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Assessing the handling practices of ready-to-use vegetables in Ontario's health care food service facilities.

Author(s) : WANG S. L., ODUMERU J., HADZIS A.

Type of article: Article

Summary

Temperature control and handling practices of packaged ready-to-use vegetables were monitored during two shipping tets to selected hospitals in Ontario. Eight hospitals via five shipping routes in the first test and 14 hospitals via seven routes in the second test were assessed weekly.The large number of abnormalities encountered during the survey are explored, and this study showed a need to establish critical control points for ready-to-use vegetables throughout the delivery chain in an effective Hazard Analysis of Critical Control Points (HACCP) program.

Details

  • Original title: Assessing the handling practices of ready-to-use vegetables in Ontario's health care food service facilities.
  • Record ID : 1998-2940
  • Languages: English
  • Source: Dairy Food environ. Sanit. - vol. 17 - n. 6
  • Publication date: 1997/06
  • Document available for consultation in the library of the IIR headquarters only.

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