HACCP is Critical in Modern Chef Operations – Chef Mekwuye Eric, CEO HBS
Hazard Analysis and Critical Control Points (HACCP) has been described as a sin qua non in modern Chef and Kitchen operations if food safety and business continuity are to be in place. Making this known was Chef Mekwuye Eric, the CEO of Hospitality Business School (HBS) during the 2018 edition of Hospitality All Africa People Imbizo (HAAPI) Festival which took place at the Eko Hotel in Lagos.
Delivering the paper “ HACCP – Why and Why Not”, Chef Mekwuye said that HACCP has become so necessary because food borne illnesses are becoming very rampart and that in places like the US, restaurants are sued and lose money for food poisoning and food borne diseases. As a result, Chefs need to have a proper and functional food safety management system that ensures food safety at all times.
Hazard Analysis Critical Control Point (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP is based on at least seven principles or processes, namely: Conduct a Hazard Analysis, Identify the Critical Control Points, Establish Critical Limits, Establish Monitoring Procedures, Establish Corrective Actions, Establish Record Keeping Procedures and Establish Verification Procedures
He noted that while there is no HACCP enforcement in place in Nigeria at the moment for the restaurant industry, the Lagos State Government has made it mandatory that all food service businesses must have a functional HACCP.
Speaking further, he advised all Chefs to ensure that they have their HACC in place and where they do not have one to quickly get a qualified food services consultant to develop and implement one for them. This would enable the Chef identify the different hazards that can attack their food, ensure food and operational safety, make them compliant with government regulations and create good impression on the minds of their customers and the public. At the same time it will enable them avoid litigations, prevent fraud and meet international standards.
“HACCP is your best friend when there is litigation”, he told the Chefs.
The 2018 edition of Hospitality All Africa People Imbizo (HAAPI) Festival is organized by African Chefs United (ACU) and hosted by Association of Professional Chefs Nigeria. It attracted Chefs from several African countries and was sponsored by Eko Hotels, Nestle Nigeria (Maggi), Protea Hotel Ikeja, Timeless Memories, PCT, Hospitality Business School Nigeria, Lillygate Hotel, LoungeThirty8, Lekki Leisure Lake Hotel, NISA Food and Techno Trading Enterprise.
By Nnajiudedioramma Chimaobi
