نتائج البحث

Application of hazard analysis and critical control points concept for rural bottled drinking water production process.

• Authors : Phusomya, Phatcharaporn¹ (AUTHOR); Yongyod, Rapeepan¹ (AUTHOR)

• Source: Urban Water Journal. Dec2022, Vol. 19 Issue 10, p1060-1065. 6p.

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Análisis de peligros y puntos críticos de control en la elaboración de manjar blanco en una planta de derivados lácteos del municipio de Popayán.

• Authors : ORTIZ-MUÑOZ, LINA-GABRIELA¹; ORTEGA-BONILLA, RUBÉN-ANDRÉS²; CHITO-TRUJILLO, DIANA-MARÍA³

Subjects: *SMALL business; *DAIRY products; *MANUFACTURING processesPOPAYAN (Colombia); COLOMBIA

• Source: Biotecnología en el Sector Agropecuario y Agroindustrial. jul-dic2021, Vol. 19 Issue 2, p214-233. 20p.

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Risk assessment of vacuum-packed pouched tuna chunks during industrial processing using ISO 22000 and HACCP systems.

• Authors : Afoakwa, E. O.¹ ; Mensah-Brown, H.²; Budu, A. S.¹

Subjects: *MANUFACTURING processes; *LISTERIA monocytogenes; *TUNA

• Source: International Food Research Journal. 2013, Vol. 20 Issue 6, p3357-3371. 15p.

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ESTABLISHING A HACCP SYSTEM IN A SMALL-SCALE TRADITIONAL MEAT PROCESSING ENTERPRISE.

• Authors : Trianti, I.¹; Drosinos, E. H.²; Zoiopoulos, P. E.¹

Subjects: *FOOD industry; *HAM; *MANUFACTURING processes

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2008, Vol. 20 Issue 3, p427-432. 6p. 1 Chart.

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Mechanisms Of Production Competitiveness Increase.

• Authors : KUHAR, V. S.¹; DONNIK, I. M.¹; KOT, E. M.¹

• Source: Astra Salvensis. 2017 Supplement1, p343-349. 7p.

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Persistence of microbiological hazards in food and feed production and processing environments.

• Authors : Koutsoumanis, Konstantinos (AUTHOR); Allende, Ana (AUTHOR); Bolton, Declan (AUTHOR)

• Source: EFSA Journal. Jan2024, Vol. 22 Issue 1, p1-114. 114p.

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Implementation of HACCP Management System in a Cake Manufacturing Company in Dhaka, Bangladesh: A Case Study.

• Authors : Jubayer, Md. Fahad¹ (AUTHOR); Hossain, Md. Sajjad² (AUTHOR); Al-Emran, Md.³ (AUTHOR)

Subjects: *MANUFACTURING processes; *CAKE; *DECISION trees

• Source: Journal of Food Quality. 3/9/2022, p1-12. 12p.

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QUALITY AND SAFETY ENSURING IN THE DEVELOPMENT OF FLAVORED SPICES BASED ON GREATED CEREALS USING THE HACCP PRINCIPLES.

• Authors : A., Serikbaeva¹ ; B., Tnymbaeva¹ ; S., Ibraimova¹

• Source: Technology Audit & Production Reserves. 11/12/2020, Vol. 6 Issue 3(56), p41-46. 6p.

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Hazard Analysis and Critical Control Point (HACCP) History and Conceptual Overview.

• Authors : Hulebak, Karen L. (AUTHOR); Schlosser, Wayne (AUTHOR)

Subjects: HAZARD Analysis & Critical Control Point (Food safety system); FOOD industry quality control; MANUFACTURING processes

• Source: Risk Analysis: An International Journal. Jun2002, Vol. 22 Issue 3, p547-552. 6p.

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Implementation of ISO 22000 System in Spaghetti Industry.

• Authors : El-Rouby, M. Z.¹ ; Bahlol, H. E.¹; El-Desouky, A. I.¹

Subjects: *SPAGHETTI; *FLOUR mills; *FOOD safetyCAIRO (Egypt)

• Source: Journal of Food & Dairy Sciences. Dec2020, Vol. 11 Issue 12, p321-329. 9p.

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