Postrzeganie funkcjonowania systemów GMP/GHP i HACCP przez pracowników barów bistro
Employee Perception of the GMP/GHP and HACCP Systems at Bistro Bars

Summary/Abstract: For the past several years in Poland there has been a rise in the number of people eating meals outside the home. Currently, consumers have catering services not only to meet their basic nutritional needs, but services offered also include a wider scope, as well as a growing group of customers. A good example is gas stations with bistro bars, which, like all food and catering services, in order to succeed in the market, must take into account customer requirements and implement an adequate system to ensure food safety. Proper food quality and safety is a guarantee of regular customers and the ability to grow and profit. The paper presents results of studies on the evaluation of the GMP/GHP and HACCP systems functioning in the enterprise by employees of bistro bars at chosen fuel companies in Poland. The study was conducted in 2008 in nine voivodships, using the survey method and a questionnaire specifically developed for the survey. The study was conducted in gas station bistro bars over the two consecutive months in order to ensure the homogeneity of the data coming from surveyed customers due to the level of their know¬ledge and organisational standards.

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