Share

Improving the control of food production in catering establishments with particular reference to the safety of salads.

Author(s) : MARTÍNEZ-TOMÉ M., VERA A. M., MURCIA M. A.

Type of article: Article

Summary

Food production in four school kitchens was checked in order to improve food safety by establishing a self-regulated control system based on good manufacturing practices (GMPs) and as an introduction to hazard analysis and critical control points (HACCP). Among aspects of this study: design of several controls for raw materials, cold storage, freezers and available chlorine levels in water.

Details

  • Original title: Improving the control of food production in catering establishments with particular reference to the safety of salads.
  • Record ID : 2001-2346
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 11 - n. 6
  • Publication date: 2000/12

Links


See other articles in this issue (2)
See the source

Indexing