Results 31 to 40 of about 25,084 (154)

Standardising through concepts: scientific experts and the international development of the HACCP Food Safety Standard [PDF]

, 2007
This paper deals with international standard-setting. Using the HACCP food safety standard as the basis of discussion, this paper considers the influence of scientific experts on the regulatory process.
Demortain, David
core  

OBTAINING FOOD SAFETY BY APPLYING HACCP SYSTEM [PDF]

Annals of the University of Petrosani: Economics, 2012
In order to increase the confidence of the trading partners and consumers in the products which are sold on the market, enterprises producing food are required to implement the food safety system HACCP,a particularly useful system because the manufacturer is not able to fully control finished products . SR EN ISO 22000:2005 establishes requirements for
Ion Criveanu, Natalița Maria Sperdea, Radu Catalin Criveanu   +2 more
openaire   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

Final report for Project no. 1904. Prevention of selected diseases and parasites in organic pig hreds - by means of HACCP based management and surveillance programme (CorePig) [PDF]

, 2011
The project partners comprised about 20 researchers from 9 research institutes in eight countries (DK, DE, SE, UK, CH, IT, AU and FR). The project is composed of three work packages: WP1 „Coordination of the project, dissemination and Knowledge ...
Rousing, Tine
core  

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

IMPLEMENTATION AND FUNCTIONING OF HACCP PRINCIPLES IN THE MACEDONIAN WINERIES: A MULTIPLE CASE STUDY

Journal of Agriculture and Plant Sciences
Wine is considered as a food and must be produced under conditions that will ensure the safety of the product for human consumption. The HACCP system is the internationally recognized as a food safety tool, and must be applied during the entire food ...
Daniela Nikolovska Nedelkoska, Biljana Risteska, Tatjana Kalevska, Vesna Antoska Knights, Vezirka Jankuloska, Sashko Martinovski   +5 more
doaj   +1 more source

Problems and prospects of implementation of the HACCP system

Алматы технологиялық университетінің хабаршысы, 2021
The article describes in detail the modern food safety, principles, objectives, relevance of the HACCP system, internal and external advantages and problems of implementation of the system.
G. . Yusupova, D. . Kurmangaliyeva, N. . Lantseva, A. . Muratov, Zh. . Shadyarova   +4 more
doaj  

HACCP based quality assurance systems for organic food production systems [PDF]

, 2007
HACCP provides an effective, logical and structured means of assuring food safety. Although first used in food manufacturing operations, HACCP can be – and, increasingly is – applied to food production and handling operations at all stages in the food ...
Knight, C., Stanley, R.
core  

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Implementation of HACCP system in production of Paški cheese

Mljekarstvo, 2007
Since August 2006 all participants in Republic of Croatia dealing with the food have an obligation to introduce Hazard Analysis of Critical Control Point (HACCP) system. Therefore, all producers of dairy products, as well as registered producers of Paški
Šime Gligora, Neven Antunac
doaj