Shanaghy, N <br/><br/>
Improvements in the microbiological quality of food samples from a hospital cook-chill system since the introduction of HACCP.  [electronic resource] 

 -  The Journal of hospital infection  Apr 1993 
 - 305-14 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0195-6701 
<br/><br/><label>Standard No.: </label>10.1016/0195-6701(93)90148-s  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking--standards<br/>Food Contamination--prevention & control<br/>Food Handling--methods<br/>Food Microbiology<br/>Food Service, Hospital--standards<br/>Hospital Bed Capacity, 300 to 499<br/>Humans<br/>Northern Ireland<br/>Quality Control<br/>Refrigeration<br/>Research Design<br/>Risk Management--methods