Analysis of Food Safety Programs in Three University Restaurants at Some Central-Delta Region Universities, Egypt Based on HACCP Principles

Abstract

HACCP programs have been designed to ensure food safety. The concept of food safety knowledge refers to the education and expertise acquired, whereas food safety practices involve the practical application of this knowledge. This research aims to evaluate how university restaurants apply HACCP principles for their food safety programs. Most of the standard operating procedures for HACCP were followed, but only a few records of corrective actions were found. A university restaurant health inspection scores (UNR-1) was high, suggesting that food safety practices were generally well-implemented. Observations of restaurant facilities were positive overall. However, approximately 53.91% of the employees did not adhere to proper handwashing protocols, as outlined in the 2022 Food Code. While most employees washed their hands before handling food, many did not adhere to the proper handwashing procedure. Despite the strong performance of a university restaurant employees of UNR-1, there are still possible risks of food contamination. Restaurant directors and managers can use this information to evaluate their food safety programs and practices, ensuring they effectively provide safe and healthy food to their university students.