Managing Food Safety and Hygiene
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Managing Food Safety and Hygiene

Governance and Regulation as Risk Management

Bridget M. Hutter

Food safety and hygiene is of critical importance to us all, yet, as periodic food crises in various countries each year show we are all dependent on others in business and public regulation to ensure that the food we consume in the retailing and hospitality sectors is safe. Bridget Hutter considers the understandings of risk and regulation held by those in business and considers the compliance pressures on managers and owners, and how these relate to understandings of risk and uncertainty.
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Appendix: Appendix: Phase 3 Interview Schedule

Bridget M. Hutter

Extract

Appendix 3: Phase 3 interview schedule Basic facts 1. What is the official title of your job? 2. What does your job involve? 3. How long have you been in your present job? 4. (If applicable) What did you do before? 5. How many people/sites are your responsible for? 6. Are there any food safety/hygiene risks associated with the activities of this workforce? 7. What are the most dangerous food safety/hygiene activities you oversee? Business’s policies for food safety/hygiene 8. Does your business have official policies regarding the food safety/hygiene of staff? [probe: What are they? Where would you find them written down?] 8.1. Do you know what they are? 9. Are there checks to ensure that you follow this policy [probe: What are they?] 9.1. If yes – What do you think about these policies? 10. Does anyone in the company have special responsibility for food safety/hygiene? 11. If so, who are they? Training 12. Have you every received any food safety/hygiene risk management training for your job? 12.1. IF NO, would you have found it useful if you had? 12.2. IF YES, when? 13. Who from? 14. Was it helpful when you first started work? 15. Has this training proved to be adequate? 16. If you were worried about any aspect of food safety/hygiene in your workplace who would you talk to? 17. If so, who are they? 18. What do you expect they would do? 185 186 Managing food safety and hygiene Food sector and risk 19. Is...

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