Journal of Faculty of Tourism and Hotels, Fayoum University, Vol. (10), No. (1/2), March, 2016

Transcription

1 Evaluation Study of Application of HACCP System in Food and Beverage Department at Five Star Hotels in the Red Sea Governorate Ayman H. Sayed Mohamed A. Morsy Mohamed S. Hassan Faculty of Tourism and Hotels, Fayoum University Abstract The content of the search consists of introduction in HACCP system, problem of the search, aim of the search and hypotheses of the search. After that the search displays a history of HACCP system, the requirements for implementation of HACCP system, also obtains the seven principles of HACCP, food cycle, and finally shows the benefits of HACCP system and obstacles or barriers that prevents implementation of HACCP system. Additionally the search presents the methods of the study such as the form of a questionnaire, validity and reliability, Statistical standards such as the Mean, Standard Deviation and Standard Error and ANOVA analysis. Also the search presents the participation rate of the respondents and clarify questions which is relating to the concept of HACCP system to measure the awareness about HACCP for all managers of food & beverage department, pre-requests of HACCP system and clarify the benefits that accrue to the hotel after implementation of HACCP system, as well as detects obstacles and barriers that prevents implementation of the program. Finally the search presents recommendations and conclusions for hotels to apply HACCP system in the Red Sea Governorate. Key words: HACCP System, Implementation of HACCP, Food and Beverage department, Five Star Hotels, Red Sea Governorate. Introduction ABC Company, (2004) said in the early 1960's, a collaborated effort between the Pillsbury Company, NASA, and the U.S. Army Laboratories began with the objective to provide safe food for space expeditions. Since1997, HACCP principles have been modified slightly into a process approach for use in retail foodservice operations, including schools. The process approach categorizes many menu items in an establishment into broad categories based on activities or stages in the flow of food through an establishment, then analyze the hazards within each group and Places managerial controls on each grouping. (FDA/CFSAN, 2006) Powers and Barrows, ( 2003) agreed with Baker, et al. (2000) that the hospitality sector can be broadly defined as the collection of businesses providing accommodation and/or food and beverages to people who are away from home. These services can vary according to the specific needs of both the customer and the organization operating those services. Food safety as defined by the Codex Alimentarius (2009) assures the consumer that the food, if prepared and/or eaten as intended, will not cause harm. This type evaluated how clean and sanitary a facility was and did 20

2 not look closely at factors that could cause food to become unsafe. For example, was a cooked food cooled correctly? Was the temperature of the cooked food brought down to the correct temperature in the specified time to kill pathogens and was this documented? Under the HACCP system, prevention is the key and the focus is on identifying and controlling significant hazards for each food process. USDA specifies that the temperature danger zone is 40 F to 140 F while the FDA uses 41 F to 135 F. The process approach can also be depicted as the number of times a food will go through the temperature danger zone (FDA, 2009a). FDA, (2009b) suggests unique technique for using is called the process approach. As stated in Annex 4 of the FDA Food Code 2009: The goal in applying HACCP principles in retail and food service is to have the operator take purposeful actions to ensure safe food. The process approach simplifies HACCP principles for use in retail and food service. Laws governing the safety of the consumer have evolved over the last 100 years. A public outcry of conditions in the meat packing industry lead to the first federal law passed to protect consumers. (FDA, 2010a) Humans play a large role in keeping the food supply safe, Knowledge and understanding of how food can become contaminated is necessary, Training and education then, is a critical piece to keeping food safe. (Wallace and others, 2011) The responsibility of keeping the food supply safe lies with each part of the food production chain, whether it is the producer, the processor, the distributor, the food handler, or the consumer. The Centers for Disease Control and Prevention collected data from 2011 estimates that in the United States, 48 million people get sick, 128,000 are hospitalized, and 3,000 die each year of diseases transmitted by food. This is a significant health concern and preventable. (FDA, 2011a) Problem of the Study The researcher found in pilot study that the five star hotels in red sea governorate not apply HACCP system perfectly, Because there are more barriers prevents the implementation of HACCP system and the hotels' management does not recognize that importance and benefits of HACCP system. Aim of the Study Aim of the study is evaluating implementation of HACCP system at five star hotels in red sea. Objective of the study is evaluating the awareness of Food & Beverage managers about HACCP system, Display the benefits of application of HACCP system and barriers that prevents the application of HACCP system. Hypotheses of the Study 1. There is a positive relationship between HACCP awareness of Food & Beverage managers and implementation of HACCP system. 21

