[jthaccp@aol.com]

Thanks for the note but i'm not a student doing research and i've worked as a chef in the kitchens of 2, 3, 4 and 5 star hotels, and know what they are like.
I am however working on food safety mangement systems and would be interested to know how people manage to keep up to standard in this area. I get information from a range of other countries and Australia's situation would be of added interest.
Any information and/or comments will ultimately transform into user friendly food safety systems that will benefit the catering industry. I'm semi retired and there's not a great deal of money in it anyway.

Thanks for your comments.

Jerry