Effects of HACCP on process hygiene in different types of Serbian food establishments
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- 作者：Ilija Djekica ; idjekic@agrif.bg.ac.rs" class="auth_mail" title="E-mail the corresponding author ; Jelena Kuzmanovi膰b ; Aleksandra An膽elkovi膰b ; Miroslava Sara膷evi膰b ; Marija M. Stojanovi膰b ; Igor Toma&scaron ; evi膰c
- 关键词：Process hygiene ; Food establishments ; Food contact surfaces ; Microbial profile
- 刊名：Food Control
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：60
- 期：Complete
- 页码：131-137
- 全文大小：564 K
文摘
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73,428 samples from 1707 food establishments were analyzed during seven years.
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Microbial profile of three types of food contact surfaces was observed.
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HACCP improves process hygiene in all types of food establishments.
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HACCP achieved reduction of at least 0.7 log10 CFU/cm2 for food contact surfaces.
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HACCP achieved reduction of over 1 log10 CFU/cm2 for cooling facilities.