01534cam a2200265 a 4500003000900000005001700009008004100026040002800067041000800095100002900103245023000132246018900362260004800551300003100599502009200630520031800722530002201040653001001062653001001072653001701082700003801099700005101137700004701188856003301235EG-GiCUC20250223030332.0110106s2010    ua d   f m    000 0 eng d  aEG-GiCUCbengcEG-GiCUC0 aeng0 aEmad Atef Helmy Guirguis10aApplication of hazard analysis and critical control point (HACCP) system in a dormitory food service / cEmad Atef Helmy Guirguis ; Supervised Olfat Sayed Mahmoud Barakat , Mohammed Reda Elsherbeeny Gomaa , Moawad Kamel Zahra15aتطبيق نظام تحليل مصادر الخطر و نقاط التحكم الحرجة (الهاسب) فى الوجبات المقدمة فى إحدى المدن الجامعية  aCairo : bEmad Atef Helmy Guirguis , c2010  a221 P. : bcharts ; c25cm  aThesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Microbiology  aThis study aimed to evaluate the food safety of the services used to prepare the Cairo University Dormitory Restaurant (the male students' department) meals and to adopt hazard analysis and critical control point (HACCP) system during the period of 2005-2008 in order to assure a safe supply of food for students   aIssued also as CD 4aHACCP 4aMeals 4aMicrobiology0 aMoawad Kamel Zahra , eSupervisor0 aMohammed Reda Elsherbeeny Gomaa , eSupervisor0 aOlfat Sayed Mahmoud Barakat , eSupervisor  uhttp://172.23.153.220/th.pdf