Review of Related Literature Hazard Analysis Critical Control Point System or HACCP is a system of food safety control based on a systematic approach to the identification and assessment of hazard associated with food operations and the definition of means for their control. As defined, because of its systematic approach it becomes increasingly essential as an effective means of ensuring food safety. In a study conducted by Bryan (1998), this systematic approach is regarded as proactive and trial and it aims to prevent problems. Further, the study showed that these can be achieved by responsive to address safety and quality control by integrating hygienic practice and start embracing HACCP principles as a primary means to achieve food safety and invest in plant sanitation and maintenance.
In business according to Sheward (2006), the provision of safe food to airline passengers is a multi-billion dollar industry worldwide as recognized by the business sector worldwide in Food Safety in the business aviation environment.
Moreover, in a separate study by the World Health Organization WHO (2007), HACCP has grown tremendously to become the accepted method for the safety assurance stemmed from the growing concern about food safety from consumers, health authorities, and food industry worldwide as regards to its application. Further, its importance in the prevention of food-borne diseases for over 20 years played and essential role in its developmental expansion by which the food Agricultural Organization and the World Health Organization adopted the Codes Guidelines for its Application in the Codex Alimentarius Commission. Shedam (2004) mentioned in his study that the most important and the most essential part of HACCP is its seven principles, namely: 1.) hazard analysis, 2.) critical control point identification, 3.) establishment of critical limits, 4.) monitoring procedures, 5.) corrective actions, 6.) record keeping, and 7.) verification procedures, as mentioned, these seven principles are the very core of the process control system designed to identify and prevent microbial and other hazards in food production and isl designed to prevent problems and correct deviations as soon as their are detected. Further he showed that such preventive control systems with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food. The previous literature has positively identified the good features, the step-by-step process and applications of HACCP. In a study by Vincent (2005), he has pointed out as to the level of recognition and acceptance of HACCP by endorsement to scientific and food safety authorities such the National Academy of Sciences and the National Advisory Committee on Microbiological Criteria for foods (NACMOF) because of its beneficial application on food safety.
In the Philippines, the Bureau of Quarantine has adopted the new audit system consisting of the new audit food which became at par with other international auditing bodies that which include not only verification of implementation but also programs with water, food, utensils and environmental swab sampling. As a consequence, the Quarantine Bureau has been established as a certifying body for flight caterers who have satisfied all the Critical Control Points (CCP) and even conducting continuous training for DOH-auditors for the implementation of comprehensive HACCP based food safety program (DOH-GMCP-HACCP, 2008). The audit activities of the Audit System of HACCP were properly reviewed and accepted by the international standard bureau to consist of the following processes namely: Review of Documents, Sanitary Inspection and Verification of implementation, Water Sampling for bacteriological examination and Food Sampling for bacteriological examination which is being done every quarter (Teodore, 2008). In the airline business, the safety of passengers and crew is an absolute must that applies to every aspect of airline travel, including food. With fierce competition in the airline industry, passenger’s satisfaction with in-flight food can greatly affect the airlines’ brand. As in the case of the IATA Catering Quality Assurance Programme (ICQA), it takes a fresh approach to food safety and quality designed to regularly assess and encourage caterer’s compliance with food processing safety and quality standards set by airlines. Auditing is done more frequently, through a third-party (Sammy’s, 2005).
ICQA program sets one set of standards and audit methodology. IATA’S Catering Quality Assurance Program (ICQA) sets standards and audit methodology in identifying instance where caterers are non-compliant with safety and quality standard before it can affect inflight food. By this, it would encourage industry best practices by reaching a common understanding between airlines and their caterers and provide airlines with and affordable programme demonstrating due diligence in the purchasing of inflight food. Further, this would reduce costs significantly by enabling airlines and rail passenger carriers to pool together and save time and money for caterers, since there are fewer standards to comply with and fewer audits per facility per year. The preceding literatures and related studies will serve as the backbone of this current endeavor.