FOOD SAFETY IN PERIL: Operators falling short in HACCP implementation

April 2004
FoodService Director;4/15/2004, Vol. 17 Issue 4, p12
Trade Publication
Warns that consumer confidence in the safety of foodservice meals could be in jeopardy because the industry has failed to keep pace with the latest scientific systems for preventing food contamination, according to researchers at the Iowa State University Hotel, Restaurant, and Institution Management program. Purpose of the Hazard Analysis and Critical Control Point (HACCP) programs; Reason many foodservice operators avoid HACCP.


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