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Verification and Maintenance of the HACCP System
2001Topics covered: HACCP Verification Overview HACCP Audit Techniques Data Review and Analysis HACCP Maintenance—Managing ...
Sara Mortimore, Carol Wallace
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Implementation of HACCP System in Keskul Production
2022Dairy desserts have become a commercial product group produced in the industry and placed in the markets with the developing technology, the change in the consumption habits of the society and the widespread consumption of ready-made consumption. Ensuring food safety in dairy desserts is becoming important due to they are microbiologically risky ...
Onbaşı, Elif, Çınar, Aycan
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Risk assessment within the HACCP system
Food Control, 1991Abstract 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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The HACCP System and Food Safety
1996Among 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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THE ROLE OF INDICATOR SYSTEMS IN HACCP OPERATIONS
Journal of Food Safety, 1995ABSTRACTMany 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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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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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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The experience of the HACCP system
2007Hazard Analysis Critical Control Point (HACCP) je preventivan i sistematičan sustav za osiguranje zdravstvene ispravnosti hrane.Preduvjeti HACCP-a su funkcioniranje proizvodnje prema DPP, funkcioniranje proizvodnje prema DHP i stav i podrška poslovodstva tvrtke. Formirani HACCP tim provodi HACCP načela i čine ih primjenjivim u vlastitoj tvrtci.Pri tome
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Implementation of HACCP system in catering
2008The main goal in this final work is to implement HACCP system in process of preparing chicken soup and roasted chicken in restaurant. Used methodology is based on 7 principles of HACCP system. Conclusions refers to temperature control of the food, appropriately manipulated and served food to customer, measures for preventing cross-contamination and ...
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USE OF THE HACCP SYSTEM IN THE DAIRY INDUSTRY
The objective of this study is to develop elements of a HACCP system for cottage cheese production at the Ganja Meat and Dairy Plant. The plant examines raw materials entering production, products during the production process, particularly control and control devices, and finished products.Gasimova A.A. , Jafarli, Y.M.
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