The HACCP system as new obligatory sanitary and epidemiological requirements for organizations of public catering of the population

PERFECTION OF METHODS OF MARKETING RESEARCHES IN SPHERE OF SERVICES OF PUBLIC CATERING WITH USE OF THE METHOD OF TYPOLOGY OF CLIENTS UNDER THE CONSTITUTION

The Russian Academic journal ◽

10.15535/198 ◽

2011 ◽

Vol 16 (2) ◽

Author(s):

D.V. Shcherbakova ◽

A.V. Fedorov

Keyword(s):

Implementation of the HACCP system in the production of bakery products

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2019-25-4-24 ◽

2019 ◽

Vol 25 (4) ◽

pp. 216-224

Author(s):

O. Pahomska

Keyword(s):

Bakery Products ◽

DEVELOPMENT OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM FOR SAUCE MANUFACTURERS

10.31357/fapsmst.2006.00434 ◽

2006 ◽

Author(s):

W.G.N.D. Gunathilaka

Keyword(s):

Hazard Analysis ◽

Control Point ◽

Critical Control Point ◽

Verification of the HACCP System in School Foodservice Operations - Focus on the Microbiological Quality of Foods in Non-Heating Process -

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2004.33.7.1154 ◽

2004 ◽

Vol 33 (7) ◽

pp. 1154-1161 ◽

Cited By ~ 9

Keyword(s):

Microbiological Quality ◽

Heating Process ◽

School Foodservice ◽

The Implementation of a HACCP System through u-HACCPⓇApplication and the Verification of Microbial Quality Improvement in a Small Size Restaurant

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2013.42.3.464 ◽

2013 ◽

Vol 42 (3) ◽

pp. 464-477 ◽

Cited By ~ 6

Author(s):

Tae-Hyeon Lim ◽

Jung-Hwa Choi ◽

Young-Jae Kang ◽

Tong-Kyung Kwak

Keyword(s):

Quality Improvement ◽

Microbial Quality ◽

FORMATION OF PRIMARY DOCUMENTATION AND PRICING OF NEW AND/OR SPECIALTIES AT PUBLIC CATERING ENTERPRISES

Herald of the Belgorod University of Cooperation Economics and Law ◽

10.21295/2223-5639-2017-2-187-193 ◽

2017 ◽

Vol 2 (63) ◽

pp. 187-193

Author(s):

S.V. Fedotova ◽

◽

T.V. Kuleshova ◽

Keyword(s):

Alexandria Science Exchange Journal An International Quarterly Journal of Science Agricultural Environments ◽

Application of HACCP System during Preparing Escalope Panee` Sandwich in Fast Food Restaurants

10.21608/asejaiqjsae.2012.3157 ◽

2012 ◽

Vol 33 (October-December) ◽

pp. 209-219

Keyword(s):

Fast Food ◽

Haccp System ◽

Fast Food Restaurants

Prerequisites for creating a new classification of public catering facilities in the food industry

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/640/6/062014 ◽

2021 ◽

Vol 640 (6) ◽

pp. 062014

Author(s):

L N Rozhdestvenskaya ◽

O V Rogova

Keyword(s):

Food Industry ◽

New Classification ◽

Quantifying the quality of tourism services – Study on public catering services

Journal of Biotechnology ◽

10.1016/j.jbiotec.2016.05.343 ◽

2016 ◽

Vol 231 ◽

pp. S97

Author(s):

Simona Constantinescu ◽

Simona Man ◽

Ioana Balan ◽

Oana Sicoe Murg ◽

Elena Tonea ◽

...

Keyword(s):

Public Catering ◽

Tourism Services

FOODTECH AND THE DIGITALIZATION OF PUBLIC CATERING IN RUSSIA

Sovremennaya nauka i innovatsii ◽

10.37493/2307-910x.2020.3.2 ◽

2020 ◽

pp. 17-21

Author(s):

Vladislav Mikhailovich Tiunov

Keyword(s):