摘要：Catering includes all systems that are involved in preparation of ready-to-eat meals, these being precooking operations, cooking, different preservation methods for securing longer shelf-life, storage and reheating. It is a fact that, adequate and balanced nutrition can only be achieved with nutritive and safe food commodities. Therefore from aspects of public health, catering services, which have gained increasing significance, have to be of high quality and economical, as well as free of any risks for human health. The subject was handled under these perspectives and interrelations between catering systems applications and quality improvement have been determined. Moreover, probable risk parameters involved in these systems have been assessed and respective preventive measures have bean investigated.
