The application of Hazard Analysis Critical Control Point (HACCP) in a flight catering establishment improved the bacteriological quality of meals

Abstract

Following an outbreak of salmonellosis affecting 415 passengers on flights in 1991, the associated flight catering establishment located on a Greek island was sur veyed for two years. During the first year of the survey, the bacteriological quality of food was not satisfactory. In an attempt to maximize food safety for crew and passengers the HACCP approach was implemented in 1993. Since its application, greatly supported by the management and staff, the bacteriological quality of aircraft meals was considerably improved.