Results 61 to 70 of about 25,084 (154)

Penerapan sistem hazard analysis and critical control point (HACCP) pada sistem produksi gula tebu di Kabupaten Bombana

Agrointek
The scarcity of data and oversight concerning the implementation of food safety systems presents significant challenges in ensuring the quality and safety of cane sugar products in Indonesia, particularly within Bombana Regency.
Dhian Herdhiansyah, Audhiyah Hayu Untari Punara Hayu Untari Punara, Sukmawati Abdullah, Asriani Asriani, Sarinah Sarinah   +4 more
doaj   +1 more source

Hazard Analysis Critical Control Points (HACCP) Principle 6: Establish Verification Procedures

EDIS, 2008
FSHN07-07, a 7-page fact sheet by Ronald H. Schmidt and Debby L. Newslow, describes the final HACCP principle, which consists of establishing verification procedures for the entire plan and ensuring that the system is operating correctly in accordance ...
Ronald H. Schmidt, Debby L. Newslow
doaj   +1 more source

Safety of L‐alpha‐glycerylphosphorylcholine (L‐alpha‐GPC) from soya phospholipids (lecithin) as a novel food pursuant to Regulation (EU) 2015/2283

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 L‐alpha‐glycerylphosphorylcholine (L‐alpha‐GPC) as a novel food (NF) pursuant to Regulation (EU) 2015/2283.
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, Thomas Frenzel, Harry J. McArdle, Peter Moldeus, Monika Neuhäuser‐Berthold, Josef Rudolf Schlatter, Henk van Loveren, Viviana Trezza, Elisa Beneventi, Irene Nuin Garciarena, Annamaria Rossi, Maura Magani, Karen Ildico Hirsch‐Ernst   +27 more
wiley   +1 more source

Why FDA Has Adopted HACCP Regulations to Ensure the Safety of Food [PDF]

, 2012
HACCP (Hazard Analysis and Critical Control Point) is a form of statistical quality control adopted by FDA as a regulatory tool to ensure the safety of seafood and juice products. HACCP evolved from the teachings of Walter A. Shewhart and W.
Axelrad, Seth
core  

Cultivated Meat and the Future of Food Systems: Promise, Progress, and Challenges

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
An overview of cultivated meat as an emerging food‐production platform, contrasting the environmental burdens of conventional livestock with key biomanufacturing steps—from cell biopsy and proliferation to differentiation, scaffolding, and final product formation.
Sungmin Kim, Keon‐Ha Park, Seong‐Jae Park, Yun‐Gwi Park, Sung‐Hwan Moon   +4 more
wiley   +1 more source

Hazard Analysis Critical Control Points (HACCP) – Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs)

EDIS, 2007
FSHN07-05, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, takes readers through the process of establishing Critical Limits and monitoring Critical Control Points to ensure food safety in a HACCP system.
Ronald H. Schmidt, Debby L. Newslow
doaj   +1 more source

COMPLIANCE TO HACCP AND COMPETITIVENESS OF OMAN FISH PROCESSING [PDF]

Exports of fish products are very important for the Sultanate of Oman to diversify sources of income and achieve higher standards of living to fishermen. In the past government regulations and support were sufficient to reach markets such as the European
Zaibet, Lokman
core   +1 more source

PathOrganic - Identification of Critical Control Points for organic vegetable crops [PDF]

, 2011
The aim of this work is the identification of Critical Control Points1 (CCPs) for organic farms, which use manure for the production of organic lettuce, cabbage, carrots and spinach in Austria, Switzerland, Sweden, and Denmark.
Koller, Martin, Landau, Bettina, Mäder, Paul   +2 more
core  

The contribution of vibrational spectroscopy and data analytics towards the achievement of the global sustainability goals

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3239-3246, April 2026.
Abstract The United Nations Sustainable Development Goals (UN SDGs) were defined to improve the quality of life of the global population particularly regarding social and economic aspects, with a major focus on environmental sustainability. The incorporation of digital technologies into the agri‐food sector has become a key enabler in increasing the ...
Daniel Cozzolino, Louwrens C Hoffman
wiley   +1 more source

Validating a HACCP System for the Production of Vegetable Shito

Journal of Food Quality, 2018
Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due to its increasing popularity, it is prudent to assure its safety through the implementation of a quality management system for its production.
Nina Bernice Ackah, Elvis Alfred Baidoo, Alexander Henry Kwadwo Appiah   +2 more
doaj   +1 more source