Food safety control system in Taiwan - The example of food service sector

Food Control

Volumn 14, Issue 5, 2003, Pages 317-322

  Jeng, Huei Yann Joann ^a   Fang, Tony J ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Food safety control system; Food service sector; HACCP

Indexed keywords

ARTICLE; CATERING SERVICE; CONTROLLED STUDY; COST BENEFIT ANALYSIS; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; GOOD MANUFACTURING PRACTICE; HEALTH PROGRAM; HUMAN; INDUSTRIAL HYGIENE; MARKETING; ORGANIZATION AND MANAGEMENT; QUALITY CONTROL; TAIWAN;

EID: 0038668947     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(02)00096-8     Document Type: Article

References (4)

1. DOH (2001). Food safety control system for ready-to-eat food factories. Food Industry Research and Development Institute, Hsinchu, Taiwan, Republic of China
2. Fang, T. J., & Joann, J. H. -Y. (2002). Implementation of HACCP system--Experiences and current status of ten countries. Good Manufacturing Practice Reports, January-March, pp. 3-13
3. HACCP (1997a). Hazard analysis and critical control point (HACCP) system and guidelines for its application. Annex to CAC/RCP 1-969, Rev. 3. Codex Alimentarius, Supplement to volume 1B, General Requirement (Food Hygiene)
4. HACCP (1997b). Food quality and safety systems--a training manual on food hygiene and hazard analysis critical control point (HACCP) system. FAO