科研之友
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摘要
Numerous epidemiological studies revealed that the catering units are the most frequent incriminated in food-borne outbreak cases, the food processed in these establishments being considered, in some cases, a real threat to public health. Investigation of the outbreaks underlined serious mistakes associated with the technology and the steps followed from the production to the effective consumption of foods. Although the official requirements, food legislation and effective food control are responsibilities of governments, the main responsibility for food safety rests with food operators through self-control and by application of food safety management systems.
- 出版日期2010
