Food safety research underpinning food service systems - a review

S. Rodgers

Research output: Contribution to journalArticle

Abstract

Food service systems allow the decoupling of food production from service and offer economies of scale. However, the multiple steps in processing introduce additional safety risks in comparison with the traditional preparation. Operators need to be aware of the preservation principles and the type of data available in food safety research. This paper provides justification and describes the link between different types of studies in the field: surveys of background microflora, challenge studies, food safety design, predictive modelling, hazard analysis critical control point (HACCP) and good manufacturing practices (GMP). The needs and directions for further research are identified.
Original languageEnglish
Pages (from-to)67-76
Number of pages10
JournalFood Service Technology
Volume5
Publication statusPublished - 2005

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food service
food safety
good manufacturing practices
economies of scale
HACCP
food production
microorganisms

Cite this

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Food safety research underpinning food service systems - a review. / Rodgers, S.

In: Food Service Technology, Vol. 5, 2005, p. 67-76.

Research output: Contribution to journalArticle

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