# Establishment the critical control point methodologies of seven major food processes in the catering industry to meet the core concepts of ISO 22000:2018 based on the Taiwanese experience

> Research article (Journal of Food Safety, 2019) · cited 25× · AI/ML

**Wikidata**: [openalex:W2969845429](https://www.wikidata.org/wiki/openalex:W2969845429)  
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