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 businesses. There is no doubt that eventually all large restaurants and cafeterias will be required to implement a hazard analysis and critical control point (HACCP) system. Before it can be implemented, most state regulatory agencies want to make sure that all such food service establishments have in place safety programs 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 data have been modified from: A HACCP Principles Guide for Operators of Food Establishments at the Retail Level [DRAFT]. Food and Drug Administration: April 15, 1998.