The causes of the recent increase in food contamination in the UK are examined. The scope extends beyond the normal focus on kitchen hygiene, to encompass malpractice at the supply end of the food chain. It is contended that the situation can be improved by making food policy consumer‐ rather than producer‐oriented; streamlining government responsibility for food safety, and breaking the culture of secrecy that pervades food policy; and instituting comprehensive hygiene management programmes.
Silverstone, R. (1991), "Cleansing the Food Chain", International Journal of Contemporary Hospitality Management, Vol. 3 No. 2. https://doi.org/10.1108/09596119110140328Download as .RIS
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