Results 51 to 60 of about 25,084 (154)

Study of HACCP (Hazard Analysis And Critical Control Point) identification in anchovy sago noodles processing [PDF]

BIO Web of Conferences
Noodles are a practical food product that the people of Indonesia love. Many efforts to diversify noodle products by substituting non-gluten ingredients such as sago. The pilot plant of the Research Center for Appropriate Technology, Subang is one of the
Surahman Diki Nanang, Cahyadi Wisnu, Alifia Maisa Hamdu Nurani, Litaay Christina, Astro Hendarwin M., Rahman Taufik   +5 more
doaj   +1 more source

AI‐Enabled Imaging for Pathogen Detection Under Stress Conditions: A Systematic Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Advances in pathogen detection that incorporate artificial intelligence (AI) may capture microbial signals under challenging environmental conditions that traditional methods miss. This systematic review evaluates the application, performance, and methodological characteristics of AI‐enabled imaging for pathogen detection, including its impact
MeiLi Papa, Gillian Kuehnle, Yoo Jung (Erika) Oh, Jiyoon Yi   +3 more
wiley   +1 more source

Kajian Literatur: Dampak Penerapan HACCP dan Sistem Mutu dalam Peningkatan Daya Saing pada Industri Pengolahan Ayam

Agricultural Socio-Economic Empowerment and Agribusiness Journal
Trade competition in the era of globalization is getting tougher, but food processing businesses from both agricultural and animal raw materials still have a good chance to survive.
Khotimatul Barki
doaj   +1 more source

HACCP plan fresh fish processing Marituna [PDF]

, 2003
In the past regulatory authorities for food products had a duty to ensure that foods offered tothe consumer are at least safe to eat. The authorities required a positive approach of using Good Manufacturing Practices (GMP), producing food in a hygienic ...
Aalberts, C.H.J.
core   +1 more source

Measuring Food Safety Culture: A Systematic Review of Questionnaire Dimensions and Validation Practices

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT An organization's food safety culture (FSC) is increasingly being recognized as a key factor in its food safety performance. The reliable measurement of FSC is therefore crucial for identifying the strengths and weaknesses of food companies in food safety performance, enabling them to guide continuous improvement.
Ke Wang, Miranda Mirosa, Yakun Hou, Phil Bremer   +3 more
wiley   +1 more source

SISTEM HACCP KE DALAM SISTEM MANAJEMEN KEAMANAN PANGAN ISO 22000:2009 (STUDI KASUS DI PT INDOKOM SAMUDRA PERSADA) [The Merger of Quality Assurance System ISO 9001:2008 and HACCP system into Food Safety Management SystemISO 22000:2009 (Case Study at Indoko

Jurnal Teknologi & Industri Hasil Pertanian, 2014
The object of this research was to merge the application of HACCP system and ISO 9001:2008 in ISP company into ISO 22000:2009. The  research method used was case study method. The study was conducted on three stages.
Novri Ilmiawan, Sussi Astuti, Otik Nawansih   +2 more
doaj  

A Risk Assessment and Hazard Analysis and Critical Control Point (HACCP) Study for the Irish Catering Industry [PDF]

, 2007
End of project reportThis report provides details of a food safety knowledge survey, a microbiological survey, a chilled temperature survey and an audit conducted in 200 restaurants throughout the island of Ireland. The results suggest a low incidence of
Bolton, Declan, Meally, Aisling
core  

Safety of beta‐nicotinamide mononucleotide (β‐NMN) pursuant the regulation (EU) 2015/2283 and the bioavailability of nicotinamide from this source in the context of Directive 2002/46/EC

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on beta‐nicotinamide mononucleotide (β‐NMN) as a novel food (NF) pursuant to Regulation (EU) 2015/2283, including an evaluation of the safety of its use in food supplements as a source of niacin ...
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan De Henauw, Ángeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Margarita Aguilera‐Gómez, Francesco Cubadda, Thomas Frenzel, Ursula Gundert‐Remy, Francesca Marcon, Harry J. McArdle, Monika Neuhäuser‐Berthold, Miguel Prieto Maradona, Alexandros Siskos, Matthew Wright, Elisa Beneventi, Annamaria Rossi, Maura Magani, Karen Ildico Hirsch‐Ernst   +28 more
wiley   +1 more source

The Juice HACCP Program: An Overview

EDIS, 2005
Juice HACCP commonly refers to the use of HACCP systems to minimize food safety risks in the juice processing, packaging, and transportation industries.
Renee M. Goodrich, Keith R. Schneider, M. E. Parish   +2 more
doaj   +3 more sources

PENGGABUNGAN PENERAPAN SISTEM JAMINAN MUTU ISO 9001:2008 DAN SISTEM HACCP KE DALAM SISTEM MANAJEMEN KEAMANAN PANGAN ISO 22000:2009 (STUDI KASUS DI PT INDOKOM SAMUDRA PERSADA) [The Merger of Quality Assurance System ISO 9001:2008 and HACCP system into Food

Jurnal Teknologi & Industri Hasil Pertanian, 2014
The object of this research was to merge the application of HACCP system and ISO 9001:2008 in ISP company into ISO 22000:2009. The  research method used was case study method. The study was conducted on three stages.
Novri Ilmiawan, Sussi Astuti, Otik Nawansih   +2 more
doaj