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Evaluating impact of food safety control on retail butchers

Peters, Adrian, Mortlock, Matthew, Griffith, Chris and Lloyd, David 2001. Evaluating impact of food safety control on retail butchers. In: Hooker, Neal H. and Murano, Elsa A. eds. Interdisciplinary Food Safety Research, Contemporary Food Science, Boca Raton, FL: CRC Press, pp. 175-198.

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The Pennington Report into an outbreak of Escherichia coli O157 food poisoning, linked to the supply of cooked meats by a retail butcher, recommended implementation of the Hazard Analysis Critical Control Point (HACCP) system in all U.K. butchers. Following this, initiatives were launched in England and Wales to assist HACCP implementation in retail butchers. While the increased adoption of HACCP is to be applauded, there has been relatively little research evaluating HACCP implementation or benefits and economic impact arising therefrom. This chapter reports on evaluation of the HACCP initiatives for retailer butchers in Wales and England, U.K.

Item Type: Book Section
Date Type: Publication
Status: Published
Schools: Biosciences
Publisher: CRC Press
ISBN: 9780849322174
Last Modified: 15 Apr 2020 14:55

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