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Volumn 13, Issue 6-7, 2002, Pages 371-376

Use of food safety objectives to satisfy the intent of food safety law

Author keywords

Catering; Cooling; Food safety objectives; Food service; HACCP; HACCP validation; Hot holding; Risk assessment; Risk communication; Risk management; Roast beef; Thermal processing

Indexed keywords

ARTICLE; CASE STUDY; CONTROLLED STUDY; COOKING; COOLING; DOCUMENTATION; FOOD HANDLING; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; HAZARD ASSESSMENT; HUMAN; KITCHEN; LAW; MEAT; PUBLIC HEALTH SERVICE; RISK ASSESSMENT; RISK MANAGEMENT; TEMPERATURE; TRAINING;

EID: 0036332815     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(02)00014-2     Document Type: Article
Times cited : (13)

References (9)
  • 2
    • 4243704513 scopus 로고
    • European code of good practice in hygiene for contract catering
    • European Federation of Contract Catering Organizations Fèdèration Eruopèenne de la Restaurantion Collective. Bruxelles, Belgium
    • (1994)
  • 3
    • 0004033383 scopus 로고    scopus 로고
    • Industry guide to good hygiene practice: Catering guide
    • Food Safety and Hygiene Working Group Chadwick House Group. London. UK
    • (1997)
  • 7
    • 4243262264 scopus 로고
    • Requirement for the productions of cooked beef, roast beef and cook corned beef
    • United States of America Federal Register. No. 106, (Amended 9 CFR 318.17)
    • (1980) , vol.48 , Issue.PART 318
  • 8
    • 4243314544 scopus 로고
    • Heat-processing procedures, cooking instructions, and cooling, handling, and storage requirements for uncured meat patties
    • United States of America Federal Register. No. 146, (Amended by adding 318.23)
    • (1993) , vol.58 , Issue.PART 318
  • 9
    • 0009945073 scopus 로고
    • U.S. Food Code. United State of America Department of Health and Human Services, Public Health Service and Food and Drug Administration. Report number PB94-113941AS. Washington, DC.
    • (1993)


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.