Results 161 to 170 of about 21,780 (221)

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

Unraveling microbial diversity and physicochemical hazard level in Thai traditional fermented shrimp paste (Kapi). [PDF]

PeerJ
Mahidsanan T, Srinamngoen P, Sittisart P.   +2 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

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

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

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HACCP

2013
Carol A Wallace, Sara Mortimore
exaly   +2 more sources

An Introduction to HACCP

1994
HACCP is an abbreviation for the Hazard Analysis and Critical Control Point system. It is frequently written about and talked about at conferences and within companies, but is also often misunderstood and poorly applied in real situations. The HACCP concept has been around in the food industry for some time, yet it continues to be debated rigorously at
Sara Mortimore, Carol Wallace
openaire   +1 more source

Help with HACCP

Journal of the Royal Society for the Promotion of Health, 1998
An evaluation of a new short HACCP course is presented as a case study involving a group of representatives from Residential Homes. HACCP awareness was assessed before and after the course. Following the course, participants were encouraged to collaborate to produce a generic HACCP model suitable for their industry sector.
openaire   +2 more sources

Applications of biochemiluminescence to HACCP

Luminescence, 2001
AbstractThe hazard analysis critical control point) (HACCP) system is set up with the aim of ensuring the harmlessness of food along the process chain, from the producer to the ultimate consumer. To set up this system, it is necessary to perform an analysis to identify the dangers and the critical points of the process in real time.
D, Champiat, N, Matas, B, Monfort, H, Fraass   +3 more
openaire   +2 more sources

HACCP implementation: a practical guide to the implementation of the HACCP plan

Food Control, 1998
Abstract Hazard Analysis Critical Control Point (HACCP) is widely acknowledged as the best method of assuring product safety and is becoming internationally recognized as a tool for controlling food borne safety hazards. There is much activity in the field of HACCP but this is focused primarily on the generation of a HACCP plan (principles 1–5 ...
S.S. Khandke, T. Mayes
openaire   +1 more source