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Developing a Hazard Analysis and Critical Control Point (HACCP) Framework for Food Safety Management in Buffet Restaurants |
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| รหัสดีโอไอ | |
| Creator | Jiomarie Jesus |
| Title | Developing a Hazard Analysis and Critical Control Point (HACCP) Framework for Food Safety Management in Buffet Restaurants |
| Contributor | Gloria E. Espiloy, Gloria E. Espiloy, John Michael S. Say, Khay-c G. Gemodo, Efren C. Solis, Elmarie E. Garso, Alvijean S. Weti |
| Publisher | University of Southern Philippines – Foundation |
| Publication Year | 2569 |
| Journal Title | ASEAN Journal of Management & Innovation |
| Journal Vol. | 13 |
| Journal No. | 1 |
| Page no. | 1 - 19 |
| Keyword | HACCP implementation, buffet restaurants, sustainable food safety, , organizational compliance, hospitality management |
| URL Website | https://so13.tci-thaijo.org/index.php/AJMI |
| Website title | AJMI -ASEAN Journal of Management & Innovation |
| ISSN | 2351-0307 |
| Abstract | This study explored how Hazard Analysis and Critical Control Point (HACCP) is understood, practiced, and maintained in buffet restaurants in Cebu City, aiming to create a sustainable integration framework suitable for high-volume dining settings. Buffet venues encounter unique food safety challenges, including extended food displays, direct customer contact with shared utensils, and quick service turnover, which make HACCP implementation both difficult and essential. A descriptive phenomenological approach was used, involving ten carefully selected participants aged 25–45, with 2–12 years of experience in managerial and operational roles such as managers, chefs, food handlers, and food safety officers. Data analysis followed Colaizzi’s seven-step method, revealing six key themes: awareness and understanding, operational practices, training and capacity building, implementation challenges, external influences, and sustainability strategies. Results showed that although participants were aware of and willing to follow HACCP principles, consistent application was hindered by staffing shortages, equipment failures, peak-hour service pressures, and insufficient training systems. In response, the Sustainable HACCP Integration Framework was developed, emphasizing structured training, digital monitoring tools, and the promotion of a robust food safety culture. This framework promotes proactive and sustainable compliance efforts, providing a context-specific contribution to food safety management in buffet restaurant operations. |
