Food Safety training: A Model HACCP Instructional Technique
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.
|Date of creation:||10 Dec 2008|
|Date of revision:||22 Mar 2009|
|Publication status:||Published in TOURISMOS: An International Multidisciplinary Journal of Tourism 1.5(2010): pp. 55-72|
|Contact details of provider:|| Postal: |
Web page: http://mpra.ub.uni-muenchen.de
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