Evaluation of the HACCP system in a specific restaurant

The aim of the thesis is to thoroughly evaluate the usage of the HACCP system in a specific restaurant. Firstly, the basics of food hygiene, wholesomeness of foodstuffs, HACCP, good manufacturing practice and good hygienic practice are explained in the theoretical part. Subsequently, a comprehensive overview of legislative requirements is created. In the empirical part, an analysis of a specific restaurant is conducted. The defects that are identified in the analysis are then eliminated by employing corrective actions in order for the restaurant to be in full compliance with the directives currently in force