Reviw on application of hazard analysis critical control point in ethiopian slaughtering plant
نویسندگان
چکیده
Hazard Analysis and critical Control Point system is a preventive tool for assuring the safe sound manufacturing of foods products. It’s based totally on common utility technical scientific standards to meat process.
منابع مشابه
critical discourse analysis of two political speeches in light of bakhtins dialogism
چکیده گفتگوگری باختین نظریه ای است که به تفاوت ها احترام گذاشته و گفتگو را ارج می نهد. رشته های مختلف علوم انسانی همواره از این نظریه بهره جسته اند. با وجود این تنها مطالعات اندکی در زمینه تجزیه و تحلیل نقادانه کلام به نظریه گفتگوگری پرداخته اند. پنداشت تحقیق حاضر بر آن است که احترام به حقوق دیگران از طریق فراهم آوردن شرایط یکسان برای بیان نظریات مختلف یکی از مهمترین مشترکات تحلیل انتقادی گفتم...
15 صفحه اولHazard 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...
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...
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...
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ژورنال
عنوان ژورنال: International journal of veterinary science and research
سال: 2021
ISSN: ['2640-7604']
DOI: https://doi.org/10.17352/ijvsr.000079