One of the main objectives of all food production is to produce foods that can safely be consumed without fear of being sick. Despite this hundreds of people are affected in Sweden of food poisoning almost every day. Most cases are caused by a small group of so-called pathogenic microorganisms. The most frequently affected are the small children, the elderly, persons with reduced resistance and pregnant. The reasons behind the food poisoning are often ignorance and lack of food hygiene. The majority of food poisoning can be prevented through knowledge and control over food operations. On January 1, 2006 a new food legislation started to be applied in Sweden, which sets higher requirements for food business. The food business responsibility for the food safety is clarified and that it is the food business which has the primary responsibility for tracking and recalling all products that pose a danger to consumer’s health. HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized process control system for food security and also a legal requirement. Under the new Food Act, food business operators are obliged to establish, implement and maintain a HACCP system to ensure safe food. HACCP is a systematic approach, which aims to assess the risks of food and bring them under control. For food industry, HACCP is currently recognized as the best method of controlling food safety. The purpose of this thesis is to establish a general HACCP system for all cooking and receiving kitchens in Varberg municipality to ensure the production of safe food. Today, there are eight cooking kitchens that prepare approximately 11 300 portions a day and 87 receiving kitchens which supplies the municipal preschools, schools and the old people's home with food every day. In order to draw up an overall HACCP system, we examined the cooking kitchen in School Peder Skrivare, which prepares approximately 4 300 portions every day, and a receiving kitchen. Furthermore, we have during the work time been in contact with five other cooking and receiving kitchens to be able to compile the HACCP system.
| Identifer | oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:hh-2582 |
| Date | January 2009 |
| Creators | Attanius, Vetca, Rosander, Yaneth |
| Publisher | Högskolan i Halmstad, Sektionen för ekonomi och teknik (SET), Högskolan i Halmstad, Sektionen för ekonomi och teknik (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, info:eu-repo/semantics/bachelorThesis, text |
| Format | application/pdf |
| Rights | info:eu-repo/semantics/openAccess |
Page generated in 0.0028 seconds