King Community College Food Service Hacp Case Study

According to the FDA, Food and Drug Administration, HACCP is management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. This case falls under the retail and food service HACCP which means regulators and industry can work together to understand the perspective of each and account for the variety of food preparation and service needs found in food establishments.
The overall objective of King Community College Food Service Program is to ensure that the food safety requirements are met to provide safe, quality food to consumers. Process control ensures conformance to the HACCP’s food safety requirements and taking corrective action when necessary to correct problems and maintain stable performance. First, in order to serve safe food for consumption, proper temperatures must be met. Second, in order to measure accomplishment, we must monitor receiving, cooking, cooked storage and the reheating process. Third, a comparison of actual results with the standard, along with feedback from employees will form a basis for corrective action. The …show more content…
The Program would have to consider the risk of pathogens delivered with the product, cross bacterial contamination and allergens. This risk would cause Christina to implement and train the all the employees on a new but similar food safety procedure. The current procedure consists of temperature perquisite program, allergen control program, equipment maintenance program, cooking at sufficient temperatures and cooling rate sufficient to ensure no growth. The only standard that should be added is a consistent sanitation procedure to ensure cleanliness and prevent