Application of HACCP in airline catering
| Autor: | E. Brinkman, R.R. Beumer, Th. Vrouwenvelder |
|---|---|
| Rok vydání: | 1994 |
| Předmět: |
training
Process management Process (engineering) business.industry education Microbiological quality Food safety HACCP Preparing meals food safety Levensmiddelenchemie en -microbiologie Critical control point Food Chemistry and Microbiology Hazard analysis and critical control points Food science Product (category theory) business microbiological standards VLAG airline catering Food Science Biotechnology |
| Zdroj: | Food Control 5 (1994) Food Control, 5, 205-209 |
| ISSN: | 0956-7135 |
| DOI: | 10.1016/0956-7135(94)90085-x |
| Popis: | Hygiene inspections and/or microbiological testing do not guarantee food safety. A better approach is the application of the hazard analysis critical control points (HACCP) concept. In this study, the HACCP system was applied in an airline catering organization; it included training of supervisors and people directly involved in preparing meals. If necessary the process or product was modified. Moreover, stricter microbiological standards for product acceptance were used. The microbiological effects of several catering processes on products before and after implementation of HACCP were determined. The results show that implementation of HACCP has improved the microbiological quality of the products. |
| Databáze: | OpenAIRE |
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