Current issues of the implementation of Hazard Analysis Critical Control Point (HAССP) principles in public catering facilities

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The paper discusses the non-mandatory audit experience aimed at the improvement of the relevance of the risk-based sanitary and epidemiological supervision of public catering facilities. The facilities were assessed with the use of a point scale according to the checklist integrating Technical Regulations of the Customs Union 021/2011 on Food Safety and the current Sanitary Regulations. Each procedure was assessed in terms of thoroughness and efficiency of the preventive measures taken by the catering facility ensuring food safety and complying with the HACCP principles.

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Tatyana Mazhaeva

Ekaterinburg Medical Research Center for Prophylaxis and Health Protection of Industrial Workers, Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing

编辑信件的主要联系方式.
Email: mazhaeva@ymrc.ru

MD, PhD., Head of Food Hygiene, Quality and Safety Department, Ekaterinburg Medical Research Center for Prophylaxis and Health Protection of Industrial Workers, Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing Ekaterinburg, 620014, Russian Federation.

e-mail: mazhaeva@ymrc.ru

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V. Kozubskaya

Ekaterinburg Medical Research Center for Prophylaxis and Health Protection of Industrial Workers, Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing

Email: noemail@neicon.ru
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S. Sinitsyna

Ekaterinburg Medical Research Center for Prophylaxis and Health Protection of Industrial Workers, Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing

Email: noemail@neicon.ru
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参考

  1. Gurvich V.B., Kuz’min S.V., Dikonskaya O.V., Malykh O.L., Yarushin S.V. Health risk management to provide health and epidemiological well-being to the population in municipalities (the experience of the Sverdlovsk Region). Analiz riska zdorov’yu. 2013; (3): 64-75. (in Russian)
  2. Technical Regulations of the Customs Union on Food Safety. Available at: http: //www.tsouz.ru/db/techreglam/Documents/TR%20TS%20PishevayaProd.pdf
  3. Kuz’min S.V., ed. Applying Risk-Based Approach to Organizing and Carrying out Supervisory Activities in the Field of Food Production and Distribution [Primenenie risk-orientirovannogo podkhoda pri organizatsii i provedenii nadzornykh meropriyatiy za proizvodstvom i oborotom pishchevoy produktsii]. Ekaterinburg; 2016. (in Russian)
  4. Gurvich V.B., Mazhaeva T.V., Kozubskaya V.I., Sinitsyna S.V., Sheluntsova N.G. Improving food quality and safety regulatory mechanisms using integrated approaches. In: Preventive Medicine – 2016: National Science-to-Practice Conference with International Participation [Profilakticheskaya meditsina - 2016: Materialy Vserossiyskoy nauchno-prakticheskoy konferentsii s mezhdunarodnym uchastiem]. St. Petersburg; 2016. (in Russian)
  5. Recommended Practice on Methodological approaches to organizing assessment of food production processes based on the HACCP Principles. Moscow; 2014. (in Russian)
  6. Recommended Practice on Methodological approaches to organizing supervision over compliance with Technical Regulations of the Customs Union on Food Safety. Ekaterinburg; 2014. (in Russian)
  7. Food and Agriculture Organization of the United Nations (FAO). Risk-Based Food Inspection Manual. Rome; 2010.
  8. Gurvich V.B., Kuz’min S.V., eds. Approaches to Developing and Implementing Food Safety Management System under the Technical Regulations [Podkhody k razrabotke i vnedreniyu sistemy upravleniya bezopasnost’yu pishchevoy produktsii v ramkakh trebovaniy tekhnicheskikh reglamentov]. Ekaterinburg; 2016. (in Russian)

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