HACCP for Hospitality: The use of Menu-Safe and Safer Food Better Business in Catering and Food Service

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9780954503994: HACCP for Hospitality: The use of Menu-Safe and Safer Food Better Business in Catering and Food Service
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This book presents a 300 page, full colour, illustrated guide to the rationale and use of a new system of applying Codex HACCP principles designed specifically for the catering industry. It also provides a free on-line support package including templates to download, training material and an expert question and answer service. It can be used by restaurants, cafes, take-a-ways, street vendors, hospitals, schools, prisons, residential homes, hotels and other premises where food is produced for immediate consumption. It was developed as part of a UK Food Standards Agency initiative to improve public health whilst assisting businesses comply with new EU legislation. It has since been used as a reference for the WHO/FAO of the UN in their guidance for governments on developing new methodologies for HACCP. This text is essential reading to catering managers, trainers, consultants, trainers and enforcement officers that are responsible for developing, maintaining or auditing HACCP in the catering industry.

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About the Author:

Professor Eunice Taylor (Cert Ed, BSc, PhD) is a food safety management specialist with over 35 years of experience in education, training, consultancy and research. In 1999 she has established the International Centre for HACCP Innovation at the University of Salford, launched the world's first MSc in HACCP and completed several major Government research projects concerned with HACCP implementation in SMEs. Eunice remains the only food scientist in the country who is also a qualified chef and this unique experience has led to various textbooks and training materials in the field of catering. She recently completed a two-year secondment to the Food Standards Agency where she led the development of a new methodology for HACCP in the catering and food service sector. Dr Joanne Taylor is a HACCP psychologist based at the International Centre of HACCP Innovation, University of Salford. She has recently completed a PhD on the development and evaluation of the new approach to HACCP for caterers presented in this book. Joanne was employed by the Food Standards Agency to work on the original development team that created the new method. She has since co-ordinated several projects developing the method for alternative sectors and cuisines, and leads a postgraduate course in HACCP for Catering.


After purchasing HACCP Made Easy, I have eagerly awaited the publication of HACCP for Hospitality. I initially ordered the volume as a reference source for the CIEH Food Safety Courses that I teach. I have to say that it is however, not destined to stay on the book shelves, as most reference books tend to do, after their initial reading. There is such a wealth of practical and realistic food safety methods, together with case studies, that this will definitely become a book which is used over and over again both by myself and by my catering team. The added bonus is the on-line support package and access to safe method and diary templates. This is a book we have all been waiting for - thank you for producing such a valuable addition to our due diligence armoury. I look forward to further publications. --Ann Hannah, Domestic Bursar, Summer Fields School, Oxford

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