APPLICATION OF HACCP IN AIRLINE CATERING

Hygiene inspections and/or microbiological testing do not guarantee fo od safety. A better approach is the application of the hazard analysis critical control points (HACCP) concept. In this study, the HACCP sys tem was applied in an airline catering organization; it included train ing of supervisors and people directly involved in preparing meals. If necessary the process or product was modified. Moreover, stricter mic robiological standards for product acceptance were used. The microbiol ogical effects of several catering processes on products before and af ter implementation of HACCP were determined. The results show that imp lementation of HACCP has improved the microbiological quality of the p roducts.