Off-site catering : prevention of food borne illnesses /

There are many issues to consider when catering for an event - some of which can be life threatening to the consumer; but when precautions are taken and procedures are set up correctly, these problems are very simple to avoid. Major problems that caterers face today are how easily food can be contam...

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Bibliographic Details
Main Author:	O'Halloran, Robert M. (Author)
Format:	eBook
Language:	English
Published:	London : International CHRIE, 2015.
Series:	SAGE Business Cases.
Subjects:	Caterers and catering > Safety measures > Case studies. Foodborne diseases > Prevention > Case studies. Traiteurs > Sécurité > Mesures > Études de cas. Foodborne diseases > Prevention Electronic books. Case studies Case studies. Études de cas.
Online Access:	Connect to the full text of this electronic book

Description
Summary:	There are many issues to consider when catering for an event - some of which can be life threatening to the consumer; but when precautions are taken and procedures are set up correctly, these problems are very simple to avoid. Major problems that caterers face today are how easily food can be contaminated with bacteria, leading to a business crisis. This case study presents food safety issue scenarios faced by caterers in preventing food borne illnesses and possible prevention techniques and corrective actions.
Item Description:	Originally Published InO'Halloran, R. (2015). Off-site catering: Prevention of food borne illnesses. Journal of Hospitality & Tourism Cases, 4(2), 94-100.
Physical Description:	1 online resource.
Bibliography:	Includes bibliographical references and index.
ISBN:	9781529711271 1529711274