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The implementation of hazard analysis and critical control points in hospital catering

Mervyn Wilson (Postgraduate Researcher, School of Leisure and Tourism Management, University of Ulster, Jordanstown, Northern Ireland, UK)
Anna E. Murray (Senior Lecturer, School of Leisure and Tourism Management, University of Ulster, Jordanstown, Northern Ireland, UK)
Margaret A. Black (Senior Lecturer, School of Leisure and Tourism Management, University of Ulster, Jordanstown, Northern Ireland, UK)
David A. McDowell (Professor and Head of School, at the School of Leisure and Tourism Management, University of Ulster, Jordanstown, Northern Ireland, UK)

Managing Service Quality: An International Journal

ISSN: 0960-4529

Article publication date: 1 June 1997

2702

Abstract

The Food Safety (General Food Hygiene) Regulations 1995 stipulate the need for the control of food hazards. One such measure which satisfies this requirement is the use of hazard analysis and critical control points (HACCP). Considers some of the problems that occur when HACCP programmes are introduced to catering establishments. Documents risks, hazards and critical control points in the case of a medium‐sized hospital in Northern Ireland. Cites monitoring and control procedures for the control of HACCP and proposes specific recommendations for future education and training.

Keywords

Citation

Wilson, M., Murray, A.E., Black, M.A. and McDowell, D.A. (1997), "The implementation of hazard analysis and critical control points in hospital catering", Managing Service Quality: An International Journal, Vol. 7 No. 3, pp. 150-156. https://doi.org/10.1108/09604529710166941

Publisher

:

MCB UP Ltd

Copyright © 1997, MCB UP Limited

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