http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
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.
Originally Published InO'Halloran, R. (2015). Off-site catering: Prevention of food borne illnesses. Journal of Hospitality & Tourism Cases, 4(2), 94-100.
Includes bibliographical references and index.