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The Journal of the Royal Society for the Promotion of Health
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A guide to HACCP and function catering

D. Worsfold

Food Research and Consultancy Unit, University Wales Institute Cardiff, Colchester Avenue, Cardiff CF23 9XR, Wales

Catering for large functions presents many potential problems associated with the advanced preparation and storage of large quantities of food which then must be safely transported, regenerated, displayed and served in venues that are often not designed for the purpose. A hygiene management system based on Hazard Analysis Critical Control Points (HACCP) principles will help ensure the food safety of catering functions.

Hazards associated with different function ser vice styles were identified by questioning caterers and by observing catering functions. An approach to risk assessment of hazards was considered and controls recommended for use in function catering were given, together with appropriate monitoring tech niques. A simple format for documenting the HACCP system was provided. It was recommended that caterers evaluate existing prerequisite hygiene programmes (sanitation and pest control) to ensure that they support the HACCP system.

Key Words: Buffets • controls • documentation • function catering • HACCP • hazard analysis

The Journal of the Royal Society for the Promotion of Health, Vol. 121, No. 4, 224-229 (2001)
DOI: 10.1177/146642400112100405
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