Description of the food safety system in hotels and how it compares with HACCP standards

Journal of Travel Medicine

Volumn 16, Issue 1, 2009, Pages 35-41

  Fletcher, Stephanie M ^a,c   Maharaj, Satnarine R ^b   James, Kenneth ^b  

^a Ministry of Health Trinidad and Tobago   (Trinidad and Tobago)

^b UNIVERSITY OF THE WEST INDIES   (Trinidad and Tobago)

^c Mona Campus ^*  (Trinidad and Tobago)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BEVERAGE; ENVIRONMENTAL HEALTH; FOOD HANDLING; FOOD SAFETY; HAZARD ASSESSMENT; HEALTH SERVICE; HUMAN; INTERVIEW; JAMAICA; POLICY; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SANITATION; STANDARD; TRAVEL; TRAVELLER DIARRHEA;

COMMUNICABLE DISEASE CONTROL; CROSS-SECTIONAL STUDIES; DIARRHEA; FOOD CONTAMINATION; FOOD HANDLING; FOOD INDUSTRY; FOOD SUPPLY; FOOD-PROCESSING INDUSTRY; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HUMANS; INDUSTRY; INTERVIEWS AS TOPIC; JAMAICA; PUBLIC HEALTH PRACTICE; RISK MANAGEMENT; TRAVEL;

EID: 58449083351     PISSN: 11951982     EISSN: 17088305     Source Type: Journal    
DOI: 10.1111/j.1708-8305.2008.00271.x     Document Type: Article

References (13)

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