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The CQP (centrifugation quadrant plate) method for the examination of HACCP at an important foodservice chain.

Il metodo CQP (centrifugation quadrant plate) per la verifica del sistema HACCP: applicato al settore della ristorazione collettiva.

Author(s) : ANNICCHIARICO R., FASANO L., SPIEZIE R.

Type of article: Article

Summary

The use of the CQP method to verify the HACCP system at an important foodservice chain, is described. This particularly sensitive technique allows very low levels of microorganisms to be detected, while providing useful information on both the general hygienic conditions of the distribution process, and correct method of carrying out GMPs (good manufacturing and distributing practices). Meat, salad, dough products, cooked and raw fruit and vegetables are taken as examples.

Details

  • Original title: Il metodo CQP (centrifugation quadrant plate) per la verifica del sistema HACCP: applicato al settore della ristorazione collettiva.
  • Record ID : 1998-1135
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 36 - n. 356
  • Publication date: 1997/02
  • Document available for consultation in the library of the IIR headquarters only.

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