Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça
نویسندگان
چکیده
منابع مشابه
Variable flocculation profiles of yeast strains isolated from cachaça distilleries.
In cachaça production, the use of yeast cells as starters with predictable flocculation behavior facilitates the cell recovery at the end of each fermentation cycle. Therefore, the aim of this work was to explain the behavior of cachaça yeast strains in fermentation vats containing sugarcane through the determination of biochemical and molecular parameters associated with flocculation phenotype...
متن کاملCurrent Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals
The Food and Drug Administration (FDA or we) is proposing to amend our 2013 proposed rule for Current Good Manufacturing Practice (CGMP) and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals. In that 2013 proposed rule, we proposed to add CGMP requirements for animal food and to add requirements for certain domestic and foreign facilities to establish and implement hazard ...
متن کاملWashing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems.
AIMS The aim of this research was to examine the effects of preslaughter washing, pre-evisceration washing, final carcass washing and chilling on final carcass quality and to evaluate these operations as possible critical control points (CCPs) within a pork slaughter hazard analysis and critical control point (HACCP) system. METHODS AND RESULTS This study estimated bacterial numbers (total vi...
متن کاملHazard analysis and critical control point systems in the United States Department of Agriculture regulatory policy.
Recent outbreaks of foodborne illness and studies by expert groups have established the need for fundamental change in the United States meat and poultry inspection programme to reduce the risk of foodborne illness. The Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) has embarked on a broad effort to bring about such change, with particular emphas...
متن کاملStudies to determine the critical control points in pork slaughter hazard analysis and critical control point systems.
Aerobic mesophilic counts (AMC), coliform (CC) and coliform resuscitation counts (CRCs) were obtained by swabbing 50 cm(2) areas at three sites (ham, belly and neck) on pig carcasses, after each of seven stages of the slaughter/dressing process (bleeding, scalding, dehairing, singeing, polishing, evisceration and chilling). In most cases, there were no statistical differences (P>0.05) among the...
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ژورنال
عنوان ژورنال: Scientia Agricola
سال: 2018
ISSN: 1678-992X
DOI: 10.1590/1678-992x-2017-0040