Results 111 to 120 of about 47,424 (202)

TRACEABILITY AND CERTIFICATION IN MEAT SUPPLY CHAINS [PDF]

Food safety problems such as the BSE and dioxin crises focused attention on traceability systems and the certification of such systems. This study analyzes the status and perspectives of traceability systems and certification schemes, and reviews their ...
Hogeveen, Henk, Huirne, Ruud B.M., Meuwissen, Miranda P.M., Velthuis, Annet G.J.   +3 more
core   +1 more source

Integrating Worker and Food Safety in Poultry Processing Through Human-Robot Collaboration: A Comprehensive Review. [PDF]

Foods
O'Bryan CA, Muraleetharan K, Hettiarachchy NS, Crandall PG.   +3 more
europepmc   +1 more source

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
core   +1 more source

Diseño de un programa de Análisis de Peligros y Puntos de Control Crítico en el proceso productivo de cacao en polvo en una industria alimentaria

Archivos Latinoamericanos de Nutrición
El Análisis de Peligros y Puntos de Control Crítico (HACCP) es una herramienta para la Gestión de Inocuidad de los alimentos que permite identificar los peligros físicos, químicos y biológicos asociados al proceso a través de toda la cadena productiva ...
Patrizia López DSola, María Gabriela Sandia, Lizet Bou Rached, Pilar Hernández Serrano   +3 more
doaj  

The Fourth Survey on the Activity of Human Milk Banks in Italy. [PDF]

Nutrients
De Nisi G, Moro GE, Arslanoglu S, Ambruzzi AM, Bertino E, Biasini A, Profeti C, Salvatori G, Tonetto P, Quitadamo PA, Danese N, The Members Of Aiblud Italian Association Of Donor Human Milk Banks.   +11 more
europepmc   +1 more source

Evaluación de los programas pre-requisitos del plan HACCP en una planta de sardinas congeladas

Archivos Latinoamericanos de Nutrición
Las buenas prácticas de fabricación (BPF) y los procedimientos operativos estándares de saneamiento (POES) en planta son considerados los pre-requisitos esenciales para la implementación del sistema de análisis de peligros y puntos de control crítico ...
Patricia Rosas, Genara Reyes
doaj  

Implementation of hazard analysis and critical control points (HACCP) for microbial safety of enteral feeding solutions at Imam Khomeini Hospital, Urmia, Iran. [PDF]

Iran J Microbiol
Yousefi M, Koorehpaz K, Bagheri M, Sharifi Y, Rahimirad A, Roosta Y.   +5 more
europepmc   +1 more source

An assessment of the influence of elevated hygiene hazards and quality management systems on the safety of laminated and unlaminated films employed in the food sector. [PDF]

Food Sci Biotechnol
Marc RA, Mureşan CC, Postolache AN, Stoica F, Crivei IC, Veleşcu ID, Raţu RN.   +6 more
europepmc   +1 more source

The responsibilities of a commercial intermediation company as a new food business: the case of a typical regional Italian food. [PDF]

J Prev Med Hyg
Trucchi C, Roveta M, Baldoni E, Romairone F, Piccinini C, Schinca E, Sartini M, Cristina ML.   +7 more
europepmc   +1 more source

Motivations for Voluntary Participation in the Food Sanitation and Safety Management System, Patterns of Non-Conformance Reports, and Recertification Improvement Trends Among Food Businesses in Taiwan. [PDF]

Foods
Chen SY, Lien KW.
europepmc   +1 more source