El-Shimy, N., Abd Elkader, G. (2013). Survey of the Application of HACCP in Some Food Organizations. Journal of High Institute of Public Health, 43(2), 136-151. doi: 10.21608/jhiph.2013.20002
Nabil El-Shimy; Gaber Abd Elkader. "Survey of the Application of HACCP in Some Food Organizations". Journal of High Institute of Public Health, 43, 2, 2013, 136-151. doi: 10.21608/jhiph.2013.20002
El-Shimy, N., Abd Elkader, G. (2013). 'Survey of the Application of HACCP in Some Food Organizations', Journal of High Institute of Public Health, 43(2), pp. 136-151. doi: 10.21608/jhiph.2013.20002
El-Shimy, N., Abd Elkader, G. Survey of the Application of HACCP in Some Food Organizations. Journal of High Institute of Public Health, 2013; 43(2): 136-151. doi: 10.21608/jhiph.2013.20002
Survey of the Application of HACCP in Some Food Organizations
1Department of Public Health Sciences “Food Analysis", Faculty of Tourism & Hotel Management-Pharos University, Alexandria, Egypt
2General Manager-Edfina Company for Preserved Foods - Quality systems consultant for UNION company for training & quality systems, Alexandria, Egypt
Abstract
Background: Hotel industry is basically hospitality process, which in turn are closely linked to food safety for guests, who represent the consumers. It has been estimated that each year 1.8 million people die as a result of diarrheal diseases and most of these cases can be attributed to contaminated food or water, since more than 200 known diseases are transmitted through food. Hazard Analysis and Critical Control Points (HACCP) is now recognized as a systematic and preventive approach for identifying and controlling hazards in the food chain. It is a preventive risk management approach that has been extensively used by food industries to increase product safety and protect public health. Objectives: This study was undertaken to evaluate the extent of verification of the application of HACCP in some food industry companies which can provide hotel establishments in Egypt its needs from different products. Methods: The study relied on the descriptive analytical method depending on the nature of the study, which provides descriptive approach to find out how to verify the application of HACCP in many food industry companies that can provide institutions of hotel in Egypt its needs of different products and also considered this research analytical through statistical analysis. Results: Hazards analysis & preventive measures had the highest impact on the application of HACCP, followed by the impact of verifications procedures. Correlations between various categories and questions among categories were found statistically significant, and differed as positive / negative from low to strong. Conclusion: The present study proved that all food industry companies, which were represented in the community of the sample, were highly qualified for HACCP application.
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