Effect of the implementation of HACCP on the microbiological quality of meals at a university restaurant

Foodborne Pathogens and Disease

Volumn 2, Issue 2, 2005, Pages 138-145

  Cenci Goga, B T ^a   Ortenzi, R ^a   Bartocci, E ^a   Codega De Oliveira, A ^a   Clementi, F ^b   Vizzani, A ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

^b UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACILLUS CEREUS; BACTERIAL COUNT; BACTERIUM CONTAMINATION; BACTERIUM IDENTIFICATION; CATERING SERVICE; COLIFORM BACTERIUM; ESCHERICHIA COLI; FOOD ANALYSIS; FOOD SAFETY; HYGIENE; LISTERIA MONOCYTOGENES; NONHUMAN; PRACTICE GUIDELINE; PRIORITY JOURNAL; QUALITY CONTROL; SALMONELLA; STAPHYLOCOCCUS AUREUS; TRAINING;

BACTERIA; BENCHMARKING; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD SERVICES; HUMANS; HYGIENE; PERSONNEL MANAGEMENT; RESTAURANTS; RISK ASSESSMENT; SAFETY MANAGEMENT;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 20044364575     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2005.2.138     Document Type: Article

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