... hygiene practice and manage their operations in such a way as to control food safety hazards. Various food safety incidents in recent years have increased the public's concern with food safety and contributed to the establishment of various farm assurance schemes in order to reassure the public, often via...

...Tim Sweet; Jaydeep Balakrishnan; Brad Robertson; Jennifer Stolee; Sarah Karim Purpose This paper aims to report on a case study conducted to help plan a rollout process for hazard analysis and critical control point (HACCP) type food safety policies at a frozen pie facility in Calgary, Alberta...

...Luís Miguel Cunha; Ana Pinto de Moura; Zulmira Lopes; Maria do Céu Santos; Isidro Silva Purpose The purpose of this research is to assess public perception of food‐related hazards by Portuguese consumers at major metropolitan areas. A contrast was searched between controllable and non‐controllable...

...Yunus Khatri; Ray Collins Purpose A number of food safety systems have been implemented in Australia but information regarding the motivators, constraints, costs and benefits of Hazard Analysis and Critical Control Point (HACCP) as a food safety programme, as well as novel verification methods...

...Anastasios Semos; Achilleas Kontogeorgos Purpose This paper seeks to report the perceptions of costs and benefits of the Hazard Analysis Critical Control Points (HACCP) implementation, according to the level of HACCP implementation and operation, for the Greek food industry. Design/methodology...

...Mary McCarthy; Mary Brennan; Christopher Ritson; Martine de Boer Purpose This article aims to explore the risk characteristics associated with food hazards on the island of Ireland and to assess how the public deal with perceived risks. Design/methodology/approach A qualitative investigation...

...Denise Worsfold New European legal requirements require the proprietors of food businesses to supervise and train all food handlers commensurate with work activity and to establish hazard analysis systems. Considers the training implications for operational and managerial staff in the catering...

... analysis of “Hazard” and “Risk Management” performance in food premises. Analysis has been made of risk assessment scores from 8,000 food premises inspections carried out by Environmental Health Officers from varying LAs, which have been transferred into a computerized database, located at Delyn BC...

... or control measures for which individual operators are responsible; how the requirements about supervision are to be applied. Furthermore, it will be necessary for food businesses to consider what arrangements are needed to ensure the instruction and/or training is: Food Government Hazards...

... product development function within that system. Discusses various issues concerning the feasibility of implementing such an approach, including the continuing benefits provided by Hazard Analysis Critical Control Points (HACCPs) and Hazard Analysis and Risk Assessment (HARA) processes. BS 5750...

... and enforce the provisions of the Act. Code 16 deals with food hazard warning systems. Discusses the Code, and its operation, which codifies systems used by central government departments and sets out how local enforcement authorities should categorize hazards and the procedures they should follow in dealing...