Results 21 to 30 of about 25,084 (154)

The emergence of international food safety standards and guidelines: understanding the current landscape through a historical approach [PDF]

, 2014
Following the Second World War, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) teamed up to construct an International Codex Alimentarius (or 'food code') which emerged in 1963.
Borowy I, Codex Committee on Food Hygiene, Crane PH., Dahms S, Edel W, Edel W, Food and Agriculture Organization, Food and Agriculture Organization, Götzsche NO, Hacking I, Hamilton S, Hardy A, Hobbs BC., ICMSF, Ilcan S, Joint FAO/WHO Food Standards Programme, Joint FAO/WHO Food Standards Programme. Codes of practice in relation to the Codex Alimentarius, Kermode GO, Matyas Z, Matyas Z, Olson JC, Pieters A, Porter T, Roberts D, Saint-Pol G, Sand P., Servais J, Shelton B, Shelton B, Smith DF, Smith IH, Sperder WH, Thatcher FS, Thatcher FS, Thatcher FS, Thoms U, Wallace CA, Williams L, World Health Organization   +38 more
core   +1 more source

Methodical aspects of the neutralization of risks of innovative managing the development of hotel and restaurant enterprises [PDF]

SHS Web of Conferences, 2019
The article proves the necessity to intensify the activity of hotel and restaurant busness which will allow to avoid risks or to minimize their impact in order to increase the level of competitiveness in the domestic and foreign markets.
Davydova Oksana, Protsenko Valentina
doaj   +1 more source

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

One HACCP, two approaches: experiences with and perceptions of the Hazard Analysis and Critical Control Points (HACCP) food safety management systems in the US and the EU [PDF]

, 2014
This paper explores the differences in the use of the Hazard Analysis Critical Control Point (HACCP) system to manage food safety risks in the food chain from farm to fork in the EU and the US.
A. Bryce Hoflund, Ayers I., Baldwin R., Center for Economic Vitality, Dawson S., Directorate-General for Health &, Echols M., Eurostat, Food and Agriculture Organization &, Gunningham N., Gunningham N., Michelle Pautz, Patton M. Q., Paulus I., Pennington H., Putnam H., Richard Hyde, Young J. H.   +17 more
core   +2 more sources

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

Transport, trading and retailing. QLIF subproject 6: Development of strategies to improve quality and safety and reduce costs along the food supply chain [PDF]

, 2009
One of the aims of QLIF subproject 6 was to provide a better understanding of the supply chain performance and the collaboration system of organic supply chains.
Knight, C, Stolze, M
core  

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, EarlyView.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Effect of hazard analysis critical control points system in the assembly of reusable medical devices

Scientific Reports
This study aimed to investigate the effect of hazard analysis critical control points (HACCP) system in the assembly of reusable medical devices. A total of 35,841 packages containing reusable medical devices assembled in our hospital’s CSSD before ...
Yongdeng Huang, Na Li, Biru Luo, Liangying Yi, Wei Pan, Ting Hu   +5 more
doaj   +1 more source

An investigative study into the Hazard Analysis Of Critical Control Point (HACCP) implementation in Small and Medium-Sized Food Manufacturing Enterprises (SMEs) / Muhammad Izzat Zulkifly...[et al.] [PDF]

, 2009
This study investigates the Malaysian food SMEs’ main motive in implementing the system. It also assesses the effectiveness of the system’s implementation in the SMEs through the managements’ and employees’ commitment and the benefits of the system to ...
Jalis, Mohd Hairi, Mohd Zahari, Mohd Salehuddin, Othman, Zulhan   +2 more
core  

Do ESG‐Related Managerial Capabilities Pay Off for SMEs? Evidence From the Small and Medium‐Sized Enterprise ESG Capability Measure (SM‐ESG)

Corporate Social Responsibility and Environmental Management, EarlyView.
ABSTRACT Large companies have a long track record of environmental, social, and governance (ESG) initiatives, whereas many small and medium‐sized enterprises (SMEs) lag in adopting sustainability‐related practices, often acting voluntarily or in response to stakeholder pressures and incentives.
Vivien Csapi, Mónika Galambosné Tiszberger, Gábor Márkus, Ákos Tóth‐Pajor, Petra Putzer   +4 more
wiley   +1 more source