The application of hazard analysis and critical control point principles is an effective method for ensuring employee food safety in both large and small businesses.
References
1.
Food and Drug Administration. (2006). Managing food safety: A regulator's manual for applying HACCP principles to risk-based retail and food service inspections and evaluating voluntary food safety management systems. Retrieved January 28, 2009, from www.cfsan.fda.gov/∼dms/hret3-1.html
