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O. P. SNYDER, JR., Hospitality Institute of Technology & Management, 670 Transfer Rd., Suite 21-A, Saint Paul, MN 55114 The FDA has endorsed HACCP as a design tool, but Food Code rules must be used for control. This obstructs new process development, because FDA food controls are not required to be validated in kitchens as scientifically correct or effective. They are simply best estimates. This presentation will use the NACMCF's HACCP principles and ICMSF's food safety science to show how new, scientifically validated processes can be innovated in retail food operations, just as they are by processors using HACCP. 1. The operator forms a HACCP process development team consisting of the manager, chef, kitchen steward, other appropriate employees, and the HACCP technical advisor (e.g., a consultant, university food science professor, retired scientist of IFT, etc.). 2. The chef develops a recipe with ingredients and procedures. The recipe is flow charted. It is converted to the six-column HACCP plan format. 3. At each step, the biological, chemical, and physical hazards are determined. The team decides if a hazard is significant. 4. If significant, the step is declared a Critical Control Point (CCP), and controls are proposed. Controls are tested until one is validated as being capable of achieving the Food Safety Objective, is doable by the kitchen and personnel, and is robust. 5. The HACCP team develops and validates a monitoring procedure so that the cook can maintain control of the process and CCP. 6. Corrective actions are developed for probable process deviations. 7. Self-inspection verification procedures are developed. 8. A final version of the HACCP'd recipe procedure is written; employees are trained and tested to verify that they can do the procedure as written; and the recipe is implemented. Employee monitoring finds opportunities to improve the stability / consistency of the recipe product; improvements are made; and a continuous quality improvement cycle is performed.
Session 7, Outreach to the hospitality and foodservice industry
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