Thursday, 19 July 2001
Survey of the Implementation of HACCP (Hazard Analysis and Critical Control Point) and Food Hygiene Training in Irish Food Businesses (2001)
This report presents the findings of a survey on the implementation of HACCP (Hazard Analysis and Critical Control Point) and food hygiene training by Irish food businesses. The survey was conducted independently by Research and Evaluation Services (RES) on behalf of the Food Safety Authority of Ireland(FSAI). A total of 1,098 food business were contacted by telephone and 710 completed questionnaires were achieved (i.e. response rate of 65%). The fieldwork was conducted in 2000. The following are some of the main findings.
