Cost of GHP improvement and HACCP adoption of an airline catering company

Abstract

The present study estimates the costs of development, implementation and operation of a HACCP and prerequisite programs in an airline catering establishment. The development of HACCP system was assigned to a consultant. The preparation of the company to install the system took place over a period of 5 years. The cost was affected by the existing hygienic status and the size of the establishment, the complexity of the operation, the number and the experience of employees involved. In the initial stages, the implementation of the HACCP system requires additional resources, technical support facilities and financial inputs to improve the GHP prerequisites. Investments were made on purchase of temperature monitoring devices and other equipment to maintain raw materials and final prepared meals in proper temperatures. The total cost was divided in development (€23,017.25), installation (€108,693.41), certification cost (€6000.00) and, operational-maintenance cost (€71,520.00). It was concluded that in every meal the cost of the system was an additional €0.01.