Cost of GHP improvement and HACCP adoption of an airline catering company
Cost of GHP improvement and HACCP adoption of an airline catering company
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DOI：
10.1016/j.foodcont.2005.02.001
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发表时间：
2006-05
期刊：
影响因子：
6
通讯作者：
D. Bata;E. Drosinos;P. Athanasopoulos;P. Spathis
中科院分区：
文献类型：
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作者：
D. Bata;E. Drosinos;P. Athanasopoulos;P. Spathis
本研究估计成本的发展，实施和运作的HACCP和先决条件的计划，在航空公司餐饮设施。HACCP系统的开发工作由一名顾问负责。该公司安装该系统的准备工作历时5年。成本受现有卫生状况和机构规模、操作复杂性、所涉员工人数和经验的影响。在初始阶段，实施HACCP系统需要额外的资源、技术支持设施和财政投入，以改善GHP的先决条件。投资购买温度监测装置和其他设备，以保持原材料和最后准备的饭菜处于适当温度。总成本分为开发（23，017.25欧元），安装（108，693.41欧元），认证成本（6000.00欧元）和运营维护成本（71，520.00欧元）。得出的结论是，每顿饭的系统成本是额外的0.01欧元。
The present study estimates the costs of development, implementation and operation of a HACCP and prerequisite programs in an airline catering establishment. The development of HACCP system was assigned to a consultant. The preparation of the company to install the system took place over a period of 5 years. The cost was affected by the existing hygienic status and the size of the establishment, the complexity of the operation, the number and the experience of employees involved. In the initial stages, the implementation of the HACCP system requires additional resources, technical support facilities and financial inputs to improve the GHP prerequisites. Investments were made on purchase of temperature monitoring devices and other equipment to maintain raw materials and final prepared meals in proper temperatures. The total cost was divided in development (€23,017.25), installation (€108,693.41), certification cost (€6000.00) and, operational-maintenance cost (€71,520.00). It was concluded that in every meal the cost of the system was an additional €0.01.