Hazard Analysis and Critical Control points (HACCP), a system of quality control
management, places the responsibility in the hands of manufacturers and handlers of food
product. It emphasizes on procedures of food control based on the prevention of food safety
problems. Within the restaurant industry, while HACCP is not government mandated, it is now
program of many restaurants wherein voluntarily implemented as a means of food-safety
control. The HACCP program is usually monitored by the Executive Chef or General Manager
who is responsible for maintaining the integrity of the restaurant. ISO 22000 on the other hand,
is a food safety management system that adopts the standards of HACCP. It is one of the
highest certification that is given to a food establishment.
Extent of Practice of Harmonized Standards in Food Sanitation and Safety in Deluxe Hotels
and Fast-food chains
The standards for food handler presented to participating deluxe hotels and fast-food
chains are accepted and practiced to a very great extent. ServSafe also confirmed that
beginning an entire safe operation recognizes good personal hygiene and good work practices.
HACCP also mentioned that even government may not mandate, restaurants voluntarily
implementing as a means of food-safety control. Pennsylvania Food Industry Council allude
from its website on Food Safety that good personal hygiene practices are vital in making food
safe during production.
Code on sanitation also requires food practitioner and establishment to comply with its
existing provision particularly in practicing personal hygiene. De Leon and Vivas (2007)
mentioned that hygienic practices include personal cleanliness, wearing clean and appropriate