  Evaluation of Hazard Analysis Critical Control Point (HACCP) At An Established City Hotel (2011) Ref: tour0005 The aim of this
dissertation is to evaluate critically the HACCP procedures and how
HACCP is maintaining in a central Manchester Business Hotel. According
to Taylor (2008) the complex structure of the hospitality industry and
the constitute of the workforce are not ideal conditions for the growth
of food safety management systems. She suggested that most food
caterers do not understand the food safety problem in the food industry
and assume compliance as taking directions from the enforcement
officers without question.
The main objectives of this dissertation project are:
1. INTRODUCTION Context- Food safety management in the hospitality industry Aims and Objectives Aims Objectives 2. LITERATURE REVIEW Introduction Review the History of HACCP 12 STEPS OF HACCP Application of HACCP Establish a HACCP team Describe the product Identify the product intended use Construct flow diagram On-site confirmation of flow diagram List all potential hazards Determine Critical Control Points Establish critical limits for each CCP Establish a monitoring system for each CCP Establish corrective actions Establish verification procedures Establish Documentation and Record Keeping STRENGTHS AND WEAKNESS OF HACCP Evaluate critically Barriers in implementing HACCP Knowledge barriers Attitude barriers Internal behavioural barriers Evaluate ISO 22000 Relationship to ISO 9001:2000 and HACCP DIFFERENCES BETWEEN ISO 22000 AND HACCP Evaluate Improvements in food safety management Evaluate critically factors that encourage people to comply with HACCP 3. METHODOLOGY Aims of Chapter Philosophy Primary and Secondary Data Reliability and Validity Research methods: Sample Selection Analysis of Data 4. RESULTS AND DISCUSSION Themes Theme 1. Design of HACCP systems Training and SOP Theme 3: Monitory of HACCP and food safety Theme 4: Evaluation/Implications of systems in central Manchester Business Hotel 5. CONCLUSIONS Not all staff are aware of HACCP procedures, processes and applications Not all staff are undergone training on HACCP procedures, processes and applications and food safety and hygiene All staff are keeping up to date records on HACCP as it relates to their work Not all staff are consult with the standard operational procedures Not all staff are actively involved and implementing HACCP procedures, processes and applications and food safety and hygiene 6. RECOMMENDATIONS Invest resources in ensuring all staff are aware on a regular basis about HACCP principles, practices and application All the staff must undergo HACCP training at induction All staff must follow the standard operating procedures Developing HACCP team Have theme events for staff to concentrate on specific topics/aspects of HACCP Build in HACCP as a part of departmental meetings REFERENCES Appendix Section Appendix 1: Questionnaire 
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