Standard hazard analysis, critical control point and hotel management

• Main Authors: Vujačić Vesna, Krešić Greta, Sušić Saša, Bodroža-Solarov Marija
• Format: Article
• Language: English
• Published: Visoka turistička škola strukovnih studija, Beograd 2017-01-01
• Series: Turističko Poslovanje
• Subjects: tourism and hotel management; HACCP; food safety
• Online Access: http://scindeks-clanci.ceon.rs/data/pdf/0354-3099/2017/0354-30991719045V.pdf

Tourism is a dynamic category which is continuously evolving in the world. Specificities that have to be respected in the execution in relation to the food industry are connected with the fact that the main differences which exist regarding the food serving procedure in catering, numerous complex recipes and production technologies, staff fluctuation, old equipment. For an effective and permanent implementation, the HACCP concept is very important for building a serious base. In this case, the base is represented by the people handling the food. This paper presents international ISO standards, the concept of HACCP and the importance of its application in the tourism and hospitality industry. The concept of HACCP is a food safety management system through the analysis and control of biological, chemical and physical hazards in the entire process, from raw material production, procurement, handling, to manufacturing, distribution and consumption of the finished product. The aim of this paper is to present the importance of the application of HACCP concept in tourism and hotel management as a recognizable international standard.