Resumen:
The catering business has increased in a extended way in recent years. Many of foodborne outbreaks have been originated in this sector, and therefore government agencies have reviewed current legislation establishing new systems to ensure food safety. The European Regulation 852/2004 and Real Decreto 3484/2000 in Spain, provide requirements for food enterprises to apply self-control systems, following the principles of the Hazard Analysis and Critical Control Points (HACCP). In contrast with other sectors of food industry, catering companies have found several difficulties for the implementation and application of HACCP. Among the difficulties, the figure of the food handler is one of the most important, because it has been reported deficiencies in knowledge, attitudes and behaviour, observing incorrect hygienic practices and lack of interest in food safety. Therefore, the subject of this review is to analyze the current status of HACCP in the catering business and to propose an action plan to improve food safety management.
