Microbiological Hazard Analysis for HACCP System Application to Vinegared Pickle Radishes

Evaluation of an active learning module to teach hazard and risk in Hazard Analysis and Critical Control Points (HACCP) classes

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...

Application of Hazard Analysis to Quality Modelling

Quality is a fundamental concept in software and information system development, but it is also a complex and elusive concept. A large number of quality models have been developed for understanding, measuring and predicting qualities of software and information systems. The rapid expansion of the application areas of computer technology in recent years with the growth of the Internet and WWW ha...

Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment

In the production of safe food, a multitude of factors and elements along the food chain are involved. For this study we have established three factors relative to the food that have the possibility of influence on its microbiology content: basic ingredients, conservation time in refrigeration and handling degree. In the samples we looked forward three types of germens: warning, witness and pat...

Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule

Hazard analysis and critical control point principles and application guidelines. National Advisory Committee on Microbiological Criteria for Foods.

The HAACP Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has prepared a revision of the document "Hazard Analysis and Critical Control Point System" that was adopted by the Committee in 1992. The Committee retained the previous seven HACCP principles but made their wording more concise: revised and added definitions such as those for hazard, verif...