Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small Danish food outlets-Reference-Cited by-同舟云学术

Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small Danish food outlets

Published:2010-11 Issue:11 Volume:21 Page:1453-1457
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Kjeldgaard K.J.,Stormly M.L.,Leisner J.J.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference32 articles.

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2. Anon. (2008). Departmental order on food hygiene nr. 788 July 24th 2008. § 23, kap. 9, bilag 3. National Danish Food Agency, Søborg, Denmark, Danish Ministry of Foods, Agriculture and Fishery (in Danish).

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4. Staphylococcal food poisoning outbreaks in Sao-Paulo (Brazil);Cerqueiracampos;Revista de Microbiologia,1993

5. Food handlers’ belief and self-reported practices;Clayton;International Journal of Environmental Health Research,2002

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