Results 41 to 50 of about 60,702 (267)

Implementation of hazard analysis and critical control point (HACCP) in yogurt production

Journal of Dairy Research
This study aimed to review hazard analysis and critical control points (HACCP) in the dairy industry for the production of yogurt. The food safety management system (FSMS) was implemented over the last several decades with several amendments.
Ramin Aslani, Yeganeh Mazaheri, Maryam Jafari, P. Sadighara, E. Molaee-aghaee, Sibel Ozcakmak, Zahra Reshadat   +6 more
semanticscholar   +1 more source

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, EarlyView.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Integration of Hazard Analysis and Critical Control Points HACCP with Maintenance Practices: Enhancing Food Safety in the Food and Beverage Industry; A Review.

International Journal of Latest Technology in Engineering, Management & Applied Science
The 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

Do ESG‐Related Managerial Capabilities Pay Off for SMEs? Evidence From the Small and Medium‐Sized Enterprise ESG Capability Measure (SM‐ESG)

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, Mónika Galambosné Tiszberger, Gábor Márkus, Ákos Tóth‐Pajor, Petra Putzer   +4 more
wiley   +1 more source

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 Management of Compounds that Influence Human Health in Modern Winemaking from an HACCP Point of View

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

Modernizing the preparation of the Malaysian mixed rice dish (MRD) with Cook-Chill Central Kitchen and implementation of HACCP

, 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

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
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

Halal Meat Supply Chain Traceability based on HACCP, Blockchain and Internet of Things

Acta Technica Jaurinensis, 2018
Recently, Halal food has drawn remarkable attention of many consumers around the world. Besides to being unsafe, Halal food such as meat can encounter several issues throughout its supply chain and logistics.
Abderahman Rejeb
semanticscholar   +1 more source