ABSTRACT
Objective: To evaluate the efficacy and applicability of a HACCP-based program for use in restaurants.
Participants: A randomly selected sample of 1 6 intervention and 42 control full service, "stand-alone" restaurants with a minimum of 3 full-time food handling staff on duty per shift.
Setting: Six communities in Central West Ontario.
Intervention: The Critical Approach�, a HACCP-based program for use in restaurants, was designed in consultation with health inspectors and restaurant operators. It focusses on generic risk factors (Critical Control Points, CCPs) for food handlers rather than assessing specific menu items or foods; offers appropriate …
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