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| Received
04-Jun-2026 |
Accepted
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Published
04-Jun-2026 |
Abstract
Hazards Analysis Critical Control Point (HACCP) was developed as a management tool to
provide a structured approach to control identified hazards. It was jointly developed by Pillsbury
organization and NASA in 1960’s with an objective to provide food product’s for astronaut consumption in
space. This is now widely used in food industry to ensure safe food for consumer. This paper describes the
principles and procedures of HACCP. The purpose of this study is to design/modify the generic HACCP
models for food production in hotel kitchen. If hotel intend to produce a good quality food, then hotel kitchens would have to implement a HACCP systems as well as GMPs.
Keywords : ISO 22000, HACCP, GMPs, CCPs, Food safety & quality.
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