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

共 50 条

[21] Hazard analysis critical control point (HACCP)
Willi, R.
VDI Berichte, 2001, (1611): : 33 - 45
[22] APPLICATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM ON THE MUSHROOM PROCESSING LINE FOR FRESH CONSUMPTION
Pardo, J. E.
Penaranda, J. A.
Alvarez-Orti, M.
Zied, D. C.
Pardo, A.
ITALIAN JOURNAL OF FOOD SCIENCE, 2011, 23 (02) : 126 - 135
[23] Hazard Analysis Critical Control Point (HACCP)
Willi, R
CLEAN ROOM TECHNOLOGY 2001: QUALIFIED CLEAN ROOMS: METROLOGY, GMP COMPLIANCE, NEW TECHNIQUES, 2001, 1611 : 33 - 45
[24] Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil
Pardo, JE
Pérez, JI
Andrés, M
Alvarruiz, A
GRASAS Y ACEITES, 2002, 53 (03) : 309 - 318
[25] Microbial Modeling in Quantitative Risk Assessment for the Hazard Analysis and Critical Control Point (HACCP) System: A Review
Min, Sea Cheol
Choi, Young Jin
FOOD SCIENCE AND BIOTECHNOLOGY, 2009, 18 (02) : 279 - 293
[26] A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas
Sun, YM
Ockerman, HW
FOOD CONTROL, 2005, 16 (04) : 325 - 332
[27] APPLICATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINT IN QUALITY OF MINERAL WATER FOR ATHLETES
Zhang, Yunbang
Tan, Gongxia
Qu, Wenqian
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2015, 7 (03) : 136 - 143
[28] THE APPLICATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT CONCEPT TO A CATTLE SLAUGHTER LINE
ZELEKE, M
ELLERBROEK, L
WEISE, E
ARNDT, G
ZESSIN, KH
FLEISCHWIRTSCHAFT, 1994, 74 (07): : 769 - 771
[29] Food safety hazards and the application of the principles of the hazard analysis and critical control point (HACCP) system for their control in aquaculture production
Reilly, A
Kaferstein, F
AQUACULTURE RESEARCH, 1997, 28 (10) : 735 - 752
[30] PREVENTION AND CONTROL OF FOODBORNE SALMONELLOSIS THROUGH APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)
SIMONSEN, B
BRYAN, FL
CHRISTIAN, JHB
ROBERTS, TA
TOMPKIN, RB
SILLIKER, JH
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1987, 4 (03) : 227 - 247

← 1 2 3 4 5 →