Safer food, better business: a new HACCP methodology for catering

Taylor, E; Taylor, JZ

Abstract

Successful implementation of HACCP across the catering sector has been addressed by a Food Standards Agency project that examined food safety management. This has resulted in development of a new holistic food safety management system for the catering sector. The system incorporates all the principles of Good Hygiene Practice and HACCP in a straightforward, accessible and achievable format. Preliminary feedback from a random sample of the most challenging group in the sector has suggested that the new system may be successful in improving food safety management on knowledge, attitude and behavioural levels. The challenge of HACCP implementation for the catering sector is outlined. The beginnings of the new methodology are examined, together with development of safe methods, use of a food diary for record keeping, and development and piloting of the new system.

Citation

Taylor, E., & Taylor, J. (2004). Safer food, better business: a new HACCP methodology for catering. Food Science and Technology Research, 18(3), 22-25

• Journal Article Type: Article
• Publication Date: Jan 1, 2004
• Deposit Date: Oct 15, 2007
• Journal: Food Science and Technology Research
• Print ISSN: 1344-6606
• Publisher: Karger Publishers
• Peer Reviewed: Peer Reviewed
• Volume: 18
• Issue: 3
• Pages: 22-25