Quality HACCP applied to flight catering industry

• Autor(a) principal: Souza Vaz, David
• Data de Publicação: 2016
• Outros Autores: Nobre, Isabella Caroline Novo, Rodrigues, Enio Fernandes, Kawamoto Junior, Luiz Teruo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Independent Journal of Management & Production
• Texto Completo: http://www.ijmp.jor.br/index.php/ijmp/article/view/460
• topic: Catering; HACCP; Safety; Operating Process

The quality industry try to standardize the production procedures, actions and controls work in a uniform manner so as not to cause errors in operation and customer dissatisfaction, bringing the final product according to the requested specifications. With the duty to commitment with the consumer, many companies try to answer the questions of the quality applying techniques so that their processes are so tiny they are done in the most correct and accurate as possible. Since 2008 noted a growing importance as the HACCP due the major problems occurred in the handling of food, such as food poisoning, foreign objects and sanitary quality, which are the largest and most serious problems resulting from the production process, thus generating a new culture and the care of the food. Considering the importance of the issue of the impending population growth that carry air travel as well as international agreements between countries and continents, it has being demonstrated the effectiveness of the system demonstrating in practice how they work their analysis of points of danger and an investigation into the operational process within the context of the food industry.