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EN
The HACCP (Hazard Analysis and Critical Control Point) system can be applied in every enterprise, however, most frequently it is used in food industry. Implementation of the HACCP system guarentees a safe and high quality product, as well as provides for a sound organization of operations aiming at the production quality improvement. The research carried out in the ZPOW 'Pektowin' from Jaslo bring evidence that most often obstacles in the system functioning result from a lack of understanding among the executives and staff of the sense of the HACCP system introduction, reluctance to change based on the conviction that the contemporary system is good and needs no improvement.
EN
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 know­ledge and organisational standards.
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