Year-end Sale % OFF 
Abstract
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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
