for other traditional foods in the Region so that a second edition can follow.

Provide basic instructions for applying Hazard Analysis and Critical Control Points (HACCP) in the food service industry.