Hazard analysis critical control point (HACCP) implications in food production areas of hotels in Delhi NCR

HACCP (Hazard analysis critical control point) is a WHO (World Health Organization) recommended, renowned and widely practiced control tool towards food safety to counter the possibilities of FBD (food borne diseases) be it chemical or biological in food handling areas. Experimental Approach the study embarks upon the identification and controlling the possibilities of food contamination in each and every step even before it may occur. In the modern scenario, guests visiting the hotels are health and hygiene conscious and are also equipped with latest knowledge. Apart from that, Government with its rules and regulations is highly attentive towards public health. The study suggests that adherence to HACCP procedures helps in establishing maintain better hygiene leading to better rapport between the service providers and the customers. Methods this paper is an attempt to find out HACCP practical implications and its effect on operations of food production areas of 12 five-star category hotels in Delhi NCR (National Capital Region) during two months period of June and July 2021. The responses of the staff members from food production department were recorded in a questionnaire on a Likert scale of 5. Therefore, implication of HACCP can prove out to be really helpful as an effective and efficient control process in coping up with the possibilities of food contamination. Adherence to the same will give competitive edge to the hotels at the same time contributing significantly towards improvising the food production process, reducing the various costs involved enhancing the quality and quantity of the final product, increased guest satisfaction and hence leading to more revenue generation. Keywords: Food borne diseases, Food contamination, HACCP, Health and hygiene.