TY  - JOUR
AB  - 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.
VL  - 7
IS  - 3
SN  - 0960-4529
DO  - 10.1108/09604529710166941
UR  - https://doi.org/10.1108/09604529710166941
AU  - Wilson Mervyn
AU  - Murray Anna E.
AU  - Black Margaret A.
AU  - McDowell David A.
PY  - 1997
Y1  - 1997/01/01
TI  - The implementation of hazard analysis and critical control points in hospital catering
T2  - Managing Service Quality: An International Journal
PB  - MCB UP Ltd
SP  - 150
EP  - 156
Y2  - 2024/04/23
ER  -