Elaboration of microbiological guidelines as an element of codes of hygienic practices for small and/or less developed businesses to verify compliance with hazard analysis critical control point.

@article{Friedhoff2005ElaborationOM,
  title={Elaboration of microbiological guidelines as an element of codes of hygienic practices for small and/or less developed businesses to verify compliance with hazard analysis critical control point.},
  author={R A Friedhoff and Albrecht M. Houben and Johannes Jacobus Leblanc and Jos Beelen and J-D. Jansen and David Alexander Mossel},
  journal={Journal of food protection},
  year={2005},
  volume={68 1},
  pages={
          139-45
        }
}
Effective assurance of microbiological food safety practices in small and/or less developed businesses is not yet resolved. Although a start has been made by drafting hygiene codes, feasible methods for verifying manufacturing processes that rely on strict and meaningful criteria to be applied to process points are still lacking. This investigation is a model study with various types of ready-to-eat foods aimed at verifying adequate processing for safety and subsequent meticulous hygienic… CONTINUE READING
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