Hazard analysis and critical control points planing and implementation: A research at Ankara five star hotels

ABSTRACTIn the research, the implementation of HACCP system on five-star hotels wasexamined through questioning hotels? Food and Beverage Managers and the collectedinformation was then evaluated.The research environment consists of the food and beverage managers of five-starhotels in Ankara. The research was initiated in a total of 10 five-star hotels and was thencarried out in 9 of those hotels. Sampling was not carried out during the research sincethe whole research study area was reachable. The research was done to examine to whatextend 5-star hotel Food and Beverage Managers in Ankara were implementing HACCPsystems in their hotels, and was conducted by interview methodology.The research was conducted using qualitative interview technique, and organizedwith descriptive analysis method. Assuming that the Food and Beverage Managers giventrue and factual information, the findings from interview process was then interpretedaccordingly.As the result of this study indicates, five-star hotels comply with basic hygieneand sanitation regulations, but fail to fully comply with HACCP system planning andusage methods. Completing noncompliant parts with obtaining TS EN ISO 22000 FoodSafety Management Systems certification is the suggestion by the author.Keywords: HACCP, food hygiene, sanitation, hotel businesses