THE APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) IN A FLIGHT CATERING ESTABLISHMENT IMPROVED THE BACTERIOLOGICAL QUALITY OF MEALS

Following an outbreak of salmonellosis affecting 415 passengers on fli ghts in 1991, the associated flight catering establishment located on a Greek island was surveyed for two years. During the first year of th e survey, the bacteriological quality of food was not satisfactory. In an attempt to maximize food safety for crew and passengers the HACCP approach was implemented in 1993. Since its application, greatly suppo rted by the management and staff, the bacteriological quality of aircr aft meals was considerably improved.