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Exploring barriers to the implementation of hazard analysis critical control point regulations in small foodservice establishments in South Africa

M.Tech. Business Administration. Business School. / The purpose of this study is to investigate the internal behavioural barriers to the implementation of hazard analysis and critical control point (HACCP). This investigation aims to assist the hospitality industry in implementing best practice in food hygiene to maximise public food safety and profitability. It also aims to investigate and possibly generate creative initiatives to control and monitor the long-term implementation of hazard analysis and critical control point principles in the sector so as to render it competitive on an international level.

Identiferoai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:tut/oai:encore.tut.ac.za:d1000267
Date January 2012
CreatorsSmit, Michèl Maria.
ContributorsNesamvuni, Alufheli Edgar, 1968-
Source SetsSouth African National ETD Portal
LanguageEnglish
Detected LanguageEnglish
TypeText
FormatPDF
Rights© 2012 Tshwane University of Technology

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