Food safety systems through the HACCP system in catering (CROSBI ID 552391)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Uršulin-Trstenjak, Natalija ; Vahčić, Nada ; Šušnić, Saša
engleski
Food safety systems through the HACCP system in catering
The goal of this paper is to show the implementation of the HACCP system on one portion of food preparation in catering - in this case, cold preperation of foods that are also served cold, thus ensuring food safety. The methodology of the project is based on the implementation of the HACCP system through its seven principles.
food safety; HACCP system; cold preparation; cold serving
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Podaci o prilogu
165-168.
2008.
objavljeno
Podaci o matičnoj publikaciji
Proceedings of the 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS, AND NUTRITIONISTS
Ćurić, Duška
Zagreb: Hrvatska gospodarska komora (HGK)
978-953-6207-88-6
Podaci o skupu
4^thCentral European Congress on Food.6^thCroatian Congress of Food Technologists, Biotechnologists and Nutritionists
poster
15.05.2008-17.05.2008
Cavtat, Hrvatska
