Results 31 to 40 of about 19,775 (234)
Avaliação do perfil do profissional que atua no monitoramento do sistema HACCP: estudo de caso em empresa de refeições coletivas no Estado do Paraná [PDF]
, 2002 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Produção.O presente estudo objetivou avaliar se a qualificação e o perfil do profissional que realiza os procedimentos de ...
Pietrowski, Giovana de Arruda Moura
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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
Food Safety and Health, EarlyView.The graphical abstract illustrates the interconnected relationship between food safety management, mycotoxin toxicity, and detoxification strategies, highlighting how preventive measures across the food chain can minimize mycotoxin contamination and reduce adverse health effects in humans/animals.
Chinaza Godswill Awuchi
wiley +1 more source
Microbial communities and functional diversity in seafood
JSFA reports, EarlyView.Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi +3 more
wiley +1 more source
, 2021 Dolgozatom keretében a fóti Édes Varázs Kft. Béke utcai termelő üzemének működését és HACCP-rendszerét ismertem meg. Megállapítottam, hogy az Édes Varázs Kft. által működtetett HACCP-rendszer igen jól és szépen működik.
Szomorné Vonza, Éva
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Journal of the Science of Food and Agriculture, EarlyView.Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi +2 more
wiley +1 more source
A study on the use of chilling as a critical control point in a beef HACCP plan. [PDF]
, 2006 End of Project ReportInvestigations were undertaken to establish the critical limits for use of chilling in a Hazard Analysis Critical Control Point (HACCP) system for beef.
Rowe, T. +2 more
core +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 +1 more
doaj +1 more source
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 +5 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract The re‐evaluation of feed additives in the European Union was outlined in the Regulation (EC) No 1831/2003. The primary objectives were to ensure safety and verify efficacy, as well as to update authorizations and phase out unsafe additives or those in which the industry expressed no interest.
Gloria López‐Gálvez +11 more
wiley +1 more source