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Investigation of the factors influencing successful implementation of HACCP systems in meat processing SMEs in the UK (2001)
Thesis
Oikonomou, C. Investigation of the factors influencing successful implementation of HACCP systems in meat processing SMEs in the UK. (Dissertation). University of Salford

The Hazard Analysis Critical Control Points (HACCP) system is widely accepted by the majority of the food industries as a straightforward and economical approach which can ensure the reduction of food poisoning incidents. Review of the relevant li... Read More about Investigation of the factors influencing successful implementation of HACCP systems in meat processing SMEs in the UK.