Food and Nutrition Sciences

Vol.3 No.5(2012), Paper ID 19071, 8 pages

DOI:10.4236/fns.2012.35083

 

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

 

Constantina Nasopoulou, Panagiotis Poulios, Mania Magli, Nikolaos Gdontelis, Constantinos Papanotas, Ioannis Zabetakis

 

Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens
Appert S.A., Athens, Greece.
Appert S.A., Athens, Greece.
Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece

 

Copyright © 2012 Constantina Nasopoulou, Panagiotis Poulios, Mania Magli, Nikolaos Gdontelis, Constantinos Papanotas, Ioannis Zabetakis et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


C. Nasopoulou, P. Poulios, M. Magli, N. Gdontelis, C. Papanotas and I. Zabetakis, "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," Food and Nutrition Sciences, Vol. 3 No. 5, 2012, pp. 606-613. doi: 10.4236/fns.2012.35083.

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