Evaluation of HACCP system implementation in meat packaging industry
نویسندگان
چکیده
منابع مشابه
Cost-Benefit Analysis of HACCP Implementation in the Chinese Slaughtering and Meat Productprocessing Industry
The paper reports the results of a study of the costs and benefits associated with the implementation and operation of HACCP in the Chinese slaughtering and meat product processing industry. The research results suggest that although some kinds of intangible costs are more regularly referred to, the major costs of implementing and operating HACCP in the industry are still relatively tangible, s...
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Antimicrobial packaging, an active packaging concept, can be considered an extremely challenging technology that could have a significant impact on shelf-life extension and food safety of meat and meat products. Use of antimicrobial substances can control the microbial population and target specific microorganisms to provide higher safety and quality products. Many classes of antimicrobial comp...
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Hazard Analysis and Critical Control Point (HACCP) is a safety and quality management tool used as major issue in international and domestic trade in food industry. However, detailed information on costs and benefits of HACCP implementation is needed to provide appropriate advice to food processing plants. This paper reports on the perceptions of costs and benefits by the Mexican poultry proces...
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Over the last 20 years chocolate products have been at the origin of several salmonellosis outbreaks involving mainly children. One of the main characteristics are the very low levels of Salmonella normally found in such contaminated products. Due to the low water activity, the pathogens are not able to grow but these conditions provide a good protection leading to increased heat resistance and...
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Few initiatives in the recent history of food safety regulation have approached the significance of the Hazard Analysis and Critical Control Point (HACCP) system. The HACCP concept is simple; it is a systematic, proactive approach to preventing food safety hazards by focusing resources at those points at which food safety hazards can be controlled, an alternative to generally reactive end-produ...
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ژورنال
عنوان ژورنال: Korean Journal of Veterinary Service
سال: 2013
ISSN: 1225-6552
DOI: 10.7853/kjvs.2013.36.4.291