Critical factors for effective implementation of the HACCP system: a Pareto analysis

By Fotopoulos Christos   Kafetzopoulos Dimitrios   Gotzamani Katerina  

British Food Journal, Vol. 113, Iss. 5, 2011-05 ,pp. : 578-597

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Post-training assessment of HACCP knowledge: its use as a predictor of effective HACCP development, implementation and maintenance in food manufacturing

By Wallace Carol A   Powell Susan C   Holyoak Lynda  

British Food Journal, Vol. 107, Iss. 10, 2005-10 ,pp. : 743-759

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

HACCP implementation in northern Greece: Food companies' perception of costs and benefits

By Semos Anastasios   Kontogeorgos Achilleas  

British Food Journal, Vol. 109, Iss. 1, 2007-01 ,pp. : 5-19

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

The effect of hedonic and utilitarian values on satisfaction and behavioural intentions for dining in fast-casual restaurants in Iran

By Nejati Mehran   Moghaddam Parnia Parakhodi  

British Food Journal, Vol. 115, Iss. 11, 2013-10 ,pp. : 1583-1596

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

A Comprehensive Review of the Implementation of Hazard Analysis Critical Control Point (HACCP) to the Production of Flour and Flour-Based Products

By Arvanitoyannis Ioannis   Traikou Athina  

Critical Reviews in Food Science and Nutrition, Vol. 45, Iss. 5, 2005-07 ,pp. : 327-370

Taylor & Francis Ltd

Access to resources Recommend Favorite