Why use in HACCP a Mobile Food Stand?
Potentially hazardous foods include meats such as beef, pork, fish and poultry. These foods are considered potentially hazardous because under certain conditions they will easily support the rapid growth of harmful bacteria that will hurt anyone who consumes the spoiled food. As it happens, these are the very foods which are often served from mobile foods stands. Ground meats, such as are found in sausages and burgers, are particularly prone to food spoiling hazards. This is because of the additional steps taken in preparing these meats and the fact that these meats are susceptible to rapid bacterial growth both on the inside and on the outside surface. Food manufacturing facilities, such as a slaughter house or a butcher, have their own quality control process in place to prevent food spoilage. For a mobile food vendor, the quality control process begins when the vendor receives his food from the supplier whether it be a butcher or a food chain store. Once a vendor accepts his food, h
