Evaluation of Implementation of the Hazard Analysis Critical Control Point (HACCP) Strategy, and Food Hygiene Training in Scotland

Although appropriate steps can be taken to prevent or reduce risks to health, food-borne diseases have continued to present a serious public health challenge Unfortunately, they are only a part of a plethora of health problems competing for the time and resources of health and regulatory authorities. This means that effective prevention would require the development of systems that provide adequate assurance of food safety at every level of the food chain, even in the absence of an inspector. This thesis embodies findings and discussion of two separate investigations into two important approaches to food safety control which have the potential to offer a high degree of safety assurance if effectively combined and implemented. These are: the Hazard Analysis Critical Control Point (HACCP) System, and hygiene Training of Food Handlers. Study I investigated implementation of the hazard analysis critical control point (HACCP) strategy in food businesses in Glasgow, while Study II evaluated the effectiveness of hygiene training of food handlers. (Abstract shortened by ProQuest.)