A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas

Food Control

Volumn 16, Issue 4, 2005, Pages 325-332

  Sun, Yi Mei ^a   Ockerman, H W ^b  

^a LEADER UNIVERSITY   (Taiwan)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Food safety; Foodservice; HACCP

Indexed keywords

ARTICLE; CATERING SERVICE; FOOD CHAIN; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD INDUSTRY; FOOD POISONING; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; GOVERNMENT; HAZARD ASSESSMENT; HEALTH EDUCATION; HEALTH PROMOTION; INDUSTRIAL HYGIENE; LAW; RISK ASSESSMENT;

EID: 10244264668     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2004.03.012     Document Type: Article

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