An assessment of the value of documenting food safety in small and less developed catering businesses

摘要: Abstract Current legislation requires food businesses to identify and control hazards by focussing on critical factors which directly affect the safety of food. This study, commissioned Food Standards Agency (FSA) compares standards hygiene in seventy premises operating either documented or undocumented hazard analysis systems within Derby City Council boundary. were evaluated from purchase foodstuffs service meals customers. Scores awarded for implementation controls integral analysis, based epidemiological data. The only stages production where a significant difference existed was during preparation cooking. That is, better cooking those with compared systems. findings highlight problems associated ineffective monitoring temperatures, particularly at cross contamination resulting poor cleaning practices. study has important implications future development legislation, if Government is committed require 30% UK implement full HACCP April 2004.