Süt ürünleri arasında yer alan sütlü tatlılar gelişen teknoloji, toplumun tüketim alışkanlıklarının değişmesi ve buna bağlı olarak hazır tüketimin yaygınlaşmasıyla sanayide üretilen marketlerde yerini ticari bir ürün grubu olmuştur. Mikrobiyolojik açıdan riskli bilinen için gıda güvenliğinin sağlanması artan talepler karşısında giderek daha da önem kazanmıştır. HACCP (Hazard Analysis of Critica...

Pembuatan bolu daun kelor sebagai makanan selingan pasien kanker merupakan salah satu usaha untuk memenuhi kecukupan zat gizi serta yang memiliki komposisi lengkap. Pengolahan dengan pengawasan mutu baik dan maksimal, sehingga kontaminasi bahan mentah hingga menjadi dapat dikendalikan jaminan berdasarkan HACCP. Bolu potensi bahaya biologi, fisik maupun kimia. Adapun analisis dilakukan meliputi ...

There are numerous food safety aspects that must be taken into consideration by organic producers and processors to ensure the quality of their products. The application Hazard Analysis Critical Control Point (HACCP) principles, together with implementation good hygiene practices (GHP), ensures process criteria met. This study was based on a survey conducted among 316 representing sector in fiv...

The European Commission and the Food and Drug Administration in the USA suggest that risk management and assessment methods should be used to identify and control sources of microbial contamination1,2. A risk management method has been described by Whyte3,4 that is based on the Hazard Analysis and Critical Control Point (HACCP) system but reinterpreted for use in cleanrooms, and called Risk Man...

Received 1/10/10 Accepted 12/10/11 (005090) 1 School of Agronomy Eliseu Maciel, Federal University of Pelotas – UFPel, CP 354, Pelotas, RS, Brazil, e-mail: [email protected] 2 School of Nutrition, Federal University of Pelotas – UFPel, Rua Gomes Carneiro, 1, Centro, CEP 96010-610, Pelotas, RS, Brazil *Corresponding author Effect of the implementation of the Hazard Analysis Critical Control...

The European Commission and the Food and Drug Administration in the USA suggest that risk management and assessment methods should be used to identify and control sources of microbial contamination1,2. A risk management method has been described by Whyte3,4 that is based on the Hazard Analysis and Critical Control Point (HACCP) system but reinterpreted for use in cleanrooms, and called Risk Man...

The U.S. Food and Drug Administration (FDA) uses regulatory action criteria for filth and extraneous materials to evaluate adulteration of food products. The criteria are organized into three categories: health hazards, indicators of insanitation, and natural or unavoidable defects. The health hazard category includes criteria for physical, chemical, and microbiological hazards associated with ...

Lemongrass (Cymbopogon citratus) is a plant often processed into brewing drinks such as tea. Small and Medium Enterprises (SMEs) Asha in Metro Lampung produces lemongrass tea with production process consisting of size reduction, washing, drying, powdering, packaging. To improve food safety the necessary to evaluate Good Manufacturing Practices/Good Food Production Methods (CPPB) prepare recomme...

This report identifies strategies used by public health inspectors in the Central West Region of Ontario during restaurant inspections, based on and comparing the perceptions of inspectors, their managers, and restaurant operators. Factors influencing the choice of strategies are reviewed, putting into perspective the importance of manager and policy expectations relative to other influences ex...