Cost of GHP improvement and HACCP adoption of an airline catering company

Food Control

Volumn 17, Issue 5, 2006, Pages 414-419

  Bata, D ^a   Drosinos, E H ^a   Athanasopoulos, P ^a   Spathis, P ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Airline catering; Evaluate; Food safety management system; HACCP cost

Indexed keywords

EID: 27844531185     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2005.02.001     Document Type: Article

References (9)

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5. International Commission on Microbiological Specifications for Foods (ICMSF) (1998). Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality. Microorganisms in food Vol. 4. Oxford: Blackwell Scientific Publications.
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9. World Health Organization (1998). Guidance on regulatory assessment of HACCP. Report of a joint FAO/WHO consultation on the role of government agencies in assessing HACCP. WHO Document WHO/FSF/FOS/98.5. Geneva.