Results 61 to 70 of about 14,967 (232)
The HACCP System: An Analysis of Its Benefits and Shortcomings in Business Practices in the Era of the SARS COV-2 Pandemic [PDF]
Ovidius University Annals: Economic Sciences Series, 2020 The HACCP system is the world's leading food quality assurance system. Its history and benefits are widely recognized and further debated. However, in the context of the current SARS CoV-2 pandemic, few studies address the extent to which companies in ...
Silviu Ionuţ Beia +2 more
doaj
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Cellular aquaculture offers a sustainable solution to global seafood demand, yet the production of high‐value, whole‐cut fillets is hindered by the “texture gap,” the inability to replicate the complex, anisotropic architecture of native fish muscle and its collagenous myosepta.
Mustafa Öz, Enes Üstüner
wiley +1 more source
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Clostridium perfringens (C. perfringens) biofilms pose a persistent challenge in meat and poultry processing environments due to their structural resilience, spore‐mediated survival and toxin‐associated virulence. These biofilms readily develop on food‐contact surfaces under typical processing conditions including organic residue accumulation,
Md Anamul Hasan Chowdhury +4 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw +6 more
wiley +1 more source
Hazard Analysis and Critical Control Points in Cocoa Bean Fermentation
International Journal of Agriculture System, 2016 The objective of this research is to develop Hazard Analysis and Critical Control Points (HACCP) in cocoa bean fermentation at farmer level, starting from harvesting of cocoa pods until storage of dried fermented cocoa beans. The case study was conducted
Muh. Ruslan Yunus
doaj +1 more source
СИСТЕМЫ УПРАВЛЕНИЯ КАЧЕСТВОМ В МОЛОЧНОЙ ПРОМЫШЛЕННОСТИ
Алматы технологиялық университетінің хабаршысы, 2021 In article examines the identification of critical control points in the dairy sector, identifying potential hazards in raw and pasteurized milk. In the process of work, the theoretical basis for introduction of the HACCP system for the production of ...
doaj
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
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Σχεδιασμός προγράμματος HACCP σε πρότυπη βιοτεχνία αλίπαστων
, 2015 Η παρούσα πτυχιακή εργασία έχει ως αντικείμενο μελέτης το σύστημα διαχείρισης της ασφάλειας τροφίμων HACCP. Γίνεται η εφαρμογή και των 7 Αρχών τουμε σκοπό τη δημιουργία προγράμματος HACCP για μια πρότυπη βιοτεχνία παραγωγήςαλίπαστων ιχθύων.
Αναστασάκη - Λαμψακινού, Μαρία-Ιώ
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DIFFICULTIES IMPLEMENTING HACCP IN SMALL-SIZED COMPANIES IN GERMANY AND ITALY [PDF]
, 2022 openOnline questionary research was done among Small and Medium-Sized companies in Germany and Italy. The Likert-Type scale was used in the questionary to discuss the difficulties of applying Hazard Critical Control Points.
AZAZI, ISIN
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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 +2 more
doaj +1 more source