Research developing HACCP technique in some kindergarten kitchens in Cau Giay district between May to August 1999
Journal of Practical Medicine
;
: 48-54, 1998.
Article
in Vietnamese
| WPRIM
| ID: wpr-1668
ABSTRACT
Aims:
Developing HACCP (Hazard Analysis and Critical Control Points) in yogurt and soy milk-making process at 4 kitchens of Hoa Hong, Hoa My, Anh Sao and Hoa Mai kindergartens, based on 7 principles of FAO/WHO. Subject yogurt and soy milk making process at each place.Result:
HACCP had benefits for food hygiene and safety activities of kindergartens and help its food to be safer 100% of yogurt samples met requirements and there was only 1/17 of soy milk samples contaminated with microorganism. Difficulty All kitchen staffs access to HACCP in the first time, therefore the external support is needed to develop HACCP.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Research
/
Technology
Language:
Vietnamese
Journal:
Journal of Practical Medicine
Year:
1998
Type:
Article
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