Results 161 to 170 of about 19,994,908 (216)

Modern Food Systems Challenged by Food Safety Culture. [PDF]

Food Technol Biotechnol
Jevšnik Podlesnik M, Raspor P.
europepmc   +1 more source

Upcycling Vegetable Waste Into Functional Food Ingredients via Synergistic Microbial Engineering and Artificial Intelligence. [PDF]

Compr Rev Food Sci Food Saf
Sun J, Ma D, Meng Q, Bi C, Li J, Shan A.
europepmc   +1 more source

Identification of Legal Barriers to the Rearing and Processing of Insects in the EU-Implications Based on a Case Study. [PDF]

Insects
Zięty JJ, Zębek EM, Olba-Zięty E, Krzyżaniak M, Stolarski MJ.   +4 more
europepmc   +1 more source

Food Safety in the Catering Sector: Nonconformities, Challenges, and Strategic Interventions With Insights From South Asia and Africa. [PDF]

Food Sci Nutr
Ali A, Tahir A, Ahmad N, Trafialek J, Alohali BM, Mohamed Ahmed IA, Manzoor MF, Madilo FK.   +7 more
europepmc   +1 more source

HACCP based food defense systems

Zarządzanie i Finanse, 2015
openaire  

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Beef HACCP: Intervention and Non-Intervention Systems

International Journal of Food Microbiology, 2001
While there are several generic beef HACCP documents available to the beef industry, these lack sufficient detail to be of any use other than as a general guide to HACCP. A document which clearly identifies and provides a sound scientific basis for potential critical control points (CCPs') and details critical limits, monitoring and corrective actions ...
Declan J Bolton, J J Sheridan
exaly   +3 more sources

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.
S C Hathaway
exaly   +2 more sources

System HACCP – nowe spojrzenie

Przemysł Spożywczy, 2022
Proper implementation and understanding of the HACCP system facilitates the work of a food business operator and ensures food safety. The basic premise of the HACCP system is that high-risk hazards should be controlled with CCPs. However, in some food companies there are only low or medium risk hazards that can be controlled using PRP and oPRP ...
Agnieszka Jackowska-Tracz, Michał Tracz
openaire   +2 more sources

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, Massimo, Bevilacqua M., RIZZI, Antonio   +2 more
openaire   +4 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