publication . Article . 2017

Study on Food Quality and Safety Management Based on Hotel Management

Zengye Shi;
Open Access English
  • Published: 01 Dec 2017 Journal: Acta Universitatis Cibiniensis. Series E: Food Technology, volume 21, issue 2, pages 91-96
  • Publisher: Sciendo
Abstract
<jats:title>Abstract</jats:title> <jats:p>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 cu...
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Subjects
ACM Computing Classification System: ComputingMilieux_MISCELLANEOUS
free text keywords: hotel catering industry, food safety management, control system, HACCP, Food Science, Industrial and Manufacturing Engineering, lcsh:Food processing and manufacture, lcsh:TP368-456, Food quality, Hotel management, Business, Industrial chemistry, Marketing
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