This research project investigates the development processes, practices and outcomes of 'Safer Food Better Business' (SFBB) - a project initiated by the UK Food Standards Agency at Salford University. SFBB is an adaptation of Hazard Analysis Critical Control Point (HACCP) - the existing, internationally accepted food safety management methodology for food manufacturing - developed to ensure its use, utility and acceptance by the catering industry whilst achieving the standards of scientifically based risk management systems set by the UN Codex Alimentarius Committee.
| Identifer | oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:490478 |
| Date | January 2005 |
| Creators | Taylor, Jeremy Franklin |
| Publisher | University of Salford |
| Source Sets | Ethos UK |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Source | http://usir.salford.ac.uk/26934/ |
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