Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 1 1 2015 10 05 1 7 EN Hootan Yavari Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran Gholamreza Jahed-Khaniki bDepartment of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Mehran Mohseni Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran Koorosh Kamali Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran 2015 10 05 2015 10 05 Many in-flight caterings have met their passenger’s demands which are high quality hygienic food services prosperously by implementation of hazard analysis critical control point (HACCP) system in their establishment. According to this approach, one of the Iranian in-flight catering has implemented HACCP plan as well. But there are latent technical barriers which consist of all those practices, attitudes, and perceptions that can negatively affect understanding of the HACCP concept and therefore resulting improper and inefficient implementation and maintenance of the HACCP principles. They should be recognized and examined as a primary step in the improvement of any HACCP implementation strategy. These barriers are dissimilar from country to country or from production to production. In this study, applied methods for overcoming some kinds of barriers, limitations and best practices in Iranian and other foreign in-flight caterings have been scrutinized and recognized and compared with each other. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/1 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/1/1