Catering

dc.creator	Arvanitoyannis, I. S.	en
dc.creator	Varzakas, T. H.	en
dc.date.accessioned	2015-11-23T10:23:08Z
dc.date.available	2015-11-23T10:23:08Z
dc.date.issued	2009
dc.identifier	10.1002/9781444320923.ch8
dc.identifier.isbn	9781405153669
dc.identifier.uri	http://hdl.handle.net/11615/25949
dc.source	HACCP and ISO 22000: Application to Foods of Animal Origin	en
dc.source.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-84889279107&partnerID=40&md5=cfd8555575d617a7fcbe8c7af0f7d205
dc.subject	Attitudes and beliefs towards RTE meals	en
dc.subject	Catering and different products manufactured in catering	en
dc.subject	Catering industry - undergoing changes in recent years	en
dc.subject	Environmental Health Specialists Network (EHS-Net)	en
dc.subject	Food safety - important aspects in food service operations	en
dc.subject	Good manufacture practices (GMPs)	en
dc.subject	HACCP studies in food service areas	en
dc.subject	Longitudinally integrated safety assurance (LISA)	en
dc.subject	School kitchens - controls designed for raw materials	en
dc.subject	Staphylococci food poisoning	en
dc.title	Catering	en
dc.type	bookChapter	en

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