Implementation of Hazard Analysis and Critical Control Points (HACCP) in Egyptair Catering System | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 2, Volume 6, Issue 1, June 2009, Page 17-24 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2009.28817 | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| The main aim of the airline catering operations is to produce high quality and safe foods. To assure the safety of the food, establishing a system based on a continuous management including total quality management, hygiene and good manufacturing practices, is essential. Accordingly, the development of HACCP system should be examined. The overall purpose of the present study was to document the cost, time, and resources devoted by Egypt Air Company to implement the HACCP system. The study also examined the benefits and barriers that were experienced during the total period of HACCP system development. The development of HACCP system was assigned to an external consultant (Société Générale de Surveillance Company). The preparation of the company to install the system took place over a period of 54 working days or 432 hours. The cost was affected by the existing hygienic status, the complexity of the operation, the number and the experience of employees involved. In the initial stages, the implementation of the HACCP system required additional resources, technical support facilities and financial inputs to improve the Good Hygiene Practices “GHP” prerequisites. | ||||
| Keywords | ||||
| airline catering; HACCP; good hygiene practices “GHP”; prerequisite programs | ||||
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