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Showing 1 to 10 of 10 for “"Hazard Analysis Critical Control Point"”.
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APPLYING HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PRINCIPLES TO MITIGATE AFLATOXIN CONTAMINATION IN MAIZE PRODUCTION IN GHANA
… Ghana's agricultural sector. This study uses the hazard analysis critical control point (HACCP) principle to estimate the cost and benefit of aflatoxin prevention in maize production. It also identifies critical control points (CCPs) across the maize value chain at the producer level. This helps …
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Application of hazard analysis critical control point (HACCP) concept to study cattle slaughterhouse hygiene and Carcass contamination in Zambia
The Hazard Analysis Critical Control Point (HACCP) concept was applied for the first time to four Zambian cattle slaughterhouses to study slaughterhouse hygiene and bacterial contamination of carcasses. Swabs were collected from carcass surfaces and also from the following environmental surfaces, …
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Application of hazard analysis critical control point (HACCP) concept to study cattle slaughterhouse hygiene and Carcass contamination in Zambia
The Hazard Analysis Critical Control Point (HACCP) concept was applied for the first time to four Zambian cattle slaughterhouses to study slaughterhouse hygiene and bacterial contamination of carcasses. Swabs were collected from carcass surfaces and also from the following environmental surfaces, …
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Organisational diversity and HACCP enactment: A study of risk within the Australian food industry
… consequences of adopting a measure known as Hazard Analysis Critical Control Point or, to use the colloquial term, HACCP. Academically, it provides new knowledge on the tensions and discourse that mediate the response to the enactment. It links metatheory with the social mechanisms that …
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"How do value chain (VC) decisions in bread production contribute to quality characteristics related to human health?"
… and to compare management practices at stages critical to production of good protein quality characteristics. In addition, due to the similarity of kaizen methodology and the Codex Alimentarius Commission (Codex) recommendations for food quality management--including Hazard Analysis Critical …
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Development of a quality assurance plan for a microbrewery
… to a specific standard for food safety, namely Hazard Analysis Critical Control Point (HACCP). However, the cost of developing and maintaining separate systems to ISO 9000 and HACCP is prohibitive to many food companies, particularly smaller operators. As a consequence, a number of alternative …
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An Examination of the Removal of Federal Meat and Poultry Inspection
… have improved over the years. Systems like the Hazard Analysis Critical Control Point (HACCP) system are used to control the full range of physical, chemical and biological factors that affect the safety of a food product. HACCP is a preventive system in which safety is designed into the food …
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Efficacy of Ultraviolet Light in Combination with Chemical Preservatives for the Reduction of Escherichia coli in Apple Cider
Hazard Analysis Critical Control Point (HACCP) regulations for juice manufacture require the application of a process that will result in a 5-log reduction (99.999%) of the pertinent pathogen in the juice being processed. The use of ultraviolet (UV) light, as an alternative to traditional thermal …
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Food safety policy and management : a case study of implementing the HACCP system in the fish industry in the Sultanate of Oman
… 94/356/EC. The acronym HACCP (standing for Hazard Analysis Critical Control Point) denotes the management philosophy and family of techniques employed to implement the preventive approach.In the light of these factors, it was considered important in this study to examine, through case …
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Evolución de la contaminación de superficies durante los procesos productivos en pymes del sector cárnico
… standardised methodologies of prediction and control of contamination must be applied, especially a suitable HACCP (Hazard Analysis Critical Control Point). Biofilm presence in work surfaces of factories is the main cause of foods contamination apart from the one that come from working with …