The application of hazard analysis critical control point (HACCP) in a flight catering establishment improved the bacteriological quality of meals

dc.contributor.author	Λαμπίρη, Μαρία	el
dc.contributor.author	Μαυρίδου, Αθηνά	el
dc.contributor.author	Παπαδάκης, Ιωάννης Α.	el
dc.date.accessioned	2015-04-30T21:34:50Z
dc.date.issued	2015-05-01
dc.identifier.uri	http://hdl.handle.net/11400/9346
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.ncbi.nlm.nih.gov/pubmed/7738978	en
dc.subject	Ανάλυση κινδύνων και κρίσιμα σημεία ελέγχου
dc.subject	πτήση
dc.subject	βακτηριολογική ποιότητα των γευμάτων
dc.subject	Hazard Analysis and Critical Control Point (Food safety system)
dc.subject	Flight
dc.subject	bacteriological quality of meals
dc.title	The application of hazard analysis critical control point (HACCP) in a flight catering establishment improved the bacteriological quality of meals	en
heal.type	journalArticle
heal.classification	Public health
heal.classification	Microbiology
heal.classification	Δημόσια υγεία
heal.classification	Μικροβιολογία
heal.classificationURI	http://lod.nal.usda.gov/28292
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh00005932
heal.classificationURI	N/A-Δημόσια υγεία
heal.classificationURI	N/A-Μικροβιολογία
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh2001009897
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh00006812
heal.identifier.secondary	ISSN: 0264-0325
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Επαγγελμάτων Υγείας και Πρόνοιας. Τμήμα Ιατρικών Εργαστηρίων	el
heal.publicationDate	1995-02
heal.bibliographicCitation	Lambiri, M., Mavridou, A. and Papadakis, J.A. (1995) The application of Hazard Analysis Critical Control Point (HACCP) in a flight catering establishment improved the bacteriological quality of meals. Journal of the Royal Society of Health. [Online] 115 (1), pp.26-30. Available from: http://www.ncbi.nlm.nih.gov [Accessed 30/04/2015]	en
heal.abstract	Following an outbreak of salmonellosis affecting 415 passengers on flights in 1991, the associated flight catering establishment located on a Greek island was surveyed for two years. During the first year of the survey, the bacteriological quality of food was not satisfactory. In an attempt to maximize food safety for crew and passengers the HACCP approach was implemented in 1993. Since its application, greatly supported by the management and staff, the bacteriological quality of aircraft meals was considerably improved.	en
heal.journalName	Journal of the Royal Society of Health	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false