Retail culinary

Lewis, Len
May 1998
Progressive Grocer;May98, Vol. 77 Issue 5, p165
Trade Publication
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.


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