HACCP Plan for Miso (2)
نویسندگان
چکیده
منابع مشابه
Application of modelling in HACCP plan development.
Incorporating Hazard Analysis Critical Control Points (HACCP) in the initial stages of food product development allows for an assessment of the risk and severity of hazards, which may be associated with the raw materials used, their processing, the system of distribution, and the intended use. Implementation of a HACCP plan provides a mechanism to ensure that product safety is continuously achi...
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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...
متن کاملSensor Network for HACCP Food Safety Management
INTRODUCTION AS its name suggests, HACCP (hazard analysis critical control point) combines the concepts of hazard analysis and critical control points. Unlike past approaches to food safety management that depended in a large part on experience, HACCP combines analysis of the hazards in each process from acceptance of raw materials through to production and shipping with continuous monitoring a...
متن کاملGraduation Plan – P 2 –
Personal information Name Ruben Hanssen Student number 4253930 Telephone number 0615574855 E-mail address [email protected], [email protected] Graduation studio Name / Theme Design of the Urban Fabric Teachers Stefan van der Spek Paul de Ruiter Argumentation of choice of the studio This studio has been chosen because my graduation project focuses on elements of the urban form ...
متن کاملHACCP in the chocolate industry
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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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 1998
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.93.870