Ghent University Academic Bibliography

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Project: Implementation of hygiene codes and HACCP procedures in the meat sector.

project duration
01-SEP-96 – 31-DEC-99
abstract
In order to improve foot safety it is of utmost importance to take preventive actions in the primary and in the processing sector of meat and poultry meat. The aim is the reduction, i.e. elimination of food borne pathogens and spoilage organisms.