Application of HACCP principles in the independent restaurant sector of the UK catering industry
University of Salford Institutional Repository (University of Salford)Published 1 January 2005Open access
Jeremy Franklin Taylor
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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.
Keywords
Agricultural and Biological Sciences