Application of the hazard analysis of critical control points (HACCP) concept in the control of the micro-biological quality of meals and cleanliness in restaurants scale.

(Branimir Mioković, Bela Njari, Lidija Kozačinski, and Željka Cvrtila)

Primjena HACCP-koncepcije nadzora mikrobiološke kakvoće gotovih jela i čistoće radnih površina u restauracijama.