Integrating hazard analysis and critical control point (HACCP) systems in Cairo University Dormitory Restaurant [electronic resource].
Language: English Summary language: Arabic Description: p.47-62Other title:- تطبيق نظام تحليل مصادر الخطر ونقاط التحكم الحرجة (الهاسب) فى مطعم مدينة الطلبة بجامعة القاهرة [Added title page title]
- Arab journal of biotechnology, 2010 v. 13 (1) [electronic resource]:
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Main | ART AJB V13 No1 5 (Browse shelf(Opens below)) | Available |
Includes references.
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.
Summary in Arabic.
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