3 2. There is a positive relationship between pre-requests of HACCP and implementation of HACCP system. 3. There is a negative relationship between barriers of HACCP system and implementation of HACCP system. Limitations of the Study 1-Time limitation: The researcher restricted his field work on the period between 2012 till 2015, Data collection took a long time because it was difficult to have interviews with Food & Beverage managers in hotels chains. 2- Place limitation: The researcher determined five star hotels in Red Sea governorate to be study population. This establishments are 83 five star hotels according to the findings of Egyptian Hotels Guide (EHG) Review of Literature Pre-requisites program of HACCP (PRPs) MQM, (2002) recommended Examples of Prerequisite Programs Include: Potable water quality, HACCP Team, Training programs, Hygiene of facilities and equipment (preoperational and operational), Protective clothing requirements, personal, equipment and use of amenities, Food contact materials, Repairs and maintenance, Chemicals, Vermin control, Waste disposal, Chick-list,Area (Receiving, Storage, Preparation..), Dish washing, Program of pest control, Ventilation, The Seven Basic of HACCP Principles Linda Louise, (2003) & Serve Safe Course book, (2002) identified HACCP principles: (a) Conduct a hazard analysis. (b) Determine critical control points. (c) Establish critical limits. (d) Establish monitoring procedures. (e) Identify corrective actions. (f) Verify that the system works. (g) Establish procedures for keeping records and documentation. seven HACCP with Food Recycle Dillon & Griffith, (2001) referred to the process approach to use of HACCP principle can best be described as dividing the many flows in an establishment into broad categories, analyzing the risks, and placing managerial controls on each grouping. The food that flows through food establishment operations can be placed into the three following processes. In developing a food safety system, we need to identify the hazards that exist in the flow of foods in the operation from receiving to serving, Hazards include: Purchasing, Receiving, Storage, Issuing Preparation, Cooking, Cooling, Reheating, Holding Serving 22

4 HACCP Implementation The application of HACCP is compatible with the implementation of quality management systems, such as the ISO 9000 series they refer to a cultural approach of an organization that is focused on quality. They are based on the total commitment and participation of all members of the organization aimed at continuous improvement in order to reach customer satisfaction. They provide a sound basis for the implementation of quality management and the system of choice in management of food safety within such systems. (Norton, 2003a) Norton (2003b) said there are typically three ways to adopt a HACCP program: 1. External trainers or facilitators can help to prepare a HACCP system and train on-site staff in its use. This method can be particularly effective in gaining acceptance from the work-force and can better encompass workplace realities, rather than depending on management to implement a system which they may not have an active part in maintaining. 2. An on-site team can be trained by one external expert on the principles, preparation, and implementation of the system and this team can then train and monitor the enterprise s staff. This method can generate more buy-in because of its participatory methodology, may be more adaptable in the long run given that the designers are always on- site, and is usually less expensive.it also takes loner and may not be of the same quality as one implemented by seasoned experts. 3. For certain businesses, a computer software and template documents applicable to similar industries is available to guide an enterprise through the basic steps of the process. HACCP Benefits Dillon and Griffith (2001) summarize the benefits of HACCP system in the following factors: Systematic and scientific, pro-active and preventative, cost effective, Identifies all conceivable hazards, focuses technical resources on critical activities, prevention = reduced losses complement other QM systems, Internationally acknowledged, Due diligence support Applicable throughout the food chain -Greater confidence in pro, duct safety and Good reputation. An implemented HACCP system allows the management team to focus their attention on the development and maintenance of the system especially the control of identified CCPs decreasing time spent on less important or redundant activities and increasing a spirit of team work.(taylor 2001b) Mortimore and Mills (2003) said that if implemented effectively HACCP can bring significant commercial benefits in reducing costs and improving productivity, also HACCP adoption is that reduces the costs of regulatory enforcement legal accountability and increase the communication. 23

