Evaluation of the HACCP System in a University Canteen: Microbiological Monitoring and Internal Auditing as Verification Tools

Food safety is essential in mass catering. In Europe, Regulation (EC) No. 852/2004 requires food business operators to put in place, implement and maintain permanent procedures based on Hazard Analysis and Critical Control Point (HACCP) principles. Each HACCP plan is specifically implemented for the...

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Detalles Bibliográficos
Autores principales: Osimani, Andrea, Aquilanti, Lucia, Tavoletti, Stefano, Clementi, Francesca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3709335/
https://www.ncbi.nlm.nih.gov/pubmed/23594937
http://dx.doi.org/10.3390/ijerph10041572

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3709335/
https://www.ncbi.nlm.nih.gov/pubmed/23594937
http://dx.doi.org/10.3390/ijerph10041572

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