Application of HACCP in food service

Irish Journal of Agricultural and Food Research

Volumn 39, Issue 2, 2000, Pages 221-227

  Seward, S ^a  

^a McDonald's   (United States)

Author keywords

Food service; Hazard Analysis Critical Control Point (HACCP)

Indexed keywords

EID: 0034401833     PISSN: 07916833     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (3)

1. US Department of Health and Human Services, Food and Drug Administration. 1999. 'Food Code' (Report Number PB99-115925). US Department of Commerce National Technical Information Service, Springfield, Virginia, 206 pages.
2. Food and Drug Administration, Center for Food Safety and Applied Nutrition. 1998. 'Managing Food Safety: HACCP Principles Guide for Operators of Food Establishments at the Retail Level'. Office of Policy, Planning and Strategic Initiatives, Washington, DC, 56 pages.
3. McDonald's Corporation. 1999. 'Operations and Training Manual'. McDonald's Corporation, Oak Brook, Illinois.