ABSTRACT
Every foodservice operator has the responsibility to be certain that refrigerators have the capacity to cool foods safely. Foodservice refrigerators are designed to hold or store food at cool temperatures and are not designed to cool food. The hazard analysis critical control point (HACCP) analysis must include controls to ensure the safety of food from production to consumption or disposal. A HACCP recipe is different from a typical recipe because each step must include food time and temperature. The most important element of an effective HACCP-based food safety program is the management process, which precontrols the system to assure that food products are safe. Government's responsibility is only to verify that the operation is following agreed-to HACCP policies, procedures, and guidelines or standards to produce safe food products for human consumption. The food operation evaluation form enables the operator to validate the operation to assure that standards are followed and that the processes are stable.
