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

HIGHLIGHTS

• who: Constantina Nasopoulou et al. from the Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece have published the research work: 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, in the Journal: (JOURNAL)
• what: The aim of this 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 . . .
  

   

  

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