Methodological Aspects of Implementation of the Safety System in the Activity of Hotel and Catering Industry Enterprises
DOI:
https://doi.org/10.14419/ijet.v7i4.3.19924Keywords:
Consumer, critical control point, hotel and catering economy, products, quality, risk, security, services, HACCP systemAbstract
The essence of the HACCP system is revealed. The urgency of the development and implementation of the HACCP system in the hotel and catering business enterprises is proved either. The conceptual aspects of the HACCP methodology are presented that allows to maintain the focus on the safety and quality of the products and services of the hotel and catering industry as the highest priority. The successive stages of the HACCP system implementation in the hotel and catering business have been developed. The checklist for analyzing the risks of the process of reception and accommodation of the consumers at the hotel is presented either. It has been proved that the development and implementation of the HACCP system will provide the hotel and catering industry with the competitive advantages.
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References
[1] FAO/WHO (1983) The Role of Food Safety in Health and Development, Report of a Joint FAO/WHO Expert Committee on Food Safety, Technical Report Series 705 WHO.
[2] CAC (1997) Hazard Analysis and Critical Control Point System and Guidelines for its Application, Alinorm 97/13 A, Codex Alimentarius Commission, Rome.
[3] FAO (1998) Food Quality and Safety Systems: A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point System, Food and Agriculture Organization of the United National Rome.
[4] Pro bezpeku ta yakist` xarchovy`x produktiv: Zakon Ukrayiny // Golos Ukrayiny. 1997. № 771/97–VR. 23 grudnya – p. 10.
[5] DSTU 4161 2003 «Sy`stemy` upravlinnya bezpechnistyu xarchovy`x produktiv. Vy`mogy`»
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Received date: September 19, 2018
Accepted date: September 19, 2018
Published date: September 15, 2018