APPLICATION OF HACCP SYSTEM IN CATERING SYSTEM AND MICROBIOLOGICAL QUALITY OF ROASTED CHICKEN MEALS

IMPLEMENTATION OF HACCP TO CHICKEN SAUSAGE PRODUCTION LINE

Survey of the Application of HACCP in Some Food Organizations

BACTERIOLOGICAL EVALUATION OF MEAT PROCESSING ESTABLISHMENT AND THEIR CONTROL

HYGIENC STATUS OF AIR AND WATER IN SLAUGHTER-HALLS OF ASSIUT ABATTOIR

Studies on the hygienic status of animal carcasses and their contact surfaces in some butchery shops

Significance of application of HACCP system on the bacteriological quality of chicken meat marketed in Giza governorate, Egypt

HACCP application during different processing stages of beef fillet with special references to corrective action

Food Safety Programs that should be Implemented in Slaughterhouses: Review

Slaughterhouse Workers' Knowledge, Attitude, and Practice towards Meat Hygiene in Al-Baha, Saudi Arabia: A Cross-Sectional Study