5 Barriers of HACCP System Dillon and Griffith, (2001) said the barriers of HACCP like Lack of finance and resources, Lack of government commitment, Lack of customer and business demand, Human resource constraints, Lack of technical support & educational, Inadequate support and facilities Inadequate communication, Staff resistance, Staff time. Lack of management commitment is considered one of the main barriers in implementing HACCP. However, commitment is also needed throughout the lower levels of the organization, including the supervisors and operatives. (Mortimore and Mills, 2003) Taylor (2004) referred to the lack of credibility and oppression to HACCP officials and authorities as one of the barrier to implement HACCP because some food operators see the people who develop and regulate HACCP in a very negative light, and understand their motivation as political or tactical rather than out of concern of public safety, and concluded that barriers at knowledge, attitude and behavioral stages can combine to create and reinforce antagonism towards HACCP and prevent successful implementation. For example, it can be seen that some negative attitudes and practical problems with HACCP flow largely form limited understanding of HACCP "acknowledge barrier". Research method Pilot study According to Fayed (2002), pilot study is a small-scale of a larger survey. Pilot survey relates particularly to questionnaire surveys, but can in fact relate to trying out any type of research procedure. It is always advisable to carry out one or more pilot survey before embarking on the main data-collection exercise. Through the Pilot study conducted by the researcher found that there were some hazards facing the hotels industry and have a negative impact on the hotel's operations. This effective pushed the researcher to study the current status to identify the importance, benefits and barriers to apply HACCP system. The survey was piloted on a sample of 50 people to check its face and content validity. Research instrument The researcher used a questionnaire. The study used a survey to collect data for quantitative analysis purposes. The questionnaire comprised a series of Likert-type (1-5 disagree/agree) statements adapted from Loiacono, et al., (2002). Questionnaire design The questionnaire is divided to four principle constructs. The first one is consists of nine questions to measure the awareness of HACCP system in the hotels. The second construct is consists of fourteen questions to ensure from availability of pre-requisites to apply HACCP system. The third construct is consists of ten questions to measure benefits and importance of HACCP 24

6 system in the hotels. The fourth construct is consists of twelve questions to measure the barriers of HACCP system in the hotels. Total questions are forty five in the form. The researcher distributed 166 questionnaires on 83 hotels in red sea, but he collected only 134 questionnaires available from 67 hotels in red sea, because he found missing 32 questionnaires in the hotels. Techniques of data collection The researcher used the two types of data (secondary and primary) in the research including journals, web sites, book references and/or academic theses as well as, the primary data collected by the researcher for the research problem at hand. The study data have been basically obtained by using various fact-finding techniques to cover the subject of the study from the professional point of view, and also unbiased point of view from the researcher. Data analyses Quantitative analysis Data was analyzed utilizing procedures of the (SPSS) statistical package for social science version 24.0 for windows Frequencies Means Standard Deviation Standard Error Percentages and Cross Tabulation was calculated. Thereafter Validity and Reliability analysis using was carried out to measure the reliability of the results from the questionnaire the statistical significance level was set at >0. 70 which correspond to the significance levels adopted in similar studies. The researcher put twenty three questions to display the results of actual implementation of HACCP system in five star hotels in Red Sea governorate. Additionally the researcher put ten questions to measure the benefits of HACCP system. Also researcher put twelve questions to display the barriers which prevent applying of HACCP system in the hotel. Validity and Reliability The questionnaire was designed in order to collect data from food and beverage managers of five star hotels. For validity concerns, the survey was piloted on a sample of 50 people to check its face and content validity. The comments of respondent's related to language and design of questionnaire was considered in the final form. To investigate the content validity, corrected item total correlation statistics were used to determine the retained variables. (Scheule and Sneed 2001) All questions within each construct were found valid scoring a loading greater than 0.35 and retained in the final version of the questionnaire (Netemeyer and Bearden, 2003). For reliability of constructs, Cronbach s alpha coefficient was calculated and exceeded 0.70 for all constructs meaning that the questionnaire results are reliable (Hair and Black, 2010). There are high quality requirements stated before scientific research. (Golafshani, 2003) The degree of faultlessness does not depend only on 25

