Food safety in catering-HACCP, processes based on HACCP (introduction of these processes in particular establishment, development, hardships, results)

Food safety in catering is considered highly important from the point of view of hygiene. It is therefore a duty stipulated in the statute to create one or more processes to be followed based on HACCP principles (chapter I, article 5, Regulation (EC) No. 852/2004 of the European Parliament and of the Council on the Hygiene of Foodstuffs. The requirements on catering establishments are included in the regulations of the European Parliament and of the Council (EC) in the so called package for sanitary prevention the implementation of which has supremacy over national legislation. Health risk arising from foodstuffs was divided into chemical, physical and biological contamination. Basic information on risk foodstuffs and activities in connection with this system should also be mentioned here. The main goal of the paper is comparison of the system of processing (situations) before the duty to implement and keep to the HACCP principles was entered into force and the current situations in a food processing establishment chosen by the author. A combination of qualitative and quantitative research was chosen, that is impartial monitoring and an interview with the head of a school cafeteria. For the quantitative survey a questionnaire comprising 40 questions was prepared. The interview supplied important advice and answers. The questionnaire confirmed that paperwork due to the system of critical points does not only mean the increase of administrative burden on the staff but also the increase of food safety and responsibility for its preparation on the part of the staff of the cafeteria