Food safety research underpinning food service systems : a review

Svetlana 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
    Number of pages10
    JournalFood Service Technology
    Publication statusPublished - 2005

    Keywords

    • food industry and trade
    • food service
    • safety measures
    • food
    • preservation
    • hazard analysis and critical control point (HACCP)

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