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Volume 31, Issue 5
1 October 2001
Nutrition & Food Science Cover Image for Volume 31, Issue 5
Review Article| October 01 2001

The use of models in the maintenance of the hygienic quality of foods Available to Purchase

Alan Adams
Alan Adams
Alan Adams is Senior Lecturer at the Hospitality and Tourism Management Department, Manchester Metropolitan University, Manchester, UK.
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Author & Article Information
Publisher: Emerald Publishing
Online ISSN: 1758-6917
Print ISSN: 0034-6659
© MCB UP Limited
2001
Nutrition & Food Science (2001) 31 (5): 234–237.
https://doi.org/10.1108/00346650110396619

Examines the hazard analysis critical control point system (HACCP) for maintaining the microbiological quality of foods. In particular, it deals with the cooling of foods and uses the Heisler model to predict the cooling effects of various types of cooling equipment on different types of food.

Keywords:
Food, Modelling
© MCB UP Limited
2001
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