1. bookTom 21 (2017): Zeszyt 2 (December 2017)
Informacje o czasopiśmie
License
Format
Czasopismo
eISSN
2344-150X
Pierwsze wydanie
30 Jul 2013
Częstotliwość wydawania
2 razy w roku
Języki
Angielski
access type Otwarty dostęp

Study on Food Quality and Safety Management Based on Hotel Management

Data publikacji: 29 Dec 2017
Tom & Zeszyt: Tom 21 (2017) - Zeszyt 2 (December 2017)
Zakres stron: 91 - 96
Informacje o czasopiśmie
License
Format
Czasopismo
eISSN
2344-150X
Pierwsze wydanie
30 Jul 2013
Częstotliwość wydawania
2 razy w roku
Języki
Angielski
Abstract

In recent years, with the frequent occurrence of food safety problems, people have begun to pay attention to food safety, especially the food safety of hotels. This paper proposed a Hazard Analysis and Critical Control Point (HACCP) management system to analyze food safety issues of hotels in order to improve the food quality and safety in hotel management. Through the practical application of the HACCP management system in the hotel catering industry, it was found that the amount of bacteria greatly reduced and the pass rate of tableware disinfection increased significantly in the hotel's food processing links, while customer satisfaction greatly improved. Therefore, the HACCP management system had great applicability in improving the food quality and safety of hotels.

Keywords

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