HACCP IN RETAIL FOOD STORES

The hazard analysis critical control point (HA CCP) system is a management tool for a preventative food safety programme in systems that range from primary producer to final consumer. Ever since its origins with the NASA space programme, regulatory and industry groups have attempted to tailor this system to their specific operating environment. HACCP, as originally envisioned for the food industry by Dr Howard Baumann, is undergoing an evolution towards an acceptable 'generic' form that can be easily packaged, sold and implemented into whatever operating environment is necessary. The intent of HA CCP in any form must assure safe food through hazard identification and control. This goal cannot be compromised, with attempts to have HACCP become 'all things to all concerned' with the result that its application towards assuring safe food becomes diluted and ineffective. This paper addresses how HACCP can be applied to the operating environment in a retail food store taking into consideration some of the complexities of that system. It is important to note that adoption of a HACCP system must be contiguous with a strong management focus on food safety and be strongly supported with the concept of continuous improvement through total quality management (TQM) systems.