Abstract:
The European Union has shown that the post-industrial market economy has led to the production of food products above the level of consumer needs in the member states. This development has generated new types of issues, due to the production of food at industrial scale. In order to cope with food and nutrition illnesses and to restore consumer confidence in food safety, the European Commission has launched a series of new legislative amendments on food safety (Marin V. et al, 2007). The Good Hygiene Practices Guide in restaurants establishes, according to the legislation in force, a set of rules referring to the part of food hygiene, which must be followed and applied in restaurants. Potential risks of contamination of food and/or beverages are identified in these plans and a series of measures are developed to prevent these risks. The plan also includes the hygiene rules that must be observed by the employees and the kitchen staff. Operators operating in the field of food must guarantee for its products, comply with the legislative requirements and permanently implement these requirements, in order to release for consumption safe products for the final consumer. The purpose of this paper is to keep in mind the scope of this study focusing on the storage, handling, processing and distribution of all products, including the cooked product to be consumed. Thus, all biological, chemical or physical hazards that may occur during the cooking process of the product are taken into account. The HACCP team will ensure that all foodstuffs used in the preparation of cooked products comply with food safety legislation.
