Simple users' guide to the hazard analysis critical control point concept for the control of food microbiological safety
- 31 January 1992
- journal article
- review article
- Published by Elsevier in Food Control
- Vol. 3 (1) , 14-19
- https://doi.org/10.1016/0956-7135(92)90167-9
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- The use of HAZOP hazard analysis to identify critical control points for the microbiological safety of foodFood Quality and Preference, 1989
- APPLYING THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS SYSTEM IN FOODSERVICE AND FOODBORNE ILLNESS PREVENTIONFoodservice Research International, 1986
- Hazard Analysis of Party-Pack Foods Prepared at a Catering EstablishmentJournal of Food Protection, 1981