Results 71 to 80 of about 47,424 (202)
Grasas y Aceites, 2007 This paper reviews the hazards analysis and critical control points (HACCP) for the conventional extraction of paprika oleoresin, a product with potential to be produced in Africa and South America.
J. Pablo Fernández-Trujillo
doaj +1 more source
Agricultural Economics (AGRICECON), 2006 Food safety is important due to new protection measurements applied in the growing world trade as much as the raise and continuity of life quality. In recent years, the countries have begun to face with important problems both in domestic consumption and
N. Demirbaş +3 more
doaj +1 more source
Concept papers outlining parameters for further development of Organic Food Processing - Crucial topics for the revision of the EU regulation 2092/91 [PDF]
, 2006 Four concept papers outline parameters for the further development of organic food processing. They are based on other work already executed in the subproject 5 Processing in the QLIF-project, in particular the literature survey on “Underlying Principles
Beck, Alexander +2 more
core
Archivos Latinoamericanos de NutriciónEl Análisis de Peligros y Puntos de Control Críticos conocido como HACCP es un método sistemático, preventivo, dirigido a la identificación, evaluación y control de los peligros asociados con las materias primas, ingredientes, procesos, comercialización ...
Jacqueline Dávila +2 more
doaj
The economic forces driving the costs of food safety regulation [PDF]
The cost of compliance with the Pathogen Reduction Hazard Analysis Critical Control Program (PR/HACCP) rule of 1996 has been controversial from the time it was first proposed. Recent survey evidence indicates costs of about $0.01 per pound.
Moore, Danna L., Ollinger, Michael
core +1 more source
THE IMPACT OF HACCP ON FACTOR DEMAND AND OUTPUT SUPPLY ELASTICITIES OF RED MEAT [PDF]
This study uses firm-level data during the hazard analysis critical control point (HACCP) implementation period (1997 - 2000) to analyze the impact of HACCP on input demand and output supply elasticities of firms in the red meat industry and derive ...
Mazzocco, Michael A., Nganje, William E.
core +1 more source
Investigation of hygiene aspects of pig processing using the HACCP concept : a dissertation presented in partial fulfilment of the requirements for the degree of Master of Veterinary Studies in Veterinary Public Health at Massey University [PDF]
, 1999 Contamination of fresh meat by pathogenic and spoilage microorganisms can occur at any stage of the slaughter process. Pathogens which are frequently found in fresh meat and which pose a public health problem include Salmonella spp.
Vu, Quynh N
core
PRODUCERS' WILLINGNESS TO ADOPT HACCP PRINCIPLES IN THE GOAT MEAT INDUSTRY [PDF]
The major food safety issue now confronting federal policymakers is making sure that consumers can purchase foods acceptably free of microbial contaminants and of hazardous chemicals including pesticide residues, natural toxins, environmental ...
Bukenya, James O., Nettles, Latisha
core +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
HACCP for Suckling Piglet Mortality [PDF]
, 2011 Deliverables of the COREPIG project are management tools based on the HACCP principle (Hazard Analysis Critical Control Points). These tools help farmers (in a farm specific way) to solve and prevent problems with endoparasites, reproduction and ...
Dippel, Sabine +2 more
core