Dissertation

The purpose of this study is to show how the implementation of a HACCP system combined with standard recipes cards, would benefit customers, staff and management within a small restaurant environment. Reported cases of food poisoning within the United Kingdom, are still on the rise even after the introduction of legislation outlawing unhygienic practices. Food poisoning can lead to death therefore a system that can prevent it should be welcomed by the food industry. Past research has found that...