Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.490478
Title: Application of HACCP principles in the independent restaurant sector of the UK catering industry
Author: Taylor, Jeremy Franklin
Awarding Body: University of Salford
Current Institution: University of Salford
Date of Award: 2005
Availability of Full Text:
Access from EThOS:
Full text unavailable from EThOS. Please try the link below.
Access from Institution:
Abstract:
This research project investigates the development processes, practices and outcomes of 'Safer Food Better Business' (SFBB) - a project initiated by the UK Food Standards Agency at Salford University. SFBB is an adaptation of Hazard Analysis Critical Control Point (HACCP) - the existing, internationally accepted food safety management methodology for food manufacturing - developed to ensure its use, utility and acceptance by the catering industry whilst achieving the standards of scientifically based risk management systems set by the UN Codex Alimentarius Committee.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.490478  DOI: Not available
Share: