Hazard Analysis Critical Control Point (HACCP) adalah salah satu standar yang ditetapkan untuk menjamin keamanan pangan dengan menganalisis potensi bahaya terjadi pada proses produksi produk pangan. Penerapan HACCP merupakan suatu upaya mengontrol mutu akhir supaya memenuhi yakni aman dikonsumsi dan berkualitas. PT. X perusahaan perikanan memproduksi udang vaname CPTO (cooked peeled tail on). P...

nutrition department has a critical effect on patient satisfaction and improves the therapeutic process and is one of the most important departments in hospitals. the current study was carried out to assess haccp implementation requirements in the nutrition department of the selected hospitals of tehran university of medical sciences in 2010. in this descriptive, cross sectional study, nutritio...

The Hazard Analysis and Critical Control Points (HACCP) system prevents manages physical, chemical biological risks at places where foods beverages are processed, packaged, distributed consumed. present study (1) assessed the level of microbial contamination food contact surfaces using adenosine triphosphate (ATP)-bioluminescence in Iraq restaurants; (2) investigated surfaces; (3) evaluated eff...

The levels of aflatoxin (AFT) and ochratoxin (OCT) were assessed at different seasons in raw materials, feed manufacture processing stages, animal feeds mills Korea implementing the hazard analysis critical control point (HACCP) system. Two hundred samples collected all four from five HACCP system examined for AFT OCT contents. analysed by using HPLC method to provide information on material pr...

For several years, quality risk management (QRM) has been such an integral component of healthcare as well pharmaceutical product manufacturing. Effectual QRM can help companies make better informed and smarter choices, furnish regulators with more prominent confirmation organization's capacity to manage possible dangers. In the sector, Hazard Analysis Critical Control Points (HACCP), a tool is...

Histamine is the most important chemical hazards in fish and fishery products, where it is the main cause of histamine poisoning. The HACCP approach offers the advantage of in process control of histamine formation. This avoids the need for large scale terminal analysis of finished products which is time consuming and beyond the capabilities of many small canneries. In HACCP system, most monito...

Milk is a food source that contains essential nutrients for the human body so it cannot be reduced or added to its natural content. can processed into several products, namely food, beverages, cheese, butter, yogurt, and on. Therefore, milk processing industry has considerable opportunities in industrial sector because one of many ingredients are used as basic needs by people all walks life. In...