An eight-year report on the implementation of HACCP in a university canteen: Impact on the microbiological quality of meals

International Journal of Environmental Health Research

Volumn 21, Issue 2, 2011, Pages 120-132

  Osimani, Andrea ^a   Aquilanti, Lucia ^a   Babini, Valentina ^a   Tavoletti, Stefano ^a   Clementi, Francesca ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

food microbiological quality; Hazard Analysis and Critical Control Points (HACCP); surface contamination; University canteen

Indexed keywords

ASSESSMENT METHOD; BACTERIUM; FOOD QUALITY; HYGIENE; MICROBIOLOGY; POLLUTION EFFECT; SPECIES DIVERSITY;

AEROBE; ARTICLE; BACILLUS CEREUS; CLOSTRIDIA; COLIFORM BACTERIUM; ESCHERICHIA COLI; FOOD QUALITY; HAZARD ANALYSIS AND CRITICAL CONTROL POINT SYSTEM; HEALTH PROGRAM; HUMAN; LISTERIA MONOCYTOGENES; MEAL; MICROBIAL CONTAMINATION; MICROBIOLOGICAL EXAMINATION; SALMONELLA; STAPHYLOCOCCUS AUREUS; SURFACE PROPERTY; UNIVERSITY;

BACTERIA; COLONY COUNT, MICROBIAL; COOKING; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD SERVICES; HUMANS; HYGIENE; ITALY; MEAT PRODUCTS; RISK ASSESSMENT; SAFETY MANAGEMENT; TIME FACTORS; UNIVERSITIES;

BACILLUS CEREUS; CLOSTRIDIA; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 79953010831     PISSN: 09603123     EISSN: 13691619     Source Type: Journal    
DOI: 10.1080/09603123.2010.515669     Document Type: Article

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