Hazard analysis and critical control points of traditional vs industrial cremeschnitte production
نویسندگان
چکیده
منابع مشابه
Washing 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...
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The terms hazard and risk are significant building blocks for the organization of risk-based food safety plans. Unfortunately, these terms are not clear for some personnel working in food manufacturing facilities. In addition, there are few examples of active learning modules for teaching adult participants the principles of hazard analysis and critical control points (HACCP). In this study, we...
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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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15 صفحه اولExpressed breast milk on a neonatal unit: a hazard analysis and critical control points approach.
With the increasing use of human milk and growing evidence of the benefits of mother's milk for preterm and ill newborns, guidelines to ensure its quality and safety are an important part of daily practice in neonatal intensive care units. Operating procedures based on hazard analysis and critical control points can standardize the handling of mother's expressed milk, thereby improving nutritio...
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ژورنال
عنوان ژورنال: Acta Alimentaria
سال: 2017
ISSN: 0139-3006,1588-2535
DOI: 10.1556/066.2017.46.1.2