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APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS TO FOOD PREPARATION PRACTICES IN THE HOME. - FS1022

Description
TO STUDY HOW FOODS ARE HANDLED, STORED AND PREPARED BY CONSUMERS IN THE HOME, FROM THE POINT OF PURCHASE TO FINAL CONSUMPTION.
Objective
TO OBTAIN DATA ON THE OPPORTUNITY FOR GROWTH OF PATHOGENS IN FOODS AFTER PURCHASE AND TO ASSESS THE RISKS IN FOOD PREPARATION, THE POTENTIAL FOR CROSS-CONTAMINATION, AND EVALUATE THE DESIGN AND CLEANLINESS OF CONSUMER KITCHENS.
Time-Scale and Cost
From: 1991

To: 1993

Cost: £93,841
Contractor / Funded Organisations
Faculty of Tourism, Hospitality and Food
Keywords