Safer food, better business: a new HACCP methodology for catering
Taylor, E and Taylor, JZ 2004, 'Safer food, better business: a new HACCP methodology for catering' , Food Science and Technology Research, 18 (3) , pp. 22-25.Full text not available from this repository.
Successful implementation of HACCP across the catering sector has been addressed by a Food Standards Agency project that examined food safety management. This has resulted in development of a new holistic food safety management system for the catering sector. The system incorporates all the principles of Good Hygiene Practice and HACCP in a straightforward, accessible and achievable format. Preliminary feedback from a random sample of the most challenging group in the sector has suggested that the new system may be successful in improving food safety management on knowledge, attitude and behavioural levels. The challenge of HACCP implementation for the catering sector is outlined. The beginnings of the new methodology are examined, together with development of safe methods, use of a food diary for record keeping, and development and piloting of the new system.
|Themes:||Subjects / Themes > R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine > RA0601 Food and food supply in relation to public health|
Subjects / Themes > K Law > K Law (General) > K3840 Regulation of industry, trade, and commerce. Occupational law > K3926 Food processing industries
Subjects / Themes > T Technology > TX Home economics > TX341 Nutrition. Foods and food supply
Subjects / Themes > T Technology > TP Chemical technology > TP368 Food processing and manufacture
Health and Wellbeing
Subjects outside of the University Themes
|Schools:||?? sch_sbs ??|
|Journal or Publication Title:||Food Science and Technology Research|
|Depositing User:||H Kenna|
|Date Deposited:||15 Oct 2007 14:46|
|Last Modified:||20 Aug 2013 16:50|
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