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Title Επιβεβαίωση αποτελεσματικότητας της ορθής εφαρμογής συστημάτων H.A.C.C.P σε εταιρείες τροφοδοσίας τροφίμων (Catering)
Alternative Title Confirmation of the effectiveness of the right application of H.A.C.C.P. system in Catering Companies
Creator Katzagiannakis, Aristomenis
Abstract The rapid growth of food industry in combination with the continuously increased demands of consumers for healthly and highly qualitative foods, led to the need of the development and application of a systematic approach to the identification, evaluation and control of food safety and hygiene hazards. The new system also known as Hazard Analysis and Critical Control Point, or “H.A.C.C.P.”is an effective and dynamic means of assuring food safety from harvest to consumption. Preventive problems from occurring, is the paramount goal underlying any H.A.C.C.P. system. Its application is judged as particulary essential in the field of the mass food production of food (restaurants, Caterers, café, etc) while it is also strongly linked to the improvement of the microorganism markers of foods, which are produced and distributed to the consumers. The aim of the present study was to investigate the effectiveness of the right application of H.A.C.C.P. system in three (3) selected Catering companies in Crete. Furthermore the study answers to the question if there is any difference in the microorganism markers of foods which were used and prepared by these companies before and afterwards the installation of the H.A.C.C.P. system in the companies. Specifically, were received foods’ samples of each company before and afterwards the installation of the H.A.C.C.P. system. Each sampling followed by a microbiological analysis for the detection of pathogenic microorganisms, Ε.coli, Staphylococcos spp., S.aureus, Listeria monosytogenes and Salmonella spp.. The results of the study showed an important improvement in the microorganism markers of all samples (raw materials, intermediary products, final products) afterwards the application of H.A.C.C.P. system. At the same time, one of the main findings of the study was that almost all the samples afterwards the application of the H.A.C.C.P. system, were found inside the microbiological limits, determined by the law, in order to be condidered a food safe for the public health. Finally it is also important that the majority of these microorganism markers of the foods’ samples were found to be also below from the limits that establishes the law (almost in a zero level).
Language Greek
Subject H.A.C.C.P., Catering, hygiene, quality system, foods, markers microorganisms, public health, υγιεινή, σύστημα ποιότητας, τρόφιμα, μικροβιολογικοί δείκτες, δημόσια υγεία
Issue date 2005-12-01
Date available 2006-10-11
Collection   School/Department--School of Medicine--Department of Medicine--Post-graduate theses
  Type of Work--Post-graduate theses
Permanent Link https://elocus.lib.uoc.gr//dlib/f/6/7/metadata-dlib-2005katzagiannakis.tkl Bookmark and Share
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