The purpose of this study was to determine barriers for HACCP and food safety programs in
food businesses in Turkey. A lack of understanding of HACCP was identified as one of the …

The aim of this research was to determine the barriers and advantages of the Hazards
Analysis and Critical Control Points (HACCP) and food safety programs (FSPS) employed …

The objectives of this study was to determine food safety practices and procedures related to
the hazard analysis critical control point (HACCP) programme and prerequisite programme …

OBJECTIVE: To evaluate current food-handling practices, food safety prerequisite programs,
and employee knowledge and food safety attitudes and provide baseline data for …

Abstract The Food Safety Modernization Act (FSMA) was signed into law in the United States
in 2011, shifting the existing food safety focus from a reactive to a preventive approach …

The key objective of this research review is to elucidate the mechanisms for applying a food
safety scheme based on the Hazard Analysis and Critical Control Points (HACCP) system …

Аннотация На основе обзора литературы показано, что коммерческие операции с
пищевыми продуктами при неправильном обращении с ними потенциально могут стать …

Hospitality managers deal with a very diverse workforce, employing workers from up to four
different generations, which poses a challenge for managers as they attempt to train and …

For several years, quality risk management (QRM) has been such an integral component of
healthcare as well as pharmaceutical product manufacturing. Effectual QRM can help …

The safety of food served in restaurants should be a major concern to both restaurateurs and
consumers. Hazard Analysis and Critical Control Point (HACCP) programs are one means …