Good Food Safety Practices: Managing Risks to Reduce or Avoid Legal Liability

Item Description

dc.contributor.author	Connally, Elizabeth Haws	en_US
dc.date.accessioned	2009-09-11T22:49:21Z	en_US
dc.date.available	2009-09-11T22:49:21Z	en_US
dc.date.issued	2009-01	en_US
dc.identifier.citation	Connally EH. 2009. Good Food Safety Practices: Managing risks to reduce or avoid legal liability. Honolulu (HI): University of Hawaii. 7 p. (Food Safety and Technology; FST-32).	en_US
dc.identifier.uri	http://hdl.handle.net/10125/12239	en_US
dc.description.abstract	Legal aspects related to food contamination are discussed, including potential causes of legal action, management of risks, use of contracts with vendors, types of insurance, and the hazard analysis and critical control points (HACCP) process.	en_US
dc.format.extent	7 pages	en_US
dc.language.iso	en-US	en_US
dc.publisher	University of Hawaii	en_US
dc.relation.ispartofseries	32	en_US
dc.relation.ispartofseries	Food Safety and Technology	en_US
dc.subject	food safety	en_US
dc.subject	food contamination	en_US
dc.subject	litigation	en_US
dc.subject	risk management	en_US
dc.title	Good Food Safety Practices: Managing Risks to Reduce or Avoid Legal Liability	en_US
dc.type	Article	en_US
dc.type.dcmi	Text	en_US