Improving the control of food production in catering establishments with particular reference to the safety of salads
作者： Magdalena Martı́nez-Tomé , Ana M. Vera , M.Antonia Murcia
DOI: 10.1016/S0956-7135(00)00006-2
关键词:
摘要: … are critical for food safety and to ensure that adequate safety procedures are identified, … improve the control of food production in kitchens with particular attention being paid to the safety …
elsevier.com
sci-hub.se 参考文章(24)
Abdussalam M, The role of food safety in health and development. Who Chronicle. ,vol. 38, pp. 99- 103 ,(1984)
SEAN F. ALTEKRUSE, DEBRA A. STREET, SARA B. FEIN, ALAN S. LEVY, Consumer knowledge of foodborne microbial hazards and food-handling practices. Journal of Food Protection. ,vol. 59, pp. 287- 294 ,(1996) , 10.4315/0362-028X-59.3.287
ABDULLA A. ALI, NICK J. SPENCER, Hazard analysis and critical control point evaluation of school food programs in Bahrain. Journal of Food Protection. ,vol. 59, pp. 282- 286 ,(1996) , 10.4315/0362-028X-59.3.282
Robert Angelotti, Herbert E. Hall, Milton J. Foter, Keith H. Lewis, Quantitation of Clostridium perfringens in foods. Applied and Environmental Microbiology. ,vol. 10, pp. 193- 199 ,(1962) , 10.1128/AM.10.3.193-199.1962
Robert S. Marshall, J. Frank Steenbergen, L. S. McClung, Rapid Technique for the Enumeration of Clostridium perfringens Applied Microbiology. ,vol. 13, pp. 559- 563 ,(1965) , 10.1128/AM.13.4.559-563.1965
P. R. Hayes, Food microbiology and hygiene ,(1985)
John A. Troller, Sanitation in food processing ,(1983)
Frank L Bryan, World Health Organization, None, Hazard Analysis Critical Control Point Evaluations: A Guide to Identifying Hazards and Assessing Risks Associated with Food Preparation and Storage ,(1992)
ROBERT E. BLACK, AUBERT C. DYKES, KERN E. ANDERSON, JOY G. WELLS, SUSANNE P. SINCLAIR, G. WILLIAM GARY, MILFORD H. HATCH, EUGENE J. GANGAROSA, HANDWASHING TO PREVENT DIARRHEA IN DAY-CARE CENTERS American Journal of Epidemiology. ,vol. 113, pp. 445- 451 ,(1981) , 10.1093/OXFORDJOURNALS.AJE.A113112
JAMES J. SHERIDAN, THE ROLE OF INDICATOR SYSTEMS IN HACCP OPERATIONS Journal of Food Safety. ,vol. 15, pp. 157- 180 ,(1995) , 10.1111/J.1745-4565.1995.TB00131.X