Hazard analysis critical control point approach: epidemiologic rationale and application to foodservice operations

Operations in foodservice establishments that have contributed to foodborne disease have been identified during investigation of outbreaks. Examination of foodborne disease surveillance data discloses need for a new or modified approach to foodborne disease control. Recommended constituents of a new approach include (a) Hazard analysis to identify operations in which foods could become contaminated, to determine whether or not pathogens survive heat treatment, and to detect opportunities for pathogenic bacteria to multiply to concentrations that are dangerous to the consumer; (b) Identification of critical control points of the operation; (c) Implementation of appropriate control and preventive measures; (d) Monitor, routinely, operations at each critical control point.