Jurnal Teknologi & Industri Hasil Pertanian, 2014 The object of this research was to merge the application of HACCP system and ISO 9001:2008 in ISP company into ISO 22000:2009. The research method used was case study method. The study was conducted on three stages.
Novri Ilmiawan +2 more
doaj
JURNAL AGROINDUSTRI HALAL, 2020 ABSTRACTFood is a basic human need that is very important for life. For the sake of human survival, food must be guaranteed in its quality, safety, and halal (lawful) for Muslims. Halal-HACCP system is an approach to analyze the potential hazards and haram (prohibited) substances during food processing which can interfere with health and violate ...
openaire +1 more source
Concept papers outlining parameters for further development of Organic Food Processing - Crucial topics for the revision of the EU regulation 2092/91 [PDF]
, 2006 Four concept papers outline parameters for the further development of organic food processing. They are based on other work already executed in the subproject 5 Processing in the QLIF-project, in particular the literature survey on “Underlying Principles
Beck, Alexander +2 more
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COMPLIANCE TO HACCP AND COMPETITIVENESS OF OMAN FISH PROCESSING [PDF]
Exports of fish products are very important for the Sultanate of Oman to diversify sources of income and achieve higher standards of living to fishermen. In the past government regulations and support were sufficient to reach markets such as the European
Zaibet, Lokman
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Why FDA Has Adopted HACCP Regulations to Ensure the Safety of Food [PDF]
, 2012 HACCP (Hazard Analysis and Critical Control Point) is a form of statistical quality control adopted by FDA as a regulatory tool to ensure the safety of seafood and juice products. HACCP evolved from the teachings of Walter A. Shewhart and W.
Axelrad, Seth
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HACCP AND MEAT AND POULTRY INSPECTION [PDF]
Food Consumption/Nutrition/Food Safety,
McCutcheon, John W.
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Taste, Freshness and Nutrients Information to Retailers regarding Control of Quality and Safety in Organic Production Chains [PDF]
, 2005 This leaflet provides a practical overview for retailers of what is done to secure the quality and taste of seven types of organically produced foods, where improvements are possible, and what the retailers can do to support improvements and ensure the ...
Bergamo, Paolo +3 more
core
It Happened All at Once: Switching Regressions, Gravity Models and Food Safety [PDF]
Food Consumption/Nutrition/Food Safety,
Bray, Victoria, Wilson, Norbert L.W.
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Investigation of hygiene aspects of pig processing using the HACCP concept : a dissertation presented in partial fulfilment of the requirements for the degree of Master of Veterinary Studies in Veterinary Public Health at Massey University [PDF]
, 1999 Contamination of fresh meat by pathogenic and spoilage microorganisms can occur at any stage of the slaughter process. Pathogens which are frequently found in fresh meat and which pose a public health problem include Salmonella spp.
Vu, Quynh N
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