Open AccessINTEGRATION OF HACCP PRINCIPLES AND RISK MANAGEMENT TO ENSURE SAFETY AND IMPROVE SERVICE QUALITY IN THE FOOD SERVICE INDUSTRY
Author(s) -
Veronika V. Rudnickaya,
Olga V. Pliska
Publication year - 2019
Publication title -
bulletin of the south ural state university series food and biotechnology
Language(s) - English
Resource type - Journals
eISSN - 2413-0559
pISSN - 2310-2748
DOI - 10.14529/food190210
Subject(s) - business , food safety , service (business) , quality (philosophy) , marketing , standardization , critical control point , service guarantee , food safety risk analysis , hazard analysis and critical control points , service design , risk analysis (engineering) , service provider , computer science , medicine , philosophy , epistemology , pathology , operating system
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