A new method of HACCP for the catering and food service industry

Food Control

Volumn 19, Issue 2, 2008, Pages 126-134

  Taylor, Eunice ^a  

^a UNIVERSITY OF SALFORD   (United Kingdom)

Author keywords

Catering; HACCP; Menu safe; Safer food better business

Indexed keywords

EID: 34548453162     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.02.013     Document Type: Article

References (15)

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3. European Union. (2004). Council Regulation 852/2004 of 29.4.04 on the hygiene of foodstuffs. Official Journal of the European Communities, L 139, Brussels.
4. Food and Agriculture Organisation/World Health Organisation. Guidance to Governments on the Application of HACCP in small and/or less developed businesses. FAO. 2006.
5. Food Standards Agency. (2001). Minutes of the Food Standards Agency Board Meeting. 14.11.01. FSA.
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10. Miller, T. (2002). In Proceedings of the 1st National Conference. HACCP & The Catering Industry: The way forward. Lowry Centre, Salford Quays, 01.10.02. International Centre for HACCP Innovation: Salford.
11. Taylor, E. (1994). Food Safety and the UK Catering Industry. PhD Thesis. Food Policy Research Unit. Bradford University, UK.
12. Taylor, E. A. Position Paper. HACCP Training Provision in the UK - with special reference to the catering industry. Food Standards Agency, March 2002.
13. Taylor, J. F. (2006). Application of HACCP principles to the independent restaurant sector of the UK catering industry. PhD Thesis. International Centre for HACCP Innovation, Salford University, UK.
14. Taylor E.A., and Taylor J.Z. Practical HACCP for caterers: Menu-safe & safer food better business (2006), Practical HACCP Publishing, Manchester
15. World Health Organisation. Strategies for implementing HACCP in small and/or less developed businesses (2000), WHO, Geneva