ABSTRACT
When we talk about retail food protection, we include many categories of business that deal with food e.g., restaurants, cafeterias (schools, prisons, hospitals), public eating places (fairgrounds, events) and so on. As far as health agencies are concerned, delis, grocery stores, etc. are also considered as retail food business. There is no doubt that eventually all large restaurants and cafeterias will be required to implement a HACCP system. Before it can be implemented, most state regulatory agencies want to make sure that all such foodservice establishments have safety programs in place that serve as the foundation or prerequisites to a workable HACCP program. This chapter discusses such fundamental safety practices and how they can eventually be incorporated into a sound HACCP program. The information has been modified from the Food Code.
