María Díez‐Leturia

Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

Roncesvalles Garayoa, Ana Isabel Vitas, María Díez‐Leturia et al. · Food Control · 2011 · 110 citations · Full text

Haccp Evaluation, Food Delivery Systems, Food Systems +12

Catering services and HACCP: Temperature assessment and surface hygiene control before and after audits and a specific training session

Roncesvalles Garayoa, María Díez‐Leturia, Maira Bes‐Rastrollo et al. · Food Control · 2014 · 54 citations · Full text

Essential tools for food safety surveillance in catering services: On-site inspections and control of high risk cross-contamination surfaces

Roncesvalles Garayoa, Carlos Abundancia, María Díez‐Leturia et al. · Food Control · 2016 · 49 citations

Food Traceability, Nutritional Guidelines, Essential Tools +11

Listeria monocytogenes and ready-to-eat seafood in Spain: Study of prevalence and temperatures at retail

David González, Ana Isabel Vitas, María Díez‐Leturia et al. · Food Microbiology · 2013 · 44 citations

Ready-to-eat Seafood, Microbial Contamination, Foodborne Pathogens +13

Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance

Roncesvalles Garayoa, Nathaly Yánez, María Díez‐Leturia et al. · Journal of Food Science · 2016 · 20 citations