Titre :
|
Food hygiene and hazard analysis critical central point in the United Kingdom food industry: Practices, perceptions, and attitudes
|
Auteurs :
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M. Mortlock ;
A. Peters ;
C. Griffith
|
Type de document :
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article/chapitre/communication
|
Année de publication :
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1999
|
Format :
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p. 786-792
|
Langues:
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= Anglais
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Catégories :
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QUALITE DES PRODUITS ALIMENTAIRES
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Mots-clés:
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INDUSTRIE ALIMENTAIRE
;
HYGIENE
;
CONTROLE DE QUALITE
;
ENQUETE
|
Résumé :
|
A mail survey was designed and distributed to 1,650 managers of food businesses across the manufacturing, retail, and catering sectors of the United Kingdom food industry. Respondents were asked about the food hygiene practices of their business, their use of systems such as hazard analysis critical control point (HACCP), and their attitudes toward a range of food hygiene-related issues. Complete responses were received from 254 businesses, a response rate of 15.3%. The results showed that 69% of manufacturers were using HACCP systems, significantly more than the 13% and 15% in the retail and catering sectors, respectively (P
|
Source :
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Journal of Food Protection, vol.62, n°7
|