Livsmedelssäkerhet för skolor, förskolor och äldreomsorg i Varbergs kommun; HACCP för tillagnings- och mottagningskök
One of the main objectives of all food production is to produce foods that can safely beconsumed without fear of being sick. Despite this hundreds of people are affected in Sweden offood poisoning almost every day. Most cases are caused by a small group of so-called pathogenicmicroorganisms. The most frequently affected are the small children, the elderly, persons withreduced resistance and pregnant. The reasons behind the food poisoning are often ignorance andlack of food hygiene. The majority of food poisoning can be prevented through knowledge andcontrol over food operations.On January 1, 2006 a new food legislation started to be applied in Sweden, which sets higherrequirements for food business. The food business responsibility for the food safety is clarifiedand that it is the food business which has the primary responsibility for tracking and recalling allproducts that pose a danger to consumer?s health.HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized processcontrol system for food security and also a legal requirement. Under the new Food Act, foodbusiness operators are obliged to establish, implement and maintain a HACCP system to ensuresafe food. HACCP is a systematic approach, which aims to assess the risks of food and bringthem under control. For food industry, HACCP is currently recognized as the best method ofcontrolling food safety.The purpose of this thesis is to establish a general HACCP system for all cooking and receivingkitchens 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 87receiving kitchens which supplies the municipal preschools, schools and the old people's homewith food every day.In order to draw up an overall HACCP system, we examined the cooking kitchen in SchoolPeder 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 andreceiving kitchens to be able to compile the HACCP system.