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Food safety management systems achieving active managerial control of foodborne illness risk factors in a retail foodservice business /: achieving active managerial control of foodborne illness risk factors in a retail foodservice business. (2020)
Record Type:
Book
Title:
Food safety management systems achieving active managerial control of foodborne illness risk factors in a retail foodservice business /: achieving active managerial control of foodborne illness risk factors in a retail foodservice business. (2020)
Main Title:
Food safety management systems achieving active managerial control of foodborne illness risk factors in a retail foodservice business
Forward -- 1. Introduction -- 2. Hazards and their contributing factors to foodborne illness risk in foodservice establishments -- 3. The Process HACCP plan and Prerequisite Control Program necessary to develop food safety management systems in foodservice establishments -- 4. Design of food safety management systems using the Process HACCP plan and Prerequisite Control Program -- 5. Training to enable food safety management systems -- 6. Facilities that enable food safety management systems execution -- 7. Digital technology to enable food safety management systems -- 8. The business value proposition in using food safety management systems -- Appendix A -- Appendix B -- Index.
Note: Includes bibliographical references and index.
Access Rights:
Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
Access Usage:
Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.