Results 21 to 30 of about 14,967 (232)
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 +3 more sources
Diyala Journal of Medicine, 2020 Background: Hazard Analysis Critical Control Point (HACCP) system due to decrease health hazards of food during processing steps and monitoring procedures, corrective measures, records, and verifications.
Kareem Fattah Aziz
doaj +2 more sources
Animal Research and One Health, EarlyView.Antimicrobial resistance (AMR) is an escalating global threat driven by antimicrobial use in aquaculture and livestock. Resistant pathogens and genes can spread across humans, animals, and the environment through interconnected ecosystems. Using a One Health approach, this review emphasizes antimicrobial stewardship, regulatory strengthening, enhanced ...
Mir Mohammad Ali +10 more
wiley +1 more source
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
doaj +1 more source
Journal of Consumer Behaviour, EarlyView.ABSTRACT This research investigates how consumers establish trust in ghost kitchens, a rapidly growing digital service format that eliminates physical interaction and redefines the boundaries of food consumption. Despite their growing popularity, ghost kitchens present a paradox of trust, as the absence of physical premises and direct interaction ...
Trang Huong Pham +4 more
wiley +1 more source
SANITASI DAN HACCP BAHAN BAKU PRODUK MINUMAN DAN DODOL LIDAH BUAYA
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2017 Pengabdian kepada masyarakat bertujuan memperbaiki dan menerapkan prosedur standar operasional sanitasi (SSOP) dan menerapkan manajemen mutu HACCP (Hazard Analysis and Critical Control Point) pada setiap tahap pengolahan yang akan menjamin potensi bahaya
Nelsy Dian Permatasari +2 more
doaj +1 more source
IMPLEMENTASI ASPEK GMP, SSOP, DAN SISTEM HACCP PADA UMKM ONCOM DAWUAN
Agrointek, 2021 Dawuan is a sub-district in Subang Regency, West Java, which is famous for its special food, Oncom. Oncom is one of the typical foods from Java which is a fermented product from the substrate of peanut meal or tofu pulp which has been inoculated with red
Rita Purwasih
doaj +1 more source
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT Large companies have a long track record of environmental, social, and governance (ESG) initiatives, whereas many small and medium‐sized enterprises (SMEs) lag in adopting sustainability‐related practices, often acting voluntarily or in response to stakeholder pressures and incentives.
Vivien Csapi +4 more
wiley +1 more source
The design of HACCP plan for a small-scale cheese plant [PDF]
, 2003 Plan BHazards analysis critical control points (HACCP) was developed as a management tool to provide a more structured approach to control identified hazards. It was first developed for the US manned space program to provide pathogen-free food.
Zhao, Mengyu
core
EDIS, 2018 HACCP is a food safety management system that is used in various segments of the food industry. The objectives of this 4-page fact sheet are to introduce the topic and to summarize the key components of a HACCP program. Written by J. A. Lepper, R. M. Goodrich-Schneider, K. R. Schneider, M. D. Danyluk and A.
Aswathy Sreedharan +4 more
openaire +6 more sources