Results 81 to 90 of about 25,084 (154)
Jurnal Teknologi & Industri Hasil Pertanian, 2019 To produce a quality product and to keep food safety, a producer needs to imple-ment the management system known as HACCP (Hazard Analysis and Critical Control Point).
Sutrisno Adi Prayitno +1 more
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Processing of Wheat to Bread Control of Quality and Safety in Organic Production Chains [PDF]
, 2005 This leaflet provides a practical overview for millers, bakers and others involved in production of flour and bread, on what can be done at these steps to improve the quality and safety of organically produced bread, in addition to certification and ...
Bergamo, Paolo +4 more
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Agritech, 2014 Guava has vitamin C and beta carotene that potent as antioxidant and can increase endurance. Guava can be processed into juice as a fi nal product. UPT . B2PTTG-LIPI Subang has a Pilot Plant.
Diki Nanang Surahman, Riyanti Ekafitri
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HACCP AND MEAT AND POULTRY INSPECTION [PDF]
Food Consumption/Nutrition/Food Safety,
McCutcheon, John W.
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Amerta Nutrition, 2018 Background: Healthy catering as a place of catering service providers are required to have clear safety standards in ensuring the quality of their products to the hands of consumers. PT. Prima Citra Nutrindo (PCN) as one of the healthy caterers has HACCP
Novira Dian Rachmadia +2 more
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Tools to support the self assessment of the performance of Food Safety Management Systems [PDF]
, 2010 Changes in food supply chains, health and demographic situations, lifestyle and social situations, environmental conditions, and increased legislative requirements have led to significant efforts in the development of quality and safety management ...
Devlieghere, F. +10 more
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Gestión del análisis de peligros y puntos críticos de control
Tecnura, 2012 The purpose of this article is to present a theoretical review of the benefits and limita-tions of the system called HACCP (Hazard Analysis Critical Control Points).
María Juliana Moreno Guavita
doaj
PRODUCERS' WILLINGNESS TO ADOPT HACCP PRINCIPLES IN THE GOAT MEAT INDUSTRY [PDF]
The major food safety issue now confronting federal policymakers is making sure that consumers can purchase foods acceptably free of microbial contaminants and of hazardous chemicals including pesticide residues, natural toxins, environmental ...
Bukenya, James O., Nettles, Latisha
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Grape production and Wine Processing. Control of Quality and Safety in Organic Production Chains [PDF]
, 2005 This leaflet provides a practical overview for producers and others involved in grape production and wine processing, of what can be done at these steps to improve the quality and safety of organically produced wine, in addition to certification and ...
Elzakker, Bo van, Wyss, Gabriela
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IMPLEMENTING THE HACCP SYSTEM IN STRUCTURELESS MEAT PRODUCTS
Scientific Papers Animal Science and Biotechnologies, 2023 This paperwork presents a HACCP system implementation in a structureless meat products manufacturing factory study. The steps that were followed in order to provide the consumer with safe preparations are emphasized, from the hazard analysis to establishing Critical Control Points (CCP) and critical limits to be monitored, until the corrective action ...
CAMELIA CIOBAN, ANDA MILIN, T. TRASCA
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