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...

Abstrak: Penelitian ini bertujuan untuk mengetahui faktor-faktor apa saja yang menghambat penerapan Good Manufacturing Practices (GMP) dan Hazard Analysis And Critical Control Points (HACCP) di IKM Mamak Anik Kabupaten OKU Selatan. Sumber data berupa Data primer diperoleh dari kuesioner yaitu mengumpulkan Selatan dengan menggunakan daftar pernyataan telah dipersiapkan. Hasil penelitiannya menun...

1.1 Food safety systems: HACCP and risk analysis Nowadays, modern societies pay great attention to food safety. For this reason, tools such as Hazard Analysis and Critical Control Points (HACCP) and Risk Analysis (RA) have been developed, helping the production of safer foodstuffs and, consequently, reducing the number of foodborne illnesses. Nevertheless, there are certain differences between ...

Over the last 20 years chocolate products have been at the origin of several salmonellosis outbreaks involving mainly children. One of the main characteristics are the very low levels of Salmonella normally found in such contaminated products. Due to the low water activity, the pathogens are not able to grow but these conditions provide a good protection leading to increased heat resistance and...

This recommendation for -20°C for 7 days is not in the plan at the URL cited. What the file PARASITE.HTM at that site shows is a portion of a HACCP plan relating to control of parasites, and the table shows in the Critical Limit column a recommendation to 'Freeze at 35°F for 15 hours'. This recommendation, as cited, contains a minor error compared with the FDA recommendation to be discussed bel...

The fact that traditional food safety system in the absence of food safety culture is inadequate has recently become a cause of concern for food safety professionals and other stakeholders. Focusing on implementation of traditional food safety system i.e HACCP prerequisite program and HACCP without the presence of food safety culture in the food industry has led to the processing, marketing and...