OBJECTIVE To evaluate the efficacy and applicability of a HACCP-based program for use in restaurants. PARTICIPANTS A randomly selected sample of 16 intervention and 42 control full service, "stand-alone" restaurants with a minimum of 3 full-time food handling staff on duty per shift. SETTING Six communities in Central West Ontario. INTERVENTION The Critical Approach, a HACCP-based program...

The World Trade Organization s Sanitary Phytosanitary Agreement facilitates the scrutiny of the benefits and costs of countrylevel regulatory programs and encourages regulatory rapprochement on food safety issues. In Taiwan, food safety control system (FSCS), which includes good hygienic practice (GHP) and hazard analysis critical control point (HACCP), has been developed to embody principles o...

A survey of commercial broiler processing facilities across the US was conducted to determine overall water use. Seventy-two percent of the respondents reported using city water to process broilers, and 66% reported discharging to city sewers. Over 41% of the responses were from facilities located in the Southeast; however, there was no relationship between location (region of US) of facility a...

Safety in the food industry is gaining more and more importance every passing day. In recent years, several outbreaks of Salmonella have occurred in chocolate products. Traceability and HACCP system are important instruments for the food safety management. Traceability is useful to properly and efficiently handle a recall, but by itself it has no effects on the safety of the production. The HAC...

Foodborne pathogens are naturally occurring contaminants that public policies and private strategies target for control. In the 1990s, both the Food and Drug Administration (FDA; US Department of Health and Human Services) and the Food Safety and Inspection Service (FSIS; Department of Agriculture) required a new system for many regulated food plants. Hazard Analysis and Critical Control Points...