Managing Food Safety and Hygiene: Governance and Regulation as Risk Management'One of the most thorough and considered studies we have of the relationship between regulation and business risk management practices. Food regulation provides a revealing canvas for understanding the dynamics of the governance of risk.' _ John B |
Contents
| 1 | |
| 4 | |
The food retail and hospitality industry and risk | 21 |
The food retail and hospitality industry in the UK a research approacha research approach | 23 |
The food industry and risk official data and workplace understandings | 38 |
Risk regulation | 61 |
State governance of food safety and food hygiene the regulatory regime and the views of those in the food sector | 63 |
Risk regulation beyond the state research responses about nonstate regulatory influences | 89 |
Conclusions and policy implications | 135 |
Conclusions why manage risk? What can we learn and improve? | 137 |
Profile of Phase 2 respondents | 159 |
Phase 2 questionnaires | 161 |
Phase 3 interview schedule | 185 |
| 191 | |
| 207 | |
Business risk regulation inside the business organization | 109 |
Other editions - View all
Managing Food Safety and Hygiene: Governance and Regulation as Risk Management Bridget M. Hutter No preview available - 2011 |
Managing Food Safety and Hygiene: Governance and Regulation as Risk Management Bridget M. Hutter No preview available - 2011 |
Common terms and phrases
02 Don't know audit Blue Company box only Yes Brown Company business organizations business risk management catering sectors cent Chapter checks Clive Jones compensation culture compliance concern consultants consumers contamination DEFRA EHOs Environmental Health Officers especially example external factors food businesses food hygiene risks food industry food poisoning food retail food safety food safety/hygiene risks food sector Food Standards Agency Gunningham HACCP health and safety hospitality sectors Hutter important incidents influence inspection Interviewee 843 issues know 03 levels manage risk micro businesses NGOs non-state Orange Company organizational Phase 3 respondents Pink Company questionnaire questions Red Company regarded regimes regulatory reputation restaurant retail and catering retail and hospitality risk management practices risk regulation risk-based role safety and food safety and hygiene sample senior managers SMEs South East England staff Stock rotation Tick one box tion trade associations