Food Safety Hazards at Emergency and Establishment of Action Plans in Institutional Food Services

Abstract

Many emergency situations occur due to various factors, including originated inside and outside in institutional food services. Experienced emergency situations lead to consequences such as disruption of production, food safety hazards, cost losses and public health problems such as food poisoning. The supply of safe food at the international level and HACCP based food safety management systems are increasingly becoming widespread today. In this context, ISO 22000 Food Safety Management System is required to be hazard analysis, create and apply procedures for managing accidents. This article was aimed to review the determination of the most frequently emergencies experienced in institutional food services and to summarize some of control preventions.