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Principles of HACCP in school catering
 Ištvánková, Marcela ; Dlouhý, Pavel (advisor)
The thesis concentrates on the examination of the current situation regarding the application of the HACCP principles in the school canteens in the region Sokolov. Data collection was proceeding over the year 2009 in the 20 canteens chosen at random (30% of the food service facilities in the region). The research focussed on the quality of the HACCP documentation, actual implementation of the stated principles and current level of hygiene quality in the canteens. Only 4 out of 20 examined food service facilities (20 %) applied the principles in practice. In these canteens the presented HACCP documentation met the legislative requirements concerning the formal fulfilment as well as the content itself. Employees of these canteens responsible for the HACCP system proved to be well-informed about HACCP, put the system into practice correctly and had a positive influence over the canteen staff as regards to their active application of the HACCP principles. Employees of these facilities considered the HACCP principles as instructions helping them to keep the canteens hygienically safe as well as useful means enabling them to enforce the legitimate hygiene requirements. The facilities applying the HACCP principles were found hygienically safe, out of 16 remaining canteens only 1canteen fully met the hygiene...
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