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Verification of Hazard Analysis and Critical Control Point in Hotels and Catering Units: Evaluation of the Cleaning and Disinfection Procedures and Microbiological Monitoring of Hot and Cold Meals

Autor: Ioannis Zabetakis, Constantina Nasopoulou, Nikolaos Gdontelis, Panagiotis Poulios, Constantinos Papanotas, Mania Magli

Publikováno v: Food and Nutrition Sciences. :606-613

The aim of the present study is to assess the efficacy of the methods used in a HACCP system by measuring the Total Viable Count (TVC) and Coliforms, after cleaning and disinfecting the surfaces used and also by monitoring TVC and enterobacteriaceae

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9b6f52010fbdbad4f87b06a773d04195
https://doi.org/10.4236/fns.2012.35083

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