HYGIENIC JUSTIFICATION FOR THE IMPLEMENTATION OF THE HACCP SYSTEM IN THE PRODUCTION AND DISTRIBUTION OF FOOD FOR AIRLINE PASSENGERS
Abstract
HACCP, airline catering, food production hygiene, microbiological risks, critical control points (CCPs), sanitary requirements.
References
1. Codex Alimentarius Commission. Hygienic Food Practices. Second Edition. Joint FAO/WHO Food Standards Programme. — Copenhagen, 1997. — 79 pages.
2. “Hygienic requirements for organizing public catering on air and surface transport” (Sanitary Rules and Regulations — SanPiN 0041-22). — Tashkent, December 13, 2022.
3. World Food Summit. Rome Declaration and Plan of Action. — Rome, 1996. FAO/WHO.
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Published
2026-06-07
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Articles
