Rodgers, S. (2005) Food safety research underpinning food service systems - a review Food Service Technology, 5. pp. 67-76. ISSN 1471-5732Full text not available from this repository.
Food service systems allow the decoupling of food production from service and offer economies of scale. However, the multiple steps in processing introduce additional safety risks in comparison with the traditional preparation. Operators need to be aware of the preservation principles and the type of data available in food safety research. This paper provides justification and describes the link between different types of studies in the field: surveys of background microflora, challenge studies, food safety design, predictive modelling, hazard analysis critical control point (HACCP) and good manufacturing practices (GMP). The needs and directions for further research are identified.
|Item Type:||Journal article|
|Subjects:||D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
|DOI (a stable link to the resource):||10.1111/j.1471-5740.2005.00113.x|
|Faculties:||Brighton Business School
Faculty of Education and Sport > School of Service Management
|Depositing User:||Mrs Mercedita Hoare|
|Date Deposited:||17 Dec 2007|
|Last Modified:||15 Oct 2010 14:59|
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