Results 201 to 210 of about 59,962 (250)
Some of the next articles are maybe not open access.
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. Work was co-ordinated by the
openaire +2 more sources
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. Work was co-ordinated by the
openaire +2 more sources
Food Control, 2019
Despite effectiveness of HACCP-based FSM systems in food safety management (FSM) and their common adoption in industrialized food businesses, doubts have been raised on their feasibility in small and/or less developed food businesses (SLDBs) because of ...
Yongheng Yang, Lijuan Wei, J. Pei
semanticscholar +1 more source
Despite effectiveness of HACCP-based FSM systems in food safety management (FSM) and their common adoption in industrialized food businesses, doubts have been raised on their feasibility in small and/or less developed food businesses (SLDBs) because of ...
Yongheng Yang, Lijuan Wei, J. Pei
semanticscholar +1 more source
Nutrition & Food Science, 2019
Purpose This paper aims to identify the hazards in the production process and designing standard operational procedure (SOP) in producing beef jerky (dendeng Lambok).
N. Putri, Ajeng Rhamadani, Wisnel Wisnel
semanticscholar +1 more source
Purpose This paper aims to identify the hazards in the production process and designing standard operational procedure (SOP) in producing beef jerky (dendeng Lambok).
N. Putri, Ajeng Rhamadani, Wisnel Wisnel
semanticscholar +1 more source
Effectiveness of short videos to enhance HACCP information for consumers
Journal of Foodservice Business Research, 2019The purpose of this study was to investigate the effectiveness of short videos to communicate food safety HACCP information associated with eating in foodservice establishments to consumers.
Arun Sharma +2 more
semanticscholar +1 more source
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
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
The application of quality tools in effective implementation of HACCP
International Journal of Quality & Reliability Management, 2018Purpose The purpose of this paper is to empirically investigate the quality tool’s impact on the effectiveness of the Hazard Analysis and Critical Control Point (HACCP)-based food safety system and correlation studies between HACCP effectiveness and ...
Manjeet Kharub, Shah M. Limon, R. Sharma
semanticscholar +1 more source
1994
One of the first questions that will be asked within your organization is, ‘Why use HACCP?’ It is important to answer this question so that all personnel have: the same understanding of the motives behind the introduction of the system; commitment to developing an effective system.
Sara Mortimore, Carol Wallace
openaire +1 more source
One of the first questions that will be asked within your organization is, ‘Why use HACCP?’ It is important to answer this question so that all personnel have: the same understanding of the motives behind the introduction of the system; commitment to developing an effective system.
Sara Mortimore, Carol Wallace
openaire +1 more source
Méthode HACCP – Approche pragmatique
Qualité et sécurité au laboratoire, 2009Cet article decrit les 12 etapes qui constituent la sequence logique d'application de la methode HACCP (Hazard Analysis Critical Control Point), en s'appuyant sur le texte fondateur du Codex Alimentarius, qui fait aujourd'hui reference. L'HACCP est donc une methode qui permet d'assurer la securite microbiologique, chimique et physique des aliments par ...
openaire +1 more source
British Food Journal, 1992
The Hazard Analysis and Critical Control Point (HACCP) system is superior to end product testing because it predicts potential problems and specifies control systems to prevent them occurring. Another advantage is that control, by features that are fast, cheap and easy to monitor, is focused at the critical points in the operation.
openaire +1 more source
The Hazard Analysis and Critical Control Point (HACCP) system is superior to end product testing because it predicts potential problems and specifies control systems to prevent them occurring. Another advantage is that control, by features that are fast, cheap and easy to monitor, is focused at the critical points in the operation.
openaire +1 more source