7 review, but above all, on awareness of the respondents themselves. Due to this, lastly, any researcher has to measure degree of validity and reliability of his research, Results are reliable if Cronbach s Alpha >= 0.70 there are various measurements that can be used to measuring or testing the reliability of the data gathered in the study depending on the type of research and the instruments used. Interview Response Rate This study was confined to Five-Star hotels in Red Sea Governorate. Out of 83 hotels included in this survey, the researcher contacted with all Food & Beverage managers and tried to conduct interviews with them, only 67 hotels positively shared the interview and 16 hotels not shared the questionnaires. This gave a response rate of (80.7 %), which wasn't very low for such surveys. Table 1: Interview Response Rate (EHG 2013:2014). Category Five-star hotels bmunr of target 83 bmun N bmune 67 Number not share (missing) 16 Response rate 80.7% Interview Reliability Analysis Before testing the study hypotheses, the researcher used (Alpha Scale) to realize the internal steadiness and the reliability of the statements that were used in the interview questions, also to ensure the measurements accuracy. Table 2: Reliability Analysis Measurement No. of Statements Coefficient Alpha Concept of HACCP system = 87.0% External Pre-requisites of HACCP = 91.9% system Internal pre-requisites of HACCP = 88.5% system Internal Benefits of HACCP system = 71.5% External Benefits of HACCP system = 93.0% Barriers of HACCP system = 71.6% Total Average = 84% The results indicates that all coefficient alphas were greater than (0.70), so the study measurements were acceptable and reliable, and this analysis shows a high degree of correlation among all variables. The coefficient Alpha is and this value is more than So, all results are correct reliability. 26

8 Interview Analysis Results and Discussion The analysis of the next questions will be ranked according to the hypotheses of the study and we expected three hypotheses of the study. We will try to have evidence to the validity of the results. HACCP Awareness The first objective of this study is evaluating implementation of HACCP system through measure the awareness and knowledge of managers of Food & Beverage about procedure of food safety. Concept of HACCP system Table 3 Descriptive Statistics of Concept of HACCP System Questions Mean Standard Error Standard Deviation Brochures& posters Food safety course HACCP training Personal hygiene Protective cloth Washing hands Color codes Controlling in biological hazards Controlling in cross contamination Total Average 2.78 The values as shown in previous table that the total average(2.78),which is located between, sometimes value rarely value, and this value is more close to sometimes value, which indicates that the food and beverage managers of five star hotels in red sea don t have awareness about the concept of HACCP system. So, this is agreed with the first hypothesis."h1- There is a positive relationship between HACCP awareness of Food & Beverage managers and implementation of HACCP system". Implementation of HACCP system Pre-requisites of HACCP system The values as shown in table(4) that the total average is (2.83), which is located between sometimes value rare value, and this value is more close to sometimes value, which indicates the external &internal requirements of HACCP system is not available in the hotels, this mean the hotels don t apply the HACCP system. So, this is agreed with the second hypothesis." There is a positive relationship between pre-requests of HACCP and implementation of 27

9 HACCP ". These findings are not consistent with a previous study MQM, (2002). Table 4: Descriptive Statistics of Pre-requisites of HACCP System Questions Mean Standard Error 28 Standard Deviation Critical limits in food cycle FIFO in the stores & food area Preparation area in the kitchen Receiving area F & B stores & chemicals stores Purchas from reputable suppliers HACCP team Waste disposal Check daily Ventilation Check list Records Pest-control Cleaning Total Average 2.83 Importance & Benefits of HACCP system The researcher analyzed 134 form questioners from 67 five star hotels in red sea and the responsible about the answering is food and beverage department (Food & beverage managers and Executive chefs). Researcher observes all respondents agree and strongly agree, but negative answering not more than 15%percentage. Table 5: Descriptive Statistics of Benefits of HACCP System Questions Mean Standard Error Food safety Standard Deviation Auditing Food poisoning Reduce complaints Awareness Competitive Team work Communication Legal accountability Good reputation

