A review of the application of the hazard analysis and critical control point system to salads served in the restaurant of Valencia University

被引：4

作者：

Soriano, JM ^{[1
]}

Prieto, I ^{[1
]}

Moltó, JC ^{[1
]}

Mañes, J ^{[1
]}

机构：

[1] Univ Valencia, Food Chem & Technol Lab, Fac Pharm, Burjassot 46100, Valencia, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2005年 / 40卷 / 03期

关键词：

Critical Control point; disinfectants; food safety; lettuce; microorganism;

D O I：

10.1111/j.1365-2621.2005.00952.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The application of the hazard analysis and critical control point (HACCP) principles to salads served in university restaurants in Valencia (Spain) was discussed. The HACCP procedures were designed as described in National Advisory Committee on Microbiological Criteria for Foods. The HACCP team suggested using carrots in solid because of their nutritional properties and antimicrobial activity. An improvement in the microbial quality of the salads was observed when a comparison of the incidence of several microorganisms was performed before and after application of the HACCP system in several university restaurants.

引用

页码：333 / 336

页数：4

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