Results 101 to 110 of about 59,962 (250)
Study on Food Quality and Safety Management Based on Hotel Management
Acta Universitatis Cibiniensis. Series E: Food Technology, 2017 In recent years, with the frequent occurrence of food safety problems, people have begun to pay attention to food safety, especially the food safety of hotels.
Shi Zengye
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Amerta Nutrition, 2018 Background: Healthy catering as a place of catering service providers are required to have clear safety standards in ensuring the quality of their products to the hands of consumers. PT. Prima Citra Nutrindo (PCN) as one of the healthy caterers has HACCP
Novira Dian Rachmadia +2 more
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Strengthening national food safety for improved food security in Nigeria
Julius-Kühn-Archiv, 2018 A review of literature concerning the quality and safety of eight key staple products in Nigeria, West Africa, was made. These products included stored rice, maize, cashew, yam, cassava, millet, sorghum, and beans.
Abayomi, Louise
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Quality control and product tracing in ERP systems [PDF]
, 2006 Food safety and quality are keys to companies' business survival and great efforts and resources are devoted to them. This is an on-going challenge, demanding the best control systems and day- to-day vigilance on farms, in processing plants and ...
Füzesi, István, Herdon, Miklós
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The economic forces driving the costs of food safety regulation [PDF]
The cost of compliance with the Pathogen Reduction Hazard Analysis Critical Control Program (PR/HACCP) rule of 1996 has been controversial from the time it was first proposed. Recent survey evidence indicates costs of about $0.01 per pound.
Moore, Danna L., Ollinger, Michael
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, 2019 This study aimed to understand (1) the application of hazard analysis and critical control point (HACCP) systems in the storage of food raw materials in the kitchen of Discovery Kartika Plaza Hotel (2) The kinds obstacles occur in the kitchen (3) How ...
Kadek Dwi Arisandi +2 more
semanticscholar +1 more source
EDIS, 2007 FSHN07-04, a 5-page factsheet by Ronald H. Schmidt and Debby Newslow, explains the process of determining Critical Control Points in a HACCP system. Includes a helpful decision tree.
Ronald H. Schmidt, Debby L. Newslow
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EDIS, 2005 HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this fact sheet are to introduce the topic and to summarize the key components of a HACCP program. This document is FSHN05-12,
Renee M. Goodrich +2 more
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PRODUCERS' WILLINGNESS TO ADOPT HACCP PRINCIPLES IN THE GOAT MEAT INDUSTRY [PDF]
The major food safety issue now confronting federal policymakers is making sure that consumers can purchase foods acceptably free of microbial contaminants and of hazardous chemicals including pesticide residues, natural toxins, environmental ...
Bukenya, James O., Nettles, Latisha
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Egg Production and Packaging Control of Quality and Safety in Organic Production Chains [PDF]
, 2005 This leaflet provides a practical overview for producers and others involved in egg production and packaging, of what can be done at these steps to improve quality and safety of organically produced eggs, in addition to certification and general food ...
Brandt, Kirsten +3 more
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