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A review of the application of the hazard analysis and critical control point system to salads served in the restaurant of Valencia University

2005; Wiley; Volume: 40; Issue: 3 Linguagem: Inglês

10.1111/j.1365-2621.2005.00952.x

ISSN

1365-2621

Autores

José M. Soriano, Izaskun Yeregui Prieto, J.C. Moltó, Jordí Mañes,

Tópico(s)

Food Safety and Hygiene

Resumo

International Journal of Food Science & TechnologyVolume 40, Issue 3 p. 333-336 A review of the application of the hazard analysis and critical control point system to salads served in the restaurant of Valencia University Jose Miguel Soriano, Corresponding Author Jose Miguel Soriano *Fax: +34 963544954; e-mail: [email protected]Search for more papers by this authorInmaculada Prieto, Inmaculada Prieto Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrès Estellés s/n, 46100 Burjassot, Valencia, SpainSearch for more papers by this authorJuan Carlos Moltó, Juan Carlos Moltó Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrès Estellés s/n, 46100 Burjassot, Valencia, SpainSearch for more papers by this authorJordi Mañes, Jordi Mañes Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrès Estellés s/n, 46100 Burjassot, Valencia, SpainSearch for more papers by this author Jose Miguel Soriano, Corresponding Author Jose Miguel Soriano *Fax: +34 963544954; e-mail: [email protected]Search for more papers by this authorInmaculada Prieto, Inmaculada Prieto Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrès Estellés s/n, 46100 Burjassot, Valencia, SpainSearch for more papers by this authorJuan Carlos Moltó, Juan Carlos Moltó Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrès Estellés s/n, 46100 Burjassot, Valencia, SpainSearch for more papers by this authorJordi Mañes, Jordi Mañes Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrès Estellés s/n, 46100 Burjassot, Valencia, SpainSearch for more papers by this author First published: 16 February 2005 https://doi.org/10.1111/j.1365-2621.2005.00952.xCitations: 6Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL References Adams, M.R., Hartley, A.D. & Cox, L.J. (1989). Factors affecting the efficacy of washing procedures used in the production of prepared salads. Food Microbiology, 6, 69– 77. Albrecht, J.A., Hamouz, F.L., Sumner, S.S. & Melch, V. (1995). Microbial evaluation of vegetable ingredients in salad bars. 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Postharvest and Biology Technology, 9, 195– 207. ICMSF (Editor) (1988). Microorganisms in Foods 4: Application of the Hazard Analysis and Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality. Oxford: Blackwell Scientific Publications. Martínez-Tomé, M., Vera, A.M. & Murcia, M.A. (2000). Improving the control of food production in catering establishments with particular reference to the safety of salads. Food Control, 11, 437– 445. NACMCF (1998). Hazard analysis and critical control point principles and application guidelines. Journal of Food Protection, 61, 1246– 1259. Norrish, A.E., Jackson, R.T., Sharpe, S.J. & Skeaff, C.M., (2000). Prostate cancer and dietary carotenoids. American Journal of Epidemiology, 151, 119– 123. Odumeru, J.A., Mitchell, S.J., Alves, D.M. et al. (1997). Assessment of the microbiological quality of ready-to-use vegetables for healthcare food services. Journal of Food Protection, 60, 954– 960. Soriano, J.M., Moltó, J.C. & Mañes, J. (2000a). Dietary intake and food patern among University students. Nutrition Research, 20, 1249– 1258. Soriano, J.M., Rico, H., Moltó, J.C. & Mañes, J. (2000b). Assessment of the microbial quality and wash treatments of lettuce served in University restaurants. International Journal of Food Microbiology, 58, 123– 128. Soriano, J.M., Rico, H., Moltó, J.C. & Mañes, J. (2001a). Incidence of microbial flora in lettuce, meat and Spanish potato omelette from restaurants. Food Microbiology, 18, 159– 163. Soriano, J.M., Moltó, J.C. & Mañes, J. (2001b). Study health and hygiene related conditions of restaurants from University of Valencia: 1997–2000. Alimentaria 321, 19– 22. Citing Literature Volume40, Issue3March 2005Pages 333-336 ReferencesRelatedInformation

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