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

被引：50

作者：

Taylor, Eunice ^{[1
]}

机构：

[1] Univ Salford, HACCP Innovat, Int Ctr, Manchester MS 4WT, Lancs, England

来源：

FOOD CONTROL | 2008年 / 19卷 / 02期

关键词：

HACCP; catering; menu-safe; safer food better business;

D O I：

10.1016/j.foodcont.2007.02.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This paper presents the rationale and use of a new method of applying Codex HACCP principle, designed specifically for caterers. 11 charts the process by which the method was developed, set against the backdrop of international efforts to give support to initiatives that more appropriately meet the needs of small and less developed businesses (SLDBs). The method was extensively piloted, evaluated and validated by the UK Food Standards Agency (FSA) and deemed compliant with 2006 EU HACCP requirements. The original 'Salford Model' was extended and published as Menu-safe, a system that can be used by catering businesses of all types and sizes. Its shortened version, Safer Food Better Business (SFBB), has been developed by the FSA into a ready-to-use package for very small catering businesses. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：126 / 134

页数：9