Analyzing the food safety management programs (HACCP /ISO 22000) implemented in hotels

Abstract

Food safety management is argued as a case in the food service industry and is considered the most significant item of public health and is therefore of what constitutes food as the utmost importance in human life. A food safety program is a written system that lists the risks to the consumer’s health associated with the handling of food in the food industry and describes how those risks will be managed there. The study evaluated food safety programs and the impact of these programs (ISO 2000 / HACCP) on improving the kitchen departments by Analyses of Hygiene audits. The application of HACCP or ISO 22000 was also assessed by applying an observation quantitative checklist in five and four-star hotels in Sharm El Sheikh. The sample of the research consisted of 12 five and four-star hotels in Sharm El Sheikh. The total numbers of four and five Star hotels in Sharm El Sheikh which apply ISO 22000 are 5 hotels. The total number of chosen hotels in Sharm El Sheikh that apply HACCP is 7 hotels. The result found that there was insignificant difference between Before ISO and HACCP where the p-value is greater than 0.05, which means that there is an agreement between the values. On the other hand, the test revealed a statistically significant difference between After ISO and (Before ISO and HACCP) - the p-value is less than 0.05 - which means that there is a disagreement between After ISO and (Before ISO and HACCP).The most important result can be summarized as ISO 22000 in hotels implemented effectively was much better than the HACCP in the hotels that were investigated.