Original Articles
Vol. 1 No. 3 (2012)
https://doi.org/10.4081/ijfs.2012.784

COLLECTIVE CATERING AND MICROBIOLOGICAL CONTROL: RESULT OF SURVEYINGS AT COOKING CENTRES DURING YEAR 2010

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Received: 3 January 2013
Accepted: 3 January 2013
Published: 8 August 2012
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HACCP, catering, food, microbiology, 2073/2005.

Authors

F.M. Bertollo
lucia.zoppi@pagepress.org
C.S.A. srl Centro Servizi & Analisi – Arezzo., Italy.
E. Dragoni
C.S.A. srl Centro Servizi & Analisi – Arezzo., Italy.
V. Giani
C.S.A. srl Centro Servizi & Analisi – Arezzo., Italy.
L. Gradassi
C.S.A. srl Centro Servizi & Analisi – Arezzo., Italy.
S. Pancioni
C.S.A. srl Centro Servizi & Analisi – Arezzo., Italy.
In this article was made up statistics on food samples collected in 2010 at cooking centers and analyzed for the presence of pathogenic or non-patogenic microorganisms. The results shows that most of the samples respects the limits imposed by reg. 2073/2005, due to the good manufacturing practices and application of HACCP.

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1.
COLLECTIVE CATERING AND MICROBIOLOGICAL CONTROL: RESULT OF SURVEYINGS AT COOKING CENTRES DURING YEAR 2010. Ital J Food Safety [Internet]. 2012 Aug. 8 [cited 2026 Mar. 12];1(3):15-7. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2012.3.15

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