Perceptions on voluntary adoption and certification of food safety management system HACCP: a case study of A&B staff in a five-star hotel in BrazilPerceptions on voluntary adoption and certification of food safety management system HACCP: a case study of A&B staff in a five-star hotel in Brazil
Abstract:This study uses the in-depth case study method to evaluate the perceptions of managers and handlers of the Food and Beverage (A&B) sector of a five-star hotel that has as a differential the certification by a Food Safety Management System (FSMS), based on Hazard Analysis and Critical Control Points (HACCP), for some of the products of its breakfast buffet. The data were collected through semi-structured interviews with 6 managers from the A&B sector and a survey with their teams of food handlers (N = 1… Show more
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