Taylor, E 2008, 'A new method of HACCP for the catering and food service industry' , Food Control, 19 (2) , pp. 126-134.Full text not available from this repository.
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.
|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|
|Depositing User:||H Kenna|
|Date Deposited:||22 Dec 2008 15:28|
|Last Modified:||20 Aug 2013 15:50|
Actions (login required)
|Edit record (repository staff only)|