There is rising concern for food safety as it relates to all phases of food production and preparation from “farm to fork." The growing importance of food safety in schools is evident with the recent adoption of the following food safety position statement by the American School Food Service Association (ASFSA, 2002): “ASFSA will initiate and support collaborative efforts to ensure that schools...

A case is made for greater emphasis to be placed on value chain management as an alternative to geographically based disease risk mitigation for trade in commodities and products derived from animals. The geographic approach is dependent upon achievement of freedom in countries or zones from infectious agents that cause so-called transboundary animal diseases, while value chain-based risk manag...

The aim of the study is to evaluate levels knowledge and implementation on food safety management systems managers staff in four five-star hotel enterprises Antalya. research was included 153 businesses; 65 them are four-star, 88 five-star. Research data were collected September-November 2021 period. analyzed with statistical package program SPSS 28.0. Frequency tests Chi-Square applied data. A...

Abbreviations CDC US Centers for Disease Control FDA US Food and Drug Administration FR Federal Register FSMA Food Safety Modernization Act GAPs Good Agricultural Practices GMPs Good manufacturing practices HACCP Hazard Analysis and Critical Control Points HARPC Hazard Analysis and Risk-based Preventive Controls LGMA The California Leafy Greens Marketing Agreement USDA US Department of Agriculture

This study aimed to analyze the application of principles Hazard Analysis Critical Control Points (HACCP) in food processing Hyatt Regency Yogyakarta main kitchen as an effort ensure security. The design this is a qualitative research conducted at May 2017. Data collection uses in-depth interviews, observations, and document studies. From results interviews it known that determination hazard id...

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...

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...

The U.S. Food Safety and Inspection Service (FSIS) tests for Salmonella in meat, poultry, and egg products through three regulatory testing programs: the Pathogen Reduction-Hazard Analysis and Critical Control Point (PR-HACCP) program, the ready-to-eat program for meat and poultry products, and the pasteurized egg products program. From 1998 through 2003, 293,938 samples collected for these tes...