Food safety behaviour in butchers’ shops

Nutrition & Food Science

Volumn 31, Issue 1, 2001, Pages 13-19

  Worsfold, Denise ^a  

^a Food Safety Consultant at Safe Food Systems   (United Kingdom)

Author keywords

Food; Food safety; Meat; Retailing

Indexed keywords

EID: 27144479082     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650110361202     Document Type: Article

References (4)

1. Cox, G.L. (1998), “Determination by Graham L. Cox, QC, Sheriff Principal of Sheriffdom of South Strathclyde Dumfries and Galloway into the E. coli 0157 fatal accident inquiry”, Sheriffdom of South Strathclyde, Dumfries and Galloway.
2. Gillespie, I., Little, C. and Mitchell, R. (2000), “Microbiological examination of cold ready-to-eat sliced meats from catering establishments in the United Kingdom”, Journal of Applied Microbiology, Vol. 88, pp. 467-74.
3. Little, C.L. and de Louvois, J. (1998), “The microbiological examination of butchery products and butchers’ premises in the United Kingdom”, Journal of Applied Microbiology, Vol. 85, pp. 177-86.
4. The Pennington Group Report (1997), (on the circumstances leading to the 1996 outbreak of infection with E. coli 0157 in Central Scotland, the implications of food safety and the lessons to be learned), The Stationery Office, Edinburgh.