ShareHygiene and quality: there is no such thing as zero risk.
Hygiène et qualité : le risque zéro n'existe pas.
Author(s) : COHEN-MAUREL E.
Type of article: Article
Summary
The article discusses hygienic design of equipment, good hygienic practices, predictive microbiology and currently available models.
Details
- Original title: Hygiène et qualité : le risque zéro n'existe pas.
- Record ID : 1996-1604
- Languages: French
- Source: Process - n. 1104
- Publication date: 1995/04
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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US position on Listeria monocytogenes in foods.
- Author(s) : SHANK F. R., ELLIOT E. L., WACHSMUTH I. K., LOSIKOFF M. E.
- Date : 1996/08
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 7 - n. 4-5
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Sanitation of lightly processed fruits and vege...
- Author(s) : HURST W. C.
- Date : 1995/02
- Languages : English
- Source: HortScience - vol. 30 - n. 1
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EDUCATING PROFESSIONALS AND CONSUMERS ABOUT EXT...
- Author(s) : RHODES M. E.
- Date : 1991/04
- Languages : English
- Source: J. Food Technol. - vol. 45 - n. 4
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Avant-projet de Code d'usages en matière d'hygi...
- Date : 1994/03/23
- Languages : French
- Source: Comm. Codex Aliment./SYNAFAP - CODEX003.DOC 12; 44 p.; 3 fig.; 2 tabl.; 22 ref.
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Hygiène alimentaire. Produits végétaux prêts à ...
- Date : 1991
- Languages : French
- Source: Dir. J. off. - 32 p.
View record