Food tampering in foodservice facilities, especially
with self-serve foods, can result in consumer illness or
injury and adversely affect the foodservice organization.
This study explored foodservice managers' awareness and
perceptions of risk and evaluated a Hazard Analysis Critical
Control Point (HACCP)-based program of food tampering hazard
reduction developed for managers....
Cook-Chill Foodservice System was a new alternative foodservice
system in the 1960s. Food items in Cook-Chill Foodservice Systems are
prepared and chilled in advance of service, stored in inventory, and then
rethermalized before consumption.
The purpose of this research was to evaluate Cook-Chill Systems from
the foodservice manager's view. The...