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Hazard Analysis Critical Control Points (HACCP) – Principle 1: Conduct a Hazard Analysis
EDIS, 2007 FSHN07-03, a 10-page fact sheet by Ronald H. Schmidt and Debby Newslow, defines food hazards and explains the process of conducting a hazard analysis in order to fulfill HACCP Principle 1.
Ronald H. Schmidt, Debby Newslow
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EDIS, 2005 HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this fact sheet are to introduce the topic and to summarize the key components of a HACCP program. This document is FSHN05-12,
Renee M. Goodrich +2 more
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Italian Journal of Food Safety, 2012 The research was aimed at collecting information on food safety knowledge by operators of small and less developed food businesses. This will allow to reveal what are the real drawbacks in HACCP application in these realities. Fifty meat producing plants
T. Civera +6 more
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Study on the importance of food traceability in the tourism industry [PDF]
Turističko Poslovanje, 2020 Depending on how we take care of ourselves on a daily basis, it says a lot about us. Food can be both a medicine and a poison at the same time. The way food is used, prepared and cooked is a crucial element for daily energy levels.
Zrnić Miloš
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Real‐time quality and safety monitoring of fruit juice using paper‐based platform
Food Biomacromolecules, EarlyView.Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das +4 more
wiley +1 more source
COREPIG, final report of WP3: Development and evaluation of a HACCP based surveillance and management system [PDF]
, 2011 Organic farmer repeatedly face problems with suckling piglet mortality, weaning diarrhoea, en-doparasites and farrowing/reproduction. These problems are multifactorial, they are caused by many factors whereby the key factors often differ from farm to ...
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Agricultural Socio-Economic Empowerment and Agribusiness JournalTrade competition in the era of globalization is getting tougher, but food processing businesses from both agricultural and animal raw materials still have a good chance to survive.
Khotimatul Barki
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Journal of the Science of Food and Agriculture, EarlyView.Abstract The United Nations Sustainable Development Goals (UN SDGs) were defined to improve the quality of life of the global population particularly regarding social and economic aspects, with a major focus on environmental sustainability. The incorporation of digital technologies into the agri‐food sector has become a key enabler in increasing the ...
Daniel Cozzolino, Louwrens C Hoffman
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EDIS, 2007 FSHN07-04, a 5-page factsheet by Ronald H. Schmidt and Debby Newslow, explains the process of determining Critical Control Points in a HACCP system. Includes a helpful decision tree.
Ronald H. Schmidt, Debby L. Newslow
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The use of edible insects in human food
Journal of the Science of Food and Agriculture, EarlyView.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 more
wiley +1 more source