Results 11 to 20 of about 59,962 (250)
The Juice HACCP Program: An Overview
EDIS, 2005 Juice HACCP commonly refers to the use of HACCP systems to minimize food safety risks in the juice processing, packaging, and transportation industries.
Renee M. Goodrich +2 more
doaj +6 more sources
HACCP, quality, and food safety management in food and agricultural systems
Cogent Food & Agriculture, 2023 The burden of foodborne diseases and their associated illness/death is a global concern. Hazard analysis and critical control points (HACCP) and food safety/quality management are employed to combat this problem.
Chinaza Godswill Awuchi
semanticscholar +1 more source
Heliyon, 2023 HACCP (Hazard Analysis and Critical Control Points) and modern quality management systems have a significant impact on public health in the food industry.
Elena Radu +6 more
semanticscholar +1 more source
Sustainability, 2023 There are numerous food safety aspects that must be taken into consideration by organic food producers and processors to ensure the safety and quality of their products.
Mohamed Allam +15 more
semanticscholar +1 more source
Current status and frontier tracking of the China HACCP system
Frontiers in Nutrition, 2023 In today’s booming society and in the age of science and technology, the diversification of food processing methods, the continuous extension of the food trade chain, and the potential hazard factors in the food production process all make people pay ...
Xiaoliang Shi +5 more
semanticscholar +1 more source
Italian Journal of Food Science, 2022 The Hazard Analysis and Critical Control Points (HACCP) system prevents and manages physical, chemical and biological risks at places where foods and beverages are processed, packaged, distributed and consumed. The present study (1) assessed the level of
A. Altemimi +7 more
semanticscholar +1 more source
Regional Science Policy &Practice, EarlyView., 2022 Abstract The agri‐food supply chain has been a popular research topic in recent years. The combination of a demand for products of high quality and safety standards and the increasing number of stakeholders in supply chain networks has required the agri‐food business to transform from vertically integrated to vertically operated supply chain networks ...
Thanh_Tuan Chu, Thi Thu Tra Pham
wiley +1 more source
Lean 6S in Food Production. HACCP as a Benchmark for the Sixth S "Safety"
Sustainability, 2021 This article presents the integration of lean 6S methodologies and hazard analysis and critical control points (HACCP) in the food production sector. Through the study, it is seen that non-food industrial production is not very different from that of ...
R. Domínguez +3 more
semanticscholar +2 more sources
PLOS Global Public Health, 2021 In this materialistic era, a substantial number of people are likely to have their meals outside of their homes and largely depend on the restaurants’ made food due to the prolonged working hours and tremendous pressure in workplace.
M. Hasan, Rayhan Uddin, G. R. Islam
semanticscholar +1 more source
Exploring Key Barriers of HACCP Certification Adoption in the Meat Industry: A Decision-Making Trial and Evaluation Laboratory Approach. [PDF]
FoodsFood safety management represents an important concern in contemporary society. The Hazard Analysis Critical Control Point (HACCP) system is a crucial tool for meat producers, preventing and controlling major food safety concerns in the process.
Dima A, Radu E, Dobrin C.
europepmc +2 more sources