Application of HACCP to food preparation practices in domestic kitchens

To ensure food safety, all links in the food chain, except the home, have been urged to adopt the HACCP approach. Surveys have shown that domestic knowledge and practices relating to the prevention of foodborne disease may be inadequate and that family outbreaks of food poisoning are numerically very important. There are potential benefits in applying the HACCP approach to domestic food preparation but little has been published. HACCP can be used to obtain information on domestic hazards and risks and this can be used to formulate realistic control measures. The data produced can be used for health education campaigns as well as an auditing technique. Differences between the home and commercial operations, that affect the application of HACCP, are discussed.

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