Results 41 to 50 of about 47,424 (202)

Diseño de un Plan HACCP para el Proceso de Elaboración de Queso Tipo Gouda en una Empresa de Productos Lácteos Design of a HACCP Plan for the Gouda-type cheese-making process in a milk processing plant.

Archivos Latinoamericanos de Nutrición, 2006
El Análisis de Peligros y Puntos de Control Críticos conocido como HACCP es un método sistemático, preventivo, dirigido a la identificación, evaluación y control de los peligros asociados con las materias primas, ingredientes, procesos, comercialización ...
Jacqueline Dávila, Genara Reyes, Otoniel Corzo   +2 more
doaj  

Implementation of hazard analysis and critical control points (HACCP) in Indian biopharmaceutical industries: A field study

Environment Conservation Journal
People widely accept the HACCP principles as an effective approach to ensuring product safety. Internationally recognized, these principles serve as a tool for managing safety hazards in the manufacturing domain.
Kritangni Dhiman, Navjeevan Dadwal
doaj   +1 more source

HACCP based quality assurance systems for organic food production systems [PDF]

, 2007
HACCP provides an effective, logical and structured means of assuring food safety. Although first used in food manufacturing operations, HACCP can be – and, increasingly is – applied to food production and handling operations at all stages in the food ...
Knight, C., Stanley, R.
core  

From Sea to Sweet: Seaweed's Role in Nutritious and Sustainable Confectionery

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Seaweed is increasingly recognized as a multifunctional ingredient in confectionery products, owing to its exceptional nutritional profile, functional properties, and environmental sustainability. This review highlights the integration of seaweed and seaweed‐derived compounds into a wide range of confectioneries, including chocolates, puddings,
Nima Mohammadi, Nikoo Ostovar
wiley   +1 more source

Implementation of HACCP system in production of Paški cheese

Mljekarstvo, 2007
Since August 2006 all participants in Republic of Croatia dealing with the food have an obligation to introduce Hazard Analysis of Critical Control Point (HACCP) system. Therefore, all producers of dairy products, as well as registered producers of Paški
Šime Gligora, Neven Antunac
doaj  

Food Quality and Safety in Pakistan’s Agrifood Sector: A Review of Regulatory Frameworks, Innovation Diffusion, and Capacity‐Building Priorities

Journal of Food Quality, Volume 2026, Issue 1, 2026.
This comprehensive review critically examines the current landscape of food quality and safety within the agrifood industry, with a particular emphasis on the Pakistani context. The study employed a systematic literature review approach, drawing on peer‐reviewed journal articles, policy reports, and international guidelines published between 2000 and ...
Shahnai Basharat, Hafiza Madiha Jaffar, Muhammad Abdul Rahim, Fahad Al-Asmari, Mohamed Fawzy Ramadan, Eliasse Zongo, Antoni Szumny   +6 more
wiley   +1 more source

pecifics of the HACCP Program at Nutrition Departments on Health Institutions [PDF]

Техника и технология пищевых производств, 2018
Tuberculosis remains a widespread social disease, both in Russia and in the Republic of Buryatia. According to the Ministry of Health of the Republic of Buryatia, the region ranked 8th according to tuberculosis morbidity in 2017 in the Siberian Federal ...
Badmaeva I., Gamkova O., Mishchenkov I.
doaj   +1 more source

Food Safety, Hygiene, and Sanitation Practices Among University Campus Dining Personnel: An Institution‐Based Cross‐Sectional Study

Journal of Nutrition and Metabolism, Volume 2026, Issue 1, 2026.
Foodborne illnesses are a major global health issue, often due to poor food safety practices. The specific aim of this study was to assess the level of knowledge, attitude, and practices (KAPs) and to identify the discrepancies between self‐reported and actual food safety practices among campus dining personnel.
Md. Rakibul Hasan, Apurba Chowhan, Most. Ruksana Khatun, Mst. Mariam Sultana Saema, Tanjina Haque, Somaiya Islam Shuchy, Sunamdeb Chandra Pramanik, Farhana Akther, Elsa Lamy   +8 more
wiley   +1 more source

HACCP plan fresh fish processing Marituna [PDF]

, 2003
In the past regulatory authorities for food products had a duty to ensure that foods offered tothe consumer are at least safe to eat. The authorities required a positive approach of using Good Manufacturing Practices (GMP), producing food in a hygienic ...
Aalberts, C.H.J.
core   +1 more source

Thinking beyond the HACCP

Current Opinion in Biotechnology, 2009
Current Opinion in Biotechnology 20 (2009) 133-134. doi:10.1016/j.copbio.2009.03.003 ; Received by publisher: 0000-01-01 ; Harvest Date: 2016-01-04 12:23:05 ; DOI:10.1016/j.copbio.2009.03.003 ; Page Range: 133 ...
University of Florida, Department of Soil and Water Science, Institute of Food and Agricultural Sciences (IFAS), Gainesville, FL 32611, United States ( host institution ), Wright, Anita C ( author ), Teplitski, Max ( author )   +2 more
openaire   +3 more sources