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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

133 related items for PubMed ID: 10175259

  • 1. Applying HACCP (hazard analysis critical control points) to various food systems.
    Health Care Food Nutr Focus; 1997 Oct; 14(2):12. PubMed ID: 10175259
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  • 6. A few good tools to start HACCP (Hazard Analysis Critical Control Point) program.
    Marchiony A.
    Healthc Foodserv; 1996 Oct; 6(4):4-5, 16. PubMed ID: 10164389
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  • 7. Concerns about cook-chill systems: are they really safe?
    Health Care Food Nutr Focus; 1997 Oct; 14(2):4-6. PubMed ID: 10175260
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  • 8. Description of the food safety system in hotels and how it compares with HACCP standards.
    Fletcher SM, Maharaj SR, James K.
    J Travel Med; 2009 Oct; 16(1):35-41. PubMed ID: 19192126
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  • 10. [Food quality assurance in the hospital environment: the calibration of a HACCP system by biennial microbiological monitoring. Hazard analysis critical control point].
    Jatta E, Somma MC, Sparapano E.
    Ann Ig; 1998 Oct; 10(5-6):343-50. PubMed ID: 10052198
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  • 11. Preparing your operation for the HACCP (Hazard Analysis of Critical Control Point) process.
    Norton C.
    Food Manage; 1992 May; 27(5):64. PubMed ID: 10118777
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  • 13. [Experience with knowledge development in food handlers with te implementation of Hazard Analysis Critical control points (HACCP) in a hospital food service].
    de Sousa AA, de Salles RK, Felipe MR, Tosin I.
    Arch Latinoam Nutr; 1999 Mar; 49(1):55-60. PubMed ID: 10412507
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  • 14. Latex allergies. Safety issue for patients and employees.
    Benedict M.
    Health Care Food Nutr Focus; 2001 Oct; 18(2):10-2. PubMed ID: 11570056
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  • 16. Annual administrative reviews: food service.
    Blaker GG.
    Hospitals; 1973 Apr 01; 47(7):127 passim. PubMed ID: 4573777
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  • 17. [Risk management and hospital food service: food safety quality system in healthcare].
    Spolaore P, Murolo G, Vafiadaki A, Sartori R, Sommavilla M.
    Ann Ig; 2003 Apr 01; 15(6):1085-91. PubMed ID: 15049566
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  • 18. Cook-freeze food service: recipe development.
    Hill MA, Glew G.
    Hospitals; 1974 Jun 16; 48(12):124-6. PubMed ID: 4832291
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  • 19. Controlling organic chemical hazards in food manufacturing: a hazard analysis critical control points (HACCP) approach.
    Ropkins K, Beck AJ.
    Nahrung; 2002 Aug 16; 46(4):258-69. PubMed ID: 12224422
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