Food Safety Systems through the HACCP System in Catering

Risks of food poisoning and dangers which may more or less significantly endanger food safety, and thereby the health of consumers, are numerous and varied. A large part of the problem of ensuring food safety lies in catering, due to a number of factors connected to that particular industry. The HACCP system represents a preventive approach in controlling diseases which are borne through food through the assessment of danger analysis and critical control points and has been entered into the legal framework of the Republic of Croatia through the Fool Act - which regulates the significance of the HACCP system and demands which are placed before the self-control system. The goal of this paper is to show the implementation of the HACCP system on one portion of food preparation in catering - in this case, cold preparation of foods that are also served cold, thus ensuring their safety. Raw materials according to IT application and menu offering were used as process materials. The methodology of the project is based on the implementation of the HACCP system through its seven principles. After defining the reception and the storing of the food in the facility follows the setting up of the HACCP team and responsibilities of its members. Description of products is made, as well as the process timeline, whereby the procedures in the process of food preparation are also defined. This is followed by hazard analysis for process procedures and the detection of critical points and critical control points in order to define the HACCP control tables. Since the procedure for cold food preparation and serving does not allow for removal or decreasing of microbiological food contaminants, such food demands adherence to the temperature and time regime during preparation, storage and serving.