The functionality and effectiveness of the HACCP system and the nutritional quality of meals in public catering facilities

Objectives: The first aim of this diploma thesis was to analyze the functionality and effectiveness of the HACCP system in selected catering facilities. Other goals were to find out how to make a meal and find out the satisfaction of meals with a meal composition. Research Questions: 1. How is the temperature controlled at the expedition of the dishes in vessels and their direct dispatch? 2. How is the schedule plan of food delivery fulfilled? 3. How is the concrete diet created? 4. How are the borders satisfied with the composition of the diet? Methodology: A qualitative research survey was used in the practical part. There is the secondary analysis of HACCP data, a field survey by measuring temperature and participating in food distribution. In addition, a personal interview was conducted with the leader on nutritional recommendations and diet. Personal interviews with fifteen boarders were conducted. Results: The results of the survey point out the fact that, although shortcomings in the HACCP legislation and production chart have been identified, the critical control point of food temperature measurement is effective. The lunch distribution plan was respected. An increase in the critical limit at this critical control point has been proposed. It was recommended to introduce a critical control point when receiving raw materials. It was also found that the diet was prepared according to the preferences of the boarders. The supervisor has insufficient knowledge of nutritional recommendations. A leaflet and a recipe for a healthy alternative to traditional dishes were created. Desserts prefer traditional Czech cuisine. They prefer meat dishes, frying and baking. They are not interested in adding vegetarian dishes and legumes. The gained information can also contribute to selected catering meals to other catering companies, public health workers and students in the field