CATERING: CRITICAL ASPECTS AND MICROBIOLOGICAL RISKS IDENTIFIED BY A COLLABORATIVE STUDY BETWEEN ISTITUTI ZOOPROFILATTICI
AbstractThe purpose of the collaborative study of seven Istituti Zooprofilattici is the harmonization of the documentation, of methods and investigations and assessment criteria for the development of the activities previewed from HACCP in catering. Many authors have highlighted some problems that does not allow, in some cases, to perform risk assessments to different production processes. The main critical aspect emerged during the meetings is the difficulty of comparing data between the different structures involved because they lack uniform categorization of the many types of recipes resulting in considerable difficulty in identified microbiological limits of acceptability for themselves. Therefore it was decided to make a careful survey in order to propose a categorization of most-used recipes.
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Copyright (c) 2011 S. Saccares, A. Migliazzo, C. Montagna, D. Comin, R. Mioni, L. Decastelli, S. Colmegna, T. Cenci, F. Tonucci, V. Morena, S. Marozzi, L. Lanni
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