Results 41 to 50 of about 59,962 (250)
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
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.
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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
International Journal of Latest Technology in Engineering, Management & Applied ScienceThe integration of Hazard Analysis and Critical Control Points (HACCP) with maintenance practices represents a proactive approach to ensuring food safety in the food and beverage industry.
Daniel Oluwasegun Uzoigwe, David Kongolo
semanticscholar +1 more source
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 ...
core +2 more sources
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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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 +2 more
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Fermentation, 2019 The undesirable effects of some hazardous compounds involved in the different steps of the winemaking process may pose health risks to consumers; hence, the importance of compliance with recent international food safety standards, including the Hazard ...
S. Benito
semanticscholar +1 more source
, 2020 This paper demonstrated the implementation of a Cook-Chill central kitchen to automate the preparation of traditional mixed rice dish (MRD) and its food hazard analysis based on Hazard Analysis and Critical Control Point (HACCP) program.
N. Hasnan, Sharifah Hafiza Mohd Ramli
semanticscholar +1 more source