Results 31 to 40 of about 47,424 (202)

Perspectives of "Safety measures and Hazard Analysis Critical Control Point" Application among Staffs and Workers of Ice Cream Factory in Erbil City Kurdistan Region/Iraq

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

The Role of B Corp Certification in Uncertain Times: An Empirical Investigation

Business Ethics, the Environment &Responsibility, EarlyView.
ABSTRACT This paper aims to examine whether B Corp certification enhances firms' ability to navigate uncertain times and how contingent factors affect its effectiveness. Building on Stakeholder Theory and the Resource‐Based View, we formulated a set of research hypotheses and tested them with a long‐term event study and an ordinary least squares ...
Matteo Podrecca, Silvia Cantele, Guido Orzes   +2 more
wiley   +1 more source

Evaluasi Penerapan Hazard Analysis Critical Control Point (HACCP) pada Mutu Daging Se’i Babi di Kota Kupang

Jurnal Peternakan Indonesia, 2018
Daging se’i (daging asap) merupakan produk olahan tradisional yang popular di NTT proses pembuatan se’i dari bahan daging babi dan sapi. Sistem pengolahan se’i masih menggunakan cara yang tradisional dan konvensional. Untuk memproduksi produk pangan yang
E. S. D. C. Cruz, H. J. D. Lalel, P. R. Kale   +2 more
doaj   +1 more source

Update of the statement on safety of cannabidiol as a novel food

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract During the assessment of cannabidiol (CBD) as a novel food, in 2022 the NDA Panel identified significant data gaps. Concerns focused on potential adverse effects on the liver, gastrointestinal tract, endocrine, nervous and reproductive systems.
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan De Henauw, Ángeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Francesco Cubadda, Helle Katrine Knutsen, Harry J. McArdle, Peter Moldeus, Monika Neuhäuser‐Berthold, Josef Rudolf Schlatter, Alexandros Siskos, Viviana Trezza, Océane Albert, Elisa Beneventi, Irene Nuin Garciarena, George E. N. Kass, Marcello Laganaro, Annamaria Rossi, Alejandra Muñoz, Areti Favata, Anna Maria Pieger, Maura Magani, Karen Ildico Hirsch‐Ernst   +33 more
wiley   +1 more source

Implantação do HACCP na indústria de alimentos Implementation of the HACCP in the food industry

Gestão & Produção, 2001
O conceito da Análise de Perigos e Pontos Críticos de Controle (APPCC) é uma abordagem sistemática para garantir a segurança do alimento. O método é baseado em vários princípios diferentes de detecção direta ou indireta de contaminação.
Veruschka Franca de Figueiredo, Pedro Luiz de Oliveira Costa Neto   +1 more
doaj   +1 more source

HACCP Reproduktion und Geburt [PDF]

, 2011
Ein Ergebnis des COREPIG-Projektes sind HACCPbasierte Managementhilfen (Hazard Analysis Critical Control Points). Diese Hilfen unterstützen Landwirte betriebsspezifisch bei der Lösung und Vorbeugung von Problemen mit Endoparasiten, Problemen der ...
Dippel, Sabine, Früh, Barbara, Leeb, Christine   +2 more
core  

Sustainable Synergies: Harmonising Financial Performance and Food Safety Management for Sustainability

Sustainable Development, Volume 34, Issue S1, Page 439-455, January 2026.
ABSTRACT To evaluate how multi‐level enablers strengthen food‐safety‐management systems (FSMS) and, in turn, enhance sustainable financial performance (SFP) in export‐oriented Asian food supply chains. Survey data from 324 food‐processing firms in China and Vietnam were analysed with structural‐equation modelling.
Umair Tanveer, An Duong Thi Binh, Huy Truong Quang, Marios Kremantzis, Shamaila Ishaq   +4 more
wiley   +1 more source

THE RELATIONSHIP BETWEEN FOOD SAFETY KNOWLEDGE AND SUCCESSFUL IMPLEMENTATION FOOD SAFETY MANAGEMENT SYSTEM

Proceedings on Engineering Sciences, 2019
Training of personel who are engaged in food safety management system implementation and personel who handle with food is very important for efficiency of food safety management system.
Brane Novakovic, Radoslav Grujic, Radomir Radovanovic   +2 more
doaj   +1 more source

Standardising through concepts: scientific experts and the international development of the HACCP Food Safety Standard [PDF]

, 2007
This paper deals with international standard-setting. Using the HACCP food safety standard as the basis of discussion, this paper considers the influence of scientific experts on the regulatory process.
Demortain, David
core  

Facing the D‐Ilemma of Heat Resistance Parameters: From Pathogen Risk Assessment to Surrogate Selection Challenges in the Fruit Juice and Nectar Production

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Over the years, numerous D‐ and z‐values have been published in the scientific literature. While these values initially appear to be valid criteria for assessing and comparing the heat resistance of different microorganisms under the same conditions or the same microorganism under different conditions, this is not always the case.
Astrid Gędas, Agnes Weiss
wiley   +1 more source