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HACCPProgramming language
A group of 59 small food businesses have been studied, all operating a HACCP system in accordante with the laws in force in italy. The microbiological pollution of the surfaces has been evaluated in businesses of food preparation and consumption, such as bars and restaurants, and in businesses of food preparation and reselling, such as butcher shops and food shops
SUMMARY The A.A. carried out a survey on the functioning of a catering service in Rome. The risk a...
Foodborne disease is one of the most widespread problems of the contemporary world. Numerous microbi...
The European Union has shown that the post-industrial market economy has led to the production of fo...
A group of 59 small food businesses have been studied, all operating a HACCP system in accordante wi...
SOMMARIO Il livello di igiene nella ristorazione collettiva è aumentato per effetto dell’applicazi...
During the period 2001-2002 a total of 236 inspections were performed on 27 catering establishments ...
The aim of the work is the evaluation of the microbial content of soft cheese when it comes on the t...
During the past years, it has been an increment of food related infectious diseases. In order to avo...
A study was conducted to evaluate the microbiological quality, including total mesophilic counts and...
One hundred and Wfty four dry fermented sausage small and medium-sized enterprises (SMEs) were visit...
One hundred and Wfty four dry fermented sausage small and medium-sized enterprises (SMEs) were visit...
The aim of this work was to evaluate the hygienic-sanitary situation of products in some caterings i...
Riassunto: HACCP, Hazard Analysis and Critical Control Points,norma di controllo/autocontrollo sul s...
This paper presents results from a research that analyzed effects of implementing HACCP on process h...
SUMMARY The A.A. carried out a survey on the functioning of a catering service in Rome. The risk a...
Foodborne disease is one of the most widespread problems of the contemporary world. Numerous microbi...
The European Union has shown that the post-industrial market economy has led to the production of fo...
A group of 59 small food businesses have been studied, all operating a HACCP system in accordante wi...
SOMMARIO Il livello di igiene nella ristorazione collettiva è aumentato per effetto dell’applicazi...
During the period 2001-2002 a total of 236 inspections were performed on 27 catering establishments ...
The aim of the work is the evaluation of the microbial content of soft cheese when it comes on the t...
During the past years, it has been an increment of food related infectious diseases. In order to avo...
A study was conducted to evaluate the microbiological quality, including total mesophilic counts and...
One hundred and Wfty four dry fermented sausage small and medium-sized enterprises (SMEs) were visit...
One hundred and Wfty four dry fermented sausage small and medium-sized enterprises (SMEs) were visit...
The aim of this work was to evaluate the hygienic-sanitary situation of products in some caterings i...
Riassunto: HACCP, Hazard Analysis and Critical Control Points,norma di controllo/autocontrollo sul s...
This paper presents results from a research that analyzed effects of implementing HACCP on process h...
SUMMARY The A.A. carried out a survey on the functioning of a catering service in Rome. The risk a...
Foodborne disease is one of the most widespread problems of the contemporary world. Numerous microbi...
The European Union has shown that the post-industrial market economy has led to the production of fo...
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