<p>One of the main objectives of all food production is to produce foods that can safely be</p><p>consumed without fear of being sick. Despite this hundreds of people are affected in Sweden of</p><p>food poisoning almost every day. Most cases are caused by a small group of so-called pathogenic</p><p>microorganisms. The most frequently affected are the small children, the elderly, persons with</p><p>reduced resistance and pregnant. The reasons behind the food poisoning are often ignorance and</p><p>lack of food hygiene. The majority of food poisoning can be prevented through knowledge and</p><p>control over food operations.</p><p>On January 1, 2006 a new food legislation started to be applied in Sweden, which sets higher</p><p>requirements for food business. The food business responsibility for the food safety is clarified</p><p>and that it is the food business which has the primary responsibility for tracking and recalling all</p><p>products that pose a danger to consumer’s health.</p><p>HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized process</p><p>control system for food security and also a legal requirement. Under the new Food Act, food</p><p>business operators are obliged to establish, implement and maintain a HACCP system to ensure</p><p>safe food. HACCP is a systematic approach, which aims to assess the risks of food and bring</p><p>them under control. For food industry, HACCP is currently recognized as the best method of</p><p>controlling food safety.</p><p>The purpose of this thesis is to establish a general HACCP system for all cooking and receiving</p><p>kitchens in Varberg municipality to ensure the production of safe food.</p><p>Today, there are eight cooking kitchens that prepare approximately 11 300 portions a day and 87</p><p>receiving kitchens which supplies the municipal preschools, schools and the old people's home</p><p>with food every day.</p><p>In order to draw up an overall HACCP system, we examined the cooking kitchen in School</p><p>Peder Skrivare, which prepares approximately 4 300 portions every day, and a receiving kitchen.</p><p>Furthermore, we have during the work time been in contact with five other cooking and</p><p>receiving kitchens to be able to compile the HACCP system.</p>
| Identifer | oai:union.ndltd.org:UPSALLA/oai:DiVA.org:hh-2582 |
| Date | January 2009 |
| Creators | Attanius, Vetca, Rosander, Yaneth |
| Publisher | Halmstad University, School of Business and Engineering (SET), Halmstad University, School of Business and Engineering (SET), Högskolan i Halmstad/Sektionen för Ekonomi och Teknik (SET) |
| Source Sets | DiVA Archive at Upsalla University |
| Language | Swedish |
| Detected Language | English |
| Type | Student thesis, text |
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