Understanding and managing risk : the use of in-depth psychological narrative interviews in the development and evaluation of an innovative new HACCP-based system for catering businesses
Small catering businesses represent the majority of the food industry and have an important role to play in the control of food borne disease. Since 1995 they have been required by law to operate risk-based food safety management in their businesses, based on the principles of Hazard Analysis Critic...
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University of Salford
2007
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.490284 |