HACCP Essentials in Collective Catering

Everything about HACCP in collective catering: the HACCP method applies to collective catering just as it does in commercial catering, traditional restaurants, fast food, cafeterias, and other self-service establishments…

It must comply with a set of rules to meet current European and national regulations. This concerns food safety, good hygiene practices, and the training of professionals handling foodstuffs.

More specifically, it concerns the Regulation (EC) No 852/2004 which requires the implementation of procedures based on the HACCP principles within a sanitary control plan in commercial catering establishments. This article will explain in more detail how the HACCP method applies in collective catering.

Why is HACCP Crucial in Collective Catering?

HACCP is a method that provides for hazard analysis at every stage of food production in order to control them. It is based on 7 cardinal principles. The European Federation of Collective Catering adapts these principles to collective catering using the following 10 points:

1. Identification of hazards: biological, chemical, or physical;
2. Risk assessment: measurement and analysis of the consequences of a hazard presence;
3. Definition of critical control points (CCPs): places or activities where control action is needed to prevent one or more identified risks;
4. Definition of critical limits: criteria that distinguish what is acceptable from what is not;
5. Establishment of control points: control actions for a risk deemed unacceptable;
6. Definition of procedures: methodical description (who, what, when, how, where…) of the control action carried out on a critical point following non-compliance;
7. Prevention through implementation of preventive measures: set of precautions during handling and processing operations to ensure the highest hygiene level and prevent foodborne illness outbreaks;
8. Development of control procedures: regular self-checks to ensure the effectiveness of good hygiene practices and to decide on corrective actions if needed;
9. Definition of corrective actions: procedures to follow when a critical limit is exceeded;
10. Monitoring: means and methods used to evaluate the effectiveness of control procedures and to correct any deviations.

Additionally, there is a systematic archiving procedure for all operations. This ensures the history of activities and traceability of actions, essential in case of non-compliance, self-inspection, or official sanitary control.

Moreover, the HACCP method in collective catering is crucial as it is both preventive of hazards and corrective if hazards occur. It is the most reliable way to guarantee food safety for consumers, preventing the risks of foodborne illness outbreaks (TIAC) in case of non-compliance with foodstuffs.

Key Steps of the HACCP Method in Collective Catering

The key steps for implementing the HACCP method in collective catering are essential to apply the HACCP principles. These principles are required in commercial catering and must be adapted to the specificities of collective catering. They reiterate the 10 previously mentioned principles, plus the formation of a multidisciplinary HACCP team. This includes product description and usage, development of a manufacturing flow diagram, and on-site verification.

Obviously, the HACCP method imposes an obligation of results, not means. This means each collective catering establishment can arrange the resources mobilized through these key steps to guarantee consumer food safety.

Which Establishments Must Apply HACCP Standards?

Generally, establishments subject to HACCP are those involved in food production or catering. In collective catering, this includes central kitchens or canteens.

In this context, collective catering is required to apply the HACCP method. This concerns all sectors providing daily meals under a very strict specification, respecting HACCP rules adapted for collective catering. According to the National Collective Catering Union, this type of catering is found in:

• Private companies, public entities, administrations, and local authorities;
• Schools;
• Daycares;
• Summer camps;
• The military, penitentiary establishments;
• Healthcare establishments, hospitals, clinics;
• Medico-social and social establishments such as retirement homes and nursing homes (EHPAD)…

The HACCP method is flexible enough to adapt to the specificities of each establishment. It must ensure the safety and traceability of food and cooked dishes throughout the production chain—from raw material reception to the customer’s plate, including central kitchens and satellite sites linked by cold or hot chain logistics.

How to Ensure Impeccable Hygiene in Collective Catering?

To ensure impeccable hygiene in collective catering and the safety of products and consumers, it is necessary to implement a program of hygiene prerequisites even before establishing HACCP-based procedures in commercial catering.

These prerequisites rely on good hygiene practices (GHP based on the 5 Ms analysis: materials, equipment, methods, environment, workforce) and good manufacturing practices (GMP). To support your approach, you can refer to the collective catering hygiene good practices guide.

Using the online software Octopus HACCP facilitates the implementation of good hygiene practices and the HACCP method in collective catering. It includes all necessary features for compliant record-keeping in traceability, temperature monitoring (cold rooms, cooling tracking), cleaning plans, and hygiene procedures.

Training and Resources: Where to Learn More About HACCP?

Discover our training on the basics of HACCP.

Regulations related to food hygiene specify that people handling food must be supervised and receive “instructions and/or training in food hygiene adapted to their professional activity.”

To meet these requirements, one member of your staff (the HACCP referent) must undergo the mandatory 14-hour HACCP training which leads to HACCP certification. Your teams must also be supervised and regularly trained in good hygiene practices and the HACCP method in collective catering. Octopus HACCP offers free HACCP training sessions online for your employees to regularly update their knowledge and skills.