Results 61 to 70 of about 21,780 (221)
Implementação do Sistema de Haccp na Hotelaria [PDF]
, 2019 No âmbito da Licenciatura em Gestão Hoteleira e Turismo, foi desenvolvido um estudo sobre a implementação do Sistema HACCP na Hotelaria. O objetivo é análisar se a implementação de HACCP garante a qualidade nos serviços e produtos disponibilizados na ...
Cardoso, Ronise
core
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
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.ABSTRACT Legumes are increasingly used as functional ingredients in plant‐based foods. However, their compact endogenous structure restricts techno‐functional properties. Conventional fractionation methods that isolate proteins further impair these properties and generate co‐products.
Deepak Subramani +5 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.ABSTRACT Salmonella enterica remains a major foodborne pathogen in poultry‐processing environments, where its persistence is largely attributed to biofilm formation on food‐contact and non‐food‐contact surfaces. Despite extensive research on Salmonella control, persistent contamination continues to challenge food safety due to the complex interplay ...
Md Anamul Hasan Chowdhury +4 more
wiley +1 more source
The Research of Integrated HACCP System
Shuitu baochi yanjiu, 2005 HACCP（Hazard Analysis and Critical Control Point） is an effective method and procedure to control food safety.Under the rules of CACCFH（Codex Alimentarius Commnission Committee of Food Hygiene）,HACCP has been progressively introduced and applied in ...
CHEN Hong-lie, LI Yu-xian
doaj
EFSA Journal, Volume 24, Issue 11, November 2026.Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of powdered Xanthobacter sp. SoF1 biomass as a novel food (NF) pursuant to Regulation (EU) 2015/2283.
EFSA Panel on Nutrition +28 more
wiley +1 more source
HACCP/RMP Adoption in the New Zealand Meat Industry [PDF]
In New Zealand, the Animal Products Act 1999 requires that all animal product primary processing businesses must have a risk management programme (RMP) based on the principles of Hazards Analysis and Critical Control Point (HACCP). However, due to market
Scrimgeour, Frank G., Cao, Kay
core
Food Safety and Health, Volume 4, Issue 4, Page 783-804, October 2026.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
Hazard Analysis Critical Control Points (HACCP) Principle 5: Establish Corrective Actions
EDIS, 2007 FSHN07-06, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, explains the necessary steps in a HACCP system for taking a corrective action once a food safety hazard has been discovered.
Ronald H. Schmidt, Debby Newslow
doaj +1 more source
Towards a Sustainable Food Supply Chain: Digital Transformation via Blockchain, IoT and AI
Food Science &Nutrition, Volume 14, Issue 10, October 2026.Digital transformation in Agri‐Food Supply Chains (AFSCs) leverages Artificial Intelligence (AI), Blockchain, and Internet of Things (IoT) to enable real‐time monitoring, precision farming, smart agricultural logistics, and data‐driven decision‐making.
Zainab Jabbar +10 more
wiley +1 more source