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2017, br. 19, str. 45-49
Standard hazard analysis, critical control point and hotel management
(naslov ne postoji na srpskom)
aUniversity of Montenegro, Faculty of Tourism and Hotel Management in Kotor, Montenegro
bUniversity of Rijeka, Faculty of tourism and hospitality management in Opatija, Croatia
cInstitut za prehrambene tehnologije, Novi Sad
Ključne reči: tourism and hotel management; HACCP; food safety
Sažetak
(ne postoji na srpskom)
Tourism is a dynamic category which is continuously evolving in the world. Specificities that have to be respected in the execution in relation to the food industry are connected with the fact that the main differences which exist regarding the food serving procedure in catering, numerous complex recipes and production technologies, staff fluctuation, old equipment. For an effective and permanent implementation, the HACCP concept is very important for building a serious base. In this case, the base is represented by the people handling the food. This paper presents international ISO standards, the concept of HACCP and the importance of its application in the tourism and hospitality industry. The concept of HACCP is a food safety management system through the analysis and control of biological, chemical and physical hazards in the entire process, from raw material production, procurement, handling, to manufacturing, distribution and consumption of the finished product. The aim of this paper is to present the importance of the application of HACCP concept in tourism and hotel management as a recognizable international standard.
Reference
Bauman, H. (1990) HACCP-concept, development and application. Food technologies, pp. 151-159
Mayes, T., Mortimore, S. (1999) Making the most of HACCP: Learning from others experience. Cambridge: Woodhead publishing Ltd
Mortimore, S., Wallace, C. (1998) HACCP: A Practical Approach. Boston, MA: Springer Nature
Pecelj-Gec, M., Jorga, J. (2009) Zdravstvena ispravnost namirnica. u: Kocijančić R. [ur.] Higijena, Beograd: Zavod za udžbenike, str. 610
Perović, M.J., Krivokapić, Z. (2007) Menadžment kvaliteta usluga. Podgorica: Pobjeda
Počuča, N., Radovanović, M. (2004) Hrana. Beograd: Admiral books, 2
Sperber, W.H. (1991) The modern HACCP system. Food techniques, pp. 67-75
Stevenson, K.E. (1990) Implementing HACCP in the food industry. Food tehnologies, 171-180
Swanson, K.M. J., Anderson, J.E. (2000) Industry Perspectives on the Use of Microbial Data for Hazard Analysis and Critical Control Point Validation and Verification. Journal of Food Protection, 63(6): 815-818
Varga, J., Đorđević, L., Đorđević, B., Karadžić, M., Nemet, B., Darvaš, O., Krivošik, S., Ulična, E. (2006) HACCP i zdravstvena bezbednost hrane. Novi Sad: Adižes
Vučić, Z.Ž., Milanov, R. (2006) Bezbednost hrane - HACCP i drugi sistemi upravljanja u proizvodnji hrane. Novi Beograd: Draganić
 

O članku

jezik rada: engleski
vrsta rada: neklasifikovan
DOI: 10.5937/TurPos1719045V
objavljen u SCIndeksu: 25.08.2017.
Creative Commons License 4.0

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