Research developing HACCP technique in some kindergarten kitchens in Cau Giay district between May to August 1999.
- Author:
Huong Thi Thu Ngo
- Publication Type:Journal Article
- Keywords:
HACCP technology
- MeSH:
Technology;
Research
- From:Journal of Practical Medicine
1998;344(1):48-54
- CountryViet Nam
- Language:Vietnamese
-
Abstract:
Aims: Developing HACCP (Hazard Analysis and Critical Control Points) in yogurt and soy milk-making process at 4 kitchens of Hoa Hong, Hoa My, Anh Sao and Hoa Mai kindergartens, based on 7 principles of FAO/WHO. Subject: yogurt and soy milk making process at each place. Result: HACCP had benefits for food hygiene and safety activities of kindergartens and help its food to be safer: 100% of yogurt samples met requirements and there was only 1/17 of soy milk samples contaminated with microorganism. Difficulty: All kitchen staffs access to HACCP in the first time, therefore the external support is needed to develop HACCP.
