Performance of safety management systems in Spanish food service establishments in view of their context characteristics
- Author
- LUNING, P. A1 ; CHINCHILLA, A. C2 ; JACXSENS, L3 ; KIREZIEVA, K1 ; ROVIRA, J2
[1] Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, Bomenweg 2, 6700 EV Wageningen, Netherlands
[2] Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain
[3] Department of Food Safety and Food Quality, Laboratory of Food Preservation and Food Microbiology, Faculty of Bioscience Engineering, ghent University, Coupure Links, 653, 9000 Ghent, Belgium - Source
Food control. 2013, Vol 30, Num 1, pp 331-340, 10 p ; ref : 1 p
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Context characteristics Food Safety Management System Foodservice establishments HACCP Performance
- Keyword (fr)
- Aliment Analyse des risques et maîtrise des points critiques Gestion Performance Salubrité des aliments Service Sécurité
- Keyword (en)
- Food Hazard analysis critical control points Management Performance Food safety Service Safety
- Keyword (es)
- Alimento Análisis de riesgos y control de puntos criticos Gestión Rendimiento Inocuidad alimentaria Servicio Seguridad
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A04 Hygiene and safety
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26905829
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodcont.2012.06.040 
https://dx.doi.org/10.1016/j.foodcont.2012.06.040
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