Application of HACCP in airline catering

Beumer, R.R.; Vrouwenvelder, T.; Brinkman, E.

doi:10.1016/0956-7135(94)90085-x

Cited by 9 publications

(4 citation statements)

References 6 publications

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“…The Public Health Laboratory Service in England has identified the catering industry (hotels, restaurants) as the main contributor to general outbreaks of Salmonella, Clostridium per fringes, Bacillus cereus and Staphylococcus aureus (Sockett et al, 1993). On the other hand, many have shown that the microbiological quality of the meals served in food businesses has considerably improved following the introduction of the HACCP system (Beumer, Vrouwenvelder, & Brinkman, 1994;Bryan, 1990). There is evidence that standard of hygiene was better during preparation and cooking in catering premises with documented hazard analysis systems compared to those operating undocumented system (Walker & Jones, 2002).…”

Section: Discussionmentioning

confidence: 95%

Implementation of HACCP and prerequisite programs in food businesses in Turkey

2006

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Section: Discussionmentioning

confidence: 95%

Implementation of HACCP and prerequisite programs in food businesses in Turkey

2006

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“…4,5 At the same time many investigations have also shown that the microbiological quality of the meals served in catering businesses has considerably improved following the introduction of the HACCP system. [6][7][8][9][10][11] There is evidence that standards of hygiene are better in catering premises with documented hazard analysis systems than in those operating undocumented systems. 12 In Wales, the FSA and the Welsh Development Agency (WDA) have jointly funded local authorities to promote the implementation and understanding of HACCP in catering businesses.…”

Section: Perceptions Of Risk Management/haccpmentioning

confidence: 99%

Increasing HACCP awareness: a training intervention for caterers

Worsfold¹,

Worsfold

2005

Journal of the Royal Society for the Promotion of Health

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The European Union Food Hygiene Regulations, which will apply to member states from 2005/06, will replace the existing body of food hygiene legislation with more modern, risk-based requirements. Food businesses (except those in primary production) will be required to put in place food safety management procedures based on Hazard Analysis Critical Control Point (HACCP) principles. In the UK, the Food Standards Agency (FSA) has set itself the target of reducing foodborne disease by 20% by 2006. It plans to do this by improving food safety through the food chain and has formulated an action plan for the catering industry which includes training, provision of guidance materials, business support and monitoring. In Wales, the FSA and the Welsh Development Agency have jointly funded local authorities to raise the HACCP awareness of caterers. This paper reviews the approach used to raise HACCP awareness by the Local Authorities South East Wales Food Group. The Group commissioned the design, delivery and evaluation of a Hygiene and HACCP training course for caterers. Questionnaires were used to evaluate caterers' knowledge and perceptions of, and attitudes towards, hygiene and HACCP before, during and after training. A final questionnaire was mailed out to participants several months after the training course had finished. The results show that prior to training, the understanding of HACCP, hazards, risk and risk management was low. The results also show that caterers were not hostile to this system of food hygiene management. Following training, participants showed a greater awareness of HACCP but their perceptions of risk were still low. Some participants claimed to have implemented the HACCP system in their business following training. Many caterers believed that additional assistancewould be required to help them proceed with HACCP implementation.

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“…In fact, every food activity (industry, catering, primary production, etc.) presents risks, depending on its nature (Panisiello and Quantick, 2011); the Hotel/Restaurant/Café (HoReCa) sector -and catering services in general -presents several hazard situations (Beumer et al, 1994;Lambiri et al, 1995;Sun and Ockerman, 2005;Bolton et al, 2008;Garayoa et al, 2011). In Food management, Managers with a thorough knowledge of Food Safety issues and positive attitude toward food safety have a competitive advantage over others (Coleman et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Managers’ opinions of factors influencing HACCP applications in Italian hotel/restaurant/café (HoReCa) sector

Casolani

Signore²

2016

British Food Journal

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Purpose Managers’ opinions regarding factors influencing the application of HACCP in the Italian HoReCa sector were investigated. Three main topics were analyzed: the general features of HACCP management, the difficulties linked to its application and Managers relations with Food Public Control system. Design/methodology/approach Surveys were taken of Managers of Restaurants/Hotel (Re/Ho) and Bars. The questionnaires were completed through personal face-to-face interviews, phone interviews and by email. Respondents evaluated their agreement/disagreement with the statements proposed on a Likert scale. Findings The results show HoReCa Managers perceive that the benefits derived from application of HACCP are greater than the costs. In addition they believe that it is impossible to achieve Food Safety without HACCP application. Managers also think that the high turnover of staff constitutes a great barrier to HACCP efficiency. Moreover, they believe that Food Public Control system provides elements that make it possible to continuously improve HACCP. Originality/value A contribution on the broad debate on HACCP applications in HoReCa.

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Application of HACCP in airline catering

Cited by 9 publications

References 6 publications

Implementation of HACCP and prerequisite programs in food businesses in Turkey

Implementation of HACCP and prerequisite programs in food businesses in Turkey

Increasing HACCP awareness: a training intervention for caterers

Managers’ opinions of factors influencing HACCP applications in Italian hotel/restaurant/café (HoReCa) sector

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