[On peculiarities of introduction of HACCP in public catering].
The article deals with the introduction of HACCP system (Hazard Analysis and Critical Control Points) in cooking food in public catering facilities: restaurant, dining-room, cafe and others. The article considers the advantages of this system and results of its introduction.
Matison
V A
VA
Ktiukova
E V
EV
Shilov
G Iu
GIu
D005511:Food Handling / Q000592:standards*; D005516:Food Microbiology / Q000592:standards*; D005522:Food Services / Q000592:standards; D005525:Food-Processing Industry / Q000592:standards; D017751:Safety Management / Q000592:standards*