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Application of Hazard Analysis and Critical Control Point (HACCP) to food service establishments.

[In Spanish. / En espagnol.]

Author(s) : MORENO GARCIA B.

Type of article: Article

Summary

A review is made of measures for avoiding or reducing the incidence of foodborne infections and intoxications in food service establishments. The subject is not treated in the classical way of enumerating them in a list, but rather in a scientific and structured form, as proposed in the HACCP. In a series of examples, each illustrating a food infection or intoxication, the author extends these considerations to other foods of the same type or category.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1994-1061
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 30 - n. 240
  • Publication date: 1993/03
  • Document available for consultation in the library of the IIR headquarters only.

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