10 Questions Mean Standard Error 29 Standard Deviation Food safety Auditing Food poisoning Reduce complaints Awareness Total Average 4.04 The values as shown in previous table that the total average(4.04),which is located between, agree value strongly agree value, and this value is more close to agree value, which indicates that the food and beverage managers of five star hotels in red sea believes the importance and benefits of HACCP system. This finding is consistent with Dillon and Griffith, (2001). Barriers of HACCP system Researcher divided the barriers to twelve questions, these questions divided to three principle barriers (economic barriers, human resource barriers and administrative barriers). Table 6: Descriptive statistics of barriers of HACCP system Questions Mean Standard Error High cost Standard Deviation Poor documentation Lack of equipments Staff careless Education Personal department Staff turn over Communicate between levels Lack of training Long time Lack of management Lack of Follow up Total average 3.84 The values as shown in previous table that the total average is (3.84), which is located between, agree - disagree, and this value is more close to agree value, which indicated that the food and beverage managers of five star hotels in red sea have barriers to apply HACCP system. So, they don t apply the HACCP system in their hotels and this is agreed with the third hypothesis"

11 There is a negative relationship between barriers of HACCP system and implementation of HACCP system ". This line with Taylor, (2004) Research findings Descriptive statistics (HACCP Awareness) Table 7: Cross tabulation in HACCP Concept HACCP Concept Hurghada Safaga Alqoser 30 Marsa Alam Total Brochures& posters HACCP 5.2% 9.7% 6% 20.9% Food safety course 5.2% 9% 4.4% 18.6% HACCP training 8.2% 8.2% 4.4% 20.8% Personal hygiene 22.4% 11.2% 6% 39.6% Protective cloth 14.2% 9.7% 6% 29.9% Washing hands in the operation 23.1% 8.9% 7.5% 39.5% Colour codes 23.1% 9.7% 6% 38.8% Controlling in biological hazards 14.2% 10.4% 7.5% 32.1% Controlling in cross contamination 10.4% 10.5% 6.7% 27.6% The descriptive statistics showed that 20.9% of food and beverage managers assert that they have brochures and posters to display HACCP system, 17.6% confirms they have food safety course to explain the procedures of HACCP system, Also 20.9% from the managers represents HACCP training continually, 39.6% from the staff of hotels keeps the personal hygiene to increase the awareness of HACCP system every day, Only 29.9% from the managers have protective cloth to prevent any risks during the operation, 39.5% from the managers monitor staff during washing hands every 30 minutes in the operation, 38,8% from the managers confirms that they have a system of colour codes to divided materials, 32.1% from the managers can control in biological hazards by good facilities and equipment for keeping food safety, 27.6% of food and beverage managers assert that they can preventing a cross contamination. Descriptive statistics (Prerequisites of HACCP) Table 8: Cross tabulation in Implementation of HACCP system HACCP Prerequisites Hurghada Safaga/Alqoseer Marsa Total Alam Critical limits in food %21.6 %10.4 % % FIFO(first in first out) in stores s %11.9 %9.7 %7.4 %29.1 Preparation area %9.7 %10.4 %6.7 %26.9 Receiving area %7.5 %9.7 %6.7 %23.8 F&B stores & chemicals %11.9 %12.7 %7.5 %32.1

