Documenting HACCP in a small restaurant - a practical approach

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Documenting HACCP in a small restaurant - a practical approach

机译：——记录HACCP在一个小餐馆实际的方法

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The documenting of hazard analysis and critical control point (HACCP) principles must be flexible due to the specific conditions in small catering facilities. This paper analyses a short, simple format of selected parts of the HACCP documentation system based on a simplified product description and the process packs and hazard analysis sheet in a typical small restaurant. The development process of HACCP documentation in a small restaurant presented in this paper considerably reduces the volume of HACCP documentation. This is due to a shortened product description and the introduction of the process packs concept, without affecting the identification of any critical control points and control points important for the safety of dishes being prepared. Moreover, the paper presents limitations of the presented simplifications, the most important of which include the proficiency and experience of the persons developing the HACCP documentation. The author emphasises that an important factor in the effectiveness of the proposed solutions is cooperation with regulatory food safety inspectors, who should be frank and flexible in their approach to the Codex HACCP principles.

机译：危害分析和关键的记录控制点(HACCP)原理必须灵活由于小餐饮的具体情况设施。HACCP的选定部分的格式基于一个简化的文档系统产品描述和包和过程危害分析表在一个典型的小餐厅。文档中给出在一个小餐馆本文大大减少的体积HACCP文档。产品的描述和介绍程序包的概念,没有影响识别的关键控制点和控制点对菜肴的安全很重要做好准备。提出了简化的限制,最重要的,包括熟练发展和经验的人HACCP文档。的有效性的一个重要因素提出解决方案与监管的合作食品安全检查员,他应该和弗兰克灵活的法典HACCP的方式的原则。

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《Quality Assurance and Safety of Crops & Foods》 |2017年第2期|187-194|共8页
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Hazard Analysis and Critical Control Points; Critical control point; RestaurantsFLEXIBLEHazard analysisfood safetySmall Business;

机译：危害分析和关键控制分,关键控制点,RestaurantsFLEXIBLEHazard analysisfoodsafetySmall业务;

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Documenting HACCP in a small restaurant - a practical approach

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