title: [On peculiarities of introduction of HACCP in public catering].
abstract: 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.
authors.forename: V A
authors.initials: VA
authors.lastname: Matison
authors.forename: E V
authors.initials: EV
authors.lastname: Ktiukova
authors.forename: G Iu
authors.initials: GIu
authors.lastname: Shilov
mesh_terms: 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*