HYGIENIC JUSTIFICATION FOR THE IMPLEMENTATION OF THE HACCP SYSTEM IN THE PRODUCTION AND SUPPLY OF FOOD FOR AIRLINE PASSENGERS

Abstract

Food service on board aircraft requires strict safety control, as any foodborne illness during a flight poses an increased risk to passenger health. Implementing the HACCP (Hazard Analysis and Critical Control Points) system enables step-by-step control of meal production, storage, and delivery, effectively minimizing biological, chemical, and physical risks.