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Managing Food Safety And Hygiene

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Managing Food Safety And Hygiene

Governance and Regulation as Risk Management

Bridget M. Hutter

Bridget M. Hutter, Professor of Risk Regulation, Department of Sociology, London School of Economics and Political Science, UK

2011 224 pp Hardback 978 0 85793 570 0
2013 Paperback 978 1 78100 380 0
ebook isbn 978 0 85793 571 7

Hardback £88.00 on-line price £79.20

Paperback £26.00 on-line price £20.80

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Description
‘One of the most thorough and considered studies we have of the relationship between regulation and business risk management practices. Food regulation provides a revealing canvas for understanding the dynamics of the governance of risk.’
– John Braithwaite, Australian National University

Contents
Contents: Preface Introduction: Setting the Scene 1. Risk Regulation and Business Organizations Part I: The Food Retail and Hospitality Industry and Risk 2. The Food Retail and Hospitality Industry in the UK: A Research Approach 3. The Food Industry and Risk: Official Data and Workplace Understandings Part II: Risk Regulation 4. State Governance of Food Safety and Food Hygiene: The Regulatory Regime and the Views of Those in the Food Sector 5. Risk Regulation Beyond the State: Research Responses about Non-State Regulatory Influences 6. Business Risk Regulation: Inside the Business Organization Part III: Conclusions and Policy Implications 7. Conclusions: Why Manage Risk? What Can We Learn and Improve? Appendix 1: Profile of Phase 2 Respondents Appendix 2: Phase 2 Questionnaires Appendix 3: Phase 3 Interview Schedule Bibliography Index

Further information

‘One of the most thorough and considered studies we have of the relationship between regulation and business risk management practices. Food regulation provides a revealing canvas for understanding the dynamics of the governance of risk.’
– John Braithwaite, Australian National University

Food safety and hygiene is of critical importance to us all, yet, as periodic food crises in various countries each year show we are all dependent on others in business and public regulation to ensure that the food we consume in the retailing and hospitality sectors is safe. Bridget Hutter considers the understandings of risk and regulation held by those in business and considers the compliance pressures on managers and owners, and how these relate to understandings of risk and uncertainty.

Using data from an in-depth case study of the food retail and catering sectors in the UK, the research investigates how business risk management practices are influenced by external pressures such as state regulation, consumers, insurance and the media and by pressures within business. The argument of the book is that food businesses in the UK are generally motivated to manage risk. They realize that good risk management aligns with good business practice. However, there are challenges for an industry that is highly segmented in terms of risk management capacity. The findings have implications for contemporary risk regulation in the increasing number of countries that rely on self-regulation.

Managing Food Safety and Hygiene will prove invaluable for academic researchers and students in risk regulation studies, business studies, food studies, organizational studies, social psychology, socio-legal studies, sociology, management, public administration and political science. In addition, the book will also appeal to practitioners; specifically to senior policy makers, regulators and business risk managers charged with managing risk in diverse organizational settings, and across different functional jurisdictions.



 
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