Zobrazeno 1 - 10
of 285
pro vyhledávání: '"HACCP system"'
Autor:
HU Yun, JIANG Peng-li, WANG Xin-xin, YANG Jie, ZHANG Yi-fan, LI Liang, LIU Zhen-dong, LUO Zhang
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 6, Pp 180-188 (2024)
Tsampa, as an essential traditional food in Tibet, demands strict quality and safety assurances during its industrial production process. In order to ensure the food safety of the public, it is urgent to establish a comprehensive quality and safety c
Externí odkaz:
https://doaj.org/article/13a801bc7a32442da16a9319e48458fd
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 99, Pp 27-31 (2023)
The paper investigates the implementation of the HACCP system (Hazard Analysis and Critical Control Points) in the restaurant business. Restaurant facilities produce not only culinary products, but also a variety of bakery, flour confectionery and co
Externí odkaz:
https://doaj.org/article/c8a9e1118ca24d139a43e3f1b03e03bc
Publikováno v:
British Food Journal, 2022, Vol. 124, Issue 13, pp. 219-236.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-07-2021-0752
Publikováno v:
Foods, Vol 13, Iss 1, p 167 (2024)
Environmental and physiological fluctuations in the live oyster cold chain can result in reduced survival and quality. In this study, a flexible wireless sensor network (F-WSN) monitoring system combined with knowledge engineering was designed and de
Externí odkaz:
https://doaj.org/article/367c98558e2b4c92b97eecd994623115
Akademický článek
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Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 34, Iss 4, Pp 799-803 (2022)
ObjectiveTo study the ideology within Hazard analysis and critical control point（HACCP） system， the relationship between ideology and HACCP system as well as between those ideologies.MethodsThe discipline idea contained in HACCP system were det
Externí odkaz:
https://doaj.org/article/5145d4ad668a4de9b8001d6b9ae5e7e8
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 41, Iss 2, Pp 207-207 (2023)
This paperwork presents a HACCP system implementation in a structureless meat products manufacturing factory study. The steps that were followed in order to provide the consumer with safe preparations are emphasized, from the hazard analysis to estab
Externí odkaz:
https://doaj.org/article/c44da404796c4b61bb200fd194e5d06d
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 56-62 (2021)
The article analyzes the 7 principles of the international standard related to the safety of dairy raw material and its products.Traditionally, the poor quality of milk produced in the country's farmscommonlyoften due to the lack of a system to ensur
Externí odkaz:
https://doaj.org/article/4a3eed8952784e22a13d258e9dd4dc08
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 12-15 (2021)
The article describes in detail the modern food safety, principles, objectives, relevance of the HACCP system, internal and external advantages and problems of implementation of the system. In order to improve the quality of products, it is necessary
Externí odkaz:
https://doaj.org/article/84c799241c82489ea8abd4397d8c59fc
Publikováno v:
Новые технологии, Vol 16, Iss 5, Pp 34-44 (2020)
Currently, one of the main tasks facing manufacturers is the development and implementation of the HACCP system in the production of high-quality food products. In Russia the conformity of HACCP systems is confirmed by certification. In February 2001
Externí odkaz:
https://doaj.org/article/57d2e989106a434abd4624a6c5490986