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Kumar, Alok
- HACCP in Hotel Industry - a Study on its Application in Food Production.
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Authors
Affiliations
1 Institute of Hotel Management, Kurukshetra.
2 School of Studies in Tourism& Travel Management, Jiwaji University, Gwalior.
3 Department of Chemistry, Govt. Model Science College, Gwalior.
1 Institute of Hotel Management, Kurukshetra.
2 School of Studies in Tourism& Travel Management, Jiwaji University, Gwalior.
3 Department of Chemistry, Govt. Model Science College, Gwalior.
Source
International Journal of Hospitality and Tourism Systems, Vol 2, No 1 (2009), Pagination: 162-180Abstract
Hazards Analysis Critical Control Point (HACCP) was developed as a management tool to provide a structured approach to control identified hazards. It was jointly developed by Pillsbury organization and NASA in 1960's with an objective to provide food product's for astronaut consumption in space. This is now widely used in food industry to ensure safe food for consumer. This paper describes the principles and procedures of HACCP. The purpose of this study is to design/modify the generic HACCP models for food production in hotel kitchen. If hotel intend to produce a good quality food, then hotel kitchens would have to implement a HACCP systems as well as GMPs.Keywords
ISO 22000, HACCP, GMPs, CCPs, Food Safety & Quality
References
- Andrews Sudhir (2000) Food& Beverage Management, Tata McGraw- Hill Publishing Co. Ltd., New Delhi.
- Bark Seung-Hee, Ham II Sunny and yang sun (2006), cross cultural comparison of fast food restaurant selection criteria between Korean and Filipino college students, International journal of Hospitality Management, volume 25, issue 4, pp. 683-698.
- Caserani and Kintons; The Theory of Catering, 11th edition, Book Power, U.K.
- Chichy R.F. ‘HACCP as a quality assurance tool in a commissary food service system (1982),International journal of Hospitality Management, volume 1, issue 2, pp.103-106.
- Codex Recommended International Code of Practice, General Principles of Food Hygiene, CAC/ RCP 1-1969, Rev. 4- 2003, page 1-20.
- Codex Recommended International Code of Practice, HACCP System and Guidelines for its Application, CAC/ RCP 1-1969, Rev. 4- 2003-Annex, page 21-31.
- Egan M.B &Dean M.S (2005), A review of food safet y and food hygiene training studies in the commercial sector ;consumer Behaviour and Health Research Centre, University of surrey, U.K.
- Eves Anita & Dervisi Panagiota (2005) ‘Experiences of the implementation and operation hazard analysis critical control points in the food service sector, International journal of hospitality management, volume 24, issue1, , pp. 3-.
- Jauhri Anil (2008) Role of Accreditation in Food Sector, paper presented at National Seminar for Food Safety & Quality, Guru Jambeshwar University of Science & Technology Hissar, India, 20-21 October 2008.
- Khetarpaul Neelam (2008), HACCP: A state of the Art Approach to Food Safety, paper presented at National Seminar for Food Safety & Quality, Guru Jambeshwar University of Science & Technology, Hissar, India, 20-21 October 2008.
- Mortimore Sara & Wallace Carol; HACCP- A Practical Approach; Book by, 2N D ed, An Aspen Publication, Maryland, USA.
- Murat Bas, Azmi Safak Ersun & Gokhan kiranc(2000), knowledge, attitudes and practices concerning food safety issues among food handlers in Turkey; Health sciences faculty, Department of nutrition and dietetics, Barkent university, Turkey.
- Rair C.S, Singh Sukcharn, Jindal Navdeep,and Saxena D.C. (2008), Food safety and quality assurance: Present Scenario, paper presented at National Seminar for Food Safety &Quality, Guru Jambeshwar University of Science & Technology, Hissar, India, 20-21 October 2008.
- Roday S. (1990)Food Hygiene and Sanitation, Tata McGraw- Hill Publishing Co. Ltd., New Delhi.
- Sarkar B.C (2008), Total Quality Management (TQM) and its implementation in Food Industry , paper presented at National Seminar for Food Safety & Quality, Guru Jambeshwar University of Science &Technology Hissar, India, 20-21 October 2008.
- Seaman Phillip and Eves Anita(2005) The management of food safety-the role of food hygiene training in the U.K service sector, International journal of hospitality management, volume 24, issue,1.
