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Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation

Evy Lahou (UGent) , Liesbeth Jacxsens (UGent) , Filip Van Landeghem (UGent) and Mieke Uyttendaele (UGent)
(2014) FOOD MICROBIOLOGY. 41. p.60-75
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Keywords
Sampling plan, Microbial risk categorization, Food service operation, Supplier selection, SAFETY MANAGEMENT-SYSTEMS, HAZARD ANALYSIS, FRESH PRODUCE, FOODBORNE OUTBREAKS, MICROBIAL SAFETY, SENSORY QUALITY, PERFORMANCE, HACCP, VERIFICATION, CONTAMINATION

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Citation

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MLA
Lahou, Evy, et al. “Microbiological Sampling Plan Based on Risk Classification to Verify Supplier Selection and Production of Served Meals in Food Service Operation.” FOOD MICROBIOLOGY, vol. 41, 2014, pp. 60–75, doi:10.1016/j.fm.2014.01.012.
APA
Lahou, E., Jacxsens, L., Van Landeghem, F., & Uyttendaele, M. (2014). Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation. FOOD MICROBIOLOGY, 41, 60–75. https://doi.org/10.1016/j.fm.2014.01.012
Chicago author-date
Lahou, Evy, Liesbeth Jacxsens, Filip Van Landeghem, and Mieke Uyttendaele. 2014. “Microbiological Sampling Plan Based on Risk Classification to Verify Supplier Selection and Production of Served Meals in Food Service Operation.” FOOD MICROBIOLOGY 41: 60–75. https://doi.org/10.1016/j.fm.2014.01.012.
Chicago author-date (all authors)
Lahou, Evy, Liesbeth Jacxsens, Filip Van Landeghem, and Mieke Uyttendaele. 2014. “Microbiological Sampling Plan Based on Risk Classification to Verify Supplier Selection and Production of Served Meals in Food Service Operation.” FOOD MICROBIOLOGY 41: 60–75. doi:10.1016/j.fm.2014.01.012.
Vancouver
1.
Lahou E, Jacxsens L, Van Landeghem F, Uyttendaele M. Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation. FOOD MICROBIOLOGY. 2014;41:60–75.
IEEE
[1]
E. Lahou, L. Jacxsens, F. Van Landeghem, and M. Uyttendaele, “Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation,” FOOD MICROBIOLOGY, vol. 41, pp. 60–75, 2014.
@article{5832905,
  author       = {{Lahou, Evy and Jacxsens, Liesbeth and Van Landeghem, Filip and Uyttendaele, Mieke}},
  issn         = {{0740-0020}},
  journal      = {{FOOD MICROBIOLOGY}},
  keywords     = {{Sampling plan,Microbial risk categorization,Food service operation,Supplier selection,SAFETY MANAGEMENT-SYSTEMS,HAZARD ANALYSIS,FRESH PRODUCE,FOODBORNE OUTBREAKS,MICROBIAL SAFETY,SENSORY QUALITY,PERFORMANCE,HACCP,VERIFICATION,CONTAMINATION}},
  language     = {{eng}},
  pages        = {{60--75}},
  title        = {{Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation}},
  url          = {{http://doi.org/10.1016/j.fm.2014.01.012}},
  volume       = {{41}},
  year         = {{2014}},
}

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