Results 81 to 90 of about 60,702 (267)

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, Mariana Bran, Mihai Dinu   +2 more
doaj  

Agribusiness Supply Chains: From Green to Regenerative

Journal of Supply Chain Management, Volume 62, Issue 2, Page 105-124, April 2026.
ABSTRACT Supply chain management has traditionally prioritized maximizing profits, creating persistent tensions with social‐ecological systems (SES) despite sustainability efforts. Regeneration offers an alternative, ecocentric approach, yet it remains unclear how supply chains can operate within SES boundaries.
Diana Trujillo, Francisco Layrisse, Ximena Rueda   +2 more
wiley   +1 more source

HACCP: An Overview

EDIS, 2018
HACCP is a food safety management system that is used in various segments of the food industry. The objectives of this 4-page fact sheet are to introduce the topic and to summarize the key components of a HACCP program. Written by J. A. Lepper, R. M. Goodrich-Schneider, K. R. Schneider, M. D. Danyluk and A.
Aswathy Sreedharan, Michelle D Danyluk, Keith R Schneider, Renee M. Goodrich Schneider, Jessica A Lepper   +4 more
openaire   +5 more sources

Utilizing a consumer taste panel to assess the geosmin sensory detection threshold in market‐size Atlantic salmon, Salmo salar, produced in land‐based aquaculture systems

Journal of the World Aquaculture Society, Volume 57, Issue 2, April 2026.
Abstract Microbially derived geosmin causes an earthy off‐flavor in Atlantic salmon, Salmo salar, produced in land‐based systems, placing these products at risk for rejection. Therefore, a study was conducted to investigate the geosmin sensory threshold in market‐size Atlantic salmon.
John Davidson, Curtis Crouse, Travis May, Ran Tao, Ashley M. Soldavini   +4 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
Cao, Kay, Scrimgeour, Frank G.
core   +1 more source

A Critical Evaluation of Water Safety Plans (WSPs) and HACCP Implementation in Water Utilities

Proceedings, 2018
The use of traditional risk management systems has proven to be insufficient to safeguard the safety of drinking water. Nowadays, it is preferable to apply preventive instead of corrective systems.
D. Tsoukalas, S. Tsitsifli
semanticscholar   +1 more source

Safety and efficacy of a feed additive consisting of l‐histidine monohydrochloride monohydrate produced with Escherichia coli CCTCC M 20241089 for all animal species (Anhui Huaheng Biotechnology Co., Ltd)

EFSA Journal, Volume 24, Issue 4, April 2026.
Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of l‐histidine monohydrochloride monohydrate produced with a genetically modified strain of Escherichia coli (CCTCC M 20241089) as a nutritional additive in feed and water for drinking for all animal species and ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Roberto Edoardo Villa, Giovanna Azimonti, Eleftherios Bonos, Henrik Christensen, Mojca Durjava, Birgit Dusemund, Ronette Gehring, Boet Glandorf, Maryline Kouba, Marta López‐Alonso, Francesca Marcon, Carlo Nebbia, Alena Pechová, Miguel Prieto‐Maradona, Katerina Theodoridou, Montserrat Anguita, Matteo Lorenzo Innocenti, Jordi Tarrés‐Call, Elisa Pettenati   +19 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

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

HACCP plan fresh fish processing Marituna [PDF]

, 2003
In the past regulatory authorities for food products had a duty to ensure that foods offered tothe consumer are at least safe to eat. The authorities required a positive approach of using Good Manufacturing Practices (GMP), producing food in a hygienic ...
Aalberts, C.H.J.
core   +1 more source