FOOD SAFETY SUPPLEMENT: HYGIENE


TABLE 1The limits for coliforms, aerobic bacteria, yeast and moulds were set as loose, normal and strict scale for both contact and environmental surfaces


REFERENCES


1. Mayes, T., Mortimore, S. (Eds). (2001). Making the most of HACCP. Woodhead Publishing Ltd, Cambridge, UK


2. Salo, S., Laine, A., Alanko, T., Sjöberg, A.-M., Wirtanen, G. (2000). Validation of the microbiological methods Hygicult dipslide, contact plate, and swabbing in surface hygiene control: A Nordic collaborative study. Journal of AOAC International 83 (6), pp. 1357-1365


3. Salo, S., Alanko, T.; Sjöberg, A.-M., Wirtanen, G. (2002). Validation of the Hygicult® E dipslides method in surface hygiene control: A Nordic collaborative study. Journal of AOAC International, 85 (2), pp. 388 – 394


4. Lelieveld, H.L.M.; Mostert, T., Holah, J. (Eds). (2005). Handbook of hygiene control in the food industry. Woodhead Publishing Ltd, Cambridge, UK


5. Salo, S., Ehavald, H., Raaska, L., Vokk, R., Wirtanen, G. (2006). Microbial surveys in Estonian dairies. LWT – Food Science and Technology, 39 (5), pp. 460 – 471


6. Wirtanen, G., Salo, S. 2009 (Eds.). (2009). Risk management by hygienic design and efficient sanitation programs. Espoo, VTT. 252 p. + app. 5 p. VTT Symposium; 261. ISBN 978-951-38-7587-9; 978-951-38-7588-6. http://www.vtt.fi/inf/pdf /symposiums/2009/S261.pdf


7. Brown, M., Stringer M. (Eds.) (2002). Microbiological risk assessment in food processing. Woodhead Publishing Ltd, Cambridge, UK


8. Farquharson, G.J. (2011). The rationale and impact of new versions of ISO standards 14644-1 and 14644-2. 42nd R3-Nordic Symposium, Holmenkollen, Oslo, Norway, May 9-10, 2011. pp. 31-52


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