Open AccessIntroduction of hazard analysis and critical control points (HACCP) principles at the flight catering food production plant
Author(s) -
А. Yu. Popova,
Galina M. Trukhina,
О. М. Микаилова
Publication year - 2019
Publication title -
gigiena i sanitariâ
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.275
H-Index - 13
eISSN - 2412-0650
pISSN - 0016-9900
DOI - 10.18821/0016-9900-2016-95-11-1083-1086
Subject(s) - critical control point , hazard analysis and critical control points , hazard analysis , food safety , harmonization , quality (philosophy) , hazard , food processing , control (management) , risk analysis (engineering) , production (economics) , business , engineering , computer science , food science , reliability engineering , philosophy , chemistry , physics , macroeconomics , organic chemistry , epistemology , artificial intelligence , acoustics , economics
In the article there is considered the quality control and safety system implemented in the one of the largest flight catering food production plant for airline passengers and flying squad. The system for the control was based on the Hazard Analysis And Critical Control Points (HACCP) principles and developed hygienic and antiepidemic measures. There is considered the identification of hazard factors at stages of the technical process. There are presented results of the analysis data of monitoring for 6 critical control points over the five-year period. The quality control and safety system permit to decline food contamination risk during acceptance, preparation and supplying of in-flight meal. There was proved the efficiency of the implemented system. There are determined further ways of harmonization and implementation for HACCP principles in the plant.