FDA Posts HACCP Manual for Retail, Food Service Ops

FDA Posts HACCP Manual for Retail, Food Service Ops

WASHINGTONThe Food and Drug Administration (FDA) published a foodsafety and Hazard Analysis and Critical Control Point (HACCP) document titled,Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles forOperators of Food Service and Retail Establishments, providing guidance ondeveloping and voluntarily implementing a food safety management system based onHACCP principles.

According to the agency, by following and implementing such a food managementsystem, operators can take a proactive role in ensuring that the food served orsold in their establishment is safe. Rather than responding to a foodborne illness when it occurs, [operators]can prevent it by taking active steps to eliminate, prevent, or reduce to anacceptable level food safety hazards that may cause someone to become sick orinjured, the agency reported.

The document also provides important background information on HACCP, whichis based upon operational practices called prerequisite programs. FDA notedHACCPs success is dependent upon both facilities and people, and whenproperly implemented, a food safety management system based on HACCP may offermany advantages, including: increased employee awareness and participation infood safety; improved product preparation consistency; reduced product loss;increased product quality; better control of product inventory; and increasedprofit. The document is available online atwww.cfsan.fda.gov/~dms/hret2toc.html.