Verification of Hazard Analysis and Critical Control Point in Hotels and Catering Units: Evaluation

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：xuan_98

【摘要】

：

The aim of the present study is to assess the efficacy of the methods used in a HACCP system by measuring the Total Viable Count (TVC) and Coliforms, after clea

【作者】

：

Constantina Nasopoulou Panagio

【机构】

：

AppertS.A.,LaboratoryofFoodChemistry,LaboratoryofFoodChemistry

【出处】

：

食品与营养科学(英文)

【发表日期】

：

2012年5期

【关键词】

：

HACCP Food Safety TVC COLIFORMS ENTEROBACTERIACEAE GHP Cutting Surfaces HOT Meal

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The aim of the present study is to assess the efficacy of the methods used in a HACCP system by measuring the Total Viable Count (TVC) and Coliforms, after cleaning and disinfecting the surfaces used and also by monitoring TVC and enterobacteriaceae of ho

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Verification of Hazard Analysis and Critical Control Point in Hotels and Catering Units: Evaluation

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