Implementation of hazard analysis and critical control point (HACCP) system in a food service unit serving immuno-suppressed patient diets / E.E. Vermeulen

Implementation of hazard analysis and critical control point (HACCP) system in a food service unit serving immuno-suppressed patient diets / E.E. Vermeulen

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Main aim: To supply recommendations to implement a Hazard Analysis of Critical Control Points (HACCP) system in a hospital food service unit serving low bacterial diets in order to prevent or decrease the infection rates in Hematopoietic Stem Cell Transplant (HSCT) patients. Objectives: Firstly, to...

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Bibliographic Details
Main Author: Vermeulen, Emma Emmerenza
Published: North-West University 2009
Subjects:
HACCP
Bone marrow transplant
HSCT
Neutropenic
Cancer
Hospital food service unit
Hygiene
Food safety
Food borne illness
Online Access:http://hdl.handle.net/10394/1179

Internet

http://hdl.handle.net/10394/1179

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