Program Web Address
www.artinstitutes.edufort-lauderdale
Abstract
Food safety is critical to the success of restaurants. Yet current methods of controling foodborne illness are inadequate, including time and temperature control, safe food handling procedures, good employee hygiene, cleaning and sanitizing techniques, and Hazard Analysis and Critical Control Points (HACCP) plan. Several barriers to food safety in restaurants are identified and recommendations for management are suggested.
Recommended Citation
Walczak, David
(2000)
"Overcoming Barriers to Restaurant Food Safety,"
Hospitality Review: Vol. 18:
Iss.
2, Article 8.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol18/iss2/8
Included in
Food and Beverage Management Commons, Food Processing Commons, Higher Education Administration Commons
