Taylor, E 2008, 'A new method of HACCP for the catering and food service industry' , Food Control, 19 (2) , pp. 126-134.

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Abstract

This paper presents the rationale and use of a new method of applying Codex HACCP principles designed specifically for caterers. It charts the process by which the method was developed, set against the backdrop of international efforts to give support to initiatives that more appropriately meet the needs of small and less developed businesses (SLDBs). The method was extensively piloted, evaluated and validated by the UK Food Standards Agency (FSA) and deemed compliant with 2006 EU HACCP requirements. The original ‘Salford Model’ was extended and published as Menu-safe, a system that can be used by catering businesses of all types and sizes. Its shortened version, Safer Food Better Business (SFBB), has been developed by the FSA into a ready-to-use package for very small catering businesses.

Item Type:	Article
Uncontrolled Keywords:	HACCP; Catering; Menu-safe, Safer food better business
Themes:	Subjects / Themes > H Social Sciences > HF Commerce > HF5001 Business 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 Health and Wellbeing Subjects outside of the University Themes
Schools:	?? sch_sbs ??
Journal or Publication Title:	Food Control
Publisher:	Elsevier
Refereed:	Yes
ISSN:	09567135
Depositing User:	H Kenna
Date Deposited:	22 Dec 2008 15:28
Last Modified:	27 Sep 2011 12:16
URI:	http://usir.salford.ac.uk/id/eprint/820

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