Recently, the HACCP (Hazard Analysis and Critical Control Points) concept was proposed as possible way to implement process-based hygiene concepts in clinical practice, but the extent to which this food safety concept can be transferred into the health care setting is unclear. We therefore discuss possible ways for a translation of the principles of the HACCP for health care settings. While a d...

According to the low yield of edible fungus and the poor quality of edible fungi in factory, the production management situation in edible fungi factory was analyzed. Then the solution of edible fungi factory HACCP(Hazard Analysis Critical Control Point) MIS(management information system) based on RFID(Radio Frequency Identification) technology was presented. Edible fungi production process by ...

The concept of Hazard Analysis and Critical Control Points (HACCP) is a systematic approach that aims to analyze all stages production in preventive way, identifying, evaluating controlling the hazards are significant for food safety, thus creating consumer health protection mechanism. This article presents importance implementation HACCP system potatos chips industry with batch process. During...

Healthy food intake has an important role for people to maintain and increase body immunity, especially during the Covid-19 pandemic. Therefore, eating clean nutritious can be one of many ways health. Chicken meat is often people's choice their dish. In addition its delicious taste processed into various types dishes, chicken a healthy because high protein content. Besides ingredients, cooking ...

Mead, G, c.: Application of HACCP Principles in the Meat 1ndustry: a United Kingdom Perspective, Acta vet. Brno 1997.66: 117-125. Because of the rising incidence of microbial foodborne disease in the UK. particular attention is being given to the application of HACCP principles in all sectors of the food industry, including meat production. The basic requirements of HACCP systems for the red me...

Consumers expect the food they purchase to be safe. Governments seek to provide them with assurances of food safety through regulation, but additional steps are needed to more fully address the issue. Producers are increasingly aware of their responsibility in this area and are working in concert with other segments of the agri-food industry. Hazard analysis critical control point-based (HACCP)...

mechanization and automation technologies. By the early 1980s, consumers preferred cut-up and further-processed chickens to the traditional whole bird. Chicken surpassed pork consumption in 1985. Chicken consumption surpassed beef consumption in the United States in 1992. In 1998, USDA required the Hazard Analysis and Critical Control Point (HACCP) process control system program in all large po...

Beginning within the context of the classical risk assessment framework, this chapter discusses the origins of risks to microbiological water quality. The importance of a preventative multiple barrier approach is discussed and the advantages of controlling contamination as near to the source as possible are presented briefly. Practical, simple to use approaches are needed to identify risks and ...