Hazard analysis and critical control point evaluation of school food programs in Bahrain

Journal of Food Protection

Volumn 59, Issue 3, 1996, Pages 282-286

  Ali, Abdulla A ^a,b   Spencer, Nick J ^b  

^a Department of General Sciences and Mathematics   (Bahrain)

^b UNIVERSITY OF WARWICK   (United Kingdom)

Author keywords

Bahrain; Developing nations; Food poisoning; HACCP; School food safety

Indexed keywords

BACTERIA (MICROORGANISMS);

ANIMAL; ARTICLE; BAHRAIN; CATERING SERVICE; CHEESE; EGG; EVALUATION; FOOD CONTROL; FOOD INDUSTRY; FOOD POISONING; HUMAN; MEAT; MICROBIOLOGY; PROPORTIONAL HAZARDS MODEL; SCHOOL; STANDARD; STATISTICS;

ANIMALS; BAHRAIN; CHEESE; EGGS; EVALUATION STUDIES; FOOD INSPECTION; FOOD MICROBIOLOGY; FOOD POISONING; FOOD SERVICES; FOOD-PROCESSING INDUSTRY; HUMANS; MEAT PRODUCTS; PROPORTIONAL HAZARDS MODELS; SCHOOLS;

EID: 0030088665     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-59.3.282     Document Type: Review

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