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What are the practical and psychological barriers to HACCP in the hospitality industry and how have they been overcome? (eBook, PDF)
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The aim of this WHATT theme e-book is to present an innovative new method of HACCP-based food safety management for food businesses within the hospitality industry. Through a series of inter-linking papers, this theme edition investigates the practical and psychological barriers to food safety management and HACCP in the industry and shows how and why the 'classical' method of HACCP does not work. It presents the new method with detailed examples and explanation, and then demonstrates a rigorous evaluation of the new method to ensure it is an effective and accessible solution. Viewpoints are…mehr

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Produktbeschreibung
The aim of this WHATT theme e-book is to present an innovative new method of HACCP-based food safety management for food businesses within the hospitality industry. Through a series of inter-linking papers, this theme edition investigates the practical and psychological barriers to food safety management and HACCP in the industry and shows how and why the 'classical' method of HACCP does not work. It presents the new method with detailed examples and explanation, and then demonstrates a rigorous evaluation of the new method to ensure it is an effective and accessible solution. Viewpoints are put forward from the manager and head chef of a small independent restaurant and the catering manager of a large theme park with over 35 restaurants and cafes.

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