|
|
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)
|
