It is a legal requirement that the majority of food business have a documented food safety management system based on Codex HACCP principles. HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food.
Food Safety Management: A guide for caterers provides information about the HACCP process and the Food Standards Agency’s Safer Food Better Business to help you to:
- make informed decisions when implementing a food safety management system and procedures,
- identify and control hazards
- maintain high standards of food safety..
Joanne Zaida Taylor is the HACCP in Catering Director at the International Centre for HACCP Innovation, University of Salford. She worked as part of the multidisciplinary team that developed Safer Food, Better Business for the Food Standard Agency and has conducted research to evaluate its success.
Alan Brereton is a consultant food scientist advising on food safety management systems to all sectors of the food industry. He is also a food safety trainer.
Food Safety Management: A guide for Caterers covers the syllabus for the CIEH Level 3 Award in HACCP in Catering.