Microbiological safety assurance applied to smaller catering operations world-wide. - From angst through ardour to assistance and achievement - the facts 1

Author： Mossel D.A.A.   Jansen J.T.   Struijk C.B.  

Publisher： Elsevier

ISSN： 0956-7135

Source： Food Control, Vol.10, Iss.3, 1999-06, pp. : 195-211

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

From Clinical Guidelines to Quality Assurance: the Experience of Assistance Publique-Hopitaux de Paris

By Durieux P.   Ravaud P.  

International Journal for Quality in Health Care, Vol. 9, Iss. 3, 1997-06 ,pp. : 215-219

Elsevier

Access to resources Recommend Favorite

Hygienic control of mass catering establishments, microbiological monitoring of food and equipment

By Legnani P.   Leoni E.   Berveglieri M.   Mirolo G.   Alvaro N.  

Food Control, Vol. 15, Iss. 3, 2004-04 ,pp. : 205-211

Elsevier

Access to resources Recommend Favorite

Quality and safety assurance in winemaking

By Christaki T.   Tzia C.  

Food Control, Vol. 13, Iss. 8, 2002-12 ,pp. : 503-517

Elsevier

Access to resources Recommend Favorite

An assessment of the value of documenting food safety in small and less developed catering businesses

By Walker E.   Jones N.  

Food Control, Vol. 13, Iss. 4, 2002-06 ,pp. : 307-314

Elsevier

Access to resources Recommend Favorite

A survey of food hygiene and safety training in the retail and catering industry

By Worsfold Denise   Griffith Christopher J  

Nutrition & Food Science, Vol. 33, Iss. 2, 2003-04 ,pp. : 68-79

Emerald Group Publishing Ltd

Access to resources Recommend Favorite