Results 41 to 50 of about 3,816 (181)

Obstacles to the implementation of HACCP in small food industry enterprises and in restaurant business establishments

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
The paper explores the implementation of the Hazard Analysis and Critical Control Points (HACCP) food safety management system in food industry enterprises and restaurant businesses in Ukraine. The fundamental principles of the HACCP system are outlined,
A. Salavelis, S. Pavlovsky, N. Lazarenko
doaj   +1 more source

Social Sustainability in Circular Bioeconomy Business Models: Insights From Argentina

Sustainable Development, EarlyView.
ABSTRACT Research on circular bioeconomy business models (CBEBM) has largely prioritised environmental and economic aspects, leaving out the social pillar. To address this gap, this paper analyses to what extent and in what ways social sustainability is integrated into CBEBM, based on 12 cases from northern Argentina, a region with high potential for ...
Celina N. Amato, Mónica Buraschi, Karen M. Siegel   +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

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PRINCIPLES IN PRODUCTION OF FILLING CREAM [PDF]

Arab Universities Journal of Agricultural Sciences, 2016
For improving the safety of filling cream, the Hazard Analysis Critical Control Points (HACCP) system was applied during different preparation process. Different biological, chemical, and physical hazards that may exist in every preparing step of filling
Abd El-Rady F., Nagwa Rasmy, Nessrien Yasin, Abd El-Razik M., Fahmy A.   +4 more
doaj   +1 more source

Legitimacy Mechanisms for the Diffusion of Reverse Innovation

Journal of Product Innovation Management, EarlyView.
ABSTRACT While establishing legitimacy is crucial for the diffusion of reverse innovation in developed markets, the mechanisms required to establish legitimacy remain underexplored. Drawing on product innovation and legitimacy studies, we use a mixed‐methods approach to provide a comprehensive understanding of legitimacy mechanisms for reverse ...
Fatima Irfan, Ward Ooms, Cosmina Lelia Voinea, Marjolein C. J. Caniëls   +3 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

Análisis del nivel cumplimiento de prerrequisitos HACCP en una planta procesadora de grano de cacao, Lambayeque-Perú

Agroindustrial Science, 2015
In the present work there was realized an evaluation of the management of the hygiene based on the compliance of the prerequisites of the HACCP system in a cocoa bean company in the department of Lambayeque in Peru.
Anamaría Siancas Gallo, Liliana Quiñones Chapoñán   +1 more
doaj   +1 more source

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source

Application of Haccp System on Guava Nectar Production Line [PDF]

Journal of Food and Dairy Sciences, 2018
HACCP is a key part of modern food safety management applications such that design, implementation, control and management of HACCP systems are crucial to the production of safe food products. Whilst it is widely accepted that food companies should apply
M. Toyour, N. El Boraie, M. Rabie, M. Shalaby   +3 more
doaj   +1 more source

Predictive Microbiology and HACCP

Journal of Food Protection, 1996
While both predictive microbiology and hazard analysis critical control point (HACCP) programs are still in the developmental stages as food-safety tools, predictive models are available that are potentially useful in the development and maintenance of HACCP systems. When conducting a HACCP study, models can be used to assess the risk (probability) and
openaire   +2 more sources