Using Statistical Process Control to Evaluate Hazard Analysis Critical Control Point Plan Data

Download or read book Using Statistical Process Control to Evaluate Hazard Analysis Critical Control Point Plan Data written by Anne Rogan and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety is particularly important for operators of cook/chill food services. The Hazard Analysis Critical Control Point (HACCP) Plan approach to food safety is advocated by public health authorities. The goal of this study was to determine if an evaluation of HACCP collected data using Statistical Process Control (SPC) tools would be useful for predictiong the microbiological safety of cook/chill foods. The time-temperature data from 65 batches of a hospitals HACCP records of cook/chill prepared chicken were evaluated. Data analysis indicated an unexpected lack of variability among the batches of chicken suggesting that the data were not reliable. The research shows that managers should evaluate the HACCP data-collection procedures at Food services to ensure that these data accurately reflect the cooking and chilling procedures at their facilities.