Acta turistica nova, Vol. 5 No. 1, 2011.
Izvorni znanstveni članak
PERCEPTION OF HACCP STANDARDS AND THE QUALITY OF HACCP IMPLEMENTATION IN THE PROFESSION
Mirko Bošnjak
Sažetak
As part of the curriculum of Utilus
Business School, there are compulsory student
workshops where events and phenomena in
the profession are investigated with the aim
of researching and identifying trends in the
professional environment which are directly or
indirectly linked to the quality level of services.
The presentation of the results of such research
helps students by improving the curriculum,
and can be quite useful to the competent state
institutions for the purpose of adopting suitable
measures and decisions. The conducted research,
which was carried out on a representative sample
of 53 economic operators engaged in hospitality
and tourism activities, focuses on finding answers
to the following questions:
Which problems in business practice make
the process of implementing HACCP standards
difficult in the Republic of Croatia?
How far do professional staff comply with the
legal provisions regarding the implementation of
HACCP?
How do economic operators relate to risk
management in activities involving food under the
ISO 22000 model?The high-quality implementation of the ISO
22000 standards as a framework for the alignment
of various standards (ISO 9001 and ISO 14001)
into a single global standard applicable to all
direct and indirect participants in the food chain,
including hospitality and tourism facilities, is one
of the key preconditions for high-quality service.
The ISO 22000 standard includes the following:
Requirements for prerequisite programmes,
such as good manufacturing and hygiene practice;
Requirements for the implementation of the
HACCP plan;
Requirements for the implementation of a risk
management system under HACCP standards.
This standard will enable companies that desire
to voluntarily accept and certify their operations
in accordance with its provisions to effectively
incorporate the HACCP concept into a
harmonised food safety management system.
Ključne riječi
ISO 22000; HACCP (Hazard Analysis and Critical Control Point); risk management; education; CCP (Critical Control Point); level assessment
Hrčak ID:
107027
URI
Datum izdavanja:
11.5.2011.
Posjeta: 2.111 *