Effect of the licensing process on hygiene in retail butchers' premises in the West Midlands, United Kingdom

Journal of Food Protection

Volumn 65, Issue 9, 2002, Pages 1428-1432

  Smith, Madeleine ^a   Hussain, Shakir ^a   Millward, Jenny ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE;

EID: 0036715266     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-65.9.1428     Document Type: Article

References (23)

1. Traditional versus hazard analysis and critical control point-based inspections: Results from a poultry slaughter project
2. Epidemiological investigation of Central Scotland outbreak of Escherichia coli O157, November to December 1996
3. Guidelines for the microbiological quality of some ready-to-eat foods sampled at the point of sale
4. Successful hazard analysis critical control points implementation in the United Kingdom: Understanding the barriers through the use of a behavioural adherence model
5. Costs and benefits of implementing HACCP in the UK dairy processing sector
6. Quality management in small meat manufacturers
7. Comparisons of microbiological evaluations of selected kitchen areas with visual inspections for preventing potential risk of foodborne outbreaks in food service operations
8. Microbiological safety assurance applied to smaller catering operations world wide