IMPLEMENTATION OF THE HACCP SYSTEM IN AIRLINE CATERING

Martinoska, Simona and Rakichevikj, Gabriela (2005) IMPLEMENTATION OF THE HACCP SYSTEM IN AIRLINE CATERING. In: HOTELPLAN 2005 Second Biennal International Congress, 18-19 Novembar 2005, Belgrade, Serbia and Montenegro.

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Abstract

Hazard Analysis Critical Control Point (HACCP) is aimed at food protection and uses a combination of proper food handling procedures, hazard and risk analysis, monitoring techniques, and record keeping helping ensure that served food is safe. In Macedonia food producers and retailers have been obligated to practice HACCP system since July 2002. The paper discusses specific features of travel catering in general and airline catering in particular, and is focused on the study of HACCP system implementation in preparation storage, transportation and service of a specific catering product: Business meal with chicken. Key words: HACCP, airline catering, safe food, human resources

Item Type:	Conference or Workshop Item (Paper)
Subjects:	Scientific Fields (Frascati) > Social Sciences > Economics and Business Scientific Fields (Frascati) > Social Sciences > Other social sciences
Divisions:	Faculty of Tourism and Hospitality
Depositing User:	Prof. d-r Simona Martinoska
Date Deposited:	25 Dec 2023 10:10
Last Modified:	25 Dec 2023 10:10
URI:	https://eprints.uklo.edu.mk/id/eprint/9551

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