MANAGEMENT OF CRITICAL CONTROL POINTS IN CATERING UNITS

被引：0

作者：

Daraba, A. ^{[1
]}

Mendonca, A. F. ^{[2
]}

Vizireanu, C. ^{[1
]}

Botez, E. ^{[1
]}

机构：

[1] Dunarea de Jos Univ Galati, Fac Food Sci & Engn, Galati, Romania

[2] Iowa State Univ, Dept Food Sci & Human Nutr, Ames, IA 50011 USA

来源：

JOURNAL OF ENVIRONMENTAL PROTECTION AND ECOLOGY | 2010年 / 11卷 / 04期

关键词：

catering units; food safety; critical control points (CCPs); monitoring; corrective action; FOOD SAFETY KNOWLEDGE; HAZARD ANALYSIS; HACCP; INFECTIONS; OUTBREAK; HANDLERS; INDUSTRY; HYGIENE; SYSTEMS; TURKEY;

D O I：

暂无

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

Numerous epidemiological studies revealed that the catering units are the most frequent incriminated in food-borne outbreak cases, the food processed in these establishments being considered, in some cases, a real threat to public health. Investigation of the outbreaks underlined serious mistakes associated with the technology and the steps followed from the production to the effective consumption of foods. Although the official requirements, food legislation and effective food control are responsibilities of governments, the main responsibility for food safety rests with food operators through self-control and by application of food safety management systems.

引用

页码：1516 / 1528

页数：13

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