- Sharma Sawita, Nagi HRS and Kumar Rakesh (2008), Food safety – it’s in your hands, paper presented at National Seminar for Food Safety &Quality, Guru Jambeshwar University of Science & Technology Hissar, India, 20-21 October 2008.
- Sprenger . Richard A (1987) ‘Hygiene for management –a text for food hygiene courses’ 2nd edition Highfield Publication, International Journal of Hospitality Management, volume6, Issue1, pp. 61.
- Sprenger. Richard A (1987) ‘Hygiene for management –a text for food hygiene courses’ 2nd edition High field Publication, International Journal of Hospitality Management, volume6, Issue1, pp. 61.
- The Food Safety and Standards Act, 2006, No 34 of 2006, India.
- Wade Jennifer A. (1998), Hygiene for Caterer- the perennial problem, International Journal of Hospitality Management, volume 17, Issue1, pages 83-87.
- Food Safety and Quality: an overview of Practical Implementation in Selected Hotels of Haryana Tourism.
Abstract Views :270 |
PDF Views:2
Authors
Affiliations
1 Hospitality & Hotel Administration, BPS Mahila Vishwavidyalaya, Khanpur Kalan (Sonepat), HR., IN
1 Hospitality & Hotel Administration, BPS Mahila Vishwavidyalaya, Khanpur Kalan (Sonepat), HR., IN
Source
International Journal of Hospitality and Tourism Systems, Vol 5, No 1 (2012), Pagination: 47-56Abstract
The safety of food is of utmost significance and has gained a worldwide attention. The globalization of food supply is major trend contributing to food safety problems. Food safety and quality and consumer protection against the food fraud relate to basic human rights as advocated by FAO In recent years, total quality management (TQM), Hazard Analysis and Critical Control Point (HACCP) and International Organization for Standardization (ISO) certification have assumed significant role. Govt. of India is busy in formulating tougher norms for all food products, including potable water. Hotels and restaurants are already subjected to inspection under PFA Act & rules. So, food safety has always been a concern of food service operators. Haryana is considered as one of the developed state of union of India. At the same time it has got tourist destinations with good infrastructure which is popular both with international as well as domestic tourists. Haryana boasts of its ancient monuments/temples with rich cultural& archeological heritage, modern hi-tech city, motels, resorts and luxury hotels and good road transportation network. Haryana Tourism Corporation having hotels spread all across the state. It is considered among most respected Tourism body with hotel network in the country and pioneer in the field of motels in the same lines of United States. Despite of that it has failed to implement latest international practices in Food safety and quality up till now.Keywords
Food Safety, Haccp, Iso-22000, Hospitality, HygieneReferences
- Andrews Sudhir(2006). Food& Beverage Management, Tata McGraw- Hill Publishing Co. Ltd., New Delhi.
- Bark Seung-Hee, Ham II Sunny and yang sun (2006), cross cultural comparison of fast food restaurant selection criteria between Korean and Filipino college students, International journal of Hospitality Management, volume 25, issue 4, pp. 683-698
- Caserani and Kintons (2007). The Theory of Catering, 11th edition, Book Power, U.K.
- Chichy R.F.(1982) ‘HACCP as a quality assurance tool in a commissary food service system (1982), International journal of Hospitality Management, volume 1, issue 2, pp.103-106.
- Codex Recommended International Code of Practice, General Principles of Food Hygiene, CAC/RCP 1-1969, Rev. 4- 2003, page 1-20.
- Codex Recommended International Code of Practice, HACCP System and Guidelines for its Application, CAC/RCP 1-1969, Rev. 4- 2003-Annex, page 21-31.
- Eves Anita & Dervisi Panagiota (2005) 'Experiences of the implementation and operation hazard analysis critical control points in the food service sector, International journal of hospitality management', volume 24, issue1, pp. 3-9
- Mortimore Sara & Wallace Carol(2006). HACCP- A Practical Approach; Book by, 2N D ed, An Aspen Publication, Maryland, USA.
- Roday S.(2007). Food Hygiene and Sanitation, Tata McGraw- Hill Publishing Co. Ltd., New Delhi.
- Sprenger. Richard A (1987) ‘Hygiene for management –a text for food hygiene courses’ 2nd edition High field Publication, International Journal of Hospitality Management, volume6, Issue1, , pp. 61.
- The Food Safety and Standards Act, 2006, No 34 of 2006, India
- Wade Jennifer A. (1998), Hygiene for Caterer- the perennial problem, International Journal of Hospitality Management, volume17, Issue1, pages 83-87