Results 121 to 130 of about 25,084 (154)

An alternative approach to HACCP system implementation

Journal of Food Engineering, 2007
Abstract The practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in the food industry is usually a complex structured task. This is particularly the case of small medium enterprise (SMEs), where quality/safety manager ability, knowledge of the production
Bertolini M., Bevilacqua M., Rizzi A.
openaire   +3 more sources

HACCP as a way of life — maintaining your HACCP System

1994
Having completed the HACCP Study and ensured that the CCPs are being monitored, many people breathe a sigh of relief and congratulate themselves that they are using HACCP to manage food safety. But the HACCP Study was completed at a point in time and if it is to remain as effective as it was on the day it was written it must be maintained and verified ...
Sara Mortimore, Carol Wallace
openaire   +1 more source

New Zealand approaches to HACCP systems

Food Control, 2000
Abstract HACCP is becoming an increasingly important component of food safety assurances for international trade and this includes the expectation that the exporting country will meet similar or equivalent HACCP requirements to those of the importing country.
J.A Lee, S.C Hathaway
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Risk assessment within the HACCP system

Food Control, 1991
Abstract A protocol was developed for assessing physical and chemical hazard risks in foods based on the rationale for ranking foods according to the six microbiological hazard risk characteristics developed in 1989 by the US National Advisory Committee on Microbiological Criteria for Foods.
Donald A. Corlett, Richard F. Stier
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Retail HACCP-Based Systems

2014
This chapter focuses on the use of Hazard Analysis Critical Control Point (HACCP) principles in the development of retail food safety programs (i.e., retail HACCP-based food safety programs). Retail Preventive Control Plans (PCPs) are also discussed.
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US Seafood Exports and HACCP Regulatory System

2011
This study investigates how the implementation and standards harmonization of HACCP regulation affects U.S. seafood exporting based on the method of Gravity Model and Spatial Error model. The analysis includes top 32 countries that importing seafood from U.S. The results indicate that HACCP standards benefit U.S.
Li, Xiaoqian, Saghaian, Sayed H., Li, Xiaoqian, Saghaian, Sayed H.   +3 more
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Verification and Maintenance of the HACCP System

2001
Topics covered: HACCP Verification Overview HACCP Audit Techniques Data Review and Analysis HACCP Maintenance—Managing ...
Sara Mortimore, Carol Wallace
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HACCP SYSTEM AND ITS FEASIBILITY IN DEVELOPING COUNTRIES

1998
The constant request for product and service quality is the major challenge of the 1990s for the food industry. Both developed and developing countries have faced food quality, safety, and nutrition issues to some extent. Everyone in the world deserves the right to have enough and safe food.
Rehber, Erkan, Ulusoy, S., Rehber, Erkan, Ulusoy, S.   +3 more
openaire   +1 more source

THE ROLE OF INDICATOR SYSTEMS IN HACCP OPERATIONS

Journal of Food Safety, 1995
ABSTRACTMany chemical and microbial indicators can be used to determine the safety and shelf‐life of meats. This paper considers their potential application as elements in an effective HACCP system. A range of chemical indicators, including lactic and acetic acids and citrulline are examined.
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The HACCP System and Food Safety

1996
Among the desirable qualities that should be associated with foods is freedom from infectious organisms. Although it may not be possible to achieve a zero tolerance for all such organisms under good manufacturing practices (GMP), the production of foods with the lowest possible numbers is the desirable goal.
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