Overcoming Barriers to Restaurant Food Safety
| Data(s) |
01/01/2000
|
|---|---|
| Resumo |
Food safety is critical to the success of restaurants. Yet current methods of controling foodborne illness are inadequate, including time and temperature control, safe food handling procedures, good employee hygiene, cleaning and sanitizing techniques, and Hazard Analysis and Critical Control Points (HACCP) plan. Several barriers to food safety in restaurants are identified and recommendations for management are suggested. |
| Formato |
application/pdf |
| Identificador |
http://digitalcommons.fiu.edu/hospitalityreview/vol18/iss2/8 http://digitalcommons.fiu.edu/cgi/viewcontent.cgi?article=1334&context=hospitalityreview |
| Publicador |
FIU Digital Commons |
| Fonte |
Hospitality Review |
| Palavras-Chave | #Food Safety #foodborne illness #HACCP #National Food Safety Initiative #Food and Beverage Management #Food Processing #Food Science #Higher Education Administration #Hospitality Administration and Management |
| Tipo |
text |
