TITLE

Retail culinary

AUTHOR(S)
Lewis, Len
PUB. DATE
May 1998
SOURCE
Progressive Grocer;May98, Vol. 77 Issue 5, p165
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Cites reasons for the failure of American retailers to adopt the Hazard Analysis Critical Control Point (HACCP) used in the restaurant business to ensure the reduction of risk of foodborne illnesses. Mandatory implementation of HACCP in low-acid canned foods industry and for imported and domestic food processing; Retailers implementing HACCP principles include H.E. Butt and Albertson's.
ACCESSION #
563476

 

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