Hygienic Control of Hotel Food Service Systems by Hazard Analysis Critical Control Points (HACCP)

Abstract

The study was carried out to evaluate the hygienic quality o f the three, four and fıve star hotels’ food service systems in Ankara by using HACCP method which is a povverful tool for ensuring food quality and safety. Results showed that there are many potential hazard conditions in hotels food service systems and they are very poor in three star hotels comparing with four and fıve star ones. ît is concluded that food service managers and personnel training on hygienic standards should be a conîinous process.