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National Advisory Committee on Microbiological Criteria for Foods, “Hazard Analysis and Critical Control Point Principles and Application Guidelines,” Journal of Food Protection, Vol. 61, 1998, pp. 762-775.

has been cited by the following article:

• TITLE: Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment

  AUTHORS: Esteban Pérez, António Raposo, Rafael Millán, Esther Sanjuán, Conrado Carrascosa

  KEYWORDS: HACCP, Food Microbiology, Food Quality, Food Safety, Evaluation

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.6, August 4, 2011

  ABSTRACT: In the production of safe food, a multitude of factors and elements along the food chain are involved. For this study we have established three factors relative to the food that have the possibility of influence on its microbiology content: basic ingredients, conservation time in refrigeration and handling degree. In the samples we looked forward three types of germens: warning, witness and pathogen. We did not find significant differences in the groups considered with regard to the variable of reference.