12 Reputable suppliers %14.4 %11.2 %6.7 %37.3 HACCP team %17.1 %14.2 %6.7 %38.1 Waste disposal %11.2 %16.4 %6.7 %34.3 Check daily %20.9 %16.4 %7.5 %44.8 Ventilation %19.4 %15.7 %6 %41 Chick list %18.7 %17.1 %7.5 %43.3 Records %14.2 %10.5 %7.4 %32.1 Pest control %8.2 %9.7 %2.2 %20.1 Cleaning %12 %9.7 %3.7 %25.4 The descriptive statistics showed that 39.6% of food and beverage managers assert that they can control in critical limits in food cycle in the hotel, Also 29,1 from food and beverage managers apply procedure of policy FIFO, 26,9% from respondent that they have preparation area completely, 23.8% from respondent have receiving area and completely prepared, 32.1% have enough stores in the hotel for food & beverage and chemical materials, 37.3% dealing with reputable suppliers to purchased food & beverage materials, Also 38.1% have HACCP team, 34.3% dealing with waste disposal in the hotel by suitable way, 44.8% checks on the refrigerators daily in food & beverage department, 41% have a ventilation in a suitable place, 43.3% using check list to confirm from implementation of HACCP system, 32.1% have records and documentations about problems in food & beverage department, 20.1% have daily sheet to pest control in the hotel,25.4% apply schedules cleaning & sanitation in F&B department. Descriptive statistics (HACCP Benefits) Table 9 Crosstabulation in Benefits of HACCP system HACCP Benefits Hurghada Safaga/Alqoser MarsaAlam Total Food Safety %56.7 %20.2 %14.9 %91.8 Auditing %53 %15.7 %7.5 %76.1 Preventive food poisoning %62.7 %21.6 %14.9 %99.2 Reduce complains %52.3 %17.2 %6.7 %76.1 Increasing awareness %41.8 %17.2 %7.5 %66.5 Increasing competitive %30.6 %11.9 %3.7 %46.2 Team work %50 %18.7 %5.2 %73.9 Increasing communication %47.8 %18.7 %7.4 %73.9 Legal accountability %54.5 %18.7 %7.5 %80.6 Creating good reputation %54.5 %17.9 %6.7 %79.1 The descriptive statistics showed that 91.8% of food & beverage managers assert that implementation of HACCP system helps to keep food safety, 31

13 76.1% confirms that HACCP helps to auditing perfectly, 99.2% say that HACCP prevents of food poisoning, 76.1% agree with HACCP reduces food complains, 66.5% indicates HACCP increases the staff awareness, 46.2% say that HACCP certificate increase advantage of competitive, 73.9% confirms that HACCP increase spirit as a team work, while 73.9 % assert that create a good communication between food & beverage department and other departments in the hotel, 80.6% indicates that HACCP decrease the legal accountability, In addition to 79.1% say that HACCP create a good reputation. Descriptive statistics (HACCP Barriers) Table 10: Crosstabulation in Barriers of HACCP system HACCP Barriers Hurghada Safaga Marsa Total /Alqoseer Alam High cost %47.7 %16.4 %11.2 %75.4 Poor documentation %38.8 %13.4 %9.7 %61.9 Lack of equipments %23.8 %12 %7.4 %43.2 Staff careless %53.7 %18.7 %11.2 %83.5 Education %52.2 %17.9 %11.2 %81.4 Personal department %50.8 %18.6 %10.4 %79.8 Staff turn over %53.8 %17.9 %11.2 %82.8 Communicate between levels %39.6 %16.5 %9.7 %65.7 Lack of training %35.8 %13.4 %8.9 %58.2 Long time %26.1 %12 %5.2 %43.3 Lack of management %17.2 %2.2 %2.9 %22.4 Lack of Follow up %52.3 %17.9 %11.2 %81.4 The descriptive statistics showed that 75.4% indicates that high cost prevents implementation of HACCP, while 61.9% have poor documentation & records, Also 43.2% have lack of equipments in the operation, 83.5% of food & beverage managers are seafaring from staff careless, 81.4% assert that level of education s staff is very important to apply HACCP system, 79.8% say that personal department helps to apply HACCP system, 82.8% have a problem of turnover of employees, 65.7% indicates that bad communication between the different levels in food and beverage department prevents implementation of HACCP system, 58.2% say that lack of training prevents implementation of HACCP, 43.3% say that HACCP takes long time to be implemented, 22.4% indicates that there are lack of management prevents implementation of HACCP system, finally 81.4% of food & beverage have lack of follow up & supervision level. Testing hypotheses Using correlations to test the research hypotheses, Table (11) revealed that there is a positive relationship between awareness of HACCP and its 32

