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Food Safety training: A Model HACCP Instructional Technique


  • Georgakopoulos, Vassilis


This research project reports the findings of an original study with regards to a new Hazard Analysis Critical Control Point (HACCP) instructional technique to be used for training purposes. The study investigated the effectiveness of a model HACCP instructional technique, the main characteristics of which are the adoption of a new methodology when teaching HACCP and the use of the emerging computer-based technology of Virtual Reality (VR). The findings highlight the advantages offered by the HACCP-VR instructional technique. This approach takes into account the environmental influences on food safety, thus, ensuring that food safety training is seen as part of an overall infrastructure for effective food safety control.

Suggested Citation

  • Georgakopoulos, Vassilis, 2008. "Food Safety training: A Model HACCP Instructional Technique," MPRA Paper 25163, University Library of Munich, Germany, revised 22 Mar 2009.
  • Handle: RePEc:pra:mprapa:25163

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    More about this item


    HACCP; food safety training; virtual reality;

    JEL classification:

    • O1 - Economic Development, Innovation, Technological Change, and Growth - - Economic Development
    • M1 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Administration
    • L83 - Industrial Organization - - Industry Studies: Services - - - Sports; Gambling; Restaurants; Recreation; Tourism


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