Hygiene auditing in mass catering: a 4-year study in a university canteen

The outcomes of hygiene audits carried out two times per year were used to determine the correct execution of the procedures foreseen by the Hazard Analysis and Critical Control Points (HACCP) plan over 4 years (2013 –2016) in a university canteen producing about 1200 meals a day.
Source: Public Health - Category: International Medicine & Public Health Authors: Tags: Short Communication Source Type: research