14 implementation (r=.893 and p<0.001 and H1 supported). In addition, there is a positive relationship between pre-requests of HACCP and its implementation (r=.488, and p<0.001, and H2 supported). Furthermore, there is a negative relationship between barriers to implementation and HACCP implementation (r=-.587, and p<0.001 and H3 supported). Awareness of HACCP Pre-requests of HACCP implementation Barriers to HACCP implementation Table 11: correlation results Constructs Implementation of HACCP Pearson Correlation.893 ** Sig. (2-tailed).000 N 134 Pearson Correlation.488 ** Sig. (2-tailed).000 N 134 Pearson Correlation ** Sig. (2-tailed).000 N 134 Conclusions & Recommendations The Study Conclusions The study found HACCP system need to increase the educational curriculum related to the program of HACCP in different levels of education universities. The problem of awareness of HACCP can be resolved by continuous training for everyone in the hotel. That s mean increasing awareness among workers in the field of food and beverage for the HACCP program and the benefits of its application. Increasing awareness among investors about the HACCP program when they are establishing hotels and resorts because that does will be easy to apply HACCP system.spending on the obstacles Financial, administrative and human resources are the main barriers to prevent the application of the HACCP system. It supposed to provide the requirements of HACCP system to help on the implementation of HACCP correctly in the hotel. It supposed to there are a very good communications between all establishments of governorate to increasing the training in hotels for the HACCP program to apply the HACCP correctly by ministry of tourism and ministry of health. HACCP system is not stand alone but the HACCP need to increase the HACCP teams in the hotels to apply the HACCP system correctly. The Study Recommendations Developing program s of food safety in the hotels to apply the HACCP system. Also, Disseminating the culture of HACCP knowledge in all hotels in Egypt by different media, TV and Radio. In additional, Increasing the training about the HACCP system to teach all employees how to apply the HACCP 33

15 system correctly. So, Printing brochures to obtain the importance and benefits of HACCP system for all hotels in Egypt. Also, check medical employee every month to make sure from the staff healthy and make reports to the managements. Holding conference per years to obtain the importance and benefits of applying of HACCP system and food safety. Forming a HACCP team related to food and beverage department to check application of HACCP and control of food safety. Food and beverage department should have records and reports about the HACCP system. Increasing the cooperation between Food & Beverage department and others departments in the hotels. Preparing an effective system to reduce the food and beverage management costs and applies the HACCP system correctly. All hotels should have using computers and modern technology in food and beverage activities as inspection thermometer par code name tags color code product date and expire date. All hotels should have an effective system to maintenance and fixed the problem in equipments on time. References ABC Company., (2004), "Fire Risk Assessment", Quantum Risk management Ltd. Codex Alimentations Commission, (2009), "Implementation of HACCP System in Framework of the Codex Alimentarius", (Available from: Dillon, M. and Griffith, C., (2001),"How to HACCP A management guide", 3 rd edition, M. D. Associates, North East Lincolnshire, U.K. Egyptian Hotel Guide, ( ), EGYPTIAN HOTEEL ASSOCIATION, 34 th edition Fayed, H., (2002), The Impacts Of GATS: A Case Study Of Tourism Development In Egypt, Unpublished Ph.D. Thesis, And Bournemouth University, UK. FDA / CFSAN (Food and Drag Administration), U.S. Department of Health, Human Services, & Public Health Service, (2006), "FDA Food Code", Food and Drags Administration, U.S. Department of Health and Human Services, & Public Health Service13. FDA (Food and Drag Administration), U.S. Department of Health, Human Services, & Public Health Service, (2009a), "FDA Food Code", Food and Drags Administration, U.S. Department of Health andhumanservices,&publichealthservice(availablefrom: FDA (Food and Drag Administration), U.S. Department of Health, Human Services, & Public Health Service, (2009b), "FDA Food Code", Food and Drags Administration, U.S. Department of Health andhumanservices,&publichealthservice(availablefrom: FDA (Food and Drag Administration), U.S. Department of Health, Human Services, & Public Health Service, (2011a), "FDA Food Code", Food and Drags Administration, U.S. Department of Health 34

16 andhumanservices,&publichealthservice(availablefrom: Golfshani, N., (2003),"Understanding Reliability and Validity in Qualitative Research", the Qualitative Report, Vol. 8 No. (4), pp Hair, M. and Black, S., (2010)," Implementation of HACCP and prerequisite programs in school foodservice", Journal of the AmericanDieteticAssociation,availablefrom: Linda, Louis, (2003)," Risk, Innovation and Values: Examining The Tensions. Prep. For Risk Management Division, Comptrollership Branch, Treasury Board of Canada Secretariat. Loiacono, E., R. Watson, et al. (2002)," WEBQUAL: a Measure of Website Quality. AMA Winter Conference. Austin, TX. Mortimore, S. and Mills, G., (2003),"Problems encountered applying the HACCP approach to food safety If HACCP can work so well, then why do so many businesses have problems with it?", USA, (available from: MQM (Masters of Quality Management), (2002),"Risk Assessment and Occupational Health: Overview and Recommendations", Journal of Environmental and Occupational Health Policy3 (2): Netemeyer, S. and Bearden, E., (2003),"Validation and Verification of HACCP", International Life science Institute ILSI, Brussels. Norton, C., (2003a),"Don't trust- verify: HACCP step by step part x; Once the structure for HACCP program is in Place, you need to verify that the system is working as intended (food safety)", Food Management. Norton, C., (2003b),"HACCP Developing and verifying a flaw diagram for food production: HACCP step by step a final summary: here' a summery of the key management steps to take in setting up a HACCP Program (Food Safety)", Food Management. Taylor, E. A., (2001b),"HACCP and SMEs: Problems and Opportunities", in Mayes, T. and Mortimore, S(Eds), Making the most of HACCP, Wood head Publishing Ltd, Cambridge. Wallace, D. and David, Stanly G. (2011), "Introduction of HACCP System", Cambridge, UK. 35

17 الملخص العربى د ارسة تقييمية عن مدى تطبيق نظام الهاسب داخل قسم االغذية والمشروبات بفنادق الخمس نجوم بمحافظة البحر االحمر ايمن حجاج سيد عبد الحليم محمد عبد الوهاب مرسى محمد شديد حسن جاد الرب وتتكون محتويات من البحث والمناقشات والتوصيات واالقت ارحات. كلية السياحة والفنادق جامعة الفيوم المقدمة الد ارسات السابقة الوسائل المستخدمة فى الد ارسة النتائج حيث توجد مقدمة عامة عن سالمة الغذاء الد ارسة االستطالعية ومشكلة الد ارسة واالهداف العامة والخاصة للد ارسة والحدود الزمنية والمكانية للد ارسة و اظهار الفروض االساسية للد ارسة. ثم بعد ذلك نبذة تاريخية عن الهاسب ومتطلبات تطبيق برنامج الهاسب كما يتم توعيح المبادئ االساسية للهاسب وايعا عرض المخاطر التى يتعرض لها الغذاء على طول م ارحل سلسلة الغذاء وشرح لكيفية تطبيق برنامج الهاسب واخي ار عرض الفوائد برنامج الهاسب وايعا عرض التحديات والمعوقات التى تمن تطبيق برنامج الهاسب. الباحث فى البحث العلمية الوسائل فى الد ارسة المنهجية عنصرى الثبات والمصداقية من التحليل الكمى حيث تم استخدام برنامج عندتطبيق وقد استخدم وهى متمثلة فى استمارة االستبيان واظهار SPSS 24 وقد استخدمت الدر اسة بعض المقاييس االحصائية الهامة مثل الوسط الحسابى واالنح ارف المعيارى والخطأ القياسى وتحليلANOVA وكذلك عمل المقارنات بين النتائج لجمي الفنادق. كمايعرض البحث نسبة المشاركة من المبحوثين وتوعيح االسئلة المتعلقة بمفهوم الهاسب لقياس مدى الوعى لدى المبحوثين وايعا مدى توافر المتطلبات الخاصة بتطبيق برنامج الهاسب وايعاح الفوائد التى تعود على الفندق بعد التطبيق وكذلك كشف المعوقات والتحديات التى تمن تطبيق البرنامج على الوجه االمثل. التوصيات واالقت ارحات المتعلقة ببرنامج الهاسب داخل الفنادق فى محافظة البحر االحمر. الكلمات الدالة هى :الهاسب التطبيق العملى االغذية والمشروبات الفنادق البحر االحمر. وفى النهاية 36