A survey of food safety training was conducted in small food manufacturing firms in South Wales. Structured interviews with managers were used to collect information on the extent and level of food hygiene and HACCP training and the manager's perceptions of and attitude towards training. All the businesses surveyed had undertaken some hygiene training. Hygiene induction programmes were often un...

This research studies the characteristics of the Mexican pork sector; adoption status of quality management systems, and product destinations. Ninety six percent of fifty enterprises have fully answered a questionnaire. Ninety percent are small and medium-sized, the rest are large-sized firms. Nineteen percent of them have totally adopted HACCP, sixty three percent are implementing or planning ...

Food safety is essential in mass catering. In Europe, Regulation (EC) No. 852/2004 requires food business operators to put in place, implement and maintain permanent procedures based on Hazard Analysis and Critical Control Point (HACCP) principles. Each HACCP plan is specifically implemented for the processing plant and processing methods and requires a systematic collection of data on the inci...

Hazard analysis was conducted to identify critical control points (CCPs) during cocoa processing and milk chocolate manufacture and applied into a hazard analysis and critical control point (HACCP) plan. During the process, the different biological, physical and chemical hazards identified at each processing stage in the hazard analysis worksheet were incorporated into the HACCP plan to assess ...

The HAACP Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has prepared a revision of the document "Hazard Analysis and Critical Control Point System" that was adopted by the Committee in 1992. The Committee retained the previous seven HACCP principles but made their wording more concise: revised and added definitions such as those for hazard, verif...

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 ...