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HACCP Implementation in Hotels in the USA

The Hazard Analysis and Critical Control Point, or HACCP for short, is a national assessment program that analyzes the safety of meats and poultry. Developed by the Department of Animal Sciences at Texas A&M University, the HACCP standards are now implemented across the world. In the United States, the Department of Agriculture, or USDA, makes sure organizations that sell meat and poultry products meet the HACCP guidelines. This includes large public spaces such as hotels.

  1. Basic Structure

    • HACCP takes into account containment that may enter into meat and poultry during the processing phase. HACCP also takes into account where major containment control may be taken; for example, if the meat has already been distributed to places such as hotels, the HACCP guidelines direct the USDA to implement a recall procedure of that meat.

    Hotels

    • Since hotels may have room service or restaurants, the risk of spreading containment from bulk-bought meat can be high. Also, since people from across the world walk into a hotel every hour of every day, the chances of containment entering into the hotel space is extraordinarily high.

    Immediate Investigation

    • When a hotel food department receives meat, an immediate inspection of the meat should take place. The hotel worker should notice any odd odor of the meat. If the meat is out of its packaging, then there is a serious risk of contamination during the transportation process.

    Freezing Standards

    • Under HACCP guidelines, meat should be transported under 41 degrees Fahrenheit. This ensures bacteria does not thrive. If the hotel worker sees the food is not frozen at that level, there could be a high containable rate with the meat.

    Monitor Cooking

    • All cooks must cook the meat so the internal temperature rises above 160 degree Fahrenheit. This effectively kills all pathogens that could thrive within the meat. Any cooked meat that is used for leftovers at the hotel must be re-frozen to levels below 41 degrees Fahrenheit. Even though the meat is cooked, bacteria or new pathogens, such as from chefs or workers handling the meat after it is cooked, could begin to thrive in the meat.

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