Application of HACCP in airline catering

Micro-organisms in foods 4. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality

Gwyn W. Gould · Food Control · 1990 · 198 citations

Agriculture, Food Science, Microbiology +16

Botulism from Chopped Garlic: Delayed Recognition of a Major Outbreak

Michael E. St. Louis, S H Peck, David Bowering et al. · Annals of Internal Medicine · 1988 · 184 citations

Medicine, Internal Medicine, Neurology +10

SALMONELLOSIS OUTBREAK ON TRANSATLANTIC FLIGHTS; FOODBORNE ILLNESS ON AIRCRAFT: 1947–1984

Robert V. Tauxe, Michael P. Tormey, Laurene Mascola et al. · American Journal of Epidemiology · 1987 · 53 citations

Veterinary Medicine, Infectious Diseases, Microbiology +17

Application of HACCP to ready-to-eat chilled foods

Frank L. Bryan · Food technology (USA) · 1990 · 28 citations

Agriculture, Food Science, Risk Management +17

HACCP Models for Quality Control of Entree Production in Foodservice Systems

Barbara J. Bobeng, BEATRICE DONALDSON DAVID · Journal of Food Protection · 1977 · 24 citations

Agriculture, Food Science, Quality Management +17