Establishment the critical control point methodologies of seven major food processes in the catering industry to meet the core concepts of ISO 22000:2018 based on the Taiwanese experience-Reference-Cited by-同舟云学术

Establishment the critical control point methodologies of seven major food processes in the catering industry to meet the core concepts of ISO 22000:2018 based on the Taiwanese experience

Published:2019-08-19 Issue:6 Volume:39 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Chen Hsinjung¹,Chen Yijuan²,Liu Shihlun³,Yang Huiting⁴,Chen Chinshuh²,Chen Yuhshuen³^ORCID

Affiliation:

1. Department of Food Science and TechnologyCentral Taiwan University Taichung Taiwan, ROC

2. Department of Food Science and BiotechnologyNational Chung Hsing University Taichung Taiwan, ROC

3. Department of Food Science and TechnologyHungKuang University Taichung Taiwan, ROC

4. Department of Food SafetyTaipei Medical University Taipei Taiwan, ROC

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12691

Reference32 articles.

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5. Codex Alimentarius. (2006). Principles for traceability/Product tracing as a tool within a food inspection and certification system [PDF document]. Retrieved fromhttp://www.fao.org/fao‐who‐codexalimentarius/sh‐proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCAC%2BGL%2B60‐2006%252FCXG_060e.pdf.

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