Results 21 to 30 of about 19,994,908 (216)

IMPLEMENTATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM ON UF WHITE CHEESE PRODUCTION LINE [PDF]

Journal of Food and Dairy Sciences, 2009
The Hazard Analysis and Critical Control Point (HACCP) System has been recognized as an effective and rational means of assuring food safety from primary production to final consumption, using a “farm to table “ methodology.
Azza A. Isamil, E. E. El-Tanboly, M. A. El- Hofi   +2 more
doaj   +1 more source

Penerapan Sistem Hazard Analysis Critical Control Point (HACCP) pada Produk Banana Cake di Aerofood ACS Surabaya

Amerta Nutrition, 2021
Background: Aerofood ACS Surabaya as an international inflight catering service is required to have good food safety standards to ensure the quality of the products. The food safety system implemented by Aerofood ACS Surabaya on all its product is Hazard
Annisa Salsabila Setya Budi, Trias Mahmudiono   +1 more
doaj   +1 more source

RESPONSIBILITIES OF FOOD BUSINESS OPERATORS RELATED TO FOOD SAFETY: CONCERNS RELATED TO HACCP IN MICRO-BUSINESSES FOOD COMPANIES

Italian Journal of Food Safety, 2012
The research was aimed at collecting information on food safety knowledge by operators of small and less developed food businesses. This will allow to reveal what are the real drawbacks in HACCP application in these realities. Fifty meat producing plants
T. Civera, D. Nucera, A. Bellio, M. Botosso, M. Mora, R. Goi, B. Griglio   +6 more
doaj   +1 more source

System HACCP w przedsiębiorstwie [PDF]

Przegląd Organizacji, 2005
System HACCP w ...
openaire   +1 more source

Hazard Analysis Critical Control Points (HACCP) Principle 2: Determine Critical Control Points (CCPs)

EDIS, 2007
FSHN07-04, a 5-page factsheet by Ronald H. Schmidt and Debby Newslow, explains the process of determining Critical Control Points in a HACCP system. Includes a helpful decision tree.
Ronald H. Schmidt, Debby L. Newslow
doaj   +3 more sources

Obstacles to the implementation of HACCP in small food industry enterprises and in restaurant business establishments

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
The paper explores the implementation of the Hazard Analysis and Critical Control Points (HACCP) food safety management system in food industry enterprises and restaurant businesses in Ukraine. The fundamental principles of the HACCP system are outlined,
A. Salavelis, S. Pavlovsky, N. Lazarenko
doaj   +1 more source

Integrating One Health to Mitigate the Emergence and Spread of Antimicrobial Resistance in Livestock and Aquaculture

Animal Research and One Health, EarlyView.
Antimicrobial resistance (AMR) is an escalating global threat driven by antimicrobial use in aquaculture and livestock. Resistant pathogens and genes can spread across humans, animals, and the environment through interconnected ecosystems. Using a One Health approach, this review emphasizes antimicrobial stewardship, regulatory strengthening, enhanced ...
Mir Mohammad Ali, Delower Hossain, Ridwan Olamilekan Adesola, Anum Hanif, Shamsaldeen Ibrahim Saeed, Muhammad Abdul Mannan, Anoar Jamai Masroure, Kazi Estieque Alam, Md Kamal Hossain, Sabiha Zarin Tasnim Bristi, Md Jisan Ahmed   +10 more
wiley   +1 more source

HACCP: An Overview

EDIS, 2005
HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this fact sheet are to introduce the topic and to summarize the key components of a HACCP program.  This document is FSHN05-12,
Renee M. Goodrich, Keith R. Schneider, R. H. Schmidt   +2 more
doaj   +3 more sources

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Food Safety Management and Mycotoxins Nexus: A Systematic Review of Mycotoxins Toxicity, Detoxification, Nutritional Impacts, and Economic Importance

Food Safety and Health, EarlyView.
The graphical abstract illustrates the interconnected relationship between food safety management, mycotoxin toxicity, and detoxification strategies, highlighting how preventive measures across the food chain can minimize mycotoxin contamination and reduce adverse health effects in humans/animals.
Chinaza Godswill Awuchi
wiley   +1 more source