COST-BENEFIT ASSESSMENT OF HACCP IMPLEMENTATION IN COMMERCIAL RETAIL FOODSERVICE OPERATIONS

Keyphrases

1. Hazard Analysis Critical Control Point (HACCP) 100%
2. Retail 100%
3. Foodservice Establishments 100%
4. Cost-benefit Assessment 100%
5. Food Safety 100%
6. Safety Process 52%
7. Food Service 47%
8. Activity-based Costing 43%
9. Safe Food 39%
10. Net Present Value 26%
11. Restaurants 18%
12. Safety Cost 16%
13. Unit Level 16%
14. Grocery Stores 15%
15. Corporate Level 15%
16. Health Inspection 15%
17. Gas Station 15%
18. Perceived Benefits 15%
19. Choice Experiment 15%
20. Value Frameworks 13%
21. Food Change 13%
22. Price Premium 13%
23. Incremental Cost 13%
24. Value-based Decision Making 13%
25. Improved Health 13%
26. Decision Framework 13%
27. Food Expenditure 13%
28. Process-based 13%
29. Consumer Willingness to Pay 13%
30. Purchase Frequency 13%
31. Food Quality 13%
32. Safety Benefits 11%
33. Associated Costs 11%
34. Management Principles 11%
35. Informed Decision-making 11%
36. Assessment Framework 11%
37. Cost of Illness 11%
38. Foodborne Disease 11%
39. Managerial Decision Making 11%
40. Financial Management 11%
41. Agriculture 11%
42. Survey Instrument 5%
43. Penn State University 5%
44. Decision System 5%
45. Consumer Information 5%
46. Financial Decisions 5%