TY  - SER
AU  - Guirguis,E.A.H.
AU  - Barakat,Olfat S.
AU  - El-Sherbeeny,M.R.
AU  - Zahra,M.K.
TI  - Integrating hazard analysis and critical control point (HACCP) systems in Cairo University Dormitory Restaurant
KW  - Hazard Analysis and Critical Control Point (Food safety system)
KW  - Meat
KW  - Microbiology
KW  - Poultry
KW  - Food
KW  - Safety measures
N1  - Includes references
N2  - Hazard analysis was implemented in Cairo University dormitory restaurant during the period of 2005-2008. The study shows the efficiency of HACCP system throughout meat and poultry entire production chain. A total of 1482 natural random samples through the production chain was microbiologically, chemically and physically monitored. Total bacteria, molds and yeasts, Bacillus cereus, Staphylococcus aureus, coliforms, Escherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., spore-forming bacteria and Clostridium perfringens were enumerated
UR  - http://nile.enal.sci.eg/EALE/2010/AJB/1310/1/47.pdf
ER  -