Status of prerequisite programs for the implementation of HACCP system in chain restaurants in Iran

Abstract

Purpose – The purpose of this paper is to evaluate the compliance status of prerequisite programs (PRPs) and to determine the feasibility of hazard analysis and critical control point (HACCP) program in restaurants in different cities of Iran. Design/methodology/approach – In total, 58 great chain restaurants were assessed randomly by observation, interview and questionnaires. The main prerequisites for HACCP implementation in questionnaires were as follows: personal hygiene of employees, rinsing, disinfection and cleaning programs, area and location of the restaurant, design and layout of the tools, building facilities, interior environment of the building, environmental hygiene, storerooms, cold storage, refrigerators and documentation. Findings – Only 17 percent (10) of restaurants were generally assessed in a proper level of compliance and 95 percent (55) of them had not any documentation about hygienic practices. Also, the status of storerooms, cold storage and refrigerators was improper. Although, according to the area and location, the feasibility of HACCP program in the evaluated restaurants was in the highest level. Originality/value – All of evaluated chain restaurants provided large amounts of food for customers each day and they had relatively more facilities and money resources for the implementation of PRPs. Hence, the findings of this research can be applicable for small and independent restaurants and other food service establishments.

Kajian Penerapan Sistem Manajemen Terintegrasi Terhadap Kinerja Karyawan

“…Dari keempat variabel pemahaman penerapan IMS yang memiliki nilai koefisien tertinggi dan memiliki pengaruh paling besar pada kinerja fokus eksternal karyawan adalah aspek pelanggan yaitu sebesar 0,379. Ukuran kepuasan pelanggan memberikan umpan balik mengenai seberapa baik perusahaan dalam menunjukkan loyalitas dan profitabilitas dalam pelayanan (Tavakkoli et al, 2015). Perusahaan yang tidak dapat memahami kebutuhan pelangan akan memudahkan para pesaing untuk menyerang melalui penawaran produk yang lebih baik yang sesuai dengan keinginan pelanggan (Kaplan dan Norton, 2000).…”

Assessment of prerequisite programs implementation at food packaging manufacturing companies and hygiene status of food packaging in a developing country: Cross-sectional study

“…Total aerobic count and Enterobacteriaceae are common indicators for the three objective measurements in addition to Staphylococcus aureus for employee hand testing and yeast and molds for food packaging material [ 4 , 5 , [13] , [14] , [15] , [16] , [17] ]. Studies in the literature showed that PRPs evaluation were mainly carried out in catering and food production [ 13 , [18] , [19] , [20] , [21] , [22] , [23] , [24] ]. However, despite the importance and impact of packaging on all food sectors, no published studies were available in food packaging companies.…”

Food safety knowledge and behaviour among food handlers in catering establishments: a case study

“…Food handlers working in catering establishments are a frequent source of FBD) (Pichiler et al, 2014;Angelo et al, 2017). Inadequate personal hygiene with emphasis on handwashing, cross-contamination, inappropriate hot/cold chain of food are main problems reported in catering establishments (Liz Martins and Rocha, 2014;Tavakkoli et al, 2015;Jev snik et al, 2018) that can contribute to FBD. Thus, the promotion of good hygiene practice among food handlers is the most important food safety preventive action for eliminating pathogen transmission from food handler to the final consumer (Smigic et al, 2016;de Souza et al, 2018) and in particular, adherence to proper hand hygiene is crucial for reducing FBD (Pragle et al, 2007).…”

“…, 2017). Inadequate personal hygiene with emphasis on handwashing, cross-contamination, inappropriate hot/cold chain of food are main problems reported in catering establishments (Liz Martins and Rocha, 2014; Tavakkoli et al. , 2015; Jevšnik et al.…”

“…Inappropriate food handling practices can cause FBD(da Cunha et al, 2015;Zanin et al, 2017) Pichler et al (2014),. LizMartins and Rocha (2014),Tavakkoli et al (2015) and Jev snik et al (2018) demonstrated a limited level of knowledge among food handlers in catering establishments, as regards optimal temperatures for cooking, holding and storing foods. de